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FRUNCHROOM

4042 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

FRUNCHROOM has been inspected 6 times by Chicago Department of Public Health since March 14, 2018. The most recent inspection, on July 23, 2019, 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 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 3 separate inspections, most recently on October 16, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on October 16, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 separate inspections, most recently on October 16, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on March 26, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 October 16, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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. Canvass

    0 infractions

  3. Complaint

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 INSTRUCTED TO PROVIDE PROPER LABEL AND DATE OF TCS FOODS INSIDE COOLERS (7 DAYS FROM OPENING DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 FOUND NO CONSUMER ADVISORY OR DISCLOSURE POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112 (B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 INSTRUCTED TO PROVIDE PROPER RAISED SHELVES FOR STORAGE. MUST BE 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK CRATES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF EXPOSED HANDSINKS, PREP SINK AND 3 COMPARTMENT SINK IN REAR MAIN PREP/DISHWASHING AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH DUST AND GREASE ACCUMULATION ABOVE COOKING EQUIPMENT IN REAR PREP/COOKING AREA..
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA-100-0367 FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.
  4. License Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO INSTALL FLOOR BASEBOARD/COVING AROUND BASEMENT PREP AREA.
  5. License Re-Inspection

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREMISES WITH (2) WALK-IN COOLER NOT APPROVED BY CDPH. (USING WINDOW AIR CONDITIONING UNIT INSIDE). INSTRUCTED TO PROVIDE COOLER ACCORDINGLY. INSTRUCTED TO COMPLETELY REMOVE (2) AIR CONDITIONING UNIT INSIDE (2) ROOM. CRITICAL VIOLATION 7-38-005 (A) INADEQUATE REFRIGERATION ON PREMISES AT THIS TIME. (ONLY HAS 1 PREP COOLER IN FRONT SERVICE AREA AND 3 DOOR PREP COOLER BY THE GRILL AREA. BASEMENT PREP AREA REFRIGERATION UNIT NOT APPROVED. ANOTHER WALK-IN REFRIGERATION ROOM WAS ADDED AFTER INITIAL INSPECTION WITH THE SAME AIR CONDITIONING UNIT. CRITICAL VIOLATION 7-38-005 (A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK IN REAR PREP/COOKING LINE WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INSTRUCTED TO REMOVE FOOD STORAGE SHELVES UNDERNEATH WASTE WATER LINE IN REAR BASEMENT STORAGE AREA. SERIOUS VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRONT BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOOR.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INSTRUCTED TO REMOVE PLUMBERS PUTTY AROUND 3 COMPARTMENT SINK AND EXPOSED HAND SINK DRAIN IN REAR PREP AREA. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL RAW WOOD BASE OF PREP TABLE IN BASEMENT PREP AREA.NEEDS TO REPLACE COAT RACK'S WHICH IS BEING USED AS FOOD STORAGE IN REFRIGERATION UNITS LOCATED IN THE BASEMENT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO INSTALL FLOOR BASEBOARD/COVING AROUND BASEMENT PREP AREA.------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK AND FLOORS ALONG THE WALLS AND IN ALL CORNERS IN MAIN PREP AND BASEMENT AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO PROVIDE PROOF OF SEALANT FOR PAINTED BRICK WALL NEXT TO DINING TABLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACKFLOW PREVENTER DEVICE FOR COFFEE MACHINE.
  6. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREMISES WITH WALK-IN COOLER NOT APPROVED BY CDPH. (USING WINDOW AIR CONDITIONING UNIT INSIDE). INSTRUCTED TO PROVIDE COOLER ACCORDINGLY.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED WASTE WATER LINE ON CEILING ABOVE REAR OF PREP AREA. INSTRUCTED TO PROPERLY ENCASE SMOOTHLY. SERIOUS VIOLATION 7-38-005 (A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INSTRUCTED TO SEAL OPENING/HOLE ON DOOR IN BASEMENT ACROSS PREP AREA. SERIOUS VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3 COMPARTMENT SINK IN MAIN PREP AREA NOT PROPERLY MAINTAINED. FAUCET NECK TOO SHORT NOT REACHING ALL 3 COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE.--------MUST REMOVE PLUMBER'S PUTTY AROUND DRAIN OF THE 3 COMPARTMENT SINK. (CORRECTED DURING INSPECTION) SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL RAW WOOD BASE OF PREP TABLE IN BASEMENT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO INSTALL FLOOR BASEBOARD/COVING AROUND BASEMENT PREP AREA.------MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK AND FLOORS ALONG THE WALLS AND IN ALL CORNERS IN MAIN PREP AND BASEMENT AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAIN PIPE UNDERNEATH FIRST (LEFT) AND MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.--------MUST INSTALL BACKFLOW PREVENTER DEVICE FOR COFFEE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND MUST PROVIDE METAL STEM THERMOMETER FOR MEASURING INTERNAL TEMPERATURE OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENT (MOPS, BROOMS ETC) MUST BE STORED OFF THE FLOOR.--------ALL ITEM (FOOD AND NON FOOD) MUST BE STORED 6" OFF TEH FLOOR FOR EASY ACCESS ON CLEANING IN REAR PREP STORAGE AREA.

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