FEB 25
2015
PASSED
4 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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FRANKS 'N' DAWGS.
YOUR CALL. 57/100
1863 N CLYBOURN AVE · LINCOLN PARK, CHICAGO
Last inspected February 25, 2015 · passed
3 of 7 inspections passed, 1 failed, 3 passed with conditions. 12 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
3 passed · 3 w/ conditions · 1 failed
VIOLATIONS
32
includes 12 critical
RECORDS COVER
3 YEARS
since May 2011
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED FOOD GRADE STORAGE CONTAINERS STORED DIRECTLY UNDER SEWAGE LINE. DO NOT STORE ANY FOOD OR FOOD CONTACT SURFACES UNDER SEWER LINE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED INTERIOR OF FRYERS WITH HEAVY GREASE ACCUMULATION. CLEAN AND MAINTAIN INTERIOR OF FRYERS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED 3 COMPARTMENT SINK WITH LEAK UNDER WASH COMPARTMENT. REPAIR AND MAINTAIN SINK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED BASEMENT WITH ACCUMULATION OF CLUTTER ESPECIALLY UNDER STAIRS AND IN CLOSET. CLEAN AND ORGANIZE ALL CLUTTER TO BE ABLE TO CLEAN EFFECTIVELY AND DETER INSPECT AND RODENT HARBORAGE.
FEB 272014PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
FEB 27
2014
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED POTENTIALLY HAZARDOUS FOOD ITEM (GOAT SAUSAGE) INSIDE HOT HOLDING UNIT AT IMPROPER INTERNAL TEMPERATURE OF 121.2F. NO TEMPERATURE LOG ON SITE STATING HOW LONG FOOD HAS BEEN INSIDE WARMER AS REQUIRED BY THE CITY CODE AT THIS TIME. MANAGER STATED THAT THEY ARE KEPT INSIDE HOT HOLD UNIT AND THEN REHEATED WHEN ORDERED. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE HELD AT 40F OR BELOW FOR COLD HOLDING AND ABOVE AND 140F AND ABOVE FOR HOT HOLDING AND THEN REHEATED AT 165F OR ABOVE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 6LB WORTH $54 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NOTED NO HAND WASHING SOAP AT THE EXPOSED HAND WASH SINK OF BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINK. MANAGER IMMEDIATELY HAD EMPLOYEE PROVIDE SOAP. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED THE FOLLOWING: RUBBER GASKET AT DOOR OF WALK IN COOLER LOOSE AND RUSTY SHELVES INSIDE WALK IN COOLER OF SAME. INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AT WALK IN COOLER DOOR AND CLEAN, REPAINT SHELVES WITH NON TOXIC FOOD GRADE PAINT OR REPLACE SHELVING.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE 3 COMPARTMENT SINK.
JUL 112013PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
JUL 11
2013
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
APPROXIMATELY 9 LBS COOKED SAUSAGES IN HOT HOLDING BOX FOUND AT 132F AND 135.6F. ALL DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL BULK FOODS IN BASEMENT DRY FOOD STORAGE MUST BE LABELED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
WALL MOUNTED FRY SLICER FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. UNUSED COOLER IN BASEMENT STORED DIRTY. MUST CLEAN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MISSING/DAMAGED WALL CAULKING AT EMPLOYEE WASHROOM WASH BOWL. MUST REPLACE.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
MUST PROVIDE A SELF-CLOSING DEVICE FOR EMPLOYEE WASHROOM DOOR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK UNDER EMPLOYEE WASHROOM WASH BOWL. MUST REPAIR.
JUL 102012PASSED2 violationsDETAILS
JUL 10
2012
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE EXTERIOR OF THE GREASE DUMPSTER.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE LIGHT SHIELDS FOR ALL LIGHT FIXTURES IN THE BASEMENT.
JAN 202012PASS W/ CONDITIONS8 violations3 CRITICALDETAILS
JAN 20
2012
PASS W/ CONDITIONS
8 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN ADEQUATE TEMPERATURES. OBSERVED 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PORK, EGGS, AND SAUSAGES. MUST MAINTAIN THE COOLER BELOW 40F. HELD FOR INSPECTION TAG PLACED ON THE UNIT. A TECHNICIAN WAS ONSITE UDRING THE INSPECTION TO REPAIR THE UNIT. CRITICAL VIOLATION 7-38-005A.
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. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED VARIOUS SAUSAGES AND HOT DOGS STORED IN THE HOT HOLDING UNIT AT 90-120F. ALSO OBSERVED FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER: EGGS AT 50F, DUCK CONFIT AT 50F, SAUSAGES AT 47F, CHEESE AT 49F, PORK BELLY AND BACON AT 50F, MILK AT 48F, COOKED PASTA AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED NO SANITIZER AT THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. SINK WAS BEING USED AT THE TIME OF THE INSPECTION TO WASH UTENSILS. MANAGEMENT INSTRUCTED TO DRAIN ALL SINKS AND PROPERLY SET THE SINK UP TO WASH, RINSE AND SANITIZE UTENSILS. CRITICAL VIOLATION 7-38-030.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. MUST INVERT SINGLE-USE UTENSILS TO PROTECT AGAINST CONTAMINATION FROM HANDS. INVERT SINGLE-USE TRAYS IN THE BASEMENT.
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. REPLACE ANY BROKEN OR CRACKED LIGHT SHIELDS IN THE BASEMENT AND PREP AREA. PROVIDE ADEQUATE LIGHTING WHERE NEEDED AT 1ST FLOOR PREP AREA.
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. REPAIR THE WATER LEAK UNDER THE EMPLOYEE RESTROOM HANDSINK IN THE BASEMENT.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. ALL KITCHEN EMPLOYEES NEED A HAIR RESTRAINT.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES. MUST STORE WET WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
show all 7 inspections →
MAY 162011FAILED8 violations4 CRITICALDETAILS
MAY 16
2011
FAILED
8 violations4 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. BASEMENT WALK-IN COOLER MUST BE OPERATIONAL.
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST INSTALL UTILITY MOP SINK WITH HOT/COLD RUNNING WATER AND PROPERLY DRAINS.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. MUST HAVE PAPER TOWELS AT BASEMENT EXPOSED HAND SINK.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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. MICE DROPPINGS UNDER HAND WASHING SINK IN BASEMENT EMPLOYEE WASHROOM.
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 MACHINE MUST CLEAN AND SANITIZE. INTERIOR/EXTERIOR ALL COOLERS MUST CLEAN.
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. WALL CAULKING AT EMPLOYEE WASHROOM WASHBOWL MUST REPLACE.
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. CRACKED/BROKEN LIGHT SHIELDS THROUGHOUT BASEMENT PREP MUST REPLACE.
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. BASEMENT TWO COMPARTMENT SINK NOT DRAINING INTO PROPER SEWER LINE.
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 →