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601 W COMPANIES

200 E RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

601 W COMPANIES has been inspected once by Chicago Department of Public Health, on November 27, 2024. The most recent inspection, on November 27, 2024, recorded 7 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on November 27, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 27, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 27, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 on November 27, 2024. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • 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 once on November 27, 2024. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

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.

1 inspection

  1. License

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE. THERE IS CURRENTLY NO FOOD PREP TAKING PLACE ON SITE (NO FOOD ON SITE). INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES ON SITE AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION, 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • INSTRUCTED TO HAVE ALL COOLERS AND EQUIPMENT TURNED ON AND OPERATING AT THE PROPER TEMPERATURE TO KEEP TCS FOODS AT 41F OR BELOW. PRIORITY, 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER ON PREMISES TO ACCURATELY MEASURE COLD AND HOT TEMPERATURES. INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION, 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KITS ON SITE FOR THE CHLORINE AND QUATERNARY AMMONIUM SANITIZER. INSTRUCTED TO PROVIDE TEST KITS THAT ACCURATELY MEASURES SANITIZER CONCENTRATION. PRIORITY FOUNDATION, 7-38-00.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER UNDER CITY PRESSURE. INSTRUCTED TO PROVIDE AND MAINTAIN (100F-120F AT HANDWASH SINKS, 110F MINIMUM AT 3-COMPARTMENT SINK. PRIORITY, 7-38-030(C).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGER(S). INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.

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