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DUCK WALK

1217-1219 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

DUCK WALK has been inspected 10 times by Chicago Department of Public Health since June 7, 2010. The most recent inspection, on February 29, 2016, found no infractions.

1 of 10 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 8 times across 6 separate inspections, most recently on October 2, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times across 5 separate inspections, most recently on October 2, 2014. 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 April 9, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 18 times across 9 separate inspections, most recently on April 9, 2015. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 9 times across 6 separate inspections, most recently on October 2, 2014. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED EXPOSED HAND SINK FOR COOKING LINE BEING USED TO STORE BELONGINGS NOT USED TO WASH HANDS. INACCESSIBLE WITH NO SOAP OR PAPER TOWELS. ALL BELONGINGS WERE REMOVED FROM SINK AND MANAGER PUT SOAP AND PAPER TOWELS AT SINK AND MAINTAIN SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED FOOD STORED ON FLOOR. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES IN PLACE. ADDITIONAL IDPH FOOD HADNLER INFORMATION PROVIDED.
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT IN ORIGINAL CONTAINER MUST BE PROPERLY LABELED WITH DATE PREPARED AND CONTENTS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE CLEAN, WASHABLE CONTAINERS FOR ALL FOODS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STORED FOOD ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST REPLACE INACCURATE INTERNAL THERMOMETER INSIDE THE COOKS LINE THREE DOOR COOLER.
  4. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS MUST BE LABELED AND DATED. BULK FOODS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZER. MUST BE FOOD GRADE BAGS OR WASHABLE CONTAINERS.
  5. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAIN AT FRONT EXPOSED HAND WASH SINK. MUST REPAIR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • BROKEN THERMOMETER AT WALK-IN COOLER MUST PROVIDE ACCURATE THERMOMETER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS INSIDE OF ICE MACHINE MUST PROPERLY STORE IN A CLEAN CONTAINER. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE TOP OF THE DISHMACHINE AND INTERIOR OF FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS AROUND THE PREP TABLE NEAR THE BACK DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE OF THE TWO LIGHTS FIXTURES ARE OUT ABOVE THE 3 COMPARTMENT SINK. MUST PROVIDE ADDITIONAL LIGHTING IN THE DISHWASH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE SINK STOPPER LEVER AT THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK.
  7. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED APPROXIMATELY 3LBS CHICKEN AT 48.6F, 1LB COOKED TOFU AT 44.1F AND SOUP AT 45F. IN COOKS LINE TALL REACH-IN COOLER ALL HELD AT IMPROPER TEMPERATURES. ALL FOODS DISCARDED. MANAGEMENT WAS ABLE TO AJUST COOLER TEMPERATURE DURING INSPECTION.
    • 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. FLOOR UNDER DRY FOODS STORAGE SHELVING WITH SPILLAGE, MUST CLEAN AND MAINTAIN.
    • 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. HOLE IN WALL AT HOT WATER TANK. MUST SEAL/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD FOR DRY FOOD STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. EXTREMELY SLOW DRAIN AT COOKS LINE EXPOSED HAND SINK. MUST REPAIR.
  8. Short Form Complaint

    6 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.ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE BROKEN RUBBER GASKET INSIDE THE DOOR OF PREP COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.INTERIOR ICE BIN INSIDE MACHINE MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE IN REAR DRY STORAGE AT WALK IN COOLER ENTRANCE.
    • 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.PROVIDE INSIDE WALK IN COOLER.
  9. Recent Inspection

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • VIOLATION CORRECTED ON 6-7-10
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • VIOLATION REMAINS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION REMAINS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION REMAINS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION REMAINS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION REMAINS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VIOLATION REMAINS
  10. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATLY 10LBS OF COOKED CHICKEN IN COOKS LINE COOLER @77.5F. 20LBS COOKED CHICKEN IN WALK IN COOLER @83.8F AND 82F. 10LBS COOKED BEEF IN WALK IN COOLER @79.7F. DEMONSTRATED PROPER METHODS OF COOLING COOKED FOODS. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF DISCARDED FOODS TO BE $70.00
    • 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. ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD BETWEEN COOKS LINE EXPOSED HAND SINK AND PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR ICE BIN INSIDE MACHINE MUST CLEAN.
    • 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. FLOOR DRAIN AT COOKS LINE EXPOSED HAND SINK DIRTY, MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE IN REAR DRY STORAGE AT WALK IN COOLER ENTRANCE.
    • 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. PROVIDE INSIDE WALK IN COOLER.

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