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CARMICHAEL'S CHICAGO STEAK HSE

1052 W MONROE ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

CARMICHAEL'S CHICAGO STEAK HSE has been inspected 8 times by Chicago Department of Public Health since April 6, 2010. The most recent inspection, on October 15, 2015, found no infractions.

2 of 8 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: Handwashing and staff hygiene 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.

  • 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 2 times across 2 separate inspections, most recently on October 23, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 October 23, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 17 times across 6 separate inspections, most recently on September 18, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 8 times across 5 separate inspections, most recently on September 18, 2014. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BASEBOARDS UNDER KITCHEN EXPOSED HAND SINK WITH GAPS. INSTRUCTED TO SEAL GAPS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A HOLE IN THE WALL NEXT TO THE EMPLOYEE RESTROOM AND THE FRP WALL ACROSS FROM THE EMPLOYEE RESTROOM IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENTS AND CEILING TILES INSIDE OF THE KITCHEN AND PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING VENTS AND CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS UNDER THE HOODS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FAUCET BASE OF THE 1 COMPARTMENT SINK LEAKING IN THE PREP AREA . INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP PROVIDED AT THE HAND SINK BEHIND THE FRONT BAR. MUST PROVIDE SOAP AT ALL HAND WASHING FACILITIES TO ALLOW FOR PROPER HAND WASHNING. CRITICAL CITATION ISSUED 7-38-030
    • 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 AND OUTER OPENINGS NOT PROTECTED. NOTED APPROXIMATELY 25-30 LIVE SMALL FLIES BEHIND FRONT BAR IN THE SODA GUN HOLSTERS,IN REAR PREP AREA AND IN BASEMENT STORAGE AREA. MUST REMOVE INSECTS SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL SERVICE AREAS. ALSO, REAR EXIT DOOR LEADING TO THE OUTSIDE GARAGE AREA IS NOT RODENT AND INSECT PROOF. NOTED APPROXIMATELY 1/4 INCH GAPS ALONG THE BOTTOM AND SIDES OF THE DOOR. MUST REPAIR AND MAKE COMPLETELY INSECT AND RODENT PROOF. SERIOUS CITATION ISSUED 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF FRYERS AND ALL COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALLS AND REPLACE STAINED CEILING TILES IN THE EMPLOYEE WASHROOM. DETAIL CLEAN WALLS UNDER THE THREE COMPARTMENT SINK AND BEHIND STORAGE SHELVES IN THE PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR COLD WATER HANDLE AT THE REAR HAND SINK FAUCET.
  5. Canvass

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR OF FRYERS TO REMOVE EXCESS GREASE BUILD-UP AND UNDER GRILLS TO REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT WORN FLOOR AT DISH MACHINE AREA AND CORRIDOR BETWEEN THE REAR PREP AREA AND THE LINEN ROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN FLOORS DRY AT THE BASEMENT IN FRONT OF WALK-IN BEER/WINE COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR DAMAGED WALLBASE NEXT TO THE REAR LINEN ROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE.MUST SEAL WALLBASE COUVING AT STAFF RESTROOM NEXT TO BASE OF TOILET BOWL. MUST ALSO CLEAN AND SANITIZE WALL AT REAR PREP AREA TABLE NEXT TO STAND UP REFRIGERATOR TO REMOVE CAKED ON FOOD SPLASHES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE OR REPAIR ALL BROKEN LIGHTSHIELDS AND MISSING LIGHTSHIELDS AT REAR MAIN KITCHEN AREAS,IN FRONT OF COOLERS AND AT ALL REAR PREP AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL PERSONAL ITEMS MUST BE REMOVED FROM DRY STORAGE AREAS AND ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN SANITZING SOLUTION AT ALL TIMES.
  6. Canvass

    4 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. THE ICE MACHINE HAS SOME DIRTY BUILDUP ON THE DOOR; WASH, RINSE AND SANITIZE THE DOOR.
    • 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. THE BASEBOARDS ALONG THE DISHROOM AND DISH DRYING AREAS ARE DAMAGED, REPAIR THE BASEBOARDS SO THEY ARE SMOOTH AND SANITARY.
    • 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 EMPLOYEE WASHROOM CEILING IS MOLDY, REMOVE THE MOLD AND REPAIR THE CEILINGS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE MISSING LIGHT SHIELDS IN THE DISHROOM AND FRONT LINE PASS AREA.
  7. Canvass

    4 infractions

    • 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. THE SHARPENING STEEL HAS A BROKEN HANDLE, REMOVE UNSANITARY UTENSILS FROM THE PREP AREA.
    • 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. THE FLOOR BEHIND THE STOVES AND IN THE LINEN ROOM IS DIRTY AND THE BASEBOARDS BEHIND THE DISH SPRAYER AND EMPLOYEE BATHROOM ARE DAMAGED. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY 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. CLEAN THE DIRTY WALL BEHIND THE GRILL. CLEAN AND RESEAL THE GAPS IN THE WALL AROUND THE ELECTRICAL BOXES. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE KITCHEN PREP SINK HAS A SMALL LEAK, REPAIR THE LEAK. INSTALL A HANDSINK IN THE NEW COFFEE STATION.
  8. Complaint

    3 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. The lowboy line cooler is shut down pending a part on order, repair or replace the cooler.
    • 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. Clean and maintain the floors and baseboards so they are smooth and sanitary 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 water damaged wall in the employee bathroom.

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