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BEEF SHACK

1056 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

BEEF SHACK has been inspected 4 times by Chicago Department of Public Health since January 5, 2016. The most recent inspection, on August 11, 2017, 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: Pests 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.

  • 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 September 8, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 September 8, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 3 times across 2 separate inspections, most recently on September 15, 2016. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 2 times across 2 separate inspections, most recently on September 8, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Complaint Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES FOR ANY REQUIRED EMPLOYEES. MUST PROVIDE AND MAINTAIN CERTIFICATES FOR REVIEW.
  3. Complaint

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GREASE RECEPTACLE FOUND WITH EXCESSIVE GREASE SPILLAGE ON TOP OF CONTAINER, ON THE PAVEMENT UNDER CONTAINER AND ON THE BRICK WALL OF THE BUILDING NEXT TO THE CONTAINER. INSTRUCTED TO REMOVE ALL SPILLED GREASE FROM ALL AREAS. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE FOODS WERE BEING PREPARED AND SERVED IE: BEEF AT 164.2F. MUST PROVIDE AND POST.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TAPE OR PLASTIC FOR LINER ON EQUIPMENT. MUST BE A SMOOTH CLEANABLE SURFACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES PREPARING/HANDLING FOODS MUST WEAR HAT/HAIR RESTRAINT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES FOR ANY REQUIRED EMPLOYEES. MUST PROVIDE AND MAINTAIN CERTIFICATES FOR REVIEW.
  4. License

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

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