Sweet Tarts Chicken
Last inspected: Oct 18, 2011
70
Score
Sweet Tarts Chicken has only two inspections on file, a thin record to work from. The most recent report on file is from Oct 18, 2011. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Note that Sweet Tarts Chicken's inspection history hasn't been updated since Oct 18, 2011; current conditions may have shifted from what the file shows.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 11 violations before.
“Food and non-food contact surfaces properly designed” comes up most often, recorded two times in the inspection record.
By comparison, the average Chicago facility scores 81, putting Sweet Tarts Chicken on the weaker side. The full record sits in fairly typical territory for a working restaurant.
2
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 18, 2011
Reinspection
7 minor violations.
View 7 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS.MUST REMOVE RUST FROM PREP TABLES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS,DEEP FRYERS,MICROWAVE,HOOD,PREP TABLES.MUST DEFROST CHEST FREEZER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS ALONG WALL BASES THROUGHOUT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED CEILING IN PREP AREA,SIDE DOOR. MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Inspector Comments: 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.MUST PROVIDE LIGHT SHIELDS & END CAPS IN PREP AREA.REPLACE BURNT OUT LIGHT BULBS IN SAME AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Inspector Comments: 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 OR REPLACE VENTILATION IN TOILET ROOM,SLOW DRAIN AT FAR LEFT COMPARTMENT AT 3- COMP SINK.MUST PLACE GRILL UNDER VENTILATION HOOD.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Inspector Comments: 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 SHOES & OTHER ARTICLES FROM SHELVING UNITS AT SERVICE COUNTER.
41
70
Oct 4, 2011
Routine
11 minor violations.
View 11 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.OBSERVED HAND SINK IN FOOD PREP AREA NOT ACCESSIBLE OBSERVED A LARGE PLASTIC CONTAINER,2-SMALL CONTAINERS IN SINK BASIN & A CHAIR IN FRONT OF HAND SINK.INSTRUCTED MANAGER TO REMOVE ARTICLES FROM SINK & KEEP ACCESSIBLE AT ALL TIMES TO WASH HANDS.(7-38-030)CRITICAL.CITATION ISSUED.
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 EVIDENCE OF MORE THAN 25 RODENT DROPPINGS SCATTERED ON FLOOR NEXT TO FURNANCE,CHEST FREEZER,ON SHELVING UNITS AT SERVICE COUNTER,MOTOR OF REACH IN COOLER,ALSO FRONT DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/4/11.SERIOUS (7-38-020)CITATION ISSUED.
18
* 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.OBSERVED NO CERTIFIED FOOD MANGER CERTIFICATE POSTED TO VIEW & NO MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & SERVED SUCH AS HAMBURGERS,CHICKEN,FRENCH FRIES,ETC.MUST PROVIDE & POST A CERTIFIED FOOD MANAGERS CERTIFICATE.SERIOUS (7-38-012)CITATION ISSUED.
21
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.MUST PROVIDE SINK STOPPERS.MUST REMOVE RUST FROM PREP TABLES.
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.MUST CLEAN FILTERS,DEEP FRYERS,MICROWAVE,HOOD,PREP TABLES.MUST DEFROST CHEST FREEZER.
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 CLEAN FLOORS ALONG WALL BASES THROUGHOUT.
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 CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED CEILING IN PREP AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PREP 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.MUST PROVIDE LIGHT SHIELDS & END CAPS IN PREP AREA.REPLACE BURNT OUT LIGHT BULBS IN SAME 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.MUST REPAIR OR REPLACE VENTILATION IN TOILET ROOM,SLOW DRAIN AT FAR LEFT COMPARTMENT AT 3- COMP SINK.MUST PLACE GRILL 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 SHOES & OTHER ARTICLES FROM SHELVING UNITS AT SERVICE COUNTER.
41
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.MUST PROVIDE A HAIR RESTRAINT FOR FOOD HANDLER.
42
58
Frequently Asked Questions
When was Sweet Tarts Chicken last inspected?
The most recent health inspection at Sweet Tarts Chicken on file is from Oct 18, 2011. The public record contains two inspections in total.
What is the most common violation at Sweet Tarts Chicken?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Sweet Tarts Chicken.
Has Sweet Tarts Chicken's inspection record improved over time?
Yes. Recent inspections at Sweet Tarts Chicken have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sweet Tarts Chicken 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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