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FORT WILLOW

1721 N ELSTON AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

FORT WILLOW has been inspected 12 times by Chicago Department of Public Health since December 19, 2017. The most recent inspection, on February 25, 2020, found no infractions.

7 of 12 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, Cleaning and sanitizing and Protecting food from contamination.

The last 5 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 December 19, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 19, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 9, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 11 times across 5 separate inspections, most recently on April 11, 2018. 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 December 19, 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License

    0 infractions

  4. Canvass

    0 infractions

  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION(35) NOT CORRECTED FROM REPORT #2130122 DATE 1-9-18. NOTED ART WORK MADE OF PLYWOOD COVERING THE MAJORITY OF THE FIRST FLOOR CEILING ABOVE THE BAR AND THE SEATING AREA. MUST PROVIDE ADEQUATE CEILING, SMOOTH AND EASILY CLEANABLE. SERIOUS CITATION ISSUED #7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE VIOLATION #29
  7. License Re-Inspection

    0 infractions

  8. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LOCK ON REFRIGERATOR ON 2ND FLOOR CATERING AREA. MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL RAW BRICK ON 2ND FLOOR OVERFLOW AREA. NOTED ART WORK MADE OF PLYWOOD COVERING THE MAJORITY OF THE FIRST FLOOR CEILING ABOVE THE BAR AND THE SEATING AREA. MUST PROVIDE ADEQUATE CEILING, SMOOTH AND EASILY CLEANABLE.
  9. License Re-Inspection

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • PREMISES MUST INSTALL EXPOSED HANDWASH SINK AT 2ND FLOOR DISHROOM OR REMOVE THREE COMPARTMENT SINK FROM THE AREA AND PROPERLY SEAL. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • PREMISES MUST PROVIDE A BARRIER TO SEPARATE PUBLIC FROM 2ND FLOOR DISHROOM AREA . MUST PROVIDE. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LOCK ON REFRIGERATOR ON 2ND FLOOR CATERING AREA. MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL RAW BRICK ON 2ND FLOOR OVERFLOW AREA. NOTED ART WORK MADE OF PLYWOOD COVERING THE MAJORITY OF THE FIRST FLOOR CEILING ABOVE THE BAR AND THE SEATING AREA. MUST PROVIDE ADEQUATE CEILING, SMOOTH AND EASILY CLEANABLE.
  10. License Re-Inspection

    0 infractions

  11. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER AT IMPROPER TEMPERATURE OF 49.1F, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE UNIT AND TO ENSURE THAT UNIT MAINTAINS A TEMPERATUTE OF 40F OR LOWER.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED HIGH TEMPERATURE DISHMACHINE IN PREP AREA, NOT CONNECTED AT TIME OF INSPECTION. MUST CONNECT AND MAINTAIN. FINAL TEMPERATURE MUST BE 180F OR ABOVE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMP SINK ON 2ND FLOOR CATERING AREA, NOT CONNECTED. INSTRUCTED MANAGER TO CONNECT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD ON HAND SINK AT FRONT BAR AREA. INSTRUCTED MANAGER TO INSTALL. MUST PROVIDE LOCK ON REFRIGERATOR ON 2ND FLOOR CATERING AREA. MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL WALL AND FLOOR JUNCTIONS IN THE FOLLOWING AREAS: -UNDER ALL TABLE BOOTH IN DINING ROOM -2ND FLOOR DINING AREA -A LONG MOP SINK MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DARK (BLACK)COLOR WALLS IN KITCHEN AND DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE LIGHT COLORED WALLS. OBSERVED OPENING AROUND PIPING ON BACK BAR WALL. INSTRUCTED MANAGER TO SEAL. MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LOW WATER PRESSURE AT ALL HAND SINKS IN MENS AND WOMENS RESTROOMS. INSTRUCTED TO MANAGER TO REPAIR/REPLACE. MAINTAIN AT ALL TIMES.
  12. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER AT IMPROPER TEMPERATURE OF 49.1F, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE UNIT AND TO ENSURE THAT UNIT MAINTAINS A TEMPERATUTE OF 40F OR LOWER.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED HIGH TEMPERATURE DISHMACHINE IN PREP AREA, NOT CONNECTED AT TIME OF INSPECTION. MUST CONNECT AND MAINTAIN. FINAL TEMPERATURE MUST BE 180F OR ABOVE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMP SINK ON 2ND FLOOR CATERING AREA, NOT CONNECTED. INSTRUCTED MANAGER TO CONNECT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD ON HAND SINK AT FRONT BAR AREA. INSTRUCTED MANAGER TO INSTALL. MUST PROVIDE LOCK ON REFRIGERATOR ON 2ND FLOOR CATERING AREA. MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL WALL AND FLOOR JUNCTIONS IN THE FOLLOWING AREAS: -UNDER ALL TABLE BOOTH IN DINING ROOM -2ND FLOOR DINING AREA -A LONG MOP SINK MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DARK (BLACK)COLOR WALLS IN KITCHEN AND DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE LIGHT COLORED WALLS. OBSERVED OPENING AROUND PIPING ON BACK BAR WALL. INSTRUCTED MANAGER TO SEAL. MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LOW WATER PRESSURE AT ALL HAND SINKS IN MENS AND WOMENS RESTROOMS. INSTRUCTED TO MANAGER TO REPAIR/REPLACE. MAINTAIN AT ALL TIMES.

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