Paramount Room
Last inspected: Sep 14, 2017
90
Score
Across the available record, Paramount Room has nine inspections on file, the first dated 2010. Inspectors last stopped by on Sep 14, 2017. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Paramount Room's record stops at Sep 14, 2017, more than two years back, so current conditions may differ.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited seven times.
Among Chicago restaurants, the typical score is 81; Paramount Room is comfortably above that bar. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 14, 2017
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed heavily stained cutting boards in kitchen prep area. Must resurface or replace. All surfaces must be smooth and easily cleanable. Must maintain same.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Observed small leak in pipe under 3 compartment sink. Must repair and maintain same. Observed slow draining 3 compartment and hand sink in the bar (main floor). Must repair and maintain same.
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90
Nov 18, 2016
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: SOME FOODS NOT LABELED OR DATED IN PREP AREA REACH IN COOLERS. INSTRUCTED MANAGER TO LABEL AND DATE FOODS INSIDE COOLERS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UPN ON WALLS AT BAR. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DISHWASH 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
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82
May 5, 2016
Routine
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NO SPLASH GUARD BETWEEN PREP AREA EXPOSED HANDWASH BOWL AND PORTABLE FOOD SHELF RACK ALSO NO STOPPERS AT DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE A SPLASH GUARD AT PREP AREA EXPOSED HANDWASH BOWL TO PREVENT POTENTIAL CROSS CONTAMINATION ALSO MUST PROVIDE STOPPERS (X3) FOR DISHWASH 3-COMPARTMENT SINK.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES, FOOD/CALCIUM BUILD UP ON SINKS AROUND HOT/COLD WATER HANDLES, FOOD BUILD UP ON SLICER AND FOOD BUILD UP INSIDE REACH IN COOLERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR TILES CRACKED THROUGHOUT PREP AND DISHWASH AREA. MUST REPAIR/REPLACE DAMAGED FLOOR TILES AT PREP AND DISHWASH AREA.
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Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CEILING LIGHT COVER MISSING ABOVE DISH WASH AREA. MUST PROVIDE COVER FOR CEILING LIGHT BULBS.
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MENS BASEMENT WASHROOM CEILING VENTILATION COVER MISSING. MUST PROVIDE VENTILATION COVER.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
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74
May 14, 2015
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD FOR CLEAN UTENSILS IN BOTH BARS.
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95
May 6, 2015
Routine
7 minor violations.
View 7 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: FOUND ONE CONTAINER WITH CLAMS INSIDE THE REACH IN COOLER IN THE COOK LINE AND TWO CONTAINERS WITH MUSSELS AND OYSTERS IN THE WALK IN COOLER WITHOUT TAG ON THE CONTAINER. INSTRUCTED MANAGER THAT ALL SHELLFISH MUST HAVE A TAG ATTACHED TO THE CONTAINERS DURING STORAGE INSIDE THE REACH IN COOLER AND WALK IN COOLER AND TAG MUST BE KEPT FOR THE NEXT 90 DAYS AFTER ALL THE SHELLFISH HAS BEEN CONSUMED. CITATION ISSUED CRITICAL 7-38-005(B). MANAGER DISCARDED THE SAID PRODUCTS WORTH $36.00, TOTAL 6 LBS.
1
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MNIOR VIOLATION NOT CORRECTED FROM REPORT #1491076 DATED 7/29/14. #32: NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. CITATION ISSUED SERIOUS 7-42-090
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Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD FOR CLEAN UTENSILS IN BOTH BARS. RE LOCATE THE SOAP DISPENSER IN THE BASEMENT BAR WHICH IS RIGHT ABOVE THE CLEAN UTENSILS ON THE DRAIN BOARD.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN THE FLOOR IN THE ICE MAKER AND MOP SINK AREA AND MAINTAIN. ALSO MUST PROVIDE MISSING FLOOR DRAIN COVER FOR BOTH FLOOR DRAIN IN THE SAME AREA.
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST RE ADJUST THE SELF CLOSER DEVICE ON THE DOOR OF BOTH WASHROOM IN THE BASEMENT,(DOOR NOT CLOSING ALL THE WAY).
37
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOP ON BOTH BARS MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
43
Food handler requirements met
Inspector notes: MUST PROVIDE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.
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70
Jul 29, 2014
Reinspection
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE SERVICE COOLERS AND WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCTS, PREPARED BY DATE AND USE BY DATE INCLUDING BULK ITEMS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS (PLATES,BOWLS,SAUCE PANS ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
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86
Jul 22, 2014
Routine
12 minor violations.
View 12 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: NOTED CONTAINERS WITH SHELLFISH (MUSSEL) INSIDE SERVICE COOLER AND WALK IN COOLER WITH NO TAGS ATTACHED. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO EACH CONTAINER AND THEN STORE IN FILE FOR AN ADDITIONAL 90 DAYS WHEN ALL SHELLFISH IS EXHAUSTED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
1
Facilities to maintain proper temperature
Inspector notes: NOTED SERVICE COOLER AT THE MAIN KITCHEN PREP AREA WITH IMPROPER TEMPERATURE OF 47.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:-PORK 49.2F, DUCK 54.8F, CORN BEEF 56.5F, OCTOPUS 50.4F,CHICKEN 52.2F, FISH 46.5F,EGGS 50.9F, CHEESE 50.4F, SAUCE 52.3F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 82 LBS OF PRODUCTS WORTH $235.00 INCLUDING THE SHELLFISH WITH NO TAGS THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NOTED EMPLOYEES WASHING AND SANITIZING DISHES AT THE HIGH TEMPERATURE DISH WASHER WITH FINAL TEMPERATURE RINSE READING 171F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL FINAL TEMPERATURE READING OF 180F OR ABOVE IS REACHED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED OVER 25 FLYING INSECTS INCLUDING BIG FLIES ON WALLS AND CEILING AT THE BAR OF FIRST FLOOR, BAR AT THE BASEMENT AND INSIDE MENS BATHROOM AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVE (PORK,CHICKEN,SOUPS,SEAFOOD ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES FOOD IS PREPARED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE SERVICE COOLERS AND WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCTS, PREPARED BY DATE AND USE BY DATE INCLUDING BULK ITEMS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS (PLATES,BOWLS,SAUCE PANS ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. ALSO NOTED LOOSE RUBBER GASKETS AT DOOR OF SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOTED HEAVY GREASE ACCUMULATION INSIDE ELECTRICAL UNIT OF DEEP FRYER AT THE COOKING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN INSIDE ALL SERVICE COOLER AND MAINTAIN FREE FROM DIRT AND OLD FOOD DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED HEAVY GREASE ACCUMULATION ON FLOOR ALONG WALL BEHIND COOKING STOVE AND DIRT AND FOOD PARTICLES ALONG WALL AND UNDERNEATH EQUIPMENT AT THE BAR OF BASEMENT FOOD PREP AREA AND AT THE DRY STORAGE AREA AT THE REAR OF SAME.. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKING PIPE AT THE BOTTOM OF 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. ALSO NOTED HEAVY DUST ACCUMULATION ON FANS INSIDE THE WALK IN COOLER. INSTRUCTED TO REPAIR LEAKING PIPE, CLEAN AND MAINTAIN FANS INSIDE COOLER.
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55
Oct 4, 2013
Routine
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: INADEQUATE FOOD PROTECTION, FOUND ABOUT 6 LBS OF SOUP IN TWO CONTAINERS AT 65.4F AND 71.8F. STORED NEXT TO STOVE IN A BUSSING TUB WITH ICE TOUCHING ONLY BOTTOM OF CONTNERS. INSTRUCTED TO STORE COLD FOODS AT 40F OR LOWER, ITEMS DISCAREDED VALUED AT $30.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMP DISH WASHING MACHINE WITH NO SNITIZER FOR FINAL RINSE. INSTRUCTED TO PROVIDE A CHEMICAL SANITIZER FOR MACHINE OR HAVE THE FINAL RINSE TEMP AT 180F OR HIGHER, MACHINE IS TAGGED, NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH TO REQUEST A TAG REMOVAL INSPECTION WHEN MACINE IS REPAIRED.
8
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR.
42
86
Jun 22, 2010
Routine
6 minor violations.
View 6 violations
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 over 20 live small flies at ice machine room and at walk in cooler room. Must eliminate all pest activity. Advised to call pest control operator for service. Ticket #H000062251 18.
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. Prep coolers door rubber gaskets ripped. Must replace/repair damaged door gaskets.
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- interior of fryers with accumilated grease build up, prep coolers door gaskets with food build up and slight lime build up inside ice machine. Must clean and maintain interior of all unclean equipment.
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. Must detail clean floor under and around all equipment at prep area.
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. Must seal all small holes in wall behind pot wash 3-compartment sink and detail clean walls throughout prep area.
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. Must provide and install light cover above dishmachine.
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Frequently Asked Questions
When was Paramount Room last inspected?
The most recent health inspection at Paramount Room on file is from Sep 14, 2017. The public record contains nine inspections in total.
What is the most common violation at Paramount Room?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at Paramount Room.
Has Paramount Room's inspection record improved over time?
Results have been roughly steady. Inspections at Paramount Room have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Paramount Room 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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