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CHURCH'S CHICKEN # 1155

1855 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

CHURCH'S CHICKEN # 1155 has been inspected 6 times by Chicago Department of Public Health since September 17, 2010. The most recent inspection, on October 24, 2014, found no infractions.

2 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: 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.

  • 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 across 2 separate inspections, most recently on November 18, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 4 separate inspections, most recently on September 18, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 4 separate inspections, most recently on September 18, 2013. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 3 separate inspections, most recently on September 8, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    0 infractions

  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE FRONT PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE CRACKED LIGHT SHIELD DISH AREA.
  4. Canvass

    5 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 SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-020.
    • 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. CLEAN THE OVEN IN THE REAR AREA AND CLEAN THE STORAGE SHELVES HAS DUST AND DIRT ON THEM.
    • 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. CLEAN THE FLOORS IN THE PREP AREA THEY ARE SLIPPERY WITH GREASE BUILDUP.
    • 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. REPLACE ALL THE STAINED CEILING TILES OR PAINT THEM THROUGHTOUT PREMISES.
    • 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. THE HOT WATER TANK IN THE REAR AREA IS LEAKING WATER ON TO THE FLOOR AND THE BOTTOM IS RUSTY. INSTRUCTED TO PROVIDE A CONTAINER TO CATCH THE WATER SO NO ONE FALLS. ALSO REPAIR OR REPLACE SAME.
  5. Short Form Complaint

    6 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. MANAGER ON DUTY HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED DURING PREPARING AND HANDLING FOOD. MUST OBTAIN. CITATION #H000063680 ISSUED PER CHICAGO MUNICIPAL CODE. COURT HEARING ON THURSDAY DEC 30, 2010 AT 400 W. SUPERIOR ROOM 107 AT 9:OOAM.
    • 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. CLEAN UPPER INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 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. A LOOSE FLOOR TILE OBSERVED INSIDE WALK-IN COOLER NEAR LARGE DOOR; MUST REPAIR. TILE HAS WATER UNDERNEATH. MUST RE-GROUT VARIOUS AREAS OF WALK-IN COOLER FLOOR WHERE NEEDED TO AVOID WATER BUILD-UP BETWEEN FLOOR TILE. ALSO OBSERVED IN BOTH WASHROOMS ALONG FLOOR BASE WHERE FLOOR TILE MEETS WALL IS LOOSE AND NEEDS SEALING; SEAL AREAS NOTED.
    • 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. OBSERVED SOME CRACKED WALL TILE AT WALLBASE OUTSIDE OF WALK-IN COOLER AND AREA WHERE COOK PREPARES CHICKEN; MUST REPLACE TILE. CLEAN WALL BEHIND ICE MACHINE TO REMOVE DUST, CLEAN CEILING TILE AND VENT ABOVE FRYERS TO REMOVE DUST. PEELING PAINT OBSERVED ON LOWER WALLS NEXT TO REAR EXIT DOOR AND ON EXIT DOOR; NEEDS REPAINTING. SEAL HOLE AROUND PIPE UNDER THREE COMP SINK AND AROUND PIPES ABOVE HOT WATER TANK IN REAR.
    • 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. EXPOSED HANDSINK DRAINS SLOWLY UPON USING; MUST CORRECT SO THAT WATER DRAINS PROPERLY FROM SINK. MUST SEAL AROUND PIPE UNDER FIRST COMPARTMENT OF THREE COMP SINK WHERE LEAKING. A FOUL ODOR IS NOTED IN WOMENS WASHROOM POSSIBLY COMING FROM SEALED FLOOR DRAIN; INSTRUCTED TO CORRECT. NO EVIDENCE OF BACK-UP UPON FLUSHING TOILET OR USING SINK.
    • 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. INTERNAL THERMOMETERS NEEDED INSIDE ALL REFRIGERATION UNITS AND FREEZERS.
  6. Complaint

    6 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. MANAGER ON DUTY HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED DURING PREPARING AND HANDLING FOOD. MUST OBTAIN. CITATION #H000064591 ISSUED PER CHICAGO MUNICIPAL CODE. COURT HEARING ON THURSDAY NOV. 7, 2010 AT 400 W. SUPERIOR ROOM 107 AT 9:OOAM.
    • 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. CLEAN UPPER INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 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. A LOOSE FLOOR TILE OBSERVED INSIDE WALK-IN COOLER NEAR LARGE DOOR; MUST REPAIR. TILE HAS WATER UNDERNEATH. MUST RE-GROUT VARIOUS AREAS OF WALK-IN COOLER FLOOR WHERE NEEDED TO AVOID WATER BUILD-UP BETWEEN FLOOR TILE. ALSO OBSERVED IN BOTH WASHROOMS ALONG FLOOR BASE WHERE FLOOR TILE MEETS WALL IS LOOSE AND NEEDS SEALING; SEAL AREAS NOTED.
    • 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. OBSERVED SOME CRACKED WALL TILE AT WALLBASE OUTSIDE OF WALK-IN COOLER AND AREA WHERE COOK PREPARES CHICKEN; MUST REPLACE TILE. CLEAN WALL BEHIND ICE MACHINE TO REMOVE DUST, CLEAN CEILING TILE AND VENT ABOVE FRYERS TO REMOVE DUST. PEELING PAINT OBSERVED ON LOWER WALLS NEXT TO REAR EXIT DOOR AND ON EXIT DOOR; NEEDS REPAINTING. SEAL HOLE AROUND PIPE UNDER THREE COMP SINK AND AROUND PIPES ABOVE HOT WATER TANK IN REAR.
    • 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. EXPOSED HANDSINK DRAINS SLOWLY UPON USING; MUST CORRECT SO THAT WATER DRAINS PROPERLY FROM SINK. MUST SEAL AROUND PIPE UNDER FIRST COMPARTMENT OF THREE COMP SINK WHERE LEAKING. A FOUL ODOR IS NOTED IN WOMENS WASHROOM POSSIBLY COMING FROM SEALED FLOOR DRAIN; INSTRUCTED TO CORRECT. NO EVIDENCE OF BACK-UP UPON FLUSHING TOILET OR USING SINK.
    • 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. INTERNAL THERMOMETERS NEEDED INSIDE ALL REFRIGERATION UNITS AND FREEZERS.

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