Fox & Obel
Last inspected: Jul 18, 2013
100
Score
Going back to 2010, Fox & Obel has 17 inspections in the public record. Fox & Obel was last inspected on Jul 18, 2013. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Public records show no inspections at Fox & Obel since Jul 18, 2013, so this file may not reflect current conditions.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up 13 times.
Restaurants in Chicago average 81, so Fox & Obel is doing better than most peers. Overall, the inspection record reads well.
17
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 18, 2013
Reinspection
No violations found.
100
Jul 17, 2013
Reinspection
4 minor violations.
View 4 violations
Previous serious violation corrected, 7-42-090
Inspector notes: EVIDENCE OF INSECTS ACTIVITY STILL EXISTING, FOUND 12 LIVE COCKROACHES CRAWLING AND NESTING AT KITCHEN AND DISH WASHING AREA WALLS, OVER 30 LIVE FRUIT FLIES FOUND IN SAME AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS.
14
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS WITH FOOD DEBRIS. CLEAN ALL PREP TABLES, FOOD STORAGE CONTAINERS AND STORAGE SHELVES THROUGHOUT THE PREP AREAS. CLEAN DUST FROM WIRES AND CABLES ABOVE THE PREP LINE COOLERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SEVERAL AREAS OF KITCHEN FLOORS STILL NOT GROUTED, INSTRUCTED TO GROUT.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FRESH WATER LEAK UNDER 3-COMP SINK IN THE BUTCHER AREA. INSTRUCTED TO REPAIR, ALSO REPALCE THE GASKET AT THE GREASE TRAP IN SAME AREA.
38
82
Jul 15, 2013
Reinspection
9 minor violations.
View 9 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION FROM REPORT #1353509 ON 7/5/13 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES THROUGHOUT THE MAIN PREP KITCHEN. OVER 200 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE FOOD PREP AREAS. ALSO, APPROXIMATELY 30 LIVE COCKROACHES WERE OBSERVED ON THE WALL OF THE PREP AREA BEHIND THE COOKING EQUIPMENT AND WALL AND FLOOR OF THE BAKERY PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. CRITICAL VIOLATION 7-42-090.
14
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: SEE VIOLATION #14.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE STAINED CUTTING BOARDS ALONG THE PREP LINE. REPLACE THE TORN DOOR GASKETS INSIDE OF THE BAKERY PREP COOLER. OBSERVED A MISSING DOOR FOR THE PASTRY DISPLAY CASE IN THE RETAIL AREA. MUST REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS WITH FOOD DEBRIS. CLEAN ALL PREP TABLES, FOOD STORAGE CONTAINERS AND STORAGE SHELVES THROUGHOUT THE PREP AREAS. CLEAN DUST FROM WIRES AND CABLES ABOVE THE PREP LINE COOLERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REGROUT THE FLOORS IN THE DISHWASH AREA, PREP LINE, MOP SINK AND BAKERY AREA. DETAIL CLEAN ALL FLOOR DRAINS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE. ELIMINATE ALL STANDING WATER IN THE DISHWASHING ROOM. DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER AND WALK-IN COOLERS. DETAIL CLEAN THE GREASE ON THE FLOOR UNDER THE COOKING EQUIPMENT. DETAIL CLEAN THE FLOOR THROUGHOUT THE FOOD PREP AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA. REPLACE BADLY STAINED CEILING TILES AROUND THE BAKERY OVEN. MUST SEAL ANY OPENINGS IN THE WALLS OF THE PREP AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY FREEZER.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A VACUUM PACKAGING MACHINE IN THE MEAT DEPARTMENT CUTTING ROOM. MANAGEMENT INSTRUCTED NOT TO USE WITHOUT A HACCP PROGRAM THAT HAS BEEN SUBMITTED AND APPROVED BY CDPH. MACHINE TAGGED HELD FOR INSPECTION. REPAIR THE LEFT HANDSINK IN THE MEN'S CUSTOMER WASHROOM.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
40
64
Jul 5, 2013
Suspected Food Poisoning
13 minor violations.
View 13 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: OBSERVED NO SHELLFISH TAGS STORED WITH THE OYSTERS IN THE MEAT DEPARTMENT DISPLAY COOLER. MANAGEMENT INSTRUCTED TO STORE ALL SHELLFISH TAGS WITH THE PRODUCT UNTIL IT IS SOLD, AND THEN KEEP THEM FOR 90 DAYS AFTER THE PRODUCT HAS BEEN SOLD. MANAGEMENT DISCARDED 1# OF OYSTERS WORTH $10. CRITICAL VIOLATION 7-38-005B-2
1
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED LINE PREP COOLERS AT 58.0F AND 58.2F. POTENTIALLY HAZARDOUS FOODS SUCH AS SAUSAGE AND EGGS WERE STORED IN THE COOLERS. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. MUST MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE PREP LINE COOLERS: HAMBURGERS AT 52.3F, EGGS AT 46.2-51.9F, SAUSAGE AT 58.6F, CHORIZO AT 52.5F, WHIPPING CREAM AT 59.1F, SEAFOOD SALAD SANDWICH AT 53.7F. OBSERVED THE FOLLOWING FOODS IN THE DELI DISPLAY COOLERS: CHICKEN BREAST AT 50.3F, LASAGNA AT 49.4F, CHOPPED LIVER AT 44.9F, CHICKEN SALAD AT 44.4F, PULLED PORK AT 50.0F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $1200. CRITICAL VIOLATION 7-38-005A.
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED NO PAPER TOWELS AT 2 OF THE HANDWASHING SINKS IN THE MAIN KITCHEN AREA AT THE END OF THE PREP LINE NEAR THE DRY STORAGE AND IN THE BAKERY PREP AREA. MANAGEMENT PROVIDED PAPER TOWELS AT BOTH SINKS AT MY REQUEST. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED LIVE FRUIT FLIES THROUGHOUT THE MAIN PREP KITCHEN. OVER 200 LIVE FRUIT FLIES WERE OBSERVED ON WALLS, CEILING AND EQUIPMENT IN THE FOOD PREP AREA. ALSO, ONE COCKROACH WAS OBSERVED ON THE WALL OF THE PREP AREA BEHIND THE COOKING EQUIPMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: OBSERVED AN EXPOSED HANDWASHING SINK IN DISREPAIR IN THE CAFE PREP AREA. NO HOT WATER WAS AVAILABLE AT THE HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT THE HANDSINK. VIOLATION WAS CORRECTED UPON MY RETURN ON 7/8/13. SERIOUS VIOLATION 7-38-030.
26
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE STAINED CUTTING BOARDS ALONG THE PREP LINE. REPLACE THE TORN DOOR GASKETS INSIDE OF THE BAKERY PREP COOLER. OBSERVED A MISSING DOOR FOR THE PASTRY DISPLAY CASE IN THE RETAIL AREA. MUST REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS WITH FOOD DEBRIS. CLEAN ALL PREP TABLES, FOOD STORAGE CONTAINERS AND STORAGE SHELVES THROUGHOUT THE PREP AREAS. CLEAN DUST FROM WIRES AND CABLES ABOVE THE PREP LINE COOLERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REGROUT THE FLOORS IN THE DISHWASH AREA, PREP LINE AND MOP SINK. REPLACE FLOOR TILES AROUND THE FLOOR DRAIN OF THE MOP SINK. DETAIL CLEAN ALL FLOOR DRAINS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE. ELIMINATE ALL STANDING WATER IN THE DISHWASHING ROOM. DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER AND WALK-IN COOLERS. DETAIL CLEAN THE GREASE ON THE FLOOR UNDER THE COOKING EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA. REPLACE BADLY STAINED CEILING TILES AROUND THE BAKERY OVEN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY FREEZER.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A VACUUM PACKAGING MACHINE IN THE MEAT DEPARTMENT CUTTING ROOM. MANAGEMENT INSTRUCTED NOT TO USE WITHOUT A HACCP PROGRAM THAT HAS BEEN SUBMITTED AND APPROVED BY CDPH. MACHINE TAGGED HELD FOR INSPECTION.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
40
52
Nov 16, 2012
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REFER TO PREVIOUS REPORT FOR DESCRIOTION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: REFER TO PREVIOUS REPORT FOR DESCRIOTION.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REFER TO PREVIOUS REPORT FOR DESCRIOTION.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REFER TO PREVIOUS REPORT FOR DESCRIOTION.
38
82
Nov 8, 2012
Complaint
6 minor violations.
View 6 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOUND FRESH ORANGE JUICE BEING BOTTLED ON SITE BY A LARGE JUICER WHERE THE OPERATION IS PERFORMED IN THE CUSTOMERS SHOPPING AREA. NO APPROVAL FROM CDPH. MUST CEASE JUICING OPERATION, MACHINE IS TAGGED. INSTRUCTED MGR TO CONTACT THE OFFICE OF CDPH TO OBTAIN DEPARMENT APPROVAL BEFORE RESUMING OPERATION. FACILITY WAS INFORMED IN PREVIOUS INSPECTION ON THIS VIOLATION.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND EVIDENCE OF LIVE INSECTS, FOUND 2 LIVE COCKROACHES IN COFFEE STATION AND RESTAURANT DRY FOOD STORAGE ROOMS, TENS OF DEAD ONES FOUND IN SAME AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVIRTY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. ALSO INSTRUCTED TO CLEAN ALL DEAD INSECTS AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PREP COOLERS IN POOR REPAIR, FOUND EXPOSED FOAM INSULATION AT COVERS AND MISSING AND RIPPED RUBBER GASKETS FOR DOORS. INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ICE MAKER INTERIOR SURFACE AND FAN COVERS IN WALK-IN COOLERS NOT CLEAN, SLIME AND DUST BUILD-UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NOT CLEAN THROUGH OUT PREP AREAS AND WALK-IN COOLERS ALONG WALLBASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO VENTILATION IN EMPLOYEES TOILET ROOM. INSTRUCTED TO PROVIDE.
38
74
May 15, 2012
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REFER TO PREVIOUS REPORT FOR DESCRIPTION
32
95
May 8, 2012
Complaint
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: FOUND A LARGE PREP COOLER AT 51.4F AIR TEMPERATURE, WHERE PERISHABLES ARE STORED. INSTRUCTED TO KEEP ALL COOLERS AT 40F OR LOWER, COOLER IS TAGGED NOT ALLOWED TO USE. MUST FAX A TAG REMOVAL REQUEST WHEN READY.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND THE FOLLOWING FOOD ITEMS AT IMPROPER HOLDING TEMPERATURE: 20 LBS OF CREAM BASED SOUP, 10LBS OF COOKED CHICKEN, 4LBS OF DELI MEAT, 3LBS OF SEAFOOD SALAD. ITEMS TEMPERATURE RANGING BETWEEN 61.2F-48.3F STORED IN SAID PREP COOLER AND WALK-IN COOLER. INSTRUCTED TO COOL AND HOLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPS. FOOD ITEMS DISCARDED VALUED AT:$300.
3
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. BROKEN TWO HAND SINKS IN BAKERY AND MAIN PREP LINE, INSTRUCTD MGR TO REPAIR PLUMBING AND MAINTAIN.
26
Previous minor violation(s) corrected 7-42-090
Inspector notes: ALL PREVIOUS MINOR VIOLATIONS FROM REPORT #666351 DATED 2-6-12 WERE NOT FIXED. VIOL # (31) MUST LABEL FOOD CONTAINERS, USING DISPOSABLE CUPS AS A SCOOP. (32) WALK-IN AND PREP COOLER DOOR GASKETS IN POOR REPAIR,(33), EXTERIOR SURFACES OF BULK FOOD CONTAINERS AND SHELVES NOT CLEAN, (34) FLOOR NOT CLEAN IN PREP AREAS. (35) MUST INSTALL A DURABLE SURFACE ON WALL BEHIND CLEAN POT SHELVES TO PREVENT PAIT SHIPPING, (36) INADEQUATE LIGHTING INSIDE WALK-IN COOLER, (40) MISSING THERMOMETER IN PREP COOLERS. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SEVERAL CRACKED PLASTIC FOOD CONTAINERS, EXOPSED INSULATION FOR PREP COOLER COVERS. INSTRUCTED TO REPAIR AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FAN COVERS IN WALK-IN COOLER NOT CLEAN, DUSTY CEILING VENTS IN BAKERY. INSTRUCTED TO CLEAN.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELDS INSEVERAL DISPLAY COOLERS AT DELI, BAKERY AND KITCHEN CILING LIGHT FIXTURE, INSTRUCTED TO PROVIDE.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOP STORED ON ICE CUBES AT CAFE ICE BIN, INSTRUCTED TO STORE OFF CUBES.
43
67
Feb 6, 2012
Complaint
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PAPER CUPS ARE USED AS BULK FOOD SCOOPS, INSTRUCTED TO USE PROPER SCOOPS. NO LABELES ON BULK FOOD CONTAINERS IN DRY FOOD AND WALK-IN COOLER. INSTRUCTED TO LABEL AND MAINTAIN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WALK-IN AND PREP COOLER DOORS RUBBER GASKETS IN ALL STATIONS ARE BROKEN AND DETERIORATED, MUST REPLACE ALL BROKEN ONES AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN: SHELVES IN DELI STATIONS AT LOWER LEVEL OF DISPLAY COOLER AND UNDER DISPLAY SHELVES, SHELVES AND COUNTER TOPS IN ALL PREP STATIONS, EXTERIOR SURCFACES OF BULK FOOD CONTAINERS, EXTERIOR SURFACE OF DELI MEAT SCALE AND SLICER, FAN COVERS INSIDE WALK-IN COOLER, VENTS ABOVE PREP TABLES AT DELI SECTION WITH HEAVY DUST BUILD-UP. INSTRUCTED MGR TO CLEAN SAID ITEMS AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR NOT CLEAN UNDER PREP COFFEE STATION, INSTRUCTED TO CLEAN ANDN MAINTATIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALLS BEHIND CLEAN UTENSILS STORAGE SHELVES ARE CHIPPED AND DAMAGED, INSTRCTED TO PROVIDE A DURABLE SMOOTH SURFACE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. BURNT LIGHT BULB IN BUTCHER WALK-IN COOLER AND HEAVY DUST-BUILD UP ABOVE MEAT GRINDER COOLER VENT COVER. INSTRUCTED TO CLEAN AND PROVIDE ADEQUATE LIGHTING.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN SEVERAL COOLERS, INSTRUCTEDT O INSTALL.
40
70
Dec 27, 2011
Complaint
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: WALK-IN & SMALL COOLER (COOK'S LINE) DOOR GASKETS ARE IN RIPPED-MUST REPLACE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST ALSO BE REPLACED, INCLUDING THE EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE) All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: POOR FLOOR GROUTING AT THE COFFEE STATION (FACING ILLINOIS ST. & AT THE COOK'S LINE (TO THE RIGHT OF THE OVENS), MUST BE FIXED TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUSTY CEILING TILES AROUND VENTS IN BAKERY ROOM/BAKING AREA, PACKAGING AREA (FOR ORDERS) & IN DISHROOM MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL SODA/MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
41
82
Nov 7, 2011
Complaint
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE) & WALK-IN COOLER DOOR GASKETS MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUSTY CEILING TILES AROUND VENTS AT DISHROOM, BAKERY ROOM & PACKAGING ORDER ROOMS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
41
86
Oct 20, 2011
Reinspection
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. EXPOSED INSULATION ON INNER PANEL OF COOLER DOORS (COOK'S LINE), MUST BE FIXED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUSTY CEILING TILES AROUND VENTS AT DISHROOM & AT BAKERY ROOM MUST BE CLEANED & MAINTAINED. The walls and ceilings shall be in good repair and easily cleaned.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED BY REGULAR SHELVINGS, FOR EASY CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
41
86
Oct 13, 2011
Complaint
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND THE FOLLOWING FOODS IN DELI CASE: 8-LBS. OF CHIPOTLE CREAM CORN AT 50.7-51.8F; 10-LBS. OF TWICE BAKED POTATOES AT 46.2F; 11.6-LBS. OF CURRY CHICKEN AT 46.6-49.1F; 6.2-LBS. OF MONGOLIAN BEEF AT 47.3-48.1F. INSTRUCTED TO PROPERLY DISCARD SAID PRODUCTS & MAINTAIN COLD FOOD TEMPS AT 40F OR BELOW. (TOTAL COST-$252.00) All cold food shall be stored at a temperature of 40F or less.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: (7-38-005A) INADEQUATE FOOD PROTECTION. NOTED SOME BLACK/PINK SLIMY AREAS ON THE INTERIOR PANEL & CHUTE OF THE ICE MACHINE IN REAR KITCHEN. INSTRUCTED TO CLEAN/SANITIZE & MAINTAIN. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DOOR GASKETS OF MOST WALK-IN COOLERS & COOLER DRAWERS IN MAIN KITCHEN ARE IN VERY POOR REPAIR-MUST REPLACE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED ALSO. NOTED EXPOSED INSULATION ON THE INSIDE OF SMALL COOLER DOOR PANLES AT COOK'S LINE-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: INTERIOR FLOORS OF COOLERS AT COOK'S LINE, FAN GUARDS OF SMALL COOLERS, EXTERIOR OF FOOD CONTAINERS IN BAKERY AREA, WALK-IN COOLER SHELVES=DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOLLOWING NEED CLEANING: FLOOR DRAINS IN DELI AREA & BUTCHER SHOP AREA; FLOORS UNDER PANELS OF DISPLAY COOLERS & ALONG WALLBASES OF WALK-IN COOLERS THRU-OUT PREMISES, AROUND ALL GREASE TRAPS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUSTY CEILING VENTS (& AREAS AROUND THEM) AT THE DISHROOM & BAKERY AREAS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL STOCK/SUPPLIES IN THE REAR WAIT STAFF/EPMLOYEE ROOM (BEHIND THE BUTCHER AREA) MUST BE BETTER ORGANIZED, & STUFF MUST BE ELEVATED OFF THE FLOOR (IF NEEDED). All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
41
70
Mar 21, 2011
Reinspection
No violations found.
100
Mar 9, 2011
Complaint
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND 9.5 LBS. OF MONGOLIAN BEEF & 7 LBS. OF SZECHUAN CHICKEN ON DISPLAY CASE AT TEMPS BETWEEN 50.1-59.9F. ALL COLD FOODS MUST BE HELD AT 40F OR BELOW. TOTAL AMOUNT OF PRODUCT DISPOSED OF = $193.50. All cold food shall be stored at a temperature of 40F or less.
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: OBSERVED FRESH CHICKEN BREAST ON A TRAY THAT WAS ALSO HOLDING WHOLE CHICKEN PIECES, SET ASIDE FOR DISCARDING. THE WHOLE RAW CHICKEN PIECES WERE GREENISH IN COLOR, & SITTING ON ABOUT 1/4 INCH OF STALE BRINE. THESE PRODUCTS WERE REMOVED FROM THE BUTCHER'S WALK-IN COOLER, & PROPERLY DISPOSED OF. All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.
4
Food protected during storage, preparation, display, service and transportation
Inspector notes: NOTED MEATS WERE STORED IN BUTCHER'S WALK-IN COOLER, WHERE THE FLOORS UNDER SHELVINGS & AROUND CORNERS HAVE ACCUMULATED STALE FOOD DEBRIS . DRIP PANS UNDER MEAT SHELVINGS HAD DRIED-UP BLOOD/JUICES. ALSO OBSERVED STANDING WASTE WATER TRAPPED UNDER A PAN ON THE FLOOR & BY WALLBASE/AROUND SINK'S GREASE TRAPS AT BUTCHER SHOP AREA, PRODUCING A STRONG RANCID ODOR THRU-OUT THIS AREA. INSTRUCTED TO CLEAN/SANITIZE ENTIRE AREA. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; CONDENSATION PAN UNDER UPRIGHT COOLER IN BAKING AREA MUST BE FREE OF SLIMY YELLOWISH WATER THAT HAS COLLECTED IN THIS PAN & MAINTAIN. EXTERIOR OF GREASE TRAPS MUST BE RE-SEALED/PAINTED DUE TO HEAVY RUST BUILD-UP. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: AIR VENTS OF DISPLAY CASES FOR DAIRY & CHEESE/SAUSAGE; COMPRESSORS OF SMALL COOLERS AT COOK'S LINE; FAN GUARDS OF VEGETABLES WALK-IN COOLER, DUE TO HEAVY DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS ALONG WALLBASES BEHIND ALL HEAVY EQUIPMENT, UNDER DRY/COLD STORAGE AREAS, ESPECIALLY INSIDE MOST WALK-IN COOLERS & FLOOR DRAINS THRU-OUT - MUST BE FREE OF HEAVY FOOD, DEBRIS/DIRT ACCUMULATION. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGHT SHIELDS AT THE DISHROOM MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: FAUCET SPRAYER AT PREP SINK IN PASTRY ROOM MUST BE KEPT ON A HOOK & ABOVE THE WATER LEVEL OF THE SINK; 2-FAUCETS OF 3-COMP SINK IN DISHROOM ARE LEAKING (WRAPPED WITH TOWELS MUST BE REMOVED). Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
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67
Jul 23, 2010
Reinspection
No violations found.
100
Jul 16, 2010
Complaint
11 minor violations.
View 11 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: All food shall be from sources approved by health authorities and safe for human consumption. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND MUSSELS AND CLAMS IN WALK-IN COOLER COMINGELING. PRODUCT WAS DISCARDED. INSTRUCTED MANAGER TO KEEP ALL SPECIES OF SHELLFISH SEPARETLY. CRITICAL VIOLATION 7-38-005 (B(2)) CITATION ISSUED. SHELLFISH IMPROPERLY STORED.
1
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: TURKEY, HAM, ROAST BEEF, TOMATO BASIL SOUP. 44.3 - 56.4 DEGREES. ALL PRODUCTS HAVE BEEN DISCARDED AT THIS TIME. TOTAL VALUE $376.00 250 LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HANDSINK IN PREP AREA NOT MAINTAINED. HOT WATER HANDLE INPOOR REPAIR. NO HOT WATER TO PROPERLY WASH HANDS. INSTUCTED MANAGER TO POST SIGN DIRECTING EMPLOYEESB TO USE OTHER HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. HANDSINK NOT MAINTAINED.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRUIT FLY ACTIVITY THROUGHOUT REAR PREP AREA. OBSERVED 75-80 FLIES IN THE FOLOWING AREAS: BAKERY PREP, HOT FOOD LINE, DISH AREA, MOPSINK AREA, OUTSIDE CAFE AREA AND SEAFOOD AREA. MUST CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CIATION ISSUED EVIDENCE OF IMPROPER PEST CONTROL.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTIING BOARDS IN NEED OF REPLACING, WORN WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP OF DEBRIS. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST REGROUT FLOORS IN BAKEREY, HOT LINE, DISH AREA ECT... MUST CORRECT AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE DUST BUILD-UP AND FOOD SPLATTERS. MUST REPAIR HOLE IN WALL AT FRONT CAFE AREA. REPAIR WALL ACROSS FROM DISH AREA. CLEAN AND REMOVE ALL GREASE FROM WALL BEHIND GRILL LINE. MUST CLEAN, REPAIR AND MAINTAIN AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS MISSING IN REAR FOOD PREP AREA. MUST INSTALL AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION ABOVE COOKING EQUIPMENT INNEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST INSTALL THERMOMETERS IN ALL WALK IN COOLERS AND REACH IN COOLERS. MUST BE VISIBLE AT ALL TIMES.
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Frequently Asked Questions
When was Fox & Obel last inspected?
The most recent health inspection at Fox & Obel on file is from Jul 18, 2013. The public record contains 17 inspections in total.
What is the most common violation at Fox & Obel?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited 13 times, more than any other issue at Fox & Obel.
Has Fox & Obel's inspection record improved over time?
Yes. Recent inspections at Fox & Obel have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Fox & Obel means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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