Mississippi Ricks
Last inspected: Oct 21, 2010
78
Score
Across the available record, Mississippi Ricks has three inspections on file, the first dated 2010. The newest entry in the record is dated Oct 21, 2010. Low risk means the most recent visit produced few or no significant findings. Public records show no inspections at Mississippi Ricks since Oct 21, 2010, so this file may not reflect current conditions.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited three times.
Restaurants in Chicago average 81, so Mississippi Ricks trails the local norm. The record reflects steady performance over time.
3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 21, 2010
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RUSTY RACKS, BOTTOM OF PREP TABLES, AND EXTERIOR OF GREASE TRAP.
32
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. REPLACE WATER DAMAMGED, DARK STAINED, SOILED CEILING PANELS AT PREP AREAS. CLEAN PIPING AT CEILING BY VENTILATION HOOD AT REAR TO REMOVE GREASE BUILDUP. CLEAN WALLS AND CEILING TO REMOVE STAINS/SPILLS. CLEAN WINDOW LEDGES AT REAR BULK FOOD STORAGE AREA. CLEAN CEILING VENTS AND PANELS TO REMOVE DUST BUILDUP AT PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE WORKING VENTILATION ABOVE COOKING EQUIPMENT AT REAR PREP AREA AND PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINK.
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. ORGANIZE CLUTTERED STORAGE AREAS, REMOVE ITEMS FROM UNUSED TOILET ROOM, REMOVE UNUSED ITEMS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD.
42
78
Oct 20, 2010
Reinspection
8 minor violations.
View 8 violations
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. FOUND TOILET BOWL IN TOILET ROOM IN POOR REPAIR. WATER SLOWLY DRAINING WHEN FLUSHED AND ACCUMULATING ON FLOORS AND WALKWAY WHEN WATER TURNED ON. CRITICAL 7-38-030 ISSUED.
11
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RUSTY RACKS, BOTTOM OF PREP TABLES, AND EXTERIOR OF GREASE TRAP
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF DEEP FRYERS, UNDER, AROUND EQUIPMENT, INTERIOR OF REFIRGERATION UNITS/GASKETS, STORAGE SHELVES/RACKS IN PREP AREAS AND WALK-IN COOLER.
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. CLEAN FLOORS THROUGHOUT ESPECIALLY BEHIND EQUIPMENT, REFRIGERATION UNITS, ALONG WALL BASE.
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. REPLACE WATER DAMAMGED, DARK STAINED, SOILED CEILING PANELS AT PREP AREAS. CLEAN PIPING AT CEILING BY VENTILATION HOOD AT REAR TO REMOVE GREASE BUILDUP. CLEAN WALLS AND CEILING TO REMOVE STAINS/SPILLS. CLEAN WINDOW LEDGES AT REAR BULK FOOD STORAGE AREA. CLEAN CEILING VENTS AND PANELS TO REMOVE DUST BUILDUP AT PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE WORKING VENTILATION ABOVE COOKING EQUIPMENT AT REAR PREP AREA AND PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINK.
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. ORGANIZE CLUTTERED STORAGE AREAS, REMOVE ITEMS FROM UNUSED TOILET ROOM, REMOVE UNUSED ITEMS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD.
42
67
Oct 13, 2010
Suspected Food Poisoning
9 minor violations.
View 9 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED EMPLOYEE WASHING MULTI-USE PANS AND UTENSILS AT THREE COMPARTMENT SINK WITHOUT SANITIZING, 0PPM OF CHLORINE. INSTRUCTED TO PROPERLY WASH, RINSE, AND SANITIZE ALL EQUIPMENT/UTENSILS AT THREE COMPARTMENT SINK. EMPLOYEE LEFT PREMISES TO PURCHASE BLEACH. ALL SAID ITEMS WERE SANITIZED AFTER EMPLOYEE RETURNED FROM STORE WITH BLEACH TO SANITIZE MULTI-USE EQUIPMENT/ITEMS. CRITICAL 7-38-030 ISSUED.
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND 20 FRUIT FLIES IN UTILITY SINK/POTATOE STORAGE/DRY STORAGE ROOM, 2 FRUIT FLIES IN HALLWAY BY TOILET ROOM, AND REAR BULK FOOD STORAGE AREA, 2 HOUSE FLIES ON WALL AND CEILING IN REAR PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RUSTY RACKS, BOTTOM OF PREP TABLES, AND EXTERIOR OF GREASE TRAP.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF DEEP FRYERS, UNDER, AROUND EQUIPMENT, INTERIOR OF REFIRGERATION UNITS/GASKETS, STORAGE SHELVES/RACKS IN PREP AREAS AND WALK-IN COOLER.
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. CLEAN FLOORS THROUGHOUT ESPECIALLY BEHIND EQUIPMENT, REFRIGERATION UNITS, ALONG WALL BASE.
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. REPLACE WATER DAMAMGED, DARK STAINED, SOILED CEILING PANELS AT PREP AREAS. CLEAN PIPING AT CEILING BY VENTILATION HOOD AT REAR TO REMOVE GREASE BUILDUP. CLEAN WALLS AND CEILING TO REMOVE STAINS/SPILLS. CLEAN WINDOW LEDGES AT REAR BULK FOOD STORAGE AREA. CLEAN CEILING VENTS AND PANELS TO REMOVE DUST BUILDUP AT PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE WORKING VENTILATION ABOVE COOKING EQUIPMENT AT REAR PREP AREA AND PROVIDE SINK STOPPERS AT THREE COMPARTMENT SINK.
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. ORGANIZE CLUTTERED STORAGE AREAS, REMOVE ITEMS FROM UNUSED TOILET ROOM, REMOVE UNUSED ITEMS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD.
42
64
Frequently Asked Questions
When was Mississippi Ricks last inspected?
The most recent health inspection at Mississippi Ricks on file is from Oct 21, 2010. The public record contains three inspections in total.
What is the most common violation at Mississippi Ricks?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Mississippi Ricks.
Has Mississippi Ricks' inspection record improved over time?
Yes. Recent inspections at Mississippi Ricks have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Mississippi Ricks 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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