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6 CORNERS

1950 W NORTH AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

6 CORNERS has been inspected 4 times by Chicago Department of Public Health since December 16, 2010. The most recent inspection, on September 22, 2016, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 2 separate inspections, most recently on January 22, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 2 separate inspections, most recently on January 22, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 22, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE ORIGINAL FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN COURSE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR INTERIOR PANEL AND CLEAN ICE MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR OPENING IN FLOOR NEAR EXPOSED SINK IN BASEMENT. SEAL AND PAINT FLOOR IN KITCHEN AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALL IN LIQUOR STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN PREP AND DISH WASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREAS TO PREVENT PEST HARBORAGE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION POSTED AS REQUIRED AT TIME OF INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE DRAIN LINES AT BAR GUN HOUSINGS SUCH THAT IT DRAINS DIRECTLY INTO FLOOR DRAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR/EXTERIOR OF COOLERS,INTERIOR/EXTERIOR OF DISHMACHINE,TOPS BOTTOMS OF FOOD PREP TABLES,ATTACHED EQUIPMENTS,HOOD,GRILL,DEEP FRYERS,SHELVINGS,BAR GUNS,HOUSINGS ATTACHED SHELVINGS AT BAR ETC REQUIRE DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING ESPECIALLY IN BASEMENT FOOD PREP AREA MUST BE SMOOTH,EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT BULBS OVER DISHMACHINE NOT SHIELDED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOORS MUST BE SELF CLOSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER FROM PREMISES DUE TO POTENTIAL PEST HARBORAGE.

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