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FRITZY'S OF LINCOLN PARK

723 W ARMITAGE AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

FRITZY'S OF LINCOLN PARK has been inspected 3 times by Chicago Department of Public Health since June 8, 2018. The most recent inspection, on September 24, 2019, found no infractions.

1 of 3 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, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on September 21, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 September 21, 2018. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 September 21, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 September 21, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on September 21, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 THE PRSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR TO HAND WASHING SINK IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED NO DATE MARKING ON TCS FOODS HELD MORE 24 HOURS.MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS (HAMBURGER) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112 OBSERVED NO VISIBLE WORKING THERMOMETER AT 1DOOR PREP COOLER MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-305-13. MUST LABEL FOOD STORAGE CONTAINERS IN REAR STORAGE AREA.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 OBSERVED WIPING CLOTHS STORED ON TOP OF FOOD PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACKFLOW PREVENTER NOT LOCATED AT THE ICE MACHINE LOCATED IN FRONT PREP AREA. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114. OBSERVED CLUTTER AND UNNECESSARY ARTICLES NEAR TO REAR EXIT DOOR . MUST REMOVE UNNECESSARY ARTICLE AND UNUSED EQUIPMENT AND MAINTAIN AREA TO PREVENT RODENT HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED BLACK SUBSTANCE AND DIRT ON WALL BEHIND PREP SINK. MUST CLEAN AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11. OBSERVED FRONT PREP AREA ENTRANCE DOOR WITH OPENING AND NOT SMOOTH AND EASILY CLEANABLE SURFACES. MUST SEAL OPENINGS AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED BRICK WALL INSIDE CUSTOMERS WASHROOM NOT SMOOTH AND EASILY CLEANABLE SURFACES. MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE SURFACES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENTS INSIDE CUSTOMER'S WASHROOM. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA-100-0367 OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING AND MAINTAIN.
  3. License

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE WALK-IN COOLER AND PREP COOLERS. MUST PROPERLY LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND OR USE BY DATE. MUST LABEL FOOD STORAGE CONTAINERS IN FOOD PREP AREA AND MUST MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BASEBOARD WALL IN POOR REPAIR UNDERNEATH EXPOSED HAND WASHING SINK IN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. OBSERVED DUST ACCUMULATED ON CEILING VENTILATION FANS IN BOTH WASHROOMS. MUST CLEAN AND MAINTAIN. OBSERVED OPENING INTO WALL BEHIND PREP SINK IN FOOD PREPARATION AREA. MUST SEAL AND MAINTAIN. MUST SEAL BRICK WALL INSIDE CUSTOMERS WASHROOM. WALLS MUST BE SMOOTH AND EASILY CLEANABLE SURFACES. MUST SEAL RAW WOOD DOOR FRONT ENTRANCE DOOR TO PREP AREA AND MUST MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNUSED EQUIPMENT CLUTTER AND UNNECESSARY ARTICLES IN REAR OF PREMISES. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.

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