Michelle — Soul Food
Last inspected: Nov 18, 2010
74
Score
With just two inspections in the record, there isn't enough history to establish a clear pattern. The latest inspection on file is from Nov 18, 2010. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. Michelle — Soul Food's record stops at Nov 18, 2010, more than two years back, so current conditions may differ.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 11 violations earlier in the record.
When inspectors have written things up, “food protected during storage” has been the most frequent reason, cited two times.
By comparison, the average Chicago facility scores 81, putting Michelle — Soul Food on the weaker side. The inspection history reads as standard for a restaurant of this size.
2
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Nov 18, 2010
Reinspection
6 minor violations.
View 6 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.PORTABLE STEAMTABLE MUST BE REMOVED,OWNER CHANGE MIND FOR USING EQUIPMENT.
16
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FAUCET NOT CONNECTED TO 3-COMP SINK MUST REPAIR.
24
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.MUST STILL REPAIR HAND WASHING FACILITIES IN MEN'S WASHROOM/LEAKING UNDER.
26
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: . MUST CLEAN/SANITIZE ALL EQUIPMENT,STORAGE SHELVING UNITS,ALL STORAGE CABINETS,UNDER STEAMTABLE ETC.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST INSTALL MISSING CEILING TILES,DAMAGE/SOILED, THRU-OUT,AND REPAIR LOOSE BASEBOARD BEHIND RADIATOR,FRONT DOOR.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE ALL REPAIR TOOLS EQUIPMENT OUT OF PREP AREA AND STORAGE CABINETS.
41
74
Aug 30, 2010
License
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. PREMISES DOES NOT HAVE ADEQUATE REFRIGERATION FOR MENU PROVIDE,FOODS ,MUST PROVIDE ADDITIONAL COOLER.
2
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT WATER ON PREMISES,MUST PROVIDE.
9
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. OBSERVED NO HAND SINK BEHIND COUNTER IN FOOD SERVICE AREA,MUST INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE,SOAP,TOWEL DEVICE.
11
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND STEAMTABLE FOR SELF-SERVICE OR FOR DINNING ROOM SERVICE,OPEN AREA NOT PROVIDED WITH SNEEZE GUARD TO PROPERLY PROTECT FOOD DURING SERVICE. MUST INSTALL.
16
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE ORIGINAL CITY FOOD SANITATION CERTIFICATE,OR MUST PROVIDE PAID RECIEPT FOR COPY OR ENROLLMENT AT NEXT INSPECTION.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO WATER AT 3-COMP SINK ,MUST PROVIDE.
24
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. FOUND INADEQUATE HAN WASHING FACILITIES IN MEN"S AND LADIES WASH ROOMNO WATER AT HAND SINK/LADIES,MEN"S/COLD WATER HANDLE,NO WATER.MUST REPAIR.
26
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. MUSTB CLEAN/SANITIZE ALL EQUIPMENT,STORAGE SHELVING UNITS,ALL STORAGE CABINETS,UNDER STEAMTABLE ETC.
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. MUST INSTALL MISSING CEILING TILES,DAMAGE/SOILED, THRU-OUT,AND REPAIR LOOSE BASEBOARD BEHIND RADIATOR,FRONT DOOR.
35
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. MUST REPAIR LEAKY PIPE UNDER HAND SINK IN MEN"S WASH ROOM. ALSO, MUST REMOVE ANY COOKING EQUIPMENT/DEEP FRYERS UNDER VENTILATION HOOD.
38
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.MUST REMOVE ALL REPAIR TOOLS EQUIPMENT OUT OF PREP AREA AND STORAGE CABINETS.
41
58
Frequently Asked Questions
When was Michelle — Soul Food last inspected?
The most recent health inspection at Michelle — Soul Food on file is from Nov 18, 2010. The public record contains two inspections in total.
What is the most common violation at Michelle — Soul Food?
Across the inspection record, “food protected during storage” has been cited two times, more than any other issue at Michelle — Soul Food.
Has Michelle — Soul Food's inspection record improved over time?
Yes. Recent inspections at Michelle — Soul Food have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Michelle — Soul Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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