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DA LOBSTA

131 N CLINTON ST, CHICAGO, IL 60661 · Mobile Food Preparer

Inspection summary

DA LOBSTA has been inspected 9 times by Chicago Department of Public Health since July 23, 2014. The most recent inspection, on April 13, 2017, found no infractions.

3 of 9 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on December 9, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on December 9, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 on July 23, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 5 separate inspections, most recently on March 31, 2017. 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 once on October 13, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO RUNNING HOT OR COLD WATER AVAILABLE WHILE FOOD IS BEING PREPARED. INSTRUCTED TO PROVIDE AND MAINTAIN HOT AND COLD RUNNING WATER. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED COUNTER TOPS WITH FOOD DEBRIS AND/OR GREASE. INSTRUCTED TO CLEAN SURFACES.
  3. Canvass

    0 infractions

  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROPERLY SECURE THE SCREEN AT THE REAR EXIT DOOR.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WATER LEAKING FROM THE WATER PUMP AND ONTO EXPOSED ELECTRICAL WIRES UNDERNEATH THE THREE COMPARTMENT SINK. THE CONTACT BETWEEN THE WIRES AND THE WATER CAUSED SPARKS AND CDPH WAS UNABLE TO CHECK THE STATUS OF THE PREVIOUS VIOLATION. (24)DISH WASHING FACILITIES IN POOR REPAIR. NOTED WASTE WATER BACKING UP FROM THE THREE COMPARTMENT SINK MIDDLE COMPARTMENT INTO THE 1ST AND 3RD COMPARTMENTS AND INTO THE HAND SINK WHEN WATER DRAINED FROM THE SINK BASIN. MUST REPAIR LEAK AT THE WATER PUMP, SECURE ELECTRICAL WIRES AND THE SINK MUST PROPERLY DRAIN.
  6. License Re-Inspection

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROPERLY SECURE THE SCREEN AT THE REAR EXIT DOOR.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES IN POOR REPAIR. NOTED WASTE WATER BACKING UP FROM THE THREE COMPARTMENT SINK MIDDLE COMPARTMENT INTO THE 1ST AND 3RD COMPARTMENTS AND INTO THE HAND SINK WHEN WATER DRAINED FROM THE SINK BASIN. MUST REPAIR. SERIOUS VIOLATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROPERLY SECURE ITEMS STORED IN THE SMALL UNUSED REACH IN COOLER.
  7. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROPERLY SECURE THE SCREEN AT THE REAR EXIT DOOR.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES IN POOR REPAIR. NOTED WASTE WATER BACKING UP FROM THE THREE COMPARTMENT SINK MIDDLE COMPARTMENT INTO THE 1ST AND 3RD COMPARTMENTS AND INTO THE HAND SINK WHEN WATER DRAINED FROM THE SINK BASIN. MUST REPAIR. SERIOUS VIOLATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROPERLY SECURE ITEMS STORED IN THE SMALL UNUSED REACH IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AS NEEDED AND REMOVE DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE POTABLE WATER TANK MUST BE SELF DRAINING.
  8. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR CRACKED GLASS AT SERVICE WINDOW.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK.
  9. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES MUST ALL BE ON AND OPERATING TO VERIFY THEY MAINTAIN APPROPRIATE TEMPERATURES. MUST PROVIDE HOT HOLDING UNITS AND ADDITIONAL COOKING EQUIPMENT TO ACCOMODATE ALL HOT MENU ITEMS OR RESUBMIT NEW MENU INFORMATION TO CDPH.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A SCREEN FOR THE REAR DOOR. MUST ALSO SEAL SMALL OPENINGS ALONG THE RIGHT SIDE OF THE REAR DOOR AND IN THE LOWER CORNERS OF THE FRONT DOORS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROVIDE THE LICENSE # ON BOTH LATERAL SIDES OF THE TRUCK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR CRACKED GLASS AT SERVICE WINDOW.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK. MUST ALSO PROVIDE VENTILATION ABOVE COOKING EQUIPMENT THAT IS PROPERLY VENTED TO THE OUTSIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDES THERMOMETERS IN COOLERS WHERE MISSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADEQUATE STORAGE SHELVES AND MUST PROPERLY SECURE ALL UTENSILS.

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