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Eggsperience of North Avenue, Inc

939 W NORTH AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

Eggsperience of North Avenue, Inc has been inspected 5 times by Chicago Department of Public Health since October 1, 2013. The most recent inspection, on March 24, 2015, found no infractions.

2 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, Handwashing and staff hygiene 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 3 times across 2 separate inspections, most recently on May 16, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 May 16, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 October 9, 2013. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 7 times across 3 separate inspections, most recently on May 16, 2014. 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 2 times across 2 separate inspections, most recently on May 16, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THE NORTH PREP COOLER MAINTAINING A TEMPERATURE OF 50.1F. INSTRUCTED THAT COOLER MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. TAGGED COOLER "HELD FOR INSPECTION" BY CDPH. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROXIMATELY 60 LBS OF PHF (EGGS, COTTAGE CHEESE, TUNA, STEAK, YOGURT, AND CREAM CHEESE), VALUED AT APPROXIMATELY $210 IN NORTH PREP COOLER. FOOD WAS FOUND AT IMPROPER TEMPERATURES RANGING FROM 46.6F TO 52F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INFORMED THAT ALL PHF MUST BE KEPT AT 140F OR ABOVE OR 40F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PROOF OF CERTIFIED MANAGER ON SITE DURING INSPECTION. MANAGER STATED HE IS CERTIFIED BUT HAS CERTIFICATE AT HOME. INSTRUCTED THAT A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES WHEN PHF (EGGS, CHICKEN, STEAK, ETC) IS BEING PREPARED. ALL ORIGINAL CERTIFICATES MUST BE POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND MISSING CEILING TILES THROUGHOUT BACK OF FACILITY. INSTRUCTED TO INSTALL AND MAINTAIN. FOUND DUST BUILDUP ON VENT NEAR 2 COMPARTMENT SINK BY BACK DOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND NO WORKING LIGHT IN WALK IN FREEZER. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE LEFT FAUCET ON THE 2 COMPARTMENT SINK NOT WORKING AT ALL. INSTRUCTED TO REPAIR SO HOT AND COLD WATER FLOW AND TO MAINTAIN. FOUND THE FURTHEST LEFT FAUCET OF THE 3 COMPARTMENT SINK IN THE DISH AREA WITH A BROKEN HOT WATER HANDLE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WORKING WITHOUT HAIR RESTRAINTS. INFORMED THAT ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHEN HANDLING FOOD.
  3. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Gaskets not maintained on reach in coolers. Instructed to replace damaged gaskets.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls not maintained in mechanical room. Instructed to seal holes and repaint walls.
  4. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Prep cooler not maintaining proper temperature. Internal temperature of cooler at 50.2 F. Instructed to have all coolers at 40 F or below.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Outside garbage area not maintained or rodent proof. Instructed to have all dumpster lids tight fitting and not overflowing to prevent rodent and insect entry.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Gaskets not maintained on reach in coolers. Instructed to replace damaged gaskets. Juice machine set-up in customer waiting area. Instructed to move equipment and properly store to be protected from customer contamination.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls not maintained in mechanical room. Instructed to seal holes and repaint walls.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light not working inside walk-in freezer. Instructed to replace light fixture.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Handle not maintained on three compartment in dish area. Instructed to replace missing hot water handle. Exposed handsink in dish area leaking at drainline. Instructed to repair to prevent leak.
  5. License

    0 infractions

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