OCT 15
2025
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
CATALYST RANCH.
EAT. 93/100
656 W RANDOLPH ST · WEST LOOP, CHICAGO
Last inspected October 15, 2025 · passed
11 of 14 inspections passed, with 2 critical violations on file.
THE NUMBERS
INSPECTIONS
14
11 passed · 1 w/ conditions · 2 failed
VIOLATIONS
17
includes 2 critical
RECORDS COVER
15 YEARS
since Oct 2010
INSPECTION HISTORY
NOV 92023PASSED1 violationDETAILS
NOV 9
2023
PASSED
1 violationDETAILS
ALLERGEN TRAINING AS REQUIRED
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
NOV 22023FAILED3 violationsDETAILS
NOV 2
2023
FAILED
3 violationsDETAILS
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE214:E217SURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
ALLERGEN TRAINING AS REQUIRED
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
show all 14 inspections →
MAR 82018PASSED1 violationDETAILS
MAR 8
2018
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Observed food splatter on counter top between exposed hand sink and 1 comp sink. Instructed manager to detail clean and maintain.
AUG 182017PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
AUG 18
2017
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
Found the following potentially hazardous foods at improper temperatures sitting on the counter (buffet set up): shrimp @ 66.9F; beef @ 71.6F; feta cheese @ 69.1F; cheddar cheese @ 68.7F; bleu cheese @ 69.4F; assortment of leafy greens @ 70.9F - 71.2F; diced watermelon, cantaloupe and honey dew @ 65.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 7lbs of denatured foods during inspection. Operator estimates value to be $120. Critical violation 7-38-005(a).
JUN 32016PASSED3 violations1 CRITICALDETAILS
JUN 3
2016
PASSED
3 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
Found the following potentially hazardous foods at improper temperatures sitting on the counter (buffet set up): shrimp @ 66.9F; beef @ 71.6F; feta cheese @ 69.1F; cheddar cheese @ 68.7F; bleu cheese @ 69.4F; assortment of leafy greens @ 70.9F - 71.2F; diced watermelon, cantaloupe and honey dew @ 65.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 7lbs of denatured foods during inspection. Operator estimates value to be $120. Critical violation 7-38-005(a).
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED THAT THE LIGHT IN THE RIGHT WHITE COOLER ON THE 3RD FLOOR IS NOT SHIELDED. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THAT THE DRAIN AT THE 3RD FLOOR KITCHEN HANDSINK IS SLOW. INSTRUCTED TO DECLOG.
APR 152015PASSED3 violationsDETAILS
APR 15
2015
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR TOP PANELS OF EACH ICE MACHINE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE A BACKFLOW DEVICE AT EACH MOP SINK.
FOOD HANDLER REQUIREMENTS MET
PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.
SEP 42014PASSED1 violationDETAILS
SEP 4
2014
PASSED
1 violationDETAILS
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE AN INTERNAL THERMOMETER FOR 3RD FLOOR WHITE DOOR REFRIGERATOR.
NOV 212011PASSED1 violationDETAILS
NOV 21
2011
PASSED
1 violationDETAILS
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. The cleaning products are stored next to and above the paper towels and tissue paper, store items separate to reduce possible contamination of disposable paper goods.
OCT 142010FAILED3 violationsDETAILS
OCT 14
2010
FAILED
3 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
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 VIOLATION FROM JULY 29/09 NOT CORRECTED: #32-MUST PROVIDE A SNEEZEGUARD (SUCH AS LID OR DOMES) ON ANY PASTRY,SNACKS,CANDIES,DIPS,NUTS THAT ARE SET ON OPEN BOWLS OR DISHES, AT BUFFET TABLES(X2,FOR CUSTOMER SELF-SERVICE.
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. FLOOR DRAIN & ALONG WALLS AT 4TH FLOOR MOP ROOM, MUST BE FREE OF DEBRIS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. ANY CLUTTER OR UNNECESSRY ARTICLES UNDER MOP SINKS MUST BE REMOVED, BETTER ORGANIZED-TO PREVENT PEST HARBORAGE.
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 →