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CHICAGO'S MARGIES MAXWELL STREET

4646 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

CHICAGO'S MARGIES MAXWELL STREET has been inspected 5 times by Chicago Department of Public Health since March 17, 2015. The most recent inspection, on April 21, 2017, 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: Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 once on February 14, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 March 17, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 6 times across 4 separate inspections, most recently on February 14, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on February 14, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 2 times across 2 separate inspections, most recently on February 14, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AND/OR PAPER TOWELS AT ANY OF THE HAND WASHING SINKS(PREP AREA,TOILET ROOM AND DISH WASHING AREA). MUST PROVIDED AND MAINTAIN AT ALL TIMES FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED #7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR CERTIFIED MANAGER ON DUTY/ONSITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND SERVED SUCH AS CHICKEN,POLISH, STEAK,AND ITALIAN BEEF. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. Serious citation issued #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE REAR DISH WASHING AREA ALONG THE WALL BASE AND IN CORNERS. ALSO IN THE PREP AREA AROUND COOKING EQUIPMENT TO REMOVE DEBRIS, SPILLS AND GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKS AT THE NECK OF THE FAUCETS AT THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  3. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME/ NO ENROLLMENT RECEIPT, INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a. GIVEN COPY OF FOOD MANAGER CLASSES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD IN THE FRONT COOLER (SODA), INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE POTATO CHOPPER NOT CLEAN ,INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR UNDER THE FRYER NOT CLEAN, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR RESTROOM SINK LEAKING AT LOWER PIPE, INSTRUCTED TO REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED TWO EMPLOYEES WITH OUT FOOD HANDLER CERTIFICATES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.
  4. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION FAN, IN THE EMPLOYEE WASHROOM, ON THE CEILING IS NOT WORKING; MUST REPAIR VENTILATION FAN IN WASHROOM. NO BACKFLOW PREVENTION DEVICE INSTALLED AT THE UTILITY SINK; MUST INSTALL A BACKFLOW PREVENTION DEVICE AT THE UTILITY SINK. LEAKING OBSERVED AT THE THREE COMP SINK FAUCET NECK ON THE LEFT SIDE OF THE SINK; REPAIR LEAK.
  5. License

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HANDSINK WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS PROVIDED IN THE DISHWASHING AREA; MUST INSTALL AN EXPOSED HANDSINK FOR HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • TWO OF THE ATTACHED DRAIN STOPPERS AT THE THREE COMPS SINK NOT WORKING PROPERLY TO HOLD WATER; MUST REPAIR OR REPLACE DRAIN STOPPERS. SERIOUS VIOLATION 7-38-030.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION FAN, IN THE EMPLOYEE WASHROOM, ON THE CEILING IS NOT WORKING; MUST REPAIR VENTILATION FAN IN WASHROOM. NO BACKFLOW PREVENTION DEVICE INSTALLED AT THE UTILITY SINK; MUST INSTALL A BACKFLOW PREVENTION DEVICE AT THE UTILITY SINK. LEAKING OBSERVED AT THE THREE COMP SINK FAUCET NECK ON THE LEFT SIDE OF THE SINK; REPAIR LEAK.

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