JAN 17
2013
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
MRS. FIELDS COOKIES.
EAT. 92/100
225 S CANAL ST · LOOP, CHICAGO
Last inspected January 17, 2013 · passed
5 of 6 inspections passed, with 1 critical violation on file.
THE NUMBERS
INSPECTIONS
6
5 passed · 1 failed
VIOLATIONS
14
includes 1 critical
RECORDS COVER
2 YEARS
since Mar 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND SANITIZE DISPENSING NOZZLES AT THE TCBY MACHINE, ESPRESSO MACHINE, AND MILK SHAKE MACHINE TO REMOVE FOOD SPLASH BUILD-UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOOR AT WALK-IN COOLER TO REMOVE COOKIE CRUMS AND OTHER DEBRIS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE 3COMP SINK STOPPERS AT THE 3COMP SINK AT ALL TIMES. MUST REPAINT RUSTY EXTERIOR OF GREASE TRAP BOX.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROPERLY STORE ICE SCOOPER IN THE REAR AREA IN AN ICE RECEPTACLE AT ALL TIMES.
JUL 272011PASSED1 violationDETAILS
JUL 27
2011
PASSED
1 violationDETAILS
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. LIGHT BULBS BURNED OUT ABOVE 3-COMPARTMENT SINK AND ABOVE WHIP CREAM COOLER. MUST REPLACE ALL BURNED OUT BULBS(X4).
FEB 222011PASSED4 violationsDETAILS
FEB 22
2011
PASSED
4 violationsDETAILS
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. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
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. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
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. REAR EXPOSED HANDWASH BOWL HOT WATER HANDLE IN POOR REPAIR. MUST REPAIR AND MAINTAIN SINK.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PLASTIC ICE SCOOP CRACKED. MUST REPLACE DAMAGED SCOOP.
APR 122010PASSED1 violationDETAILS
APR 12
2010
PASSED
1 violationDETAILS
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 milk/soda crates used for storage racks must be replaced with regular shelvings, for easy access to cleaning/pest monitoring.
show all 6 inspections →
MAR 182010FAILED4 violations1 CRITICALDETAILS
MAR 18
2010
FAILED
4 violations1 CRITICALDETAILS
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. Two Taylor soft-serve machines must have a hot/cold water line to adequately rinse these machines.
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. Following need cleaning: interior of mop sink, cabinets at serving line, due to dust /dirt.
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 thruout premises need cleaning/mopping due to dust.
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. Must provide adequate ventilation to any cooking oven over 7.5 kilowatts.
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 →