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CHEESIES PUB & GRUB

958-960 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

CHEESIES PUB & GRUB has been inspected once by Chicago Department of Public Health, on June 7, 2012. The most recent inspection, on June 7, 2012, recorded 12 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Food source, labelling and allergens.

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 once on June 7, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 7, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 7, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 times on June 7, 2012. 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 4 times on June 7, 2012. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.

1 inspection

  1. License

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED RAW CHICKEN AT 46.9F, COOKED CHICKEN AT 43.8F, COOKED PASTA AT 44.0F, CHILI AT 43,8F, TACO MEAT AT 43.1F, HAM AT 43.7F, CREAM CHEESE AT 43.7F, CHEDDAR CHEESE AT 43.8F, BLUE CHEESE AT 44.7, RAW GROUND BEEF AT 44.6F, CHORIZO AT 44.9F, MOZZARELLA CHEESE AT 45.3F, WHIPPING CREAM AT 43.1F, SOUR CREAM AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED 757# OF FOOD WORTH $1566. CRITICAL VIOLATION 7-38-005A.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED THE FLOOR DRAIN IN THE BASEMENT BACKING UP WITH WASTE WATER WHEN THE EXPOSED HANDSINK IN THE BASEMENT IS RUNNING. EXPOSED HANDSINK TAGGED HELD FOR INSPECTION. DO NOT PREP FOOD IN THE BASEMENT UNTIL THE HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE HANDSINK. FLOOR DRAIN WAS RODDED BY A PLUMBER AND THE VIOLATION WAS CORRECTED UPON MY RETURN TO FINISH THE REPORT ON 6/8/12. HELD FOR INSPECTION TAG WAS REMOVED FROM THE HANDSINK. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND CLEAN AND SANITIZE THE UNIT. DO NOT USE UNTIL HELD FOR INSPECTION TAG HAS BEEN REMOVED FROM THE UNIT. THE UNIT WAS CLEANED AND SANITIZED UPON MY RETURN ON 6/8/12 TO FINISH THE REPORT. HELD FOR INSPECTION TAG WAS REMOVED. SERIOUS VIOLATION 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED PRODUCT INSIDE OF THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKETS INSIDE OF THE PREP COOLER DOORS. MUST ANCHOR THE BAR 3 COMPARTMENT SINK TO THE WALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE TOP OF THE SHELVING UNIT ABOVE THE PREP COOLER AND THE STORAGE RACKS IN THE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE 1ST FLOOR PREP AREA, ESPECIALLY UNDER THE PIZZA PREP COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST INSTALL BASEBOARD AROUND THE MOP SINK IN THE REAR AREA OF THE 1ST FLOOR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE THE CRACKED LIGHT SHIELDS IN THE BASEMENT PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE BASEMENT WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES AND EXCESSIVE CLUTTER FROM THE BASEMENT STORAGE ROOM FLOORS AND OFFICE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ICE SCOOPS IN A CONTAINER OUTSIDE OF THE ICE MACHINE.

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