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CHICAGO FOOD COURT

1000 W 35TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

CHICAGO FOOD COURT has been inspected 5 times by Chicago Department of Public Health since December 22, 2010. The most recent inspection, on September 12, 2012, found no infractions.

1 of 5 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, Food source, labelling and allergens and Pests.

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 5 times across 3 separate inspections, most recently on June 30, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on January 6, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 December 22, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 15 times across 4 separate inspections, most recently on June 30, 2011. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 5 times across 3 separate inspections, most recently on June 20, 2011. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM REPORT # 585445,DATED 6/20/2011,VIOLATION-#29.(#33 CLEAN MASSIVE GREASE,DEBRIS FROM FRYERS,FILTERS,FAN GUARDS IN COOLERS,#36 MISSING LIGHT SHIELD IN PREP AND DISH AREA.)- VIOLATION-CDI. CRITICAL CITATION ISSUED.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.OBSERVED LAST INSPECTION REPORT SUMMARY NOT POSTED, AND DISPLAYED TO ALL CUSTOMERS. SUMMARY REMOVED FROM WALL THAT WAS POSTED ON 6/20/2011. INSPECTION REPORT SUMMARY MUST ALWAYS BE POSTED.SERIOUS CITATION ISSUED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR LEAKY PIPE UNDER HAND SINK IN WOMENS 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. NO THERMOMETERS FOR ALL COOLERS AND METAL STEM FOR FOOD HANDLERS.
  3. Canvass

    9 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON PREMISES WHEN FOOD IS PREPARED AND SERVED,(SOUP,CHILI,SANDWICHES,CHICKEN,ETC) SERIOUS CITATION ISSUED
    • 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 VIOLATIONS FROM REPORT DATED 12/22/2011/#491007 NOT CORRECTED. (#32,33,36,38)MUST CORRECT SERIOUS CITATION ISSUED
    • 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 REPLACE MISSING DOOR HANDLE ON WOMENS TOILET ROOM DOOR. SEE VIOLATION #29 CITATION ISSUED.
    • 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 REMOVE MASSIVE AMOUNT OF GREASE & DEBRIS FROM FRYERS,COOLERS,FILTERS,ALL SHELVING UNITS,STORAGE CABINETS,ICE MACHINE,ALL UNUSED EQUIPMENT,FAN GUARDS IN ALL COOLERS. CITATION ISSUED SEE VIOLATION #29.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AND DISH AREA. CITATION ISSUED SEE VIOLATION #29
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR OR REPLACE LEAKY PIPE AT HAND SINK. CITATION ISSUED SEE VIOLATION#29
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR LEAKY PIPE UNDER HAND SINK IN WOMENS 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. NO THERMOMETERS FOR ALL COOLERS AND METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 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 CLEAN MOP,MOP BUCKET,AFTER USE AND PROPERLY STORE AFTER USE.
  4. Complaint Re-Inspection

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED/IT BEEF,ETC. SERIOUS CITATION ISSUED
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATEFOODS IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS,WALK IN COOLER,RUSTY DISPLAY SHELVES.MUSTREPLACE MISSING DOOR HANDLE ON WOMENS TOILET ROOM DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE MASSIVE AMOUNTS OF GREASE&FOO DEBRIS FROM FRYERS,COOLERS,WHEEL BAGS,FILTERS,ALL SHELVING UNITS,STORAGE CABINETS,ICE MACHINE,ALL UNUSED EQUIPMENT,FAN GUARD COVERS IN ALL COOLERS.MUST DEFROST FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN MASSIVE AMOUNTS OF GREASE&FOOD ON FLOORS UNDER,AROUND THROUGHOUT PREMISES&WALK INCOOLERS,FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE MISSING AND DAMAGE STAINED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS AND END CAPS IN PREP AND DISH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY PIPES AT PREP HAND SINK AND TOILET ROOM,MEN'S.
  5. Complaint

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURES OF 2 PREP COOLER WITH READY TO EAT LUNCHEON MEATS STORED INSIDE AT 63.3F,51.8F,A HELD FOR INSPECTION TAG PLACED ON BOTH PREP COOLERS.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.
    • 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.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT SLICED LUNCHEON MEATS,PREPARED SALADS,SHAKE MIX ETC.SALAMI 45.0F-49.6F,HAM 45.8F-51.0F,CORNED BEEF 54.3F-56.1F,ROAST BEEF 45.5F-55.0F,TURKEY 59.1F-60.3F,COLE SLAW 46.9F,SHAKE MIX 58.9F.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED AT THIS TIME.NO TIME & TEMPERATURE LOGS.APPX 50 LBS. $150.
    • 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 40 MICE DROPPINGS SCATTERED IN VARIOUS AREAS MOP SINK,SERVICE COUNTER,REAR STORAGE AREA,ALSO OPEN BAGS OF RODENTICIDE POISION ON FLOOR UNDER SERVICE COUNTER,REAR STORAGE AREA.REAR DOOR NOT RODENT PROOFED.NO PEST CONTROL LOG BOOK TO VIEW.MUST REMOVE DROPPINGS ,POISON,RODENT PROOF DOORS,PROVIDE A PEST CONTROL LOG BOOK.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGERS CERTIFICATE ON SITE TO VIEW.MUST PROVIDE & POST.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.OBSERVED NO HOT RUNNING WATER AT HAND SINK IN PREP AREA.ADDITIONAL HAND SINK ON SITE IN TOILET ROOMS .INSTRUCTED MANAGER TO USE HAND SINKS IN TOILET ROOMS & REPAIR.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.LABLE & DATE FOODS IN COOLERS.
    • 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 REMOVE RUST FROM SHELVING UNITS IN PREP COOLERS,WALK IN COOLER,RUSTY DISPLAY SHELVES.MUST REPLACE MISSING DOOR HANDLE ON WOMEN'S TOILET ROOM DOOR.
    • 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 REMOVE MASSIVE AMOUNT OF GREASE & FOOD DEBRI FROM FRYERS,COOLERS,WHEEL BASES,FILTERS,ALL SHELVING UNITS ,STORAGE CABINETS,ICE MACHINE,ALL UNUSED EQUIPMENT,FAN GUARD COVERS IN ALL COOLERS.MUST DEFROST CHEST 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 MASSIVE AMOUNT OF GREASE & FOOD DEBRI ON FLOORS UNDER ,AROUND ,THROUGHOUT PREMISES & WALK IN COOLERS.FLOOR DRAINS.
    • 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 REPAIR OR REPLACE MISSING & DAMAGED WALL TILES & BASES THROUGHOUT,STAINED & DAMAGED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE LIGHT SHIELD & END CAPS IN PREP & DISH AREA.
    • 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 REPAIR OR REPLACE LEAKY PIPES AT PREP HAND SINK & TOILET ROOM MEN'S.
    • 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.ALL COOLERS.
    • 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 REMOVE MASSIVE AMOUNT OF CLUTTER FROM IN BETWEEN COOLERS & WALLS,MOP SINK.

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