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FQ, French Quiche

2210 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

FQ, French Quiche has been inspected 6 times by Chicago Department of Public Health since July 21, 2020. The most recent inspection, on June 10, 2024, found no infractions.

2 of 6 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 3 times across 2 separate inspections, most recently on January 26, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times on January 26, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 December 7, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on January 26, 2022. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 4 times across 2 separate inspections, most recently on November 2, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SIGNAGE IS NEEDED AT HANDWASHING SINKS IN BOTH PREP AREAS
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE AT SERVING AREA WITHOUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • ONE COMPARTMENT SINK AT THE SERVING AREA BY THE COFFEE STATION IS USED FOR WASHING MULTI-USE UTENSILS(OBSERVED TWO EMPLOYEES USING SAID SINK). INSTRUCTED TO REMOVE SAID SINK AND PROVIDE A THREE-COMPARTMENT SINK FOR WASH, RINSE AND SANITIZE.THE UNIT MUST BE LARGE ENOUGH TO IMMERSE THE LARGEST UTENSILS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE IS PROVIDED ON-SITE FOR NEW EMPLOYEES. DISCUSSED FOOD HANDLER TRAINING REQUIREMENTS FOR EMPLOYEES WITHIN 30 DAYS OF HIRE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES WERE PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • FOUND NO WRITTEN PROTOCOL AVAILABLE ON SITE. INSTRUCTED TO HAVE A WRITTEN PROCEDURE DESCRIBING PROTOCOL FOR CHECKING PROOF OF VACCINATION IN PUBLIC PLACES. VIOLATION 2-112-340 NO CITATION ISSUED
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED NO RECORDS RELATING TO EMPLOYEE VACCINATION STATUS AND TESTING AT COVERED LOCATIONS. INSTRUCTED TO PROVIDE. VIOLATION 2-112-340 NO CITATION ISSUED
  3. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED FOOD WITHOUT PROPER LABELING REQUIREMENTS. ALL PREPACKAGED FOOD NEEDS A LABEL CONTAINING THE FOLLOWING: NAME AND ADDRESS OF THE FACILITY WHERE IT IS PACKAGED, INGREDIENT LIST, COMMON NAME OF PRODUCT, USE BY DISCARD DATE.
  4. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ESPRESSO MACHINE AT FRONT COUNTER. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN. OR TO KNOW THE LOCATION
  5. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • A STATIONARY RACK, SINGLE HIGH TEMP DISHMACHINE NOT ABLE TO MAINTAIN 160F. PRESENTLY WATER TEMP OF 145F. INSTRUCTED TO REPAIR ISSUE. PRIORITY VIOLATION:7-38-025, NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION VIOLATION: 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT ESPRESSO MACHINE AT FRONT COUNTER. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN. OR TO KNOW THE LOCATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASHROOM DOORS NOT SELF CLOSING,INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT SAID DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEAL HOLES ON WALLS UNDER THE ONE COMPARTMENT SINK, ALSO CAULK THE BASE OF FLOOR DRAIN UNDER THE CABINET AT FRONT PREP AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  6. License

    0 infractions

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