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CLARK CATERING

124 N Sangamon ST, CHICAGO, IL 60607 · REHAB CENTER

Inspection summary

CLARK CATERING has been inspected 6 times by Chicago Department of Public Health since December 27, 2017. The most recent inspection, on June 23, 2022, found no infractions.

1 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: Cleaning and sanitizing, Food temperature control and Pests.

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

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.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on November 25, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on November 1, 2018. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 November 25, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on November 25, 2019. For example: ALLERGEN TRAINING AS REQUIRED

  • 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 4 times across 3 separate inspections, most recently on December 4, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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 Re-Inspection

    1 infraction

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT KITCHENWARE LOCATED INSIDE STORAGE CLOSET ON SHELVING UNITS NEAR LARGE REFRIGERATION EQUIPMENT IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
  3. Canvass

    7 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED IN USE LOW TEMPERATURE DISH MACHINE IN PREP AREA (KITCHEN A) WHERE LUNCH IS BEING SERVED NOT PROPERLY SANITIZING AS WELL AS MACHINE IN PREP AREA IN KITCHEN C NOT PROPERLY SANITIZING. NOTED SOLUTION CONCENTRATION AT BOTH LOW TEMP DISH MACHINES AT 0PPM DURING TIME OF INSPECTION. INSTRUCTED TO DISCONTINUE USE OF MACHINES UNTIL SANITIZING SOLUTION IS PROPERLY SANITIZING DISHES @ AT LEAST 50PPM. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 18 RODENT DROPPINGS INSIDE OF INOPERABLE 2 DOOR REFRIGERATOR LOCATED IN DINING AREA (KITCHEN A) WHERE LUNCH IS BEING SERVED DURING TIME OF INSPECTION, 7 RODENT DROPPINGS ON THE FLOOR ALONG WALLS IN STORAGE CLOSET OF PREP AREA (KITCHEN C) , AND 5 RODENT DROPPINGS SCATTERED ON TABLE BEHIND GLOBAL SOLUTIONS HEATING OVEN IN (KITCHEN C).INSTRUCTED TO REMOVE, CLEAN AND SANITIZE AFFECTED AREA. MUST ELIMINATE PEST ACTIVITY. OBSERVED APPROXIMATELY 30 SMALL BLACK LIVE FLIES IN KITCHEN C PREP AREA... ABOVE ON CEILING, INSIDE OF STEAM TABLES FILLED WITH STANDING WATER , ON EXTERIOR SURFACES OF PAPER TOWEL DISPENSER, IN STORAGE AREA ON CARDBOARD BOXES AND ON WALL BEHIND 3 COMPARTMENT SINK.INSTRUCTED TO CONTACT PEST CONTROL AND MINIMIZE FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT KITCHENWARE LOCATED INSIDE STORAGE CLOSET ON SHELVING UNITS NEAR LARGE REFRIGERATION EQUIPMENT IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GLOBAL SOLUTIONS OVEN AS WELL AS HOT BOX LOCATED IN PREP AREA WITH EXCESSIVE DRIED FOOD DEBRIS AND CRUMBS ON ALL SURFACES AND 2 DOOR REFRIGERATION UNIT WITH DRIED FOOD SPILLS INSIDE. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED XLARGE HOLES IN WALL UNDERNEATH SINK AND REPLACE BASEBOARD WALL COVING IN EMPLOYEE RESTROOM NEXT TO PREP AREA, UNDERNEATH 3 COMPARTMENT SINK BEHIND GREASE TRAP IN PREP AREA. MUST ENCLOSE AND MAINTAIN, IN ORDER TO PREVENT PEST ENTRY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2232983 ON SEPTEMBER 8, 2018. VIOLATION STATES PA100-0367 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. - INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  4. License Re-Inspection

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA100-0367 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. -
  5. License

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2.102.12 NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE WITH A VALID LICENSE POSTED, DURING THE INSPECTION WHILE TCS FOODS; CHICKEN SALAD, WAS BEING PREPARED OF SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4.301.11 FOUND NO REHEATING EQUIPMENT ON PREMISES IN EITHER KITCHEN A OR KITCHEN C: BOTH KITCHENS CONTAIN HOT HOLDING UNITS BUT DO NOT CONTAIN ADEQUATE EQUIPMENT TO REHEAT CATERED FOOD IF NECESSARY. MUST PROVIDE COOKING EQUIPMENT LARGE ENOUGH TO REHEAT LARGE TRAYS OF FOOD THAT IS CATERED IN 3X/DAY, 7DAYS/WEEK. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2.102.13 FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA100-0367 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE.
  6. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND NO COOKING EQUIPMENT ON PREMISES IN EITHER KITCHEN A OR KITCHEN C: BOTH KITCHENS CONTAIN HOT HOLDING UNITS BUT DO NOT CONTAIN ADEQUATE COOKING EQUIPMENT TO REHEAT CATERED FOOD IF NECESSARY. MUST PROVIDE COOKING EQUIPMENT LARGE ENOUGH TO COOK AND REHEAT LARGE TRAYS OF FOOD THAT IS CATERED IN 3X/DAY, 7DAYS/WEEK. CRITICAL VIOLATION 7-38-005A
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES NOT LARGE ENOUGH TO SANITIZE TRAYS AND EQUIPMENT: THE LOW TEMPERATURE DISH MACHINES FOUND IN KITCHEN A AND KITCHEN C ARE GLASS MACHINES NOT LARGE ENOUGH TO SANITIZE SEVERAL TRAYS AT ONCE. FACILITY DOES NOT CONTAIN A 3-COMPARMTENT SINK, MUST PROVIDE A LARGER DISH MACHINE TO PROPERLY WASH, RINSE, AND SANITIZE ALL EQUIPMENT AND UTENSILS FOUND ONSITE. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE RIPPED GASKETS AROUND THE 2-DOOR REFRIGERATORS IN BOTH KITCHEN A AND KITCHEN C TO PROVIDE A TIGHT FITTING SEAL AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD SPLATTER ON THE CEILING TILES ABOVE THE PREP AREA IN KITCHEN C AND OBSERVED SPLATTER ON THE LIGHT SHIELDS ABOVE KITCHEN A AND KITCHEN C.

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