OCT 12
2012
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
WOODEN SPOON I LLC.
YOUR CALL. 61/100
7036 S WESTERN AVE · WEST ENGLEWOOD, CHICAGO
Last inspected October 12, 2012 · passed
4 of 7 inspections passed, 2 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
4 passed · 1 w/ conditions · 2 failed
VIOLATIONS
40
includes 4 critical
RECORDS COVER
2 YEARS
since Jun 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN AND SANITIZE SLICER, CLEAN INTERIOR MICROWAVE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
STANDING WATER ON FRONT FLOOR UNDER FREEZER AND COOLER NEED TO CLEAN. ALSO FLOOR NEEDS TO BE RE-SEALED (PAINT WORN OFF).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED SEVERAL CEILING TILES STARTING TO FALL NEED TO RE-ATTACH.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED 2 LIGHTS OUT FRONT WAITING ROOM NEED TO REPAIR.
SEP 292011PASSED7 violationsDETAILS
SEP 29
2011
PASSED
7 violationsDETAILS
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. INVERT CLEAN MULTI-USE EQUIPMENT, POTS, PANS, AND CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLES, STORAGE SHELVES, ICE MACHINE.
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 NEED REPAIR IN PREP AREA. SEAL ALL OPENINGS IN FLOOR. FLOOR MUST BE LEVEL FOR EASY CLEANING. FLOOR NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS.
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. REPLACE MISSING WALL TILES IN PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, BASEBOARDS, ETC IN ALL AREAS.
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. SECURE LOOSE LIGHT SHIELDS AND REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN ALL LIGHT SHIELDS IN PREP AREA (DUST BUILDUP, DEAD INSECTS)
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 THERMOMETERS IN ALL COOLERS.
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. REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE PREP, STORAGE AND BASEMENT AREAS. REMOVE CLUTTER ON STEAM TABLES, PREP TABLES, SHELVES, COUNTERS, ETC.
SEP 222011FAILED8 violations1 CRITICALDETAILS
SEP 22
2011
FAILED
8 violations1 CRITICALDETAILS
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. OBSERVED 20-30 MICE DROPPINGS ON FLOOR UNDER SHELVES AND ON DUCT EQUIPMENT IN DRY STORAGE AREA, 10-15 MICE DROPPINGS SCATTERED ON FLOOR IN BASEMENT UTILITY STORAGE ROOM, 10-15 MICE DROPPINGS ON FLOOR UNDER STAIRWAY AND IN NORTHEAST CORNER OF STORAGE ROOM NEAR WATER HEATER IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H74216 COURT DATE 11-3-11 AT 10 AM 400 W SUPERIOR ROOM 112.
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. INVERT CLEAN MULTI-USE EQUIPMENT, POTS, PANS, AND CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, STEAM TABLES, STORAGE SHELVES, ICE MACHINE.
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 NEED REPAIR IN PREP AREA. SEAL ALL OPENINGS IN FLOOR. FLOOR MUST BE LEVEL FOR EASY CLEANING. FLOOR NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS.
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. REPLACE MISSING WALL TILES IN PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, BASEBOARDS, ETC IN ALL AREAS.
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. SECURE LOOSE LIGHT SHIELDS AND REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN ALL LIGHT SHIELDS IN PREP AREA (DUST BUILDUP, DEAD INSECTS)
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 THERMOMETERS IN ALL COOLERS.
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. REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE PREP, STORAGE AND BASEMENT AREAS. REMOVE CLUTTER ON STEAM TABLES, PREP TABLES, SHELVES, COUNTERS, ETC.
FEB 182011PASSED4 violationsDETAILS
FEB 18
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. CLEAN INTERIOR AND EXTERIOR OF ALL STEAM TABLES, PREP TABLES, COOLERS, FREEZERS, SHELVES, ROLLING CARTS, ETC
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 NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS (PREP, STORAGE, FURNACE ROOM, ETC).
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. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ALONG BASEBOARDS, ETC IN ALL AREAS.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
FEB 102011FAILED5 violations1 CRITICALDETAILS
FEB 10
2011
FAILED
5 violations1 CRITICALDETAILS
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. OBSERVED 10-15 MICE DROPPINGS ALONG SOUTH WALL BEHIND REACH-IN COOLER AND FREEZER, 10-15 MICE DROPPINGS ON BOTTOM SHELF UNDER STEAM TABLE, 10-15 MICE DROPPINGS ALONG NORTH WALL BEHIND STEAM TABLE, 10-15 MICE DROPPINGS ALONG NORTH WALL BEHIND FURNACE IN REAR STORAGE, 5 MICE DROPPINGS SCATTERED ON FLOOR BEHIND FRONT COUNTER, 8 MICE DROPPINGS ON FLOOR AND SHELVES NEAR 3-COMP SINK. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H70442 COURT DATE 3-24-11 AT 10 AM 400 W SUPERIOR ROOM 107.
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. CLEAN INTERIOR AND EXTERIOR OF ALL STEAM TABLES, PREP TABLES, COOLERS, FREEZERS, SHELVES, ROLLING CARTS, ETC
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 NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SINKS, SHELVES, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
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. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ALONG BASEBOARDS, ETC IN ALL AREAS.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
INSTALL SELF-CLOSING DEVICE ON WASHROOM DOOR.
show all 7 inspections →
JUL 12010PASSED5 violationsDETAILS
JUL 1
2010
PASSED
5 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. REMOVE RUST ON SHELVES IN REACH-IN 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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, COOLERS, FREEZER, UNUSED FRYER IN BASEMENT (GREASE BUILDUP), SHELVES, ETC.
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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. REPAIR THRESHOLD UNDER FRONT DOOR.
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. WALLS NEED CLEANING IN PREP AREA (GREASE, DUST BUILDUP).
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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN FURNACE ROOM AND BASEMENT AREAS.
JUN 42010PASS W/ CONDITIONS7 violations2 CRITICALDETAILS
JUN 4
2010
PASS W/ CONDITIONS
7 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. IMPROPER TEMPERATURE OF PREP COOLER 55.4F INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40 F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-30-005A CITATION ISSUED H58354
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. IMPROPER TEMPERATURE OF COOKED CHICKEN 53.1F, BEEF 53.4F, HAM 52.7F, RAW CHICKEN 56.3F, BEEF 53.2F, EGGS 54.1F, GROUND TURKEY 48.5F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H58354
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. REMOVE RUST ON SHELVES IN REACH-IN 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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, COOLERS, FREEZER, UNUSED FRYER IN BASEMENT (GREASE BUILDUP), SHELVES, ETC.
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 NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS. REPAIR THRESHOLD UNDER FRONT DOOR.
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. WALLS NEED CLEANING IN PREP AREA (GREASE, DUST BUILDUP).
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. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN FURNACE ROOM AND BASEMENT AREAS.
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 →