Skip to content
Loading map…

ANDY'S SNACK SHOP

4258 W DIVISION ST, CHICAGO, IL 60651 · Restaurant

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. MUST CLEAN AND BETTER ORGANIZED BASEMENT AREA, REMOVE ALL CLUTTER AND BETTER MAINTAIN AREA VIOLATION STILL PENDING
  3. Canvass

    8 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. OBSERVED REACH IN REFRIGERATOR IN POOR REPAIR, NOT HOLDING AT PROPER TEMPERATURE, READING 57.9'F, INSTRUCTED TO DISCONTINUE USE AT ONCE, COOLER TAGGED BY THE CDPH, MUST FAX LETTER FOR TAG REMOVAL WHEN COOLER IS READING 40'F AND BELOW, ADDITIONAL COOLERS ON SITE CRITICAL CITATION 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. OBSERVED COOKED FOODS STORED INSIDE REFRIGERATOR, NOT BEING HELD AT PROPER TEMPERATURE, RICE READING 51.0'F, POTATOES 60.1'F, MAYO, AND CHEESE, ALL PRODUCT DUMPED AND DISCARDED, PRODUCT POUNDS APPROX. 10 AND TOTAL COST ABOUT $75.00 CRITICAL CITATION 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. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED SERIOUS CITATION ISSUED: 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK IN POOR REPAIR, FAUCET NOT REACHING ALL SINKS,ONE FAUCET FOR COLD WATER AND ONE FAUCET FOR HOT WATER, BOTH FACUET LOCATED IN THE MIDDLE SINK, WITH ONE HOSE, ATTACHED TO ONE FAUCET AT A TIME AND IS ENCHANGED TO GET HOT AND THEN TO GET COLD WATER SERIOUS CITATION ISSUED
    • 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. MUST CLEAN ALL SURFACES 1ST FLOOR KITCHEN AREA REMOVE ALL GREASE STAINS
    • 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. MUST DETAIL CLEAN FLOOR SURFACES, THOUGH OUT PREMISES 1ST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT
    • 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. MUST CLEAN WALLS FIRST FLOOR KITCHEN AREA, REMOVE ALL GREASE STAINS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. MUST CLEAN AND BETTER ORGANIZED BASEMENT AREA, REMOVE ALL CLUTTER AND BETTER MAINTAIN AREA