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ELLA'S CORNER

1258 W JACKSON BLVD, CHICAGO, IL 60607 · Restaurant

Inspection summary

ELLA'S CORNER has been inspected 9 times by Chicago Department of Public Health since October 28, 2010. The most recent inspection, on June 1, 2017, found no infractions.

1 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: Food source, labelling and allergens and Food temperature control.

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 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 once on September 26, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on November 16, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 22 times across 8 separate inspections, most recently on May 30, 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 8 times across 7 separate inspections, most recently on May 30, 2017. 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

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR COOLERS, FREEZERS AND VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND EQUIPMENT THROUGHOUT PREMISES, FIRST FLOOR AND BASEMENT AREAS, INSTRUCTED TO CLEAN DAILY,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN BASEMENT AND AREA OUTSIDE OF REAR DOOR, INSTRUCTED TO REMOVE, CLEAN AND BETTER ORGANIZE,
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRY STORAGE CONTAINERS NOT LABELED. INSTD TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF CHEST FREEZER 1ST FLOOR WITH EXCESSIVE ICE ACCUMULATION. INSTD TO DEFROST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR SIDES OF FRYERS WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER FRYERS WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND AND NEXT TO 3-COMPARTMENT SINK, AND BEHIND UTILITY SINK NOT CLEAN, EXCESSIVE BUILD-UP. INSTD TO CLEAN AND MAINTAIN.
  4. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 10LB OF BREADED PRE-COOKED CHICKEN STRIPS AT IMPROPER TEMPERATURE(79.9F) SITTING ON A COLD GRILL, AND 1/2LB OF COOKED CHICKEN BREAST INSIDE A PLASTIC CONTAINER INSIDE A HALF PAN AT 90.7F ON THE STEAM TABLE. INSTRUCTED TO COOK BREADED CHICKEN TO ORDER, OR PROVIDE A HOT HOLDING UNIT THAT WILL HOLD THE PRODUCT AT 140 DEGREES ORR ABOVE, AND TO PLACE COOKED TERIYAKI CHICKEN BREAST DIRECTLY INTO THE METAL HALF PAN IN THE STEAM TABLE. ALL PRODUCT(71/2 LB) FOUND AT IMPROPER TEMPERATURE VALUED AT $30 DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE MOP BUCKET AND DISCARD OLD MOP HEAD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, INTERIOR OF ICE MACHINE, SINKS, SHELVES, CABINET INTERIORS OF DEEP FRYERS ALL COOKING EQUIPMENT ON COOK LINE, AND COOLERW WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FOOD DEBRIS, GREASE, AND DIRT FROM ALL FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN, PAINT OR REPLACE ALL HEAVILY STAINED CEILING TILES THROUHOUT. CLEAN ALL DIRT AND STAINS FROM ALL WALLS THROUGHOUT WHERE PRESENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS INSIDE HOOD ABOVE COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL ARTICLES(INCLUDING ALL CONSUMABLE ITEMS) 6 INCHES OFF THE FLOORS THROUGHOUT ALL AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED INSIDE ICE BIN AT POP DISENSING STATION. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER PROTECTED FROM CONTAMINATION
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND COOLERS. ALSO DETAIL CLEAN PREP TABLES, GRILLS AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST ALSO CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE COOKING EQUIPMENT, UNDER STORAGE SHELVES IN THE REAR HALLWAY LEADING TO THE MOP SINK CLOSET, IN THE BASEMENT BEHIND FREEZERS AND THROUGHOUT PREP AREA UNDERNEATH SINKS AND BEHIND COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADDITIONAL SHELVING IF NEEDED. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER BLADE AND SLEEVE AT PREP TABLE IN KITCHEN, INTERIOR OF ICE MACHINE TO REMOVE MOLD OBSERVED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND CLEAN BOTTOM OF FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT AND STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING: MUST REMOVE FROST AND ICE BUILD-UP AT ICE BOX FREEZERS IN THE BASEMENT, REMOVE EXCESS GREASE BUILD-UP AT INTERIOR OF BOTH FRYERS IN THE KITCHEN. MUST ALSO CLEAN THE BOTTOM SHELVES OF THE 2DOOR COOLER TO REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN FOOD AND SODA SPLASHES AT WALL NEXT TO THE SODA DISPENSING MACHINE. MUST REPAINT OR REPLACE WATER DAMAGED TILES IN FRONT OF THE STAFF RESTROOM ENTRANCE DOOR. MUST REMOVE EXCESS DUST BUILD-UP AT CEILING VENT COVER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR BROKEN LIGHT SHIELD AT STAFF RESTROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPER IN AN ICE RECEPTACLE OR CONTAINER AT ALL TIMES AT THE ICE MACHINE NEXT TO THE CASH REGISTER.
  8. Canvass

    3 infractions

    • 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. THE BOTTOM OF THE THREE DOOR COOLER IS DIRTY UNDER THE CHICKEN PAN, WASH, RINSE AND SANITIZE THE COOLER INTERIOR.
    • 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. THE WALL BEHIND THE GRILL HAS GREASE BUILDUP AROUND THE ELECTRICAL PIPE, REMOVE BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • A SMALL LEAK ABOVE THE CHEST FREEZER WAS FOUND, FIND SOURCE OF LEAK AND REPAIR. WASH, RINSE AND SANITIZE THE TOP OF THE CHEST FREEZER.
  9. Complaint

    2 infractions

    • 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. Clean the can opener and sink handles of buildup.
    • 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. Clean the spilled soda syrup below the syorage rack.

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