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CHEZ DELISAY'S CAJUN CUISINE

6621 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

CHEZ DELISAY'S CAJUN CUISINE has been inspected 6 times by Chicago Department of Public Health since June 4, 2015. The most recent inspection, on April 19, 2018, found no infractions.

3 of 6 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, Food source, labelling and allergens and Food temperature control.

The last 2 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 once on February 24, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 12, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 12, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on May 12, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 8 times across 3 separate inspections, most recently on February 24, 2017. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED 40 RAT DROPPINGS ALONG THE WALLBASE WHERE THE HOT WATER TANK IS LOCATED IN THE BASEMENT. SERIOUS VIOLATION #7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT NEEDS CLEANING THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER UNDER THREE COMPARTMENT SINK NEEDS TO BE REMOVED.
  4. Canvass

    11 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SUGAR AND FLOUR FOOD CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GROCERY BAGS BEING USED TO STORE FOOD IN THE COOLER, AND DUCT TAPE BEING USED ON EQUIPMENT. INSTRUCTED THAT GROCERY BAGS AND DUCT TAPE ARE PROHIBITED, DISCONTINUE USE. USE FOOD GRADE BAGS ONLY AND REPAIR EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF 2-DOOR COOLER NOT CLEAN (LOCATED ON NORTH WALL). BOTTOM OF THE PREP TABLE NOT CLEAN, (LOCATED ON EAST WALL). EXTERIOR OF THE 3-COMP SINK HAS CALCIUM BUILD UP. STORAGE RACKS ON THE SOUTH WALL ARE NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BROKEN FLOOR TILES AT THE TOP OF THE BASEMENT STAIRS. MISSING WALL TILES IN THE MOP ROOM. AND FLOORS UNDER ALL HEAVY EQUIPMENT IN THE PREP AREA ARE NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON THE FILTERS AND HOOD. WALLS LEADING DOWN TO THE BASEMENT ARE NOT CLEAN. ALSO, SMALL HOLE IN THE EAST WALL OF THE CUSTOMER DINING ROOM. INSTRUCTED TO CLEAN, SEAL HOLE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT MISSING IN HALLWAY NEAR TOILET ROOMS. INSTRUCTED TO INSTALL WORKING LIGHT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET AT 3-COMP SINK. ALSO, THE HOT WATER KNOB ON THE EXPOSED HAND SINK IS BROKEN(HOT WATER ACCESSIBLE AT SINK). INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTALL WORKING THERMOMETERS TO ALL COOLERS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER BEHIND THE FRONT CUSTOMER COUNTER. INSTRUCTED TO CLEAN, ORGANIZE AND REMOVE ITEMS 6" OFF THE FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED MANAGER NOT WEARING A HAIR RESTRAINT WHILE IN THE PREP AREA PREPPING FOOD. INSTRUCTED TO WEAR A HAIR RESTRAINT AT ALL TIMES WHILE COOKING OR PREPPING FOOD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  5. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • METAL SHEET BEHIND THE COOKING EQUIPMENT( SOUTH-EAST CORNER) NOT SEALED.INSTRUCTED TO SEAL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT AREA WITH ITEMS STORED ON FLOOR UNUSED EQUIPMENT NOT CLEANED.INSTRUCTED TO ELEVATE 6"OFF THE FLOOR ITEMS NEEDED. SWEEP AND MAINTAIN FLOOR.ALSO BACK YARD /PATIO WITH DEBRIS ON FLOOR,NEED TO MAINTAIN. BROKEN CEMENT WITH HOLES/BURROW,INSTRUCTED TO REPAIR.REMOVE STANDING WATER FROM SAID AREA.
  6. License

    0 infractions

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