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CENTRAL STARLITE, LLC

5554 W FULLERTON AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

CENTRAL STARLITE, LLC has been inspected 4 times by Chicago Department of Public Health since July 28, 2010. The most recent inspection, on February 24, 2011, 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: Food temperature control.

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.

  • 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 2 separate inspections, most recently on August 13, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 9 times across 3 separate inspections, most recently on January 27, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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

    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. INSTRUCTED TO DETAIL AND MAINTAIN STORAGE SHELVES INSIDE WALK-IN COOLER AND INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN WALLS IN REAR FOOD PREP AREA WITH SPILLAGE AND DRIED FOOD DEBRIS ACCUMULATION.-----MUST REPAIR/SEAL UNSEALED WALLS IN CORNER BY EXIT DOOR IN REAR AREA.-------INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE REAR FOOD PREP AREA.
    • 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. NOTED UNNECESSARY ARTICLES (UNUSED COOLER, COFFEE MACHINE, EMPTY PLASTIC BOTTLES ETC) IN REAR AREA OF PREMISES. INSTRUCTED TO REMOVE AND CLEAN.
  3. Tag Removal

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND PREP COOLER DOOR (KITCHEN).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN KNIVES AND KNIFE RACK IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX STRIPPED COLD FAUCET HANDLE AT EXPOSED HAND SINK (DISH WASHING AREA).----- MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK, NOTED EMPLOYEE USING ONION TO HOLD THE WATER AT ONE COMPARTMENT OF THE 3 COMPARTMENT SINK.-----INSTRUCTED TO FIX LOOSE FAUCET AT ONE HAND SINK (RIGHT SIDE) OF THE TWO HAND SINK IN LADIES WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER ACCURATE AND VISIBLE INSIDE ALL COOLERS AND FREEZERS AND METAL STEM THERMOMETER FOR INTERNAL HOT AND COLD TEMP OF FOOD PRODUCT.
  4. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD (WHOLE COOKED HAM) AT IMPROPER TEMPERATURE REQUIREMENT (INTERNAL TEMPERATURE OF 58.9F) DURING STORAGE INSIDE WALK-IN COOLER IN WHICH WAS PREVIOUSLY COOKED LAST NIGHT (07-27-2010) ACCORDING TO THE MANAGER. INSTRUCTED, POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. NOTED WALK-IN COOLER AIR TEMPERATURE OF 41.9F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCT. TOTAL AMOUNT $10.00, TOTAL WEIGHT 10 LBS. CRITICAL CITATION ISSUED 7-38-005 (A).
    • 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. INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND PREP COOLER DOOR (KITCHEN).
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN KNIVES AND KNIFE RACK IN THE KITCHEN.
    • 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. INSTRUCTED TO FIX STRIPPED COLD FAUCET HANDLE AT EXPOSED HAND SINK (DISH WASHING AREA).----- MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK, NOTED EMPLOYEE USING ONION TO HOLD THE WATER AT ONE COMPARTMENT OF THE 3 COMPARTMENT SINK.-----INSTRUCTED TO FIX LOOSE FAUCET AT ONE HAND SINK (RIGHT SIDE) OF THE TWO HAND SINK IN LADIES WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER ACCURATE AND VISIBLE INSIDE ALL COOLERS AND FREEZERS AND METAL STEM THERMOMETER FOR INTERNAL HOT AND COLD TEMP OF FOOD PRODUCT.

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