OCT 8
2019
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
FRAN'S BEEF.
YOUR CALL. 56/100
2021 S BLUE ISLAND AVE · PILSEN, CHICAGO
Last inspected October 8, 2019 · passed with conditions
6 of 10 inspections passed, 4 passed with conditions. 6 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
6 passed · 4 w/ conditions
VIOLATIONS
49
includes 6 critical
RECORDS COVER
8 YEARS
since Oct 2011
INSPECTION HISTORY
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED PROCEDURES FOR RESPONDING TO VOMIT, AND DIARRHEA, BUT MISSING SOME NECESSARY ITEMS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED NO DISCLOSURE (BY ASTERISK AND A FOOTNOTE) ON THE MENU AT THIS TIME, INSTRUCTED TO PROVIDE.PREMISES HAS THE REMINDER, INSTRUCTED TO USE BROCHURES,MENU ADVISORIES, LABLE STATEMENTS, TABLE TENTS, PLACARDS OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-37-005, NO CITATION ISSUED.
IN-USE UTENSILS: PROPERLY STORED
OBSERVED THE ICE CREAM SCOOP IN A CONTAINER OF WATER, INSTRUCTED TO STORE IN CONTAINER OF HOT WATER 135*F, NOT ROOM TEMPERATURE.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED THE INTERIOR OF THE UNUSED ICE MACHINE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED THE WALLS AROUND THE MEAT SLICER NOT CLEAN DUSTY, AND FOOD DEBRIS FROM SLICING THE BEEF, INSTRUCTED TO CLEAN.
DEC 282018PASS W/ CONDITIONS11 violations3 CRITICALDETAILS
DEC 28
2018
PASS W/ CONDITIONS
11 violations3 CRITICALDETAILS
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM, OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
NO CLEAN UP PROCEDURES ONSITE FOR VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
OBSERVED EMPLOYEE EATING IN PREP AREA. INSTRUCTED TO DESIGNATE AREA ON PREMISES FOR EMPLOYEE TO EAT, PREP AREAS PROHIBITED.
PROPER DATE MARKING AND DISPOSITION
MUST PROVIDE DATE MARKINGS ON RTE OR TCS FOODS PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7038-005 NO CITATION ISSUED.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
MUST PROVIDE LABELS ON FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
WIPING CLOTHS: PROPERLY USED & STORED
MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
MUST REPLACE BROKEN DOOR GASKET ON WALK IN COOLER, INSTRUCTED TO MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
MUST DETAIL CLEAN DEBRIS FROM FLOOR (CORNERS) THROUGHOUT PREP, DRY STORAGE, AND TOILET ROOM IN REAR. INSTRUCTED TO MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
MUST REMOVE OR ORGANIZE CLUTTER ABOVE PIZZA OVEN IN PREP AREA, INSTRUCTED TO MAINTAIN.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
MUST INSTALL PROTECTIVE SHIELDING OVER LIGHT IN DRY STORAGE AREA. INSTRUCTED TO MAINTAIN.
ALLERGEN TRAINING AS REQUIRED
ALLERGEN TRAINING IS REQUIRED FOR EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ONSITE.
DEC 22016PASSED5 violationsDETAILS
DEC 2
2016
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE) OUT OF THE ORIGINAL PACKAGING, HELD FOR OVER 24 HOURS IN THE WALK IN COOLER AND NOT PROPERLY LABEL WITH PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL FOODS AND MAINTAIN.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED KNIVES BEING STORED IN BETWEEN PREP TABLES. INSTRUCTED TO STORE ALL UTENSILS PROPER AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED INTERIOR OF 2 DOOR PREP COOLER WITH ACCUMULATED FOOD DEBRIS. OBSERVED WINDOW AND WINDOW SILL WITH ACCUMULATED DEAD SMALL FLIES LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOORS UNDER THE SHELVES OF THE DRY STORAGE AREA, UNDER PREP TABLES, BEHIND COOKING EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED LEAK ON THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
FEB 42016PASSED3 violationsDETAILS
FEB 4
2016
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED POTENTIALLY HAZARDOUS FOODS (HAM, CHICKEN) HELD FOR OVER 24 HOURS INSIDE OF THE WALK IN COOLER WITHOUT THE PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED THE INTERIOR OF THE FRYER WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED A CUTTING BOARD STAINED WITH DEEP DARK GROOVES ATTACHED TO THE PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
OBSERVED NEW EMPLOYEES NOT MEETING THE FOOD HANDLER REQUIREMENTS. INSTRUCTED TO MEET AND MAINTAIN.
show all 10 inspections →
JUN 232015PASS W/ CONDITIONS9 violations2 CRITICALDETAILS
JUN 23
2015
PASS W/ CONDITIONS
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED PREP COOLER AT IMPROPER TEMPERATURE, 50.1 DEGREES F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN TEMPERATURE OF 40 DEGREES F OR BELOW. COOLER IS TAGGED, HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CDPH. CRITICAL VIOLATION 7-38-005 (A).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED TZATZIKI SAUCE IN THE PREP COOLER AT 52 DEGREES. OBSERVED EGGS AT 79.4F STORED ON THE PREP TABLE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD APPROXIMATELY 5LBS, $15. INFORMED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE AT 40 DEGREES F OR BELOW. CRITICAL VIOLATION 7-38-005 (A)
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
COMSUMER ADVISORY MUST BE POSTED IN PLAIN VIEW OR ON MENU FOR CUSTOMERS. INSTRUCTED MANAGER TO COMPLY.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RUST BUILD-UP ON THE INTERIOR SURFACE OF THE ICE MACHINE. ALSO OBSERVED RUST ON INTERIOR STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN VENTS, WALLS, RACKS AND ICE MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED GREASE BUILD-UP AND DEBRIS ON THE FLOOR UNDER THE GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DIRTY CEILING VENTS IN THE FOOD PREP AND REAR AREAS OF THE KITCHEN. OBSERVED GREASE AND DUST ON WALLS BEHIND THE GRILL. INSTURCTED MANAGER TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED MISSING STOPPERS FOR 3 COMP SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED CLUTTER THROUGHOUT THE FACILITY (KITCHEN, REAR STORAGE, STORING CARDBOARD BOXES ABOVE A NON WORKING PIZZA OVEN). INSTRUCTED MANAGER TO ORGANIZE, CLEAN, AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
OBSERVED NO FOOD HANDLERS TRAINING CERTIFICATION ONSITE FOR EMPLOYEES. INFORMED MANAGER ABOUT TRAINING REQUIREMENTS AND PROVIDED INFORMATION.
MAY 72014PASS W/ CONDITIONS3 violationsDETAILS
MAY 7
2014
PASS W/ CONDITIONS
3 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (BEEF, HAMBURGERS, ETC.) INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
KNIVES IMPROPERLY STORED INBETWEEN PREP TABLES AND COOLERS. INSTD TO STORE KNIVES PROPERLY.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANLDER NOT WEARING HAIR RESTRAINT. INSTD TO DO SO.
AUG 132013PASSED3 violationsDETAILS
AUG 13
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RUSTY WALK-IN COOLER STORAGE SHELVES NEED TO REMOVE RUST.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR OF UPRIGHT FREEZER IN REAR, CLEAN DRIP TRAY UNDER FLAT GRILL, CLEAN WALK-IN COOLER FAN GUARD COVER (DUSTY).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR UNDER FRONT STORAGE SHELVES, AND REAR STORAGE AREA.
FEB 12012PASSED4 violationsDETAILS
FEB 1
2012
PASSED
4 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. The outside of the ice machine and the dish drying rack has some buildup and deposits; wash, rise and sanitize in detail.
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. The floors have some food crumbs and debris in the kitchen. Clean the floors from corner to corner.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The hood has some grease buildup and foam sealer sticking out of holes in the top, clean and repair so the surface is smooth and sanitary.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Dirty wiping cloths found in prep area. Store wiping cloths in sanitizer in between use.
OCT 62011PASSED6 violationsDETAILS
OCT 6
2011
PASSED
6 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. PAINT ALL THE RUSTY STORAGE RACKS IN THE PREP AREA, WALKIN COOLER AND REACHIN COOLER.
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. THE FOLLOWING NOT CLEAN TOP, SIDES, BACK AND INSIDE THE COOKING EQUIPMENT, PIZZA OVEN, REACHIN COOLER AND ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE ALL.
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. CLEAN UNDER AND BEHIND THE COOKING EQUIPMENT THICK WITH GREASE BUILDUP. ALSO CLEAN ALL THE FLOORS THROUGHOUT PREMISES.
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. THE WALLS AND CEILINGS NOT CLEAN ARE YELLOW WITH AGE AND SOME WITH SPLASHED ON FOOD DEBRIS. INSTRUCTED TO CLEAN OR PAINT SAME.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilate THE TOILET,SINK,WALLS AND FLOOR AROUND THE TOILET NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE SAME.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP.
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 →