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Chicago Restaurant Business Inc

4359 N PULASKI RD, CHICAGO, IL 60641 · Restaurant

Inspection summary

Chicago Restaurant Business Inc has been inspected 2 times by Chicago Department of Public Health since August 17, 2018. The most recent inspection, on July 7, 2021, found no infractions.

1 of 2 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times on August 17, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on August 17, 2018. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 August 17, 2018. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 17, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 17, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    16 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 FOUND PHOTO COPY (XEROX) OF CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE ORIGINAL CITY OF CHICAGO CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL HANDSINK ADJACENT TO 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11 (A) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT WITH EXCESSIVE DRIED FOOD DEBRIS AND GREASE ACCUMULATION: INTERIOR AND EXTERIOR SURFACES OF PIZZA OVEN, PREP TABLE, MEAT SLICER, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS INCLUDING WALK-IN COOLER AND WALK-IN FREEZER, STORAGE RACKS, HOOD WITH GREASE ACCUMULATION, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK HAND HAND SINK IN PREP AREA, CUTTING BOARD, FOOD CART, KNIFE RACKS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 FOUND PREP COOLER INTERNAL AIR TEMPERATURE OF 68.9F. INSTRUCTED TO REPAIR. ALL COOLERS WITH TCS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 (A) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 INSTRUCTED TO PROVIDE PROPER LABELING FOR BULK FOOD CONTAINERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 FOUND APPROXIMATELY OVER 5 LIVE SMALL FLIES IN REAR CORNER STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AREA. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 INSTRUCTED TO REPAIR 3 COMPARTMENT SINK DRAIN OPENER OR PROVIDE WORKING DRAIN STOPPERS.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.12 OBSERVED LOW WATER PRESSURE AVAILABLE AT 3 COMPARTMENT SINK IN PREP AREA. INSTRUCTED TO FIX. MUST PROVIDE ADEQUATE HOT AND COLD WATER PRESSURE. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) NO CITATION ISSUED
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.115 FOUND SOME LITTER AND UNNECESSARY ARTICLES STORED IN REAR OUTSIDE GARBAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE DIRT AND GREASE ACCUMULATION THROUGHOUT PREP AREA, UNDER AND AROUND 3 COMPARTMENT SINK, UNDERNEATH COOLERS AND COOKING EQUIPMENT. AND FLOORS THROUGHOT WALK-IN COOLER AND WALK-IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH STAIN AND GREASE ACCUMULATION THROUGHOUT PREMISES FRONT, PREP AREA, REAR DISH WASHING AND STORAGE AREA OR REPAINT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS ABOVE FOOD PREP AND DISH WASHING AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLER'S TRAINING REQUIRED BY STATE OF ILLINOIS.

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