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Eurest Dining Services @ CCH

4025 W PETERSON AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

Eurest Dining Services @ CCH has been inspected 7 times by Chicago Department of Public Health since November 28, 2012. The most recent inspection, on August 17, 2016, found no infractions.

1 of 7 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: Handwashing and staff hygiene, Pests 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.

  • 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 July 13, 2015. 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 May 30, 2013. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 28, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 12 times across 6 separate inspections, most recently on July 13, 2015. 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 6 times across 6 separate inspections, most recently on July 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS IS BEING PREPARED AND SERVED-POTATOES AT 138.4 F. INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE ON PREMISES DURING ALL HOURS OF OPERATION. SERIOUS CITATION ISSUED 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FILTER ON EXHAUST HOOD AND DEEP FRYER CABINETS NOT CLEAN. INSTRUCTED TO REMOVE GREASE BUILD-UP AND DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG SIDES AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE GREASE BUILD-UP.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES IN PREP AREA NOT WEARING HAIR RESTRAINT. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINT FOR ALL FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  3. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY AT ALL TIMES TO PREVENT PEST BREEDING. FOUND PUDDLES OF WATER IN THE DISH MACHINE ROOM IN FRONT OF DISH MACHINE AND UNDER SAME. ALSO FOUND PUDDLE OF WATER UNDER THE DRY ICE MACHINE IN THE REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT THE EXTENSION ARM OF THE FAUCET HANDLE ON THE LEFT HAND SIDE AT THE 3-COMP SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK BEHIND THE DRY ICE MACHINE LOCATED NEXT TO THE 1-COMP SINK IN THE BACK AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT FAUCET BASE AT THE 1-COMP SINK IN THE REAR AREA.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPALCE OR REPAIR LOOSE GASKET AT THE LAST DOOR OF THE 3DR REFRIGERATOR IN THE KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOOR DRY AT ALL TIMES. NOTICED PUDDLE OF WATER ON THE FLOOR UNDER THE UPRIGHT BOX STEAMER AND ALONG THE FLOOR BASE AT SAME LOCATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SMALL LEAK AT PIPE UNDER THE MIDDLE COMPARTMENT AT THE 3-COMP SINK.
  5. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL FLOOR DRAINS AT THE FOOD PREP AND DISH WASHING ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN FAN AND CEILING OF THE WALK IN COOLER WITH DIRT AND DUST PARTICLES.
  6. Canvass

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GARBAGE DUMPSTER (COMPACTOR) IN POOR REPAIRS LEAKING LIQUID FOOD WASTE ONTO THE GROUND. THIS IS FOOD SOURCE FOR RODENTS AND OTHER PESTS. INSTRUCTED TO CALL ALLIED WASTE MANAGEMENT FOR REPAIRS OR REPLACEMENT. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED WATER AND FOOD DEBRIS UNDERNEATH 3 COMPARTMENT SINK AND ALSO NOTED FOOD PARTICLES AND DIRT ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. MUST ALSO CLEAN ALL FLOOR DRAINS AT THE FOOD PREP AND DISH WASHING ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN FAN AND CEILING OF THE WALK IN COOLER WITH DIRT AND DUST PARTICLES.
  7. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE UTENSILS (PLASTIC SPOONS, FORKS, ETC.) NOT PROPERLY STORED AT EMPLOYEE SELF SERVICE. INSTRUCTED MANAGER ALL SINGLE SERVICE UTENSILS HANDLE MUST BE FACED UPWARD TO PREVENT POTENTIAL CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD STAINS/DEBRIS ON EXTERIOR OF ALL SINKS, PREP AREA SHELVES, EXTERIOR OF DISHMACHINE, LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT ACCUMULATED ON PREP AREA FLOOR UNDER GRILL, UNDER AND AROUND DISHMACHINE/DISHMACHINE DRAINBOARD AND INSIDE ALL FLOOR DRAINS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND FLOOR DRAINS THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/DIRT ON WALLS AT PREP AND DISHWASH AREAS. MUST DETAIL CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE STAND UP COOLERS AT EMPLOYEES SELF SERVICE AREA. MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

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