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BLUE PLATE CATERING LTD.

1061 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant (Catering)

Inspection summary

BLUE PLATE CATERING LTD. has been inspected 11 times by Chicago Department of Public Health since January 5, 2010. The most recent inspection, on September 6, 2016, found no infractions.

3 of 11 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, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on September 30, 2015. 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 30, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on October 22, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 25 times across 8 separate inspections, most recently on October 7, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 10 times across 7 separate inspections, most recently on October 7, 2015. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE ALL RUSTY STORAGE RACKS AND SHELVES THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT ON COOK LINE(DEEP FRYERS, COOKING OVENS, AND GRILLS), EXTERIOR OF ICE MACHINE IN REAR STORAGE AREA, DUST BUILD-UP ON COILS IN WALK-IN COOLER, ALL STORAGE SHELVES AND STORAGE RACKS WHERE DRT AND DUST BUILD-UP IS PRESENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL FOOD PREP, STORAGE AND WASHROOM AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STOCK, AND HEAVY EQUIPMENT(DIRT, FOOD DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : REPLACE ALL HEAVILY STAINED CEILING TILES THROUGHOUT THAT ARE NOT MADE OF AN EASILY CLEANABLE SURFACE. CLEAN OR REPLACE ALL STAINED LIGHT SHIELDS THROUGHOUT. CLEAN AND/OR PAINT ALL UNCLEAN SMOOTH CEILING TILES THROUGHOUT. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM ALL WALLS AND DOORS THROUGHOUT WHERE PRESENT. CLEAN ALL GREASE BUILD-UP FROM EXHAUSTS AND HOOD ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • : ALL FOOD/LIQUOR STORAGE AREAS MUST BE PROPERLY MAINTAINED FREE OF CLUTTER WITH FLOORS ACCESSIBLE FOR CLEANING AND SERVICING BY PEST CONTROL.
  3. Canvass

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. CENTER DUMPSTER IN COMPOST DUMPSTER AREA HAS A BROKEN LID THAT CANNOT CLOSE. MUST HAVE UNIT REPAIRED OR REPLACED. LARGE GARBAGE DUMPSTER USED FOR REGULAR TRASH OVERFLOWING WITH LID EXTENDED UP 3-4 INCHES ABOVE THE RIM OF THE RECEPTACLE. LID MUST BE KEPT CLOSED. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE ALL RUSTY STORAGE RACKS AND SHELVES THROUGHOUT. REMOVE ICE BUILD-UP FROM COILS IN WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT ON COOK LINE(DEEP FRYERS, COOKING OVENS, AND GRILLS), EXTERIOR OF ICE MACHINE IN REAR STORAGE AREA, DUST BUILD-UP ON COILS IN WALK-IN COOLER, ALL STORAGE SHELVES AND STORAGE RACKS WHERE DRT AND DUST BUILD-UP IS PRESENT, AND ALL UNCLEAN CUTTING BOARDS(IF NO LONGER EASILY CLEANABLE, MUST REPLACE).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL FOOD PREP, STORAGE AND WASHROOM AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STOCK, AND HEAVY EQUIPMENT(DIRT, FOOD DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL HEAVILY STAINED CEILING TILES THROUGHOUT THAT ARE NOT MADE OF AN EASILY CLEANABLE SURFACE. CLEAN OR REPLACE ALL STAINED LIGHT SHIELDS THROUGHOUT. CLEAN AND/OR PAINT ALL UNCLEAN SMOOTH CEILING TILES THROUGHOUT. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM ALL WALLS AND DOORS THROUGHOUT WHERE PRESENT. CLEAN ALL GREASE BUILD-UP FROM EXHAUSTS AND HOOD ABOVE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPAIR OR REPLACE ALL BROKEN LIGHTS IN THROUGHOUT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL FOOD/LIQUOR STORAGE AREAS MUST BE PROPERLY MAINTAINED FREE OF CLUTTER WITH FLOORS ACCESSIBLE FOR CLEANING AND SERVICING BY PEST CONTROL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEE(S) WITH BEARD(S) MUST WEAR BEARD RESTRAINT(S). ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
  4. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND THE VENTILATION HOOD AS NEEDED. DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE PREP AND DISH WASHING AREAS. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND REMOVE RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDERNEATH SHELVING RACKS IN STORAGE CLOSET ADJACENT TO THE COLD FOOD PREP LINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK THAT IS READILY ACCESSIBLE TO THE WEST SIDE OF THE MAIN PREP AREA. (MUST INSTALL A SINK THAT IS ACCESSIBLE TO THE MIDDLE OF THE PERP AREA AND THE WEST END OF THE PREP AREA.) MUST REPAIR THE LEAKY FAUCET AT THE MOP SINK.
  5. 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
      • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 35-40 LIVE SMALL AND LARGE FLIES RESTING ON WALLS AND CEILINGS AND FLYING THROUGHOUT PREP AREAS,DISH WASHING AREA,UNDER SINKS AND IN STORAGE AREAS. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND THE VENTILATION HOOD AS NEEDED. DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE PREP AND DISH WASHING AREAS. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND REMOVE RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDERNEATH SHELVING RACKS IN STORAGE CLOSET ADJACENT TO THE COLD FOOD PREP LINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS AND CEILINGS IN PREP AND DISH WASHING AREAS. MUST REMOVE FOOD DEBRIS UNDERNEATH SINKS,PREP TABLES, THE DISHMACHINE AND BEHIND HEAVY EQUIPMENT AS NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE MORE ADEQUATE LIGHTING IN THE STORAGE CLOSET ADJACENT TO THE COLD FOOD PREP LINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK THAT IS READILY ACCESSIBLE TO THE WEST SIDE OF THE MAIN PREP AREA. (MUST INSTALL A SINK THAT IS ACCESSIBLE TO THE MIDDLE OF THE PERP AREA AND THE WEST END OF THE PREP AREA.) MUST REPAIR THE LEAKY FAUCET AT THE MOP SINK.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE MISSING LID AT THE OUTSIDE RECYCLING RECEPTACLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SHELVES IN THE LOADING DOCK AREA. MUST REMOVE FOOD DEBRIS. MUST REPAIR THE BROKEN TILES IN THE MOP SINK BASIN. DETAIL CLEAN FLOOR DRAINS IN THE DISH WASHING AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPLACE THE BROKEN SELF CLOSING DEVICE AT THE MENS KITCHEN EMPLOYEE WASH ROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY FAUCET AT THE 2 COMPARTMENT SINK.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF FRYER AT KITCHEN.ALSO MUST DEFROST WALK-IN FREEZER TO REMOVE ICE BUILD UP.MUST DETAIL CLEAN UPRIGHT FAN AT KITCHEN TO REMOVE EXCESS DUST BUILD. ALSO REMOVE DUST FROM VENT COVERS AT ALL STAFF RESTROOMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER HEAVY COOKING EQUIPMENT AT KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER DAMAGED CEILING TILES ABOVE DRY STORAGE AREA.
  8. 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. SOME FOOD AND GREASE BUILDUP FOUND BENEATH THE HOT LINE EQUIPMENT NEEDS TO BE CLEANED.
    • 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. THE ICE MACHINE HAS A DIRTY DOOR INTERIOR AND SOME RUST ON THE METAL INTERIOR LIP; WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 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. THE WALLS AND CEILINGS IN THE KITCHEN AND AROUND THE WALK IN COOLER COILS ARE DUSTY AND DIRTY; WASH, RINSE AND SANITIZE THE WALLS AND CEILINGS. RESET AND/OR REPLACE THE THE LOOSE AND MISSING CEILING TILES IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE THREE COMPARTMENT SINK HAS A SMALL LEAK, REPAIR THE PIPE.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dish washing facilities 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. The three compartment sink is leaking due to two cracks in the sink, re weld the stainless steel with the same metal or replace the sink so it is smooth, sanitary and no longer leaks.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Air dry all multi-use dispensing and cutting equipment after sanitizing. A copy of the related I.D.P.H. technical bulletin was left on premises.
    • 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. Seal the raw wood above the pastry sink.
    • 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. Regrout the floors under the steam kettle and dish machine so they are smooth and sanitary, and clean the grout throughout the kitchen until it comes clean from corner to corner.
    • 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. Repair the damaged wall behind the pastry sink.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Clean and maintain the ice scoop holder.
  11. Consultation

    0 infractions

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