Wooden Spoon I
Last inspected: Oct 12, 2012
82
Score
The health department has logged seven inspections at Wooden Spoon I, the earliest from 2010. Wooden Spoon I was last inspected on Oct 12, 2012. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Public records show no inspections at Wooden Spoon I since Oct 12, 2012, so this file may not reflect current conditions.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food and non-food contact equipment utensils clean” comes up most often, recorded seven times in the inspection record.
Wooden Spoon I's latest score is in line with the Chicago average of 81. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 12, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND SANITIZE SLICER, CLEAN INTERIOR MICROWAVE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: STANDING WATER ON FRONT FLOOR UNDER FREEZER AND COOLER NEED TO CLEAN. ALSO FLOOR NEEDS TO BE RE-SEALED (PAINT WORN OFF).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED SEVERAL CEILING TILES STARTING TO FALL NEED TO RE-ATTACH.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED 2 LIGHTS OUT FRONT WAITING ROOM NEED TO REPAIR.
36
82
Sep 29, 2011
Reinspection
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT CLEAN MULTI-USE EQUIPMENT, POTS, PANS, AND CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
31
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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLES, STORAGE SHELVES, ICE MACHINE.
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. FLOOR NEED REPAIR IN PREP AREA. SEAL ALL OPENINGS IN FLOOR. FLOOR MUST BE LEVEL FOR EASY CLEANING. FLOOR NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS.
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 MISSING WALL TILES IN PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, BASEBOARDS, ETC IN ALL AREAS.
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. SECURE LOOSE LIGHT SHIELDS AND REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN ALL LIGHT SHIELDS IN PREP AREA (DUST BUILDUP, DEAD INSECTS)
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
40
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. REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE PREP, STORAGE AND BASEMENT AREAS. REMOVE CLUTTER ON STEAM TABLES, PREP TABLES, SHELVES, COUNTERS, ETC.
41
70
Sep 22, 2011
Routine
8 minor violations.
View 8 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 20-30 MICE DROPPINGS ON FLOOR UNDER SHELVES AND ON DUCT EQUIPMENT IN DRY STORAGE AREA, 10-15 MICE DROPPINGS SCATTERED ON FLOOR IN BASEMENT UTILITY STORAGE ROOM, 10-15 MICE DROPPINGS ON FLOOR UNDER STAIRWAY AND IN NORTHEAST CORNER OF STORAGE ROOM NEAR WATER HEATER IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H74216 COURT DATE 11-3-11 AT 10 AM 400 W SUPERIOR ROOM 112.
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT CLEAN MULTI-USE EQUIPMENT, POTS, PANS, AND CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
31
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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLES, STORAGE SHELVES, ICE MACHINE.
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. FLOOR NEED REPAIR IN PREP AREA. SEAL ALL OPENINGS IN FLOOR. FLOOR MUST BE LEVEL FOR EASY CLEANING. FLOOR NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS.
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 MISSING WALL TILES IN PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, BASEBOARDS, ETC IN ALL AREAS.
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. SECURE LOOSE LIGHT SHIELDS AND REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN ALL LIGHT SHIELDS IN PREP AREA (DUST BUILDUP, DEAD INSECTS)
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
40
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. REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE PREP, STORAGE AND BASEMENT AREAS. REMOVE CLUTTER ON STEAM TABLES, PREP TABLES, SHELVES, COUNTERS, ETC.
41
67
Feb 18, 2011
Reinspection
4 minor violations.
View 4 violations
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. CLEAN INTERIOR AND EXTERIOR OF ALL STEAM TABLES, PREP TABLES, COOLERS, FREEZERS, SHELVES, ROLLING CARTS, ETC
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. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS (PREP, STORAGE, FURNACE ROOM, ETC).
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. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ALONG BASEBOARDS, ETC IN ALL AREAS.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
37
82
Feb 10, 2011
Routine
5 minor violations.
View 5 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 10-15 MICE DROPPINGS ALONG SOUTH WALL BEHIND REACH-IN COOLER AND FREEZER, 10-15 MICE DROPPINGS ON BOTTOM SHELF UNDER STEAM TABLE, 10-15 MICE DROPPINGS ALONG NORTH WALL BEHIND STEAM TABLE, 10-15 MICE DROPPINGS ALONG NORTH WALL BEHIND FURNACE IN REAR STORAGE, 5 MICE DROPPINGS SCATTERED ON FLOOR BEHIND FRONT COUNTER, 8 MICE DROPPINGS ON FLOOR AND SHELVES NEAR 3-COMP SINK. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H70442 COURT DATE 3-24-11 AT 10 AM 400 W SUPERIOR ROOM 107.
18
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. CLEAN INTERIOR AND EXTERIOR OF ALL STEAM TABLES, PREP TABLES, COOLERS, FREEZERS, SHELVES, ROLLING CARTS, ETC
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. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
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. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ALONG BASEBOARDS, ETC IN ALL AREAS.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
37
78
Jul 1, 2010
Tag Removal
5 minor violations.
View 5 violations
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. REMOVE RUST ON SHELVES IN REACH-IN COOLER.
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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, COOLERS, FREEZER, UNUSED FRYER IN BASEMENT (GREASE BUILDUP), SHELVES, ETC.
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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. REPAIR THRESHOLD UNDER FRONT DOOR.
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. WALLS NEED CLEANING IN PREP AREA (GREASE, DUST BUILDUP).
35
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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN FURNACE ROOM AND BASEMENT AREAS.
41
78
Jun 4, 2010
Routine
7 minor violations.
View 7 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. IMPROPER TEMPERATURE OF PREP COOLER 55.4F INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40 F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-30-005A CITATION ISSUED H58354
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. IMPROPER TEMPERATURE OF COOKED CHICKEN 53.1F, BEEF 53.4F, HAM 52.7F, RAW CHICKEN 56.3F, BEEF 53.2F, EGGS 54.1F, GROUND TURKEY 48.5F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H58354
3
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. REMOVE RUST ON SHELVES IN REACH-IN COOLER.
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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, COOLERS, FREEZER, UNUSED FRYER IN BASEMENT (GREASE BUILDUP), SHELVES, ETC.
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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. REPAIR THRESHOLD UNDER FRONT DOOR.
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. WALLS NEED CLEANING IN PREP AREA (GREASE, DUST BUILDUP).
35
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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN FURNACE ROOM AND BASEMENT AREAS.
41
70
Frequently Asked Questions
When was Wooden Spoon I last inspected?
The most recent health inspection at Wooden Spoon I on file is from Oct 12, 2012. The public record contains seven inspections in total.
What is the most common violation at Wooden Spoon I?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited seven times, more than any other issue at Wooden Spoon I.
Has Wooden Spoon I's inspection record improved over time?
Results have been roughly steady. Inspections at Wooden Spoon I have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wooden Spoon I 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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