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Catherine's Place

4203 W CERMAK RD, CHICAGO, IL 60623 · Restaurant

Inspection summary

Catherine's Place has been inspected 9 times by Chicago Department of Public Health since January 26, 2010. The most recent inspection, on September 29, 2014, found no infractions.

4 of 9 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 Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on June 24, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 January 26, 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 17 times across 5 separate inspections, most recently on June 24, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 November 29, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on June 6, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass Re-Inspection

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PROOF OF ANY PEST CONTROL SERVICE LOGBOOK ON PREMISES, OBTAIN AN UP TO DATE PEST CONTROL LOG BOOK.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING VIOLATIONS WERE DOCUMENTED ON 11/22/11 ON REPORT # 547835: (32) MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER,MISSING SINK STOPPERS AT 3- COMP SINK. (33) MUST CLEAN GREASE & FOOD DEBRI FROM REACH IN COOLER(USED & UNUSED),STORAGE CABINETS,PREP TABLES,WHEEL BASES,DEEP FRYER,STEAM TABLES,FILTERS,POTATO PEELER,GRILL TABLE,MICROWAVE.MUST DEFROST FREEZER. (34) MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES WHERE NEEDED. (38) MUST PLACE STOVE IN REAR PREP AREA UNDER VENTILATION HOOD OR REMOVE FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE 3-DOOR COOLER IS NOT WORKING, REPAIR OR REMOVE THE UNIT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • : THE REAR KITCHEN IS CLUTTERED AND UNSANITARY, CLEAN AND ORGANIZE THE KITCHEN.
  5. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PROOF OF ANY PEST CONTROL SERVICE LOGBOOK ON PREMISES, OBTAIN AN UP TO DATE PEST CONTROL LOG BOOK.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON PREMISES WHILE HOT BEEF FOR SANDWICHES IS BEING HELD HOT AND FISH IS BEING DEFROSTED. OBTAIN PROOF OF A CERTIFIED MANAGER WHILE SERVING POTENTIALLY HAZARDOUS FOODS.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING VIOLATIONS WERE DOCUMENTED ON 11/22/11 ON REPORT # 547835: (32) MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER,MISSING SINK STOPPERS AT 3- COMP SINK. (33) MUST CLEAN GREASE & FOOD DEBRI FROM REACH IN COOLER(USED & UNUSED),STORAGE CABINETS,PREP TABLES,WHEEL BASES,DEEP FRYER,STEAM TABLES,FILTERS,POTATO PEELER,GRILL TABLE,MICROWAVE.MUST DEFROST FREEZER. (34) MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES WHERE NEEDED. (38) MUST PLACE STOVE IN REAR PREP AREA UNDER VENTILATION HOOD OR REMOVE FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE 3-DOOR COOLER IS NOT WORKING, REPAIR OR REMOVE THE UNIT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE REAR KITCHEN IS CLUTTERED AND UNSANITARY, CLEAN AND ORGANIZE THE KITCHEN.
  6. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER,MISSING SINK STOPPERS AT 3- COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN GREASE & FOOD DEBRI FROM REACH IN COOLER(USED & UNUSED),STORAGE CABINETS,PREP TABLES,WHEEL BASES,DEEP FRYER,STEAM TABLES,FILTERS,POTATO PEELER,GRILL TABLE,MICROWAVE.MUST DEFROST FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES WHERE NEEDED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN TOILET ROOMS,DINING AREA,PREP AREAS,PIT VENTILATION STACK.MUST SEAL HOLE IN CEILING OVER B.B.Q. PIT.MUST SEAL ALL OPENINGS AROUNG PIPES LEADING INTO WALLS & CEILINGS.MUST REPLACE MISSING & DAMAGED CEILING TILES NEAR VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST PLACE STOVE IN REAR PREP AREA UNDER VENTILATION HOOD OR REMOVE FROM PREMISES.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN DINING AREA & PREP AREAS.
  7. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 75 RODENT DROPPINGS SCATTERED ON FLOOR UNDER HAND SINK,ALONG WALL BASES BEHIND COOLER,FURNANCE ROOM,ALONG WALLBASES IN DINING AREA.ALSO DEAD RODENT IN FURNANCE ROOM.FRONT DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,RODENT, & RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/22/11.(SERIOUS 7-38-020)CITATION ISSUED.
    • 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.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 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.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER,MISSING SINK STOPPERS AT 3- COMP SINK.
    • 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.MUST CLEAN GREASE & FOOD DEBRI FROM REACH IN COOLER(USED & UNUSED),STORAGE CABINETS,PREP TABLES,WHEEL BASES,DEEP FRYER,STEAM TABLES,FILTERS,POTATO PEELER,GRILL TABLE,MICROWAVE.MUST DEFROST FREEZER.
    • 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.MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES WHERE NEEDED.
    • 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.MUST CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN TOILET ROOMS,DINING AREA,PREP AREAS,PIT VENTILATION STACK.MUST SEAL HOLE IN CEILING OVER B.B.Q. PIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST PLACE STOVE IN REAR PREP AREA UNDER VENTILATION HOOD OR REMOVE FROM PREMISES.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMP SINK.
    • 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.MUST ELEVATE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN DINING AREA & PREP AREAS.
  8. License Re-Inspection

    0 infractions

  9. License Re-Inspection

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines 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. MUST PROPERLY INSTALL BOTH 3PART SINKS, WITH GREASE TRAPS AND DRAIN BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE ALL EQUIPMENT, SHELVES, COUNTERS, SINKS, ETC...
    • 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. MUST REPLACE MISSING FLOOR TILES WHERE NEEDED AND CLEAN FLOORS THRU-OUT PREMISES.
    • 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. MUST SEAL OPENINGS ON WALLS AND CEILING, PAINT WALLS WHERE NEEDED AND CLEAN HOOD AND FILTERS.

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