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63RD AND DREXEL MOBIL

850 E 63RD ST, CHICAGO, IL 60637 · Restaurant

Inspection summary

63RD AND DREXEL MOBIL has been inspected 9 times by Chicago Department of Public Health since April 15, 2011. The most recent inspection, on April 16, 2024, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on April 16, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 3, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on July 19, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 April 15, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 15, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

9 inspections

  1. Complaint

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED TOILETS AND SINKS IN NEED OF CLEANING IN THE WASHROOMS; CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR AREA WHERE COOKING USED TO TAKE PLACE A LITTLE CLUTTERED AND THE STORAGE AREA ON THE SIDE WHERE THE CAR WASH IS LOCATED AS WELL; INSTRUCTED TO REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND EQUIPMENT ON SELLING FLOOR. INSTRUCTED TO CLEAN FLOORS IN WALK-IN COOLER AND FREEZER. HEAVY ICE BUILD UP ON WALK-IN FREEZER FLOOR. INSTRUCTED TO CLEAN FLOORS IN BOTH WASHROOMS AND IN BOTH STORAGE ROOMS.
  2. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST, DIRT AND DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN SALES AND REAR STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING FACILITIES IN COFFEE PREP AREA. MUST PROVIDE HAND WASHING FACILITIES THAT ARE READILY ACCESSIBLE TO THE COFFEE PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT SLIMY GREYISH DISCOLORATION ON INTERIOR UPPER PANEL OF ICE MACHINE. MUST MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPLACE WATER DAMAGED/MISSING CEILING TILES IN WASHROOM.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.
  5. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN WALK-IN COOLER UNDER SHELVES, CLEAN FLOOR DRAINS IN PREP AREA BEHIND AND UNDER EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING. THE FAN COVERS IN THE WALK-IN COOLER HAVE LIGHT DUST ON THEM; CLEAN TO REMOVE DUST OBSERVED.
  6. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST PROVIDE A 3 COMPARTMENT SINK TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. SERIOUS VIOLATION 7-38-030
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND WASHING FACILITIES IN COFFEE PREP AREA. MUST PROVIDE HAND WASHING FACILITIES THAT ARE READILY ACCESSIBLE TO THE COFFEE PREP AREA.
  7. Short Form Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF MICROWAVE AND TABLE STORAGE.
    • 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. DETAIL CLEAN FLOOR DRAINS TO REMOVE BUILDUP AND REMOVE STANDING WATER SECTIONS THROUGHOUT PREP AREA.
    • 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. CLEAN WALL BEHIND STEAMER, FLAT GRILL, WALLS AROUND PREP COOLERS, CEILING VENT IN WOMENS TOILET ROOM, AND REPLACE WATER DAMAGED CEILING PANELS IN WOMENS TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHTS SHIELDS THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR AND FOOD PREP AREA, INSTRUCTED TO ORGANIZE AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
  8. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY RACKS THROUGHOUT PREP AREA AND WALK-IN COOLER. INSTRUCTED TO REMOVE RUST AND SEAL WITH NON-TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF MICROWAVE AND TABLE STORAGE.
    • 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. DETAIL CLEAN FLOOR DRAINS TO REMOVE BUILDUP AND REMOVE STANDING WATER SECTIONS THROUGHOUT PREP AREA.
    • 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. CLEAN WALL BEHIND STEAMER, FLAT GRILL, CEILING VENT IN WOMENS TOILET ROOM, AND REPLACE WATER DAMAGED CEILING PANELS IN WOMENS TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHTS SHIELDS THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR AND FOOD PREP AREA, INSTRUCTED TO ORGANIZE AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
  9. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND BOTTOM COMPARTMENT OF COOLER AT IMPROPER TEMPERATURE OF 50F. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL WHEN UNIT MAINTAINS COLD TEMPERATURE AT 40F AND BELOW. CRITICAL 7-38-005(A) ISSUED.
    • 3. 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 FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID COOLER: 5LBS OF CORN BEEF AT 48.3F, 3LBS OF HAM AT 50.9F, 1 LB OF TURKEY AT 52.3F, AND 5LBS OF POLISH SAUSAGE AT 45.6F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $25.00. CRITICAL 7-38-005(A)ISSUED.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND WASH SINK IN FOOD PREP AREA NOT ACCESSIBLE FOR HAND WASHING DUE TO FOOD TRAY INSIDE EXPOSED HAND WASH SINK. ALSO, NOTED HAND WASH SINK LEAKING AT P-TRAP WHEN WATER TURNED ON AT SINK. INSTRUCTED TO REMOVE FOOD TRAY AND REPAIR LEAKING AT HAND WASH SINK. HAND WASH SINK NOT ACCESSIBLE NOR MAINTAINED. CRITICAL 7-38-030 ISSUED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO SOAP AT EXPOSED HAND WASH SINK IN FOOD PREP AREA NOR PAPER TOWELS AT WASHBOWLS IN MENS/WOMENS TOILET ROOMS. INSTRUCTED TO PROVIDE SOAP AT EXPOSED HAND WASH SINK AND PAPER TOWELS AT WASHBOWLS IN TOILET ROOMS AT ALL TIMES. MANAGER PROVIDED SOAP AND PAPER TOWELS AT THIS TIME. CRITICAL 7-38-030 ISSUED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED OPEN BUCKETS OF PICKLES STORED ON FLOOR INSIDE WALK-IN COOLER, TRAYS OF RAW CHICKEN STORED ABOVE RAW ONIONS, READY TO EAT APPLES, AND TZATZIKI SAUCE. INSTRUCTED TO PROPERLY STORE FOOD 6 INCHES OFF FLOOR AND AWAY FROM WALL, STORE RAW FOODS SEPARATE, AND AWAY FROM READY TO EAT FOODS/VEGETABLES. MANAGER REMOVED SAID FOOD ITEMS AT THIS TIME. SERIOUS 7-38-005 (A) ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRONT ENTRANCE DOORS NOT RODENT NOR INSECT PROOFED. FOUND 1/4TH INCH GAP AT BOTTOM AND UPPER MIDDLE CORNERS AT FRONT ENTRANCE DOORS. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND TO PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.
    • 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 VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE NOR VALID CITY OF CHICAGO FOOD SERVICE CERTIFICATE POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED IE. GYROS, CHICKEN, AND BEEF. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND PREPARED AND POST VALID CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES. SERIOUS 7-38-012 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY RACKS THROUGHOUT PREP AREA AND WALK-IN COOLER. INSTRUCTED TO REMOVE RUST AND SEAL WITH NON-TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF MICROWAVE AND TABLE STORAGE.
    • 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. DETAIL CLEAN FLOOR DRAINS TO REMOVE BUILDUP AND REMOVE STANDING WATER SECTIONS THROUGHOUT PREP AREA.
    • 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. CLEAN WALL BEHIND STEAMER, FLAT GRILL, CEILING VENT IN WOMENS TOILET ROOM, AND REPLACE WATER DAMAGED CEILING PANELS IN WOMENS TOILET ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHTS SHIELDS THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR AND FOOD PREP AREA, INSTRUCTED TO ORGANIZE AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.

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