Skip to content
Loading map…

ANGEL FOOD LTD

1636 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

ANGEL FOOD LTD has been inspected 4 times by Chicago Department of Public Health since May 21, 2010. The most recent inspection, on April 29, 2014, found no infractions.

1 of 4 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.

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 once on September 21, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 separate inspections, most recently on March 5, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times across 3 separate inspections, most recently on March 5, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES STORED BETWEEN PREP TABLE AND REFRIGERATOR IN KITCHEN. MUST PROVIDE A KNIFE RACK TO PROPERLY STORE KNIVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FAN INSIDE WALK-IN COOLER. DETAIL CLEAN BOTTOM OF PREP TABLES IN KITCHEN AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES ALONG WALLBASE EAST SIDE OF DINING AREA. MUST REPLACE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT STORE CONDIMENTS, POTABLE WATER CONTAINER OR SILVERWARES IN SIDEWALK CAFE "SERVER STATION". NO OPEN BUS PANS OR UNCOVERED GARBAGE CANS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN ONE COMPARTMENT PREP SINK AND KITCHEN EXPOSED HAND SINK. COOKS LINE COOLER DOOR HANDLE BROKEN AND REPAIRED WITH DUCT TAPE. MUST REPLACE AND PROVIDE CLEANABLE HANDLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS THROUGHOUT BASEMENT FREEZER/REFRIGERATION STORAGE AND PAPER FOOD CONTAINER STORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE INTERNAL THERMOMETER IN FRONT PREP COOLER MUST BE REPLACED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEE BICYCLES MUST NOT BE STORED IN BASEMENT FOOD STORAGE.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED SCREEN DOOR IN REAR KITCHEN NOT MAINTAINED(HOLE ON SCREEN), INSTRUCTED TO REPAIR.
    • 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 CHEST FREEZER IN BASEMENT AREA.(ICE BUILD-UP AND FOOD DEBRIS IN IT).
    • 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. SWEEP STORAGES IN BASEMENT AREA,ELEVATE ITEMS 6" OFF THE FLOOR, SPECIALLY CORNERS AND ALONG BASEBOARD WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL PLASTIC COVING IN PREP AREA.DO NOT USE TAPE.

Nearby inspected facilities

Own this business? Add a badge to your website