APR 9
2015
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
DUCK WALK.
YOUR CALL. 76/100
1217-1219 W FULLERTON AVE · LINCOLN PARK, CHICAGO
Last inspected April 9, 2015 · passed with conditions
5 of 9 inspections passed, 4 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
9
5 passed · 4 w/ conditions
VIOLATIONS
42
includes 4 critical
RECORDS COVER
4 YEARS
since Jun 2010
INSPECTION HISTORY
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
OBSERVED EXPOSED HAND SINK FOR COOKING LINE BEING USED TO STORE BELONGINGS NOT USED TO WASH HANDS. INACCESSIBLE WITH NO SOAP OR PAPER TOWELS. ALL BELONGINGS WERE REMOVED FROM SINK AND MANAGER PUT SOAP AND PAPER TOWELS AT SINK AND MAINTAIN SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED FOOD STORED ON FLOOR. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES.
FOOD HANDLER REQUIREMENTS MET
NO IDPH FOOD HANDLER CERTIFICATES IN PLACE. ADDITIONAL IDPH FOOD HADNLER INFORMATION PROVIDED.
OCT 22014PASSED4 violationsDETAILS
OCT 2
2014
PASSED
4 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
FOODS NOT IN ORIGINAL CONTAINER MUST BE PROPERLY LABELED WITH DATE PREPARED AND CONTENTS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE CLEAN, WASHABLE CONTAINERS FOR ALL FOODS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
ALL STORED FOOD ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST REPLACE INACCURATE INTERNAL THERMOMETER INSIDE THE COOKS LINE THREE DOOR COOLER.
JAN 172014PASSED2 violationsDETAILS
JAN 17
2014
PASSED
2 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL PREPARED FOODS MUST BE LABELED AND DATED. BULK FOODS MUST BE LABELED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZER. MUST BE FOOD GRADE BAGS OR WASHABLE CONTAINERS.
AUG 272013PASSED3 violationsDETAILS
AUG 27
2013
PASSED
3 violationsDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
SLOW DRAIN AT FRONT EXPOSED HAND WASH SINK. MUST REPAIR
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
BROKEN THERMOMETER AT WALK-IN COOLER MUST PROVIDE ACCURATE THERMOMETER.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ICE SCOOPS INSIDE OF ICE MACHINE MUST PROPERLY STORE IN A CLEAN CONTAINER. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
SEP 102012PASSED5 violationsDETAILS
SEP 10
2012
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE TOP OF THE DISHMACHINE AND INTERIOR OF FREEZER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE WALLS AROUND THE PREP TABLE NEAR THE BACK DOOR.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
ONE OF THE TWO LIGHTS FIXTURES ARE OUT ABOVE THE 3 COMPARTMENT SINK. MUST PROVIDE ADDITIONAL LIGHTING IN THE DISHWASH AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST REPAIR THE SINK STOPPER LEVER AT THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK.
show all 9 inspections →
APR 282011PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
APR 28
2011
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. OBSERVED APPROXIMATELY 3LBS CHICKEN AT 48.6F, 1LB COOKED TOFU AT 44.1F AND SOUP AT 45F. IN COOKS LINE TALL REACH-IN COOLER ALL HELD AT IMPROPER TEMPERATURES. ALL FOODS DISCARDED. MANAGEMENT WAS ABLE TO AJUST COOLER TEMPERATURE DURING INSPECTION.
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 UNDER DRY FOODS STORAGE SHELVING WITH SPILLAGE, MUST CLEAN AND 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. HOLE IN WALL AT HOT WATER TANK. MUST SEAL/REPAIR.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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 SHIELD FOR DRY FOOD STORAGE ROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. EXTREMELY SLOW DRAIN AT COOKS LINE EXPOSED HAND SINK. MUST REPAIR.
AUG 162010PASSED6 violationsDETAILS
AUG 16
2010
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.
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.REPLACE BROKEN RUBBER GASKET INSIDE THE DOOR OF PREP COOLER.
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.MUST INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND PREP TABLE.
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.INTERIOR ICE BIN INSIDE MACHINE MUST CLEAN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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 IN REAR DRY STORAGE AT WALK IN COOLER ENTRANCE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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 INSIDE WALK IN COOLER.
JUN 252010PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
JUN 25
2010
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
VIOLATION CORRECTED ON 6-7-10
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
VIOLATION REMAINS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
VIOLATION REMAINS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
VIOLATION REMAINS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
VIOLATION REMAINS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
VIOLATION REMAINS
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
VIOLATION REMAINS
JUN 72010PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
JUN 7
2010
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATLY 10LBS OF COOKED CHICKEN IN COOKS LINE COOLER @77.5F. 20LBS COOKED CHICKEN IN WALK IN COOLER @83.8F AND 82F. 10LBS COOKED BEEF IN WALK IN COOLER @79.7F. DEMONSTRATED PROPER METHODS OF COOLING COOKED FOODS. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF DISCARDED FOODS TO BE $70.00
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.
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. MUST INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND PREP TABLE.
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. INTERIOR ICE BIN INSIDE MACHINE MUST CLEAN.
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 AT COOKS LINE EXPOSED HAND SINK DIRTY, MUST CLEAN AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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 IN REAR DRY STORAGE AT WALK IN COOLER ENTRANCE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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 INSIDE WALK IN COOLER.
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 →