APR 3
2014
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
NEW FUE CITY.
YOUR CALL. 49/100
6954 W NORTH AVE · ELMWOOD PARK, CHICAGO
Last inspected April 3, 2014 · passed
4 of 7 inspections passed, 3 failed. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
4 passed · 3 failed
VIOLATIONS
33
includes 3 critical
RECORDS COVER
3 YEARS
since Aug 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food stored in coolers must be dated & labeled.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Provide and maintain a ice dispensing utensil for scooping out ice for service.
MAR 182014FAILED9 violations1 CRITICALDETAILS
MAR 18
2014
FAILED
9 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
Evidence of roach activity found on the premises. Observed (2)live roaches crawling on cluttered articles on bottom shelf near the kitchen (2) door food prep cooler . Front entry door has 1/4" inch gap at bottom center where both front doors meet. Instructed to rodent proof door to prevent rodent and insect entry. Also, establishment does have pest control logbook on the premises last service date was (2/27/13). Instructed to remove all dead roaches clean and sanitize all affected areas and have licensed pest control service the premises and provide logbook with all required documents. Serious citation issued 7-38-020.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food stored in coolers must be dated & labeled.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Must properly store and invert all kitchen clean multi-use utensils,single service articles to prevent contamination before use. All clean single service utensils must be stored with handles up.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Instructed to remove greasy cardboard and aluminum foil liners on kitchen shelvings and food equipments. Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Instructed to provide a detail cleaning throughout the kitchen storage shelvings, hood and filters above cooking equipments,Walk-in-cooler shelvings,fan covers are dusty,interior/exterior of coolers/freezers,sides of hot cooking equipments with heavy grease build-up and dried food debris accumulated inside beneath the kitchen cooking equipments etc.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner throughout the kitchen areas.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Employee Toilet room door must be self closing.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Instructed to remove all unnecessary articles and clutter stored throughout the kitchen areas and behind the front counter service also on the rear exterior areas due to potential pest harborage.All cleaning must be properly stored in a designated area.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Provide and maintain a ice dispensing utensil for scooping out ice for service.
MAY 212013PASSED1 violationDETAILS
MAY 21
2013
PASSED
1 violationDETAILS
LINEN: CLEAN AND SOILED PROPERLY STORED
MUST STORE USED DISH TOWELS IN A LABEL BUCKET WITH SANITIZING SOLUTION
MAY 142013FAILED3 violationsDETAILS
MAY 14
2013
FAILED
3 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED: 10/15/2012, FOR MINOR VIOLATIONS, NOTED BELOW: 30 Foods inside cooler not labeled. Instructed to label all foods not in original containers. 33 Cooking equipment, storage shelves, sinks, prep counter and cutting boards not cleaned. Instructed to detail clean and sanitize daily. 34 Floor along wall base and behind equipment not cleaned. Instructed to detail clean daily. 40 Thermometer not provided inside all coolers. Instructed to provide thermometer conspicuously inside coolers. 41 Unnecessary articles stored in rear. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO REMOVE GREASY CARDBOARD AND FOIL LINER AT ALL STORAGE SHELVES AND MUST REMOVE FOIL LINER AT RACKS INSIDE REACH-IN COOLER NOTED PLASTIC COVER USED TO STORE FOOD PRODUCTS INSIDE WALK-IN COOLER, INSTRUCTED TO USE FOOD GRADE PLASTIC WRAP OR FOIL, OR INVEST IN FOOD STORAGE CONTAINERS FOR FOOD STORAGE
LINEN: CLEAN AND SOILED PROPERLY STORED
MUST STORE USED DISH TOWELS IN A LABEL BUCKET WITH SANITIZING SOLUTION
OCT 152012PASSED5 violationsDETAILS
OCT 15
2012
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Foods inside cooler not laleled. Instructed to label all foods not in original containers.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Cooking equipment, storage shelves, sinks, prep counter and cutting boards not cleaned. Instructed to detail clean and sanitize daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
Thermometer not provided inside all coolers. Instructed to provide thermometer conspicuously inside coolers.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Unnecessary articles stored in rear. Instructed to remove all unused articles and elevate supplies 6 iches or higher and away from wall.
show all 7 inspections →
AUG 122010PASSED4 violationsDETAILS
AUG 12
2010
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED PLASTIC COVER USED TO STORE FOOD PRODUCTS INSIDE WALK-IN COOLER. INSTRUCTED TO USE FOOD GRADE PLASTIC WRAP OR FOIL.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE FOOD PREP AREA. NOTED SOME GREASE AND DEAD INSECTS.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
EMPLOYEE WASHROOM DOOR MUST BE SELF-CLOSING. INSTRUCTED TO RE-ATTACHED SELF CLOSING DEVICE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO REPAIR BROKEN VENT INSIDE EMPLOYEE WASHROOM.
AUG 52010FAILED8 violations2 CRITICALDETAILS
AUG 5
2010
FAILED
8 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER (KITCHEN) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED AN AIR TEMPERATURE OF 56.9F. INSTRUCTED MANAGER, ALL COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID COOLER WAS TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT. OF PUBLIC HEALTH. WHEN FIXED, MUST FAX A STATEMENT TO 312-746-4240 FOR TAG REMOVAL PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-005(A)
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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE IN PREP COOLER (AIR TEMP OF 56.9F). NOTED COOKED PORK AT 56.2F, CHICKEN AT 57.3F, SHRIMP AT 57.2F, CUT TOMATOES AT 60.3F. INSTRUCTED MANGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMP OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $10.00, TOTAL WEIGHT 5 LBS. CRITICAL CITATION ISSUED 7-38-005(A)
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND 3 COMPARTMENT AND ONE COMPARTMENT SINK NOT MAINTAINED PROPERLY,SLOW DRAINING. INSTRUCTED TO FIX. SERIOUS CITATION ISSUED 7-38-030
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. INSTRUCTED TO REMOVE GREASY CARDBOARD AND FOIL LINER AT ALL STORAGE SHELVES AND MUST REMOVE FOIL LINER AT RACKS INSIDE REACH-IN COOLER.-----NOTED PLASTIC COVER USED TO STORE FOOD PRODUCTS INSIDE WALK-IN COOLER. INSTRUCTED TO USE FOOD GRADE PLASTIC WRAP OR FOIL.
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. INSTRUCTED TO DETAIL CLEAN ALL STORAGE RACKS AND SHELVES WITH HEAVY GREASE BUILDUP AND DRIED FOOD ACCUMULATION, VENTILATION HOOD ABOVE COOKING 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. INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN.
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. INSTRUCTED TO REPAIR BROKEN VENT INSIDE EMPLOYEE WASHROOM.
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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED THROUGHOUT KITCHEN/STORAGE AREA AND BEHIND FRONT COUNTER SHELVES (PAPER, PLASTIC, ETC).
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 →