Skip to content
Loading map…

CICS CHICAGO QUEST

1443 N Ogden AVE, CHICAGO, IL 60610 · School

Inspection summary

CICS CHICAGO QUEST has been inspected 10 times by Chicago Department of Public Health since May 18, 2011. The most recent inspection, on August 16, 2017, found no infractions.

4 of 10 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 and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on September 6, 2011. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 6, 2011. 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 made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 11 times across 5 separate inspections, most recently on January 13, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on May 28, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 6, 2011. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SMALL LEAK AT PIPE UNDER THE WASH COMPARTMENT OF THE 3-COMP SINK IN THE KITCHEN AREA. MUST REPAIR LEAK AT THE FAUCET BASE OF THE MOP SINK LOCATED IN THE REAR KITCHEN AREA. ON THE 3RD FLOOR ON THE EAST SIDE OF THE BUILDING MUST ADJUST THE TEMPERATURE VALVES IN THE LADIES STAFF RESTROOM AND IN THE GIRL'S RESTROOM SO AS TO HAVE 85F HOT WATER RUN FOR A MINIMUM OF 15 SECONDS AT ALL TIMES.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE ALUMINUM FOIL LINER FROM THE COOKING STOVE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT LUNCH ROOM AND MAINTAIN.
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO LEAN FLOOR DRAIN UNDERNEATH THE DISH WASHING MACHINE.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass Re-Inspection

    3 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. SELF-CLOSING DOOR DEVICES ARE NEEDED FOR ALL RESTROOM DOORS WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE A SPLASHGUARD AROUND THE 2 COMPARTMENT SINK IN THE PREP AREA TO PREVENT EXCESSIVE WATER SPLASH ONTO THE FLOOR.
    • 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. EXCESSIVE AMOUNT OF CLUTTER AND UNNECESSARY ITEMS IN THE BASEMENT. MUST REMOVE AND MAINTAIN TO PREVENT PEST HARBORAGE.
  8. Canvass

    10 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISHMACHINE IS NOT YET INSTALLED. MUST INSTALL WITH CORRECT FINAL RINSE TEMEPRATURE OF 180F. NO SANITIZER CHEMICALS SET UP AT THE 3 COMPARTMENT SINK. MUST INSTALL CHEMICALS. CRITICAL VIOLATION 7-38-030.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INADEQUATE HOT WATER TEMPERATURE AND PRESSURE AVAILABLE AT THE HANDSINKS AND 3 COMPARTMENT SINK IN THE KITCHEN AREA. WATER TEMEPRATURE WAS ONLY 103F AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F IS NEEDED TO WASH DISHES. ALSO WHEN HOT WATER IS TURNED ON AT THE 3 COMPARTMENT SINK, THE HANDSINKS DO NOT GET AN ADEQUATE SUPPLY OF HOT WATER. MUST INCREASE HOT WATER PRESSURE AT ALL SINKS. CRITICAL VIOLATION 7-38-030.
    • 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. ONE OF THE 2 SOUTHWEST DOORS AT THE MAIN ENTRANCE ARE NOT RODENT PROOF. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-020.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. MUST DETAIL CLEAN THE TOILET AND HANDSINK IN THE KITCHEN EMPLOYEE WASHROOM.
    • 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. DETAIL CLEAN THE LIGHT SHIELDS ABOVE THE LUNCH SERVICE LINE.
    • 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. DETAIL CLEAN THE FLOOR UNDER THE REAR EXPOSED HANDSINK IN THE PREP AREA AND FLOOR OF THE WALK-IN FREEZER. FINISH THE FLOOR TILES IN THE LOCKER ROOMS AND RESTROOMS THROUGHOUT.
    • 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. SEAL THE WALL BEHIND THE HOT WATER HANDLE OF THE MOP SINK IN THE PREP AREA. MUST ANCHOR THE 3 COMPARTMENT SINK TO THE WALL. INSTALL BASEBOARD COVING UNDER THE 3 COMPARTMENT SINK.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. SELF-CLOSING DOOR DEVICES ARE NEEDED FOR ALL RESTROOM DOORS WHERE MISSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR EXPOSED HANDSINK LEAKING FROM THE DRAIN. MUST REPAIR. 2 COMPARTMENT SINK IS NOT INSTALLED TO THE FLOOR DRAIN. MUST INSTALL. OBSERVED WATER BACKUP AT THE FLOOR DRAIN IN THE BASEMENT STORAGE AREA UNDERNEATH THE PREP AREA. MUST REPAIR SO THAT THE WATER DRAINS PROPERLY.
    • 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. EXCESSIVE AMOUNT OF CLUTTER AND UNNECESSARY ITEMS IN THE BASEMENT. MUST REMOVE AND MAINTAIN TO PREVENT PEST HARBORAGE.
  9. Canvass

    0 infractions

  10. Canvass

    3 infractions

    • 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. DETAIL CLEAN THE EXTERIOR OF THE SMALL STAND MIXER ON TOP OF THE PREP TABLE.
    • 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. DETAIL CLEAN THE WALLS BEHIND THE PREP TABLES NEXT TO THE STOVE AND THE WALL NEXT TO THE EXPOSED HANDSINK.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS ARE NOT OPERATIONAL IN THE KITCHEN EMPLOYEE'S RESTROOM OR THE WEST SIDE OF THE ANNEX BUILDING. MUST REPAIR.

Nearby inspected facilities

Own this business? Add a badge to your website