JUL 8
2015
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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CARMINE'S CLAM HOUSE INC.
YOUR CALL. 62/100
1043 N RUSH ST · STREETERVILLE, CHICAGO
Last inspected July 8, 2015 · passed with conditions
6 of 9 inspections passed, 2 failed, 1 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
9
6 passed · 1 w/ conditions · 2 failed
VIOLATIONS
44
includes 5 critical
RECORDS COVER
4 YEARS
since Nov 2010
INSPECTION HISTORY
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
NOTED SHELLFISH (OYSTERS AND MUSSELS) IN CONTAINERS WITH NO TAGS AND ANOTHER CONTAINER WITH TWO BAGS OF MUSSELS COMMINGLED.INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO THE SHELL FISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED FOR AN ADDITIONAL 90 DAYS.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $250.00 CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
JUN 272014PASSED8 violationsDETAILS
JUN 27
2014
PASSED
8 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED MOLDY CAULK AT MAIN DISH ROOM 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN ALL CAULKING.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BETWEEN THE STOVES ON THE MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL COOKING EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED VOIDS IN THE GROUT BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND INSIDE OF WALK IN COOLERS. INSTRUCTED TO REGROUT BETWEEN THE FLOOR TILES AND TO MAINTAIN THE GROUT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED SOME CRACKED FLOOR TILES IN WOMANS WASHROOM. MUST REPAIR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED CEILING VENTS WITH ACCUMULATED DUST THROUGHOUT THE PREP AREAS AND IN THE EMPLOYEES RESTROOMS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AT THE MAIN LINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED A SMALL AMOUNT OF CLEAR WATER LEAKING FROM FLOOR UNDER TOILET IN LADIES WASHROOM. INSTRUCTED TO REPAIR LEAK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED WET MOP STORED IN THE MOP BUCKET IN THE MAINTENANCE ROOM. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
MAY 12014PASSED8 violationsDETAILS
MAY 1
2014
PASSED
8 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED MOLDY CAULK AT MAIN DISH ROOM 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN ALL CAULKING.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED CAN OPENER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BETWEEN THE STOVES ON THE MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL COOKING EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED VOIDS IN THE GROUT BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND INSIDE OF WALK IN COOLERS. INSTRUCTED TO REGROUT BETWEEN THE FLOOR TILES AND TO MAINTAIN THE GROUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED MISSING WALL TILES BEHIND THE FRYERS AT THE APPETIZER PREP LINE. INSTRUCTED TO PROVIDE AND MAINTAIN WALL TILES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED CEILING VENTS WITH ACCUMULATED DUST THROUGHOUT THE PREP AREAS AND IN THE EMPLOYEES RESTROOMS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD AT THE MAIN LINE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED WET MOP STORED IN THE MOP BUCKET IN THE MAINTENANCE ROOM. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
JUL 182013PASSED2 violationsDETAILS
JUL 18
2013
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
OBSERVED SEVERAL COOLERS WITHOUT A THERMOMETER INSIDE. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
JUL 22013FAILED9 violations2 CRITICALDETAILS
JUL 2
2013
FAILED
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PANTRY SALAD COOLER WITH AN AIR TEMPERATURE OF 45.1F AND THE COOK'S LINE COOLER NEXT TO THE 1 COMPARTMENT PREP SINK WITH AN AIR TEMPERATURE OF 55.4F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. BOTH COOLERS WERE TAGGED HELD FOR INSPECTION. MUST MAINTAIN ALL COOLERS BELOW 40F. THE PANTRY SALAD COOLER WAS REPAIRED UPON MY RETURN ON 7/3/13 AND IS NOW MAINTAINING A TEMPERATURE OF 39.9F. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE COOK'S LINE PREP COOLER: SAUSAGE AT 39.3F, BACON AT 53.6F, CHEESE AT 55.4F, ROASTED RED PEPPERS AT 69.6F, RICOTTA CHEESE AT 61.7F, VEAL AT 50.0F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: CREAM SAUCE AT 57.1F, SOUP AT 43.8F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PANTRY PREP COOLER: EGGS AT 51.4F, CHEESE AT 48.5-53.2F, CAESAR DRESSING AT 52.F, CUT TOMATOES AT 48.3F. OBSERVED MILK IN THE COFFEE STATION COOLER AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 67# OF FOOD WORTH $350. CRITICAL VIOLATION 7-38-005A.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED PIECES OF PAPER BAG REMNANTS MIXED IN WITH THE SUGAR IN A DRY FOOD STORAGE CONTAINER. MANAGEMENT VOLUNTARILY DISCARDED THE ENTIRE BIN OF SUGAR. SERIOUS VIOLATION 7-38-005A.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
OBSERVED THE EXPOSED HANDSINK IN THE BASEMENT DISHWASHING AREA IMPROPERLY MAINTAINED. NO HOT OR COLD WATER WAS AVAILABLE AT THE HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT THE HANDSINK AND MAINTAIN ALL HANDWASHING SINKS AT ALL TIMES. SERIOUS VIOLATION 7-38-030.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION FROM REPORT #1138714 ON 12/20/12 NOT CORRECTED: 32/01 - MISSING ICE BIN COVERS AT BAR AREA, INSTRUCTED TO INSTALL. SERIOUS VIOLATION 7-42-090.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALL OF LIQUOR STORAGE ROOM IS IN DISREPAIR. MANAGEMENT INSTRUCTED TO REPAIR THE WALL.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE THE MISSING LIGHT SHIELD ABOVE THE DISHWASHING MACHINE IN THE BASEMENT.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
OBSERVED SEVERAL COOLERS WITHOUT A THERMOMETER INSIDE. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
show all 9 inspections →
DEC 202012PASSED4 violationsDETAILS
DEC 20
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MISSING ICE BIN COVERS AT BAR AREA, INSTRUCTED TO INSTALL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
HEAVY DUST BUILD-UP AT WALK-IN COOLER FAN COVERS, INSTRUCTED TO CLEAN ANDMAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
A HOSE IS ATTACHED AT A FAUCET IN DISH WASHING AREA WITHOUT A VACUUM BRAKER, INSTRUCTE DTO INSTALL.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MISSING THERMOMETER AT PREP COOLER. INSTRUCTED TO INSTALL
SEP 212011PASSED1 violationDETAILS
SEP 21
2011
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR GROUTING BY THE 3-COMP SINK AREA OF THE BAR, AT COOK'S LINE & AT 2nd FLOOR DISHROOM MUST BE FIXED, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
SEP 132011FAILED6 violations2 CRITICALDETAILS
SEP 13
2011
FAILED
6 violations2 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
(7-30-030) INADEQUATE SANITIZING AT DISHMACHINE. FOUND THE 2nd FLOOR DISHMACHINE NOT PROPERLY SANITIZING WITH 0-PPM OF CHLORINE AT 152F RINSE TEMPERATURE, WHILE BEING USED. INSTRUCTED TO USE THE 3-COMP. SINK (QUATS SANITIZER) OR THE 1st FLOOR LOW TEMP. DISHMACHINE, UNTIL FIXED. UNIT TAGGED. MUST KEEP AT 100-PPM CHLORINE OR 180F FINAL RINSE TEMPERATURE TO ADEQUATELY SANITIZE UTENSILS/EQUIPMENT. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. FOUND 12- SMALL/FRUIT FLIES ON WEST WALL & FRAMES ON SAME WALL; 8-ON WALLS BY THE STAFF STATION TOWARDS THE OUTDOOR PATIO; ABOUT 30-ON THE CEILING SURROUNDING THE BAR AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INTERIOR PANEL OF COOLER DOOR AT WAIT STAFF STATION (1st FL) IS PULLING AWAY FROM THE DOOR FRAME; RUBBER GASKETS OF COOLER DRAWER IS RIPPED-(2nd FL KITCHEN) MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FAN GUARDS OF COOK'S LINE COOLER, INTERIOR VENT OF DISHMACHINE (2nd FL), COOLER DOOR GASKETS NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS AT BAR & DISHROOM AREAS MUST BE KEPT DRY AT ALL TIMES. FLOOR GROUTING BY THE 3-COMP. SINK AREA OF THE BAR, AT COOK'S LINE & AT 2nd FL DISHROOM MUST BE FIXED, TO PREVENT PEST HARBOARGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WATER-STAINED OR MISIING CEILING TILES AT REAR DRY STORAGE ROOMS, PREP AREAS & DISHROOM MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
NOV 242010PASSED5 violationsDETAILS
NOV 24
2010
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN POOR REPAIR. MUST REPLACE AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF REGROUTING. MUST GROUT IN VARIOUS AREAS OF PREMISES. MUST MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS THROUGH OUT PREP AREA IN NEED SOF DETAIL CLEANING TO REMOVE SPLATTER AND BUILD UP. MUST CLEAN AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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. LIGHTS IN NEED OF SHEILDING WITH PROPER COVERS. MUST CORRECT AND MAINTAIN
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →