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AMERICAN MEDICAL ASSOCIATION

515 N STATE ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

AMERICAN MEDICAL ASSOCIATION has been inspected 7 times by Chicago Department of Public Health since April 5, 2010. The most recent inspection, on January 24, 2014, found no infractions.

2 of 7 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: Food temperature control, Food source, labelling and allergens and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on March 3, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 13, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 13, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 13, 2012. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

  • 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 10 times across 5 separate inspections, most recently on March 13, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS ON SPICE AND BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS, INSULATION PIPE LINES IN WALK-IN COOLERS NOT CLEAN AND MOLD LIKE SUBSTANCE FOUND ON INSULATION, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR SURFACES OF MAIN ICE MAKER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT NOTED ON KITCHEN'S CEILING. INSTRUCTED TO REMOVE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) NOTED 22-SMALL/FRUIT FLIES ON WALLS & CEILING AROUND THE DISHROOM AREA; 16-ON THE WALLS OF THE COOLERS; 12-ON THE WALLS & ON DOORS TO THE BATHROOMS. INSTRUCTED TO CLEAN ALL AFFECTED AREAS & ELIMINATE/MINIMIZE BREEDING SITES. 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.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • (7-38-005A) FOUND 3-CONTAINERS OF CHEMICALS STORED TOGETHER WITH CONTAINERS OF FOOD (PEANUT FOR TOPPINGS & CELERY SALT SHAKER), INSIDE A CABINET UNDER THE BUFFET STATION. INSTRUCTED TO STORE CHEMICALS AWAY FROM FOOD. Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLBASES BEHIND HEAVY EQUIPMENT THRU-OUT PREMISES, INCLUDING FLOOR DRAINS-MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL AFFECTED AREAS (WALLS/CEILINGS), DUE TO PEST ACTIVITY MUST BE CLEANED & SANITIZED. ANY OPENINGS AROUND PIPES, ON CEILINGS OR WALLS MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY CLUTTER OR UNNECESSARY ARTICLES IN CABINETS UNDER PREP STATIONS MUST BE REMOVED/BETTER ORGANIZED. 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.
  5. Tag Removal

    2 infractions

    • 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. DETAIL CLEAN THE INTERIOR OF THE OVENS IN THE MAIN PREP AREA AND THE EXTERIOR OF THE MICROWAVE AT THE HOT LINE IN THE MAIN PREP AREA.
    • 40. 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. NO WORKING THERMOMETER PROVIDED FOR THE ICE CREAM FREEZER IN THE MAIN PREP AREA. MUST PROVIDE.
  6. Canvass

    4 infractions

    • 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. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED TUNA SALAD AT 57F, HAM SALAD AT 60F, EGG SALAD AT 63F IN THE GRILL PREP COOLER, HAMBURGERS AT 90F INSIDE OF THE GRILL PREP COOLER. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE AT THE SALAD BAR: TUNA AT 47F, HAM AT 46F, TURKEY AT 47, CHICKEN AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $86. CRITICAL VIOLATION 7-38-005A.
    • 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. DETAIL CLEAN THE INTERIOR OF THE OVENS IN THE MAIN PREP AREA AND THE EXTERIOR OF THE MICROWAVE AT THE HOT LINE IN THE MAIN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HOT AND COLD RUNNING WATER PROVIDED AT THE FROZEN YOGURT MACHINE AT THE SALAD BAR AREA. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO TURN OFF THE MACHINE, AND REMOVE PRODUCT. DO NOT USE UNTIL MACHINE HAS BEEN REINSPECTED BY CDPH. FAX REINSPECTION LETTER TO (312) 746-4240.
    • 40. 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. NO WORKING THERMOMETER PROVIDED FOR THE ICE CREAM FREEZER IN THE MAIN PREP AREA. MUST PROVIDE.
  7. Canvass

    2 infractions

    • 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. Observed slight lime build up inside ice machines. Must detail clean/sanitize interior of ice machines and clean/re-organize interior of cabinets at island stations.
    • 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. Observed standing water on floor under 1-compartment sink cabinet at prep area. Must keep floor dry/clean.

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