FRAN'S BEEF

2021 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

11 inspections

1. Canvass21 juin 2021

   0 infraction

2. Canvass8 oct. 2019

   5 infractions

   • 5. 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.
   • 25. 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.
   • 43. 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.
   • 47. 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.
   • 55. 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.
3. Canvass28 déc. 2018

   11 infractions

   • 3. 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.
   • 5. 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.
   • 6. 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.
   • 23. 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.
   • 37. 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.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • MUST REPLACE BROKEN DOOR GASKET ON WALK IN COOLER, INSTRUCTED TO MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST DETAIL CLEAN DEBRIS FROM FLOOR (CORNERS) THROUGHOUT PREP, DRY STORAGE, AND TOILET ROOM IN REAR. INSTRUCTED TO MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST REMOVE OR ORGANIZE CLUTTER ABOVE PIZZA OVEN IN PREP AREA, INSTRUCTED TO MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST INSTALL PROTECTIVE SHIELDING OVER LIGHT IN DRY STORAGE AREA. INSTRUCTED TO MAINTAIN.
   • 58. 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.
4. Canvass27 mars 2017

   0 infraction

5. Canvass2 déc. 2016

   5 infractions

   • 30. 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.
   • 31. 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.
   • 33. 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.
   • 34. 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.
   • 38. 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.
6. Canvass4 févr. 2016

   3 infractions

   • 30. 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.
   • 33. 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.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • OBSERVED NEW EMPLOYEES NOT MEETING THE FOOD HANDLER REQUIREMENTS. INSTRUCTED TO MEET AND MAINTAIN.
7. Canvass23 juin 2015

   9 infractions

   • 2. 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).
   • 3. 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)
   • 30. 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.
   • 32. 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.
   • 34. 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.
   • 35. 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.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED MISSING STOPPERS FOR 3 COMP SINK. INSTRUCTED MANAGER TO PROVIDE STOPPERS.
   • 41. 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.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • OBSERVED NO FOOD HANDLERS TRAINING CERTIFICATION ONSITE FOR EMPLOYEES. INFORMED MANAGER ABOUT TRAINING REQUIREMENTS AND PROVIDED INFORMATION.
8. Plainte7 mai 2014

   3 infractions

   • 21. * 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.
   • 31. 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.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • FOOD HANLDER NOT WEARING HAIR RESTRAINT. INSTD TO DO SO.
9. Canvass13 août 2013

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • RUSTY WALK-IN COOLER STORAGE SHELVES NEED TO REMOVE RUST.
   • 33. 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).
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN FLOOR UNDER FRONT STORAGE SHELVES, AND REAR STORAGE AREA.
10. Plainte1 févr. 2012

    4 infractions

    • 32. 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.
    • 34. 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.
    • 38. 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.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Dirty wiping cloths found in prep area. Store wiping cloths in sanitizer in between use.
11. Canvass6 oct. 2011

    6 infractions

    • 32. 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.
    • 33. 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.
    • 34. 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.
    • 35. 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.
    • 37. 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.
    • 38. 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.