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COURTWAY RESTAURANT, L.L.C.

29 S LA SALLE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

COURTWAY RESTAURANT, L.L.C. has been inspected 5 times by Chicago Department of Public Health since February 1, 2011. The most recent inspection, on May 8, 2014, found no infractions.

1 of 5 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 Protecting food from contamination.

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 5 times across 3 separate inspections, most recently on September 4, 2013. 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 August 15, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 11 times across 4 separate inspections, most recently on September 4, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 6 times across 4 separate inspections, most recently on September 4, 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 once on August 15, 2013. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS IN THE KITCHEN AREA ABOVE COOKING EQUIPMENT AND DISH MACHINE TO REMOVE EXCESSIVE GRIME MIXED WITH EXCESSIVE DUST BUILD UP. ALSO DO SAME AS ABOVE IN THE BASEMENT AND DRY STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF LIGHT BULBS AT ALL UPRIGHT FREEZERS AND REFRIGERATORS AT ALL TIMES
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR COLD WATER FAUCET HANDLE AT THE SERVER HAND WASHING SINK BY THE SODA MACHINE. PRESENTLY A WRENCH IS BEING UTILIZED TO OPEN THE COLD WATER FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS AT ALL REFRIGEARATORS, COLD HOLDING UNITS AND FREEZERS ON PREMISES AT ALL TIMES.
  3. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR OF DEEP FRYER ON THE 1ST FLOOR TO REMOVE CAKED ON GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE KITCHEN UNDER ALL HEAVY EQUIPMENT AND AT ALL CORNERS TO REMOVE EXCESSIVE GRIME BUILD UP. ALSO DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE BASEMENT AREA UNDER HEAVY EQUIPMENT AND IN THE STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS IN THE KITCHEN AREA ABOVE COOKING EQUIPMENT AND DISH MACHINE TO REMOVE EXCESSIVE GRIME MIXED WITH EXCESSIVE DUST BUILD UP. ALSO DO SAME AS ABOVE IN THE BASEMENT AND DRY STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF LIGHT BULBS AT ALL UPRIGHT FREEZERS AND REFRIGERATORS AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR COLD WATER FAUCET HANDLE AT THE SERVER HAND WASHING SINK BY THE SODA MACHINE. PRESENTLY A WRENCH IS BEING UTILIZED TO OPEN THE COLD WATER FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS AT ALL REFRIGEARATORS, COLD HOLDING UNITS AND FREEZERS ON PREMISES AT ALL TIMES.
  4. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DURING INSPECTION FOUND 1DR REFRIGERATOR NOT MAINTAINING TEMPERATURE IN THE BOTTOM PORTION. POTENTIALLY HAZARDOUS FOODS FOUND AT 40F AND BELOW AT THE TOP PORTION OF THE COOLER WAS ON ICE MAINTAINING PROPER TEMPERATURE AT TIME OF INSPECTION.THERE WAS NO FOOD STORED IN THE BOTTOM PORTION OF THE REFRIGERATOR. MUST REPAIR REFRIGERATOR. REFRIGERATOR TAGGED AT THIS TIME. CDI. NO CITATION ISSUED.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DURING INSPECTION FOUND DISH MACHINE NOT SANITIZING PROPERLY AT 0PPM CHLORINE. DISH MACHINE MUST ALWAYS SANITIZE PROPERLY. DISH MACHINE TAGGED AT THIS TIME. CDI.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • DURING INSPECTION IN THE INTERIOR PANEL OF THE ICE MACHINE OBSERVED A PINK SUBSTANCE AND A BLACK SUBSTANCE AT THE EDGE OF THE SAME PANEL IN THE ICE MACHINE.ICE (FOOD) AT ICE MACHINE IS NOT PROTECTED DURING STORAGE. MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINE PANEL.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION AT 900AM THERE WAS NO VALID CITY OF CHICAGO CERTIFICATE OR CERTIFIED FOOD SERVICE MANAGER WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED. THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE BROKEN FLOUR CONTAINER LID LOCATED IN THE BASEMENT STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR OF DEEP FRYER ON THE 1ST FLOOR TO REMOVE CAKED ON GREASE. MUST DETAIL CLEAN AND SANITIZE ALL DISHES, SHELVING RACKS, AND LARGE WHITE CONTAINERS HOLDING FLOUR LOCATED IN THE BASEMENT STORAGE AREA TO REMOVE FOOD DEBRIS, FOOD SPLASHES AND FLOUR DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE KITCHEN UNDER ALL HEAVY EQUIPMENT AND AT ALL CORNERS TO REMOVE EXCESSIVE GRIME BUILD UP. ALSO DETAIL CLEAN AND SANITIZE ALL FLOORS IN THE BASEMENT AREA UNDER HEAVY EQUIPMENT AND IN THE STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS IN THE KITCHEN AREA ABOVE COOKING EQUIPMENT AND DISH MACHINE TO REMOVE EXCESSIVE GRIME MIXED WITH EXCESSIVE DUST BUILD UP. ALSO DO SAME AS ABOVE IN THE BASEMENT AND DRY STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF LIGHT BULBS AT ALL UPRIGHT FREEZERS AND REFRIGERATORS AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR COLD WATER FAUCET HANDLE AT THE SERVER HAND WASHING SINK BY THE SODA MACHINE. PRESENTLY A WRENCH IS BEING UTILIZED TO OPEN THE COLD WATER FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS AT ALL REFRIGEARATORS, COLD HOLDING UNITS AND FREEZERS ON PREMISES AT ALL TIMES.
  5. 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. SEVERAL CRACKED FLOOR TILES NOTED UNDER DISH MACHINE.
    • 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. PEELING PAINT ALL OVER BASEMENT PREP AREA CEILING, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 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. EXHAUST FAN AT FIRST FLOOR PREP AREA WALL WITH HEAVY DUST AND GREASE BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN. MUAT PROVIDE SINK STOPPERS AT 3COMP SINK.

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