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CLUTCH FOOD AND DRINK, LLC

459 N OGDEN AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

CLUTCH FOOD AND DRINK, LLC has been inspected 8 times by Chicago Department of Public Health since October 19, 2010. The most recent inspection, on September 10, 2013, found no infractions.

4 of 8 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, Protecting food from contamination and Pests.

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.

  • 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 May 16, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 19, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 December 19, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on October 19, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 19, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE STOPPERS AT THE 3 COMPARTMENT SINK IN REAR PREP AREA AND REMOVE RUST FROM GREASE TRAP AT THE 3 COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FILTERS ABOVE STOVE,CLEAN BOTTOM COMPARTMENT OF DEEP FRYER AND EXTERIOR OF GRILL EQUIPMENT HAS GREASE BUILD-UP ALSO CLEAN EXTERIOR OF LIGHT SHIELD COVERS IN THE REAR PREP AREA AND CLEAN FANS INSIDE WALK-IN COOLER IN THE BASEMENT AREA AND SHELVING TRAY NEXT TO HANDSINK IN PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE BASEMENT AREA ALONG WALL BASE AND CORNERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE SOME CLUTTER FROM BASEMENT AREA NEAR CHEST FREEZER TO PREVENT RODENT HARBORAGE MUST ORGANIZE AND MAINTAIN AREA
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK RUSTY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ OR BY E-MAIL: [email protected]. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 25 LIVE FRUIT FLIES ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. FOUND IN BAR AREAS,BASEMENT DRY STORAGE AREAS,CUSTOMER DINING AREAS.INSTRUCTED MANAGER TO DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,MAINTAIN FLOORS DRY AT BAR AREAS TO CONTROL PEST PROBLEM, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.ALSO MUST PROVIDE A CURRENT PEST CONTROL IDPH LICENSE. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYER,FAN COVERS INSIDE THE WALK-IN-COOLER,BAR GUNS,HOUSINGS ATTACHED AT BAR AREAS,BOXED SYRUP STATION LOCATED IN THE BASEMENT ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS,FLOOR DRAINS AT BAR AREA REQUIRE A DETAIL CLEANING.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 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. MUST CLEAN FLOOR BASEMENT AREA UNDER AND BEHIND ALL EQUIPMENT
    • 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. MUST PROVIDE THERMOMETERS IN ALL COOLERS
    • 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. MUST CLEAN, AND BETTER ORGANIZE BASEMENT STORAGE AREA, REMOVE ALL UNNECESSARY CLUTTER
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.FOUND RAW EGGS NOT PROPERLY STORED THAT IS NO LABEL MUST KEEP IN ORIGINAL CONTAINER.
    • 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.FOUND NO METAL STEM THERMOMETER FOR MONITOR FOOD TEMPERATURES.
    • 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.MUST CLEAN,ORGANIZE BASEMENT STORAGE,REMOVE UNNECESSARY ARTICLES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

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