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DA LOBSTA FRENCH MARKET

131 N CLINTON ST, CHICAGO, IL 60661 · FRENCH MARKET SPACE

Inspection summary

DA LOBSTA FRENCH MARKET has been inspected 5 times by Chicago Department of Public Health since December 14, 2017. The most recent inspection, on July 1, 2019, found no infractions.

3 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.

The last 2 inspections in a row found no infractions. 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 4 times across 2 separate inspections, most recently on April 24, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on April 24, 2018. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 2 times across 2 separate inspections, most recently on April 24, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times across 2 separate inspections, most recently on April 24, 2018. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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. Recent Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed 2 door turbo air cooler, holding potentially hazardous foods, at improper temperature of 49.2f,. Said cooler was tagged at time of inspection. Operation instructed not to removed tag. Instructed site to have unit serviced and ensure cooler unit holds at 40 degrees or less. Contact CDPH for tag removal. Critical violation #7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at improper temperature of, in 2 door turbo air cooler: 49.7f, 3lbs of raw shrimp, at a value of $20.00 45.5f, 10lbs, of cooked lobster claw meat, at a value of $200.00 45.9f to 47.3f, 11.5lbs of baked macaroni and cheese, at a value of $9.50 50.7f, 3lbs of tarragon aioli, at a value of $10.00 46.7f, 2lbs of heavy cream, at a value of $3.00 47.6f, 4lbs of havarti cheese slices, at a value of $20.00 Site voluntarily discarded and denatured a total weight 35.5lbs at a total value $262.50 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Observed blocked exposed hand sink. At time of inspection sink basin was blocked with red sanitizing bucket, full of dirty rags, adjacent to 2 green dish towels, located in basin, as well. Also entrance to exposed hand sink was blocked with blue 30-gallon storage tote. Informed site that exposed hand sinks must be accessible. Site corrected violation during inspection. Critical violation #7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago certified manager, on site during inspection while potentially hazardous foods; cooked lobster meat, macaroni and cheese, tarragon aioli, etc., were being prepared or served. Instructed to have a certified manager on site at all times when potentially hazardous foods are being prepared or served. Serious Violation 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed broken and cracked door gaskets on 2 door turbo cooler and 1 door cooler used for dry storage. Instructed manager to repair/replace and maintain at all times.
  4. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed 2 door turbo air cooler, holding potentially hazardous foods, at improper temperature of 49.2f,. Said cooler was tagged at time of inspection. Operation instructed not to removed tag. Instructed site to have unit serviced and ensure cooler unit holds at 40 degrees or less. Contact CDPH for tag removal. Critical violation #7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at improper temperature of, in 2 door turbo air cooler: 49.7f, 3lbs of raw shrimp, at a value of $20.00 45.5f, 10lbs, of cooked lobster claw meat, at a value of $200.00 45.9f to 47.3f, 11.5lbs of baked macaroni and cheese, at a value of $9.50 50.7f, 3lbs of tarragon aioli, at a value of $10.00 46.7f, 2lbs of heavy cream, at a value of $3.00 47.6f, 4lbs of havarti cheese slices, at a value of $20.00 Site voluntarily discarded and denatured a total weight 35.5lbs at a total value $262.50 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Observed blocked exposed hand sink. At time of inspection sink basin was blocked with red sanitizing bucket, full of dirty rags, adjacent to 2 green dish towels, located in basin, as well. Also entrance to exposed hand sink was blocked with blue 30-gallon storage tote. Informed site that exposed hand sinks must be accessible. Site corrected violation during inspection. Critical violation #7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago certified manager, on site during inspection while potentially hazardous foods; cooked lobster meat, macaroni and cheese, tarragon aioli, etc., were being prepared or served. Instructed to have a certified manager on site at all times when potentially hazardous foods are being prepared or served. Serious Violation 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed broken and cracked door gaskets on 2 door turbo cooler and 1 door cooler used for dry storage. Instructed manager to repair/replace and maintain at all times.
  5. License

    0 infractions

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