Trotter's to Go
Last inspected: Mar 2, 2012
90
Score
Trotter's to Go has been inspected three times since 2010. The newest entry in the record is dated Mar 2, 2012. A low risk rating suggests inspectors haven't found much to be concerned about lately. Note that Trotter's to Go's inspection history hasn't been updated since Mar 2, 2012; current conditions may have shifted from what the file shows.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
Across the inspection history, “food in original container, properly labeled” is the issue that surfaces most often, recorded two times.
Among Chicago restaurants, the typical score is 81; Trotter's to Go is comfortably above that bar. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 2, 2012
Routine
2 minor violations.
View 2 violations
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. DETAIL CLEAN THE FLOOR UNDER THE PASTRY PREP TABLE, DRY STORAGE ROOM AND UNDER THE 3 COMPARTMENT SINK.
34
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. LIGHT SHIELDS ARE NEEDED FOR THE LIGHT FIXTURES ABOVE THE GRILL AND STOVE.
36
90
Aug 13, 2010
Reinspection
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELS FOR FOOD PRODUCTS SOLD TO CUSTOMERS(INGREDIENTS)
30
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..NEED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE(TOP AND BOTTOM) BUILD-UP MINERAL.
33
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.FAUCET IN 2 COMPARTMENT SINK IN POOR REPAIR(LOSE)AND LEAKING.ALSO NEED TO PROVIDE STOPPERS FOR THE SAME SINK,OBSERVED EMPLOYEES USING PAPER TO STOP WATER TO DRAIN.
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.EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
42
82
Aug 4, 2010
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.FOUND DISPLAY SERVING COOLER IN SELLING AREA AT IMPROPER TEMPERATURE:50F TO 58F(THEIR OWN THERMOMETER SHOWED 58F).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(TUNA ,VARIOUS SOUPS, SANDWICHES ETC).FAX A LETTTER WHEN UNIT MAINTAINS 40F AND BELOW.ALSO FOUND REACH IN COOLER IN BAKERY AREA AT IMPRPOPER TEMPERATURE(48.6F TO 50F)ALSO TAGGED UNIT.FAX# 312 746-4240.
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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE UNIT:6 CONTAINERS OF ROASTED POTATOES WITH PAPRIKA AND GARLIC AT TEMP OF 55.1F;5 CONTAINERS OF ARTICHOKES SALAD AT TEMP OF 51.1F;5 CONTAINERS OF ORZO PAST WITH DUCK CONFIT AND ROASTED ONIONS AT TEMP OF 52.5F.9 CONTAINERS CURRIED FINGERLING POTATOES SALAD AT TEMP OF 56.5F;7 CHICKEN SALAD WITH WALNUTS DRIED CHERRIES AND APPLE AT TEMP OF 52.3F; CHICKEN SALAD AT TEMP OF 46.7F, STORED IN WALK-IN COOLER;3 CONTAINERS OF ROASTED RED BEETS WITH GINGER AND HONEY AT TEMP OF 52.3F;7 CONTAINERS OF OLIVE OIL POACHED TUNA SALAD WITH RED ONOINS AT TEMP OF 59.4F;VARIOUS KIND OF SALADS(WITH CHICKEN, BLUE CHEESE, HAM ETC) AT TEMP OF 52.3F-53.1F-57.9F-;VARIOUS KIND OF SOUPS(ASPARAGUS-ENGLISH CUCUMBER -GASPACHO SOUP)AT TEMP OF54.2F-53.1F-51.0F -54.2F .VARIOUS KIND OF SANDWICHES:BRIES SANDWICH- BEEF SANDWICH-HAM SANDWICH-TURKEY SANDWICH, TEMP OF 59F- 60.9F- 56.3F- 58.8F- 56.8F.HOME MADE PASTRIES WITH FRESH MILK AND FRES EGGS:BUTTERSCOTCH PUDDING- CUT FRUIT SALADS- DOUBLE CHOCOLATE PUDDING-VANILLA BEAN PUDDING RICE AT TEMP OF 53.1F-52.2F -59.7F-55.2F.ALL FOOD DISCARDED AND DENATURED.POUNDS 163,VALUE 1.109.CRITICAL VIOLATION:7-38-005(a)HOOOO62518-15
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE DOING MULTI TASK FROM CLEANING GARBAGE LIDS TO PUSH SWING DOOR ENTERING AND EXITING FROM REAR PREP TO FRONT PREP AREA, WITH BARE HANDS.EMPLOYEES PUT ON FOOD GLOVES WITHOUT WASHING HANDS,AND HANDLED FOOD,(MAKING SANDWICHES)A READY TO EAT PRODUCTS.INFORMATION ON HAND WASHING PROCEDURE GIVEN.CRITICAL VIOLATION:7-38-010(A) HOOOO62519-16
6
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-18-09, REPORT#154925. (#32)REPAIR HINGE ON DOOR OF BATHROOM VANITY.REPLACE RUSTED WIRE STORAGE RACKS IN WALK-IN COOLER. (#35)REP[AIR BROKEN WALL BASE AROUND ROTISSERIE OVEN. DETAIL CLEAN WALL AND WALL BASE AROUND 3 COMPARTMENT SINK. SEAL AREA AROUND DOORWAY OF WALK-IN COOLER.(#38)MECHANICAL VENTILATION FOR WEST RESTROOM NOT WORKING. MUST REPAIR. SERIOUS VIOLATION:7-42-090 HOOOO62519-16
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELS FOR FOOD PRODUCTS SOLD TO CUSTOMERS(INGREDIENTS)
30
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.NEED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE(TOP AND BOTTOM) BUILD-UP MINERAL.
33
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.FAUCET IN 2 COMPARTMENT SINK IN POOR REPAIR(LOSE)AND LEAKING.ALSO NEED TO PROVIDE STOPPERS FOR THE SAME SINK,OBSERVED EMPLOYEES USING PAPER TO STOP WATER TO DRAIN.
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.EVERYONE MUST WEAR HAIR RESTRAINT PREP AREA.
42
67
Frequently Asked Questions
When was Trotter's to Go last inspected?
The most recent health inspection at Trotter's to Go on file is from Mar 2, 2012. The public record contains three inspections in total.
What is the most common violation at Trotter's to Go?
Across the inspection record, “food in original container, properly labeled” has been cited two times, more than any other issue at Trotter's to Go.
Has Trotter's to Go's inspection record improved over time?
Yes. Recent inspections at Trotter's to Go have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Trotter's to Go means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants