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CATALYST RANCH

656 W RANDOLPH ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

CATALYST RANCH has been inspected 14 times by Chicago Department of Public Health since October 14, 2010. The most recent inspection, on October 15, 2025, found no infractions.

5 of 14 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 and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on August 18, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 November 2, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 6 times across 5 separate inspections, most recently on March 8, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 3 separate inspections, most recently on November 9, 2023. For example: ALLERGEN TRAINING AS REQUIRED

  • 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 2 times across 2 separate inspections, most recently on June 3, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  4. Canvass

    3 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE214:E217SURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  5. Canvass

    0 infractions

  6. Recent Inspection

    0 infractions

  7. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed food splatter on counter top between exposed hand sink and 1 comp sink. Instructed manager to detail clean and maintain.
  8. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures sitting on the counter (buffet set up): shrimp @ 66.9F; beef @ 71.6F; feta cheese @ 69.1F; cheddar cheese @ 68.7F; bleu cheese @ 69.4F; assortment of leafy greens @ 70.9F - 71.2F; diced watermelon, cantaloupe and honey dew @ 65.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 7lbs of denatured foods during inspection. Operator estimates value to be $120. Critical violation 7-38-005(a).
  9. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures sitting on the counter (buffet set up): shrimp @ 66.9F; beef @ 71.6F; feta cheese @ 69.1F; cheddar cheese @ 68.7F; bleu cheese @ 69.4F; assortment of leafy greens @ 70.9F - 71.2F; diced watermelon, cantaloupe and honey dew @ 65.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 7lbs of denatured foods during inspection. Operator estimates value to be $120. Critical violation 7-38-005(a).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THAT THE LIGHT IN THE RIGHT WHITE COOLER ON THE 3RD FLOOR IS NOT SHIELDED. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THAT THE DRAIN AT THE 3RD FLOOR KITCHEN HANDSINK IS SLOW. INSTRUCTED TO DECLOG.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR TOP PANELS OF EACH ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACKFLOW DEVICE AT EACH MOP SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.
  11. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR 3RD FLOOR WHITE DOOR REFRIGERATOR.
  12. Canvass

    0 infractions

  13. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. The cleaning products are stored next to and above the paper towels and tissue paper, store items separate to reduce possible contamination of disposable paper goods.
  14. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM JULY 29/09 NOT CORRECTED: #32-MUST PROVIDE A SNEEZEGUARD (SUCH AS LID OR DOMES) ON ANY PASTRY,SNACKS,CANDIES,DIPS,NUTS THAT ARE SET ON OPEN BOWLS OR DISHES, AT BUFFET TABLES(X2,FOR CUSTOMER SELF-SERVICE.
    • 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. FLOOR DRAIN & ALONG WALLS AT 4TH FLOOR MOP ROOM, MUST BE FREE OF DEBRIS.
    • 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. ANY CLUTTER OR UNNECESSRY ARTICLES UNDER MOP SINKS MUST BE REMOVED, BETTER ORGANIZED-TO PREVENT PEST HARBORAGE.

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