Skip to content
Loading map…

CHICK-FIL-A STATE & LAKE

177 N State ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

CHICK-FIL-A STATE & LAKE has been inspected 11 times by Chicago Department of Public Health since May 14, 2013. The most recent inspection, on December 13, 2016, found no infractions.

3 of 11 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 source, labelling and allergens, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 3 times across 3 separate inspections, most recently on April 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 2 times on June 30, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 October 25, 2016. 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 18 times across 8 separate inspections, most recently on October 25, 2016. 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 7 times across 6 separate inspections, most recently on October 25, 2016. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found/observed live fruit flies30 (gnats)in bsmt dry storage areas, and 15 in employee storage room, citation issued 7-38-020, serious citation.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving/racks in kitchen prep area that had peeling paint/rust, shall be replaced/repaired.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment that had excess grease/food debris build up no clean, need detailed cleaning(crevices)Prep tables lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt dry storage areas under storage shelving/racks, lockers not clean, had excess debris build up, need detailed cleaning(corners). Floors by 3 compartment not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles in rear kitchen prep area had excess dirt build up, not clean, need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing/damaged light shields in rear kitchen prep area, shall be provided.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored 6 inches off of floor to prevent pest harborage.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, must properly date food items in walk in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts, shall be replaced. Caulk around 3 compartment sink, exposed hand sink in prep area in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners). Floors in walk in coolers under shelving/racks not clean, need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear kitchen prep area not clean, need detailed cleaning. Missing ceiling tiles in bsmt storage room shall be replaced.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE EXTRIOR DOORS AND INTERIOR BOTTOM SHELVES AT ALL COOLER AND REFRIGERATORS IN THE REAR PREP AREAS TO REMOVE FOOD SPILLS AND DEBRI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS IN FRONT OF THE ICE MACHINE, 3-COMP SINK, UNDER THE REAR EXPOSEDD HAND SINK BY THE FRYERS AND IN FRONT OF THE 3DR SALAD REFRIGERATOR. ALSO MUST DETAIL CLEAN AND SANITIZE ALL CORNERS AND UNDER THE ICE MACHINE, THE 3 COMP SINK AND ALL FLOOR DRAINS TO REMOVE ECESSIVE GREASE AND GRIME BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE ALL EXCESSIVE DUST ACCUMULATION FROM CEILING TILES IN THE REAR MOP AREA AND THE SODA LINES COMING FROM THE CEILING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE AND THE DECLUTTER THE CORNER AREA IN FRONT OF THE OFFICE IN THE BACK AREA.
  6. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION. FOUND 4LBS OF COOKED CHICKEN STORED AT 52.4F AT PREP COOLER. INSTRUCTED MGR TO KEEP SUCH ITEMS AT 40F OR LOWER. FOOD DISCARDED VALUED AT $30.00 CRITICAL CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTIAN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE FOAM CUPS USE AS A MULTI-USE UTENSIL. INSTRUCTED TO USE PREOPER UTENSILS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PREP COOLER RUBBER GASKETS NOT CLEAN, FOOD SEBRIS TRAPPED BETWEEN FOLDS, INSTRUCTED TO CELAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN BASEMENT STORAGE ROOM. INSTRUCTED TO PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETRS KEPT IN REAR OF COOLERS, INSTRUCTED TO KEEP IN WARMEST PART OF COOLER.
  7. Short Form Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MANUAL CAPPING FOR PLASTIC ONE GALLON JUGS FOR ICE TEA ON SITE, INSTRUCTED TO DISCONTINUE, MUST CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY.
  8. Short Form Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MANUAL CAPPING FOR PLASTIC ONE GALLON JUGS FOR ICE TEA ON SITE, INSTRUCTED TO DISCONTINUE, MUST CONTACT THE OFFICE OF CDPH FOR FIRTHER INQUIRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOOSE HANDLE AT THE PREP AREA HAND SINK, INSTRUCTED TO REPAIR.
  9. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL LARGE PLASTIC SUGAR CONTAINER. ALL FOODS NOT IN ORIGINAL CONTAINERS MUST BE LABELED AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE THAWING COOLERS TO REMOVE FOOD SPLASHES FROM SIDES AND BOTTOM SHELF.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES AND AT ALL CORNERS TO REMOVE FOOD DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE BASEMENT STORAGE ROOM AREA SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR. ALSO THE BACK HALLWAY MUST BE DECLUTTER AND BETTER ORGANIZED.
  10. License

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • VENTILATION FANS IN THE WASHROOMS ARE NOT OPERATIONAL. MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SEPARATE HOT AND COLD RUNNING WATER TO THE TAYLOR ICE CREAM MACHINE LOCATED IN THE FRONT PREP AREA. A SPRAY HOSE IS INSTALLED BELOW THE EXPOSED HANDSINK THAT REACHES TO THE TAYLOR MACHINE, BUT THE WATER RUNS THROUGH A MIXING VALVE AT THE SINK.
  11. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website