Franks 'n' Dawgs
Last inspected: Feb 25, 2015
82
Score
Across the available record, Franks 'n' Dawgs has eight inspections on file, the first dated 2010. Franks 'n' Dawgs was last inspected on Feb 25, 2015. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Franks 'n' Dawgs's inspection history hasn't been updated since Feb 25, 2015; current conditions may have shifted from what the file shows.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited five times.
Franks 'n' Dawgs scores about where you'd expect for a Chicago restaurant. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 25, 2015
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED FOOD GRADE STORAGE CONTAINERS STORED DIRECTLY UNDER SEWAGE LINE. DO NOT STORE ANY FOOD OR FOOD CONTACT SURFACES UNDER SEWER LINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR OF FRYERS WITH HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN INTERIOR OF FRYERS.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED 3 COMPARTMENT SINK WITH LEAK UNDER WASH COMPARTMENT. REPAIR AND MAINTAIN SINK.
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Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED BASEMENT WITH ACCUMULATION OF CLUTTER ESPECIALLY UNDER STAIRS AND IN CLOSET. CLEAN AND ORGANIZE ALL CLUTTER TO BE ABLE TO CLEAN EFFECTIVELY AND DETER INSPECT AND RODENT HARBORAGE.
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82
Feb 27, 2014
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED POTENTIALLY HAZARDOUS FOOD ITEM (GOAT SAUSAGE) INSIDE HOT HOLDING UNIT AT IMPROPER INTERNAL TEMPERATURE OF 121.2F. NO TEMPERATURE LOG ON SITE STATING HOW LONG FOOD HAS BEEN INSIDE WARMER AS REQUIRED BY THE CITY CODE AT THIS TIME. MANAGER STATED THAT THEY ARE KEPT INSIDE HOT HOLD UNIT AND THEN REHEATED WHEN ORDERED. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE HELD AT 40F OR BELOW FOR COLD HOLDING AND ABOVE AND 140F AND ABOVE FOR HOT HOLDING AND THEN REHEATED AT 165F OR ABOVE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 6LB WORTH $54 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NOTED NO HAND WASHING SOAP AT THE EXPOSED HAND WASH SINK OF BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINK. MANAGER IMMEDIATELY HAD EMPLOYEE PROVIDE SOAP. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED THE FOLLOWING: RUBBER GASKET AT DOOR OF WALK IN COOLER LOOSE AND RUSTY SHELVES INSIDE WALK IN COOLER OF SAME. INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AT WALK IN COOLER DOOR AND CLEAN, REPAINT SHELVES WITH NON TOXIC FOOD GRADE PAINT OR REPLACE SHELVING.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE 3 COMPARTMENT SINK.
34
82
Jul 11, 2013
Routine
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: APPROXIMATELY 9 LBS COOKED SAUSAGES IN HOT HOLDING BOX FOUND AT 132F AND 135.6F. ALL DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOODS IN BASEMENT DRY FOOD STORAGE MUST BE LABELED.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: WALL MOUNTED FRY SLICER FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. UNUSED COOLER IN BASEMENT STORED DIRTY. MUST CLEAN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MISSING/DAMAGED WALL CAULKING AT EMPLOYEE WASHROOM WASH BOWL. MUST REPLACE.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK UNDER EMPLOYEE WASHROOM WASH BOWL. MUST REPAIR.
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74
Jul 10, 2012
Routine
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR OF THE GREASE DUMPSTER.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELDS FOR ALL LIGHT FIXTURES IN THE BASEMENT.
36
90
Jan 20, 2012
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN ADEQUATE TEMPERATURES. OBSERVED 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PORK, EGGS, AND SAUSAGES. MUST MAINTAIN THE COOLER BELOW 40F. HELD FOR INSPECTION TAG PLACED ON THE UNIT. A TECHNICIAN WAS ONSITE UDRING THE INSPECTION TO REPAIR THE UNIT. CRITICAL VIOLATION 7-38-005A.
2
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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED VARIOUS SAUSAGES AND HOT DOGS STORED IN THE HOT HOLDING UNIT AT 90-120F. ALSO OBSERVED FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER: EGGS AT 50F, DUCK CONFIT AT 50F, SAUSAGES AT 47F, CHEESE AT 49F, PORK BELLY AND BACON AT 50F, MILK AT 48F, COOKED PASTA AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED NO SANITIZER AT THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. SINK WAS BEING USED AT THE TIME OF THE INSPECTION TO WASH UTENSILS. MANAGEMENT INSTRUCTED TO DRAIN ALL SINKS AND PROPERLY SET THE SINK UP TO WASH, RINSE AND SANITIZE UTENSILS. CRITICAL VIOLATION 7-38-030.
8
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. MUST INVERT SINGLE-USE UTENSILS TO PROTECT AGAINST CONTAMINATION FROM HANDS. INVERT SINGLE-USE TRAYS IN THE BASEMENT.
31
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE ANY BROKEN OR CRACKED LIGHT SHIELDS IN THE BASEMENT AND PREP AREA. PROVIDE ADEQUATE LIGHTING WHERE NEEDED AT 1ST FLOOR PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. REPAIR THE WATER LEAK UNDER THE EMPLOYEE RESTROOM HANDSINK IN THE BASEMENT.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. ALL KITCHEN EMPLOYEES NEED A HAIR RESTRAINT.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
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67
May 18, 2011
Reinspection
No violations found.
100
May 16, 2011
License
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. BASEMENT WALK-IN COOLER MUST BE OPERATIONAL.
2
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST INSTALL UTILITY MOP SINK WITH HOT/COLD RUNNING WATER AND PROPERLY DRAINS.
10
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. MUST HAVE PAPER TOWELS AT BASEMENT EXPOSED HAND SINK.
12
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. MICE DROPPINGS UNDER HAND WASHING SINK IN BASEMENT EMPLOYEE WASHROOM.
18
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. INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE. INTERIOR/EXTERIOR ALL COOLERS MUST CLEAN.
33
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. WALL CAULKING AT EMPLOYEE WASHROOM WASHBOWL MUST REPLACE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CRACKED/BROKEN LIGHT SHIELDS THROUGHOUT BASEMENT PREP MUST REPLACE.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. BASEMENT TWO COMPARTMENT SINK NOT DRAINING INTO PROPER SEWER LINE.
38
67
Jul 2, 2010
Routine
10 minor violations.
View 10 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST BE POSTED TO THE PUBLIC.
30
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. PLASTIC ICE SHOOT AT SODA DISPENSER, MUST CLEAN AND SANITIZE.
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. FRIES SLICER AT THREE COMPARTMENT SINK MUST DETAIL CLEAN, NO EXPOSED RAW WOOD USED FOR FOOD PREP EQUIPMENT ON SAME SLICER. BASEMENT TWO COMPARTMENT SINK MUST CLEAN AND MAINTAIN. EXTERIOR OF GREASE TRAP MUST CLEAN.
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 IN THE FOLLOWING NEED DETAIL CLEANING: UNDER AND AROUND THREE COMPARTMENT SINK, GREASE TRAP, THROUGHOUT REAR DRY STORAGE AND INSIDE WALK IN COOLER. ALL STORED ITEMS IN BASEMENT MUST BE ELEVATED FROM FLOOR 6" OR ABOVE. MISSING AND/OR DAMAGED FLOOR TILES IN WALK IN COOLER AND AT THREE COMPARTMENT SINK, MUST REPLACE/REPAIR.
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. WALL AT THREE COMPARTMENT SINK DIRTY, MUST CLEAN. WATER DAMAGED CEILINGS IN BASEMENT DRY STORAGE, MUST REPLACE/REPAIR.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING AND BROKEN LIGHT SHIELDS IN BASEMENT, MUST REPLACE/REPAIR.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BASEMENT EMPLOYEE WASHROOM MUST DETAIL CLEAN WASH BASIN, WALLS, TOILET.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. DRAINAGE PIPE IN SUMP PUMP CLOSET MUST BE EXTENDED TO FLOOR DRAIN. THREADED NOZZLE ON THREE COMPARTMENT SINK MUST REMOVE.
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 PROVIDE FOR ALL AND METAL STEM.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED OR STORED ELEVATED AND ORGANIZED.
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61
Frequently Asked Questions
When was Franks 'n' Dawgs last inspected?
The most recent health inspection at Franks 'n' Dawgs on file is from Feb 25, 2015. The public record contains eight inspections in total.
What is the most common violation at Franks 'n' Dawgs?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Franks 'n' Dawgs.
Has Franks 'n' Dawgs' inspection record improved over time?
Results have been roughly steady. Inspections at Franks 'n' Dawgs have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Franks 'n' Dawgs 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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