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FT Fast Food

1570-1/2 N DAMEN AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

FT Fast Food has been inspected 7 times by Chicago Department of Public Health since May 8, 2013. The most recent inspection, on April 24, 2017, found no infractions.

3 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: Food temperature control, Pests and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on April 11, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 11, 2016. 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 April 3, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 April 3, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 14 times across 4 separate inspections, most recently on April 11, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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 Re-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:25 POUNDS OF COOKED BARBACOA AT TEMP OF 47.1F TO 47.8F, WAS STORED INSIDE THE WALK-IN COOLER; 5 POUNDS OF COOKED CHICKEN AT TEMP OF 64.5F, 3 POUNDS OF GROUND BEEF AT TEMP OF 46.7F STORED INSIDE THE REACH-IN COOLER IN THE KITCHEN,PRODUCTS MENTIONED WERE COOKED ON 4-10-16,PER FOOD HANDLER STATEMENT.ALL COOLER PRESENTLY MAINTAINS AIR TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE FOOD HANDLER.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. POUNDS 33,VALUE 100. CRITICAL 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
      • OUTER OPENING NOT PROTECTED FRONT DOOR AT BOTTOM WITH A GAP OF 1/2 INCH TO 1",INSTRUCTED TO RODENT INSECT PROOF DOOR. NO PEST CONTROL LOG BOOK PROVIDED ON PREMISES,INSTRUCTED TO OBTAIN IT SERIOUS VIOLATION:7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PROVIDE NOR POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED:BEEF, CHICKEN CHEESE ETC. AT ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE HANDLED,SERVED AND STORED SERIOUS VIOLATION:7-38-012(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A PLASTIC CONTAINER WITH DIRTY WATER STORED UNDER THE THREE COMPARTMENT SINK IN BASEMENT,INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE MACHINE SHOWS SIGNS OF ACCUMULATION OF MINERAL BUILD-UP.INSTRUCTED CLEAN AND SANITIZE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED LIGHT BULB INSIDE THE WALK-IN COOLER IN THE BASEMENT INSTRUCTED TO REPLACE. BROKEN LIGHT SHIELD AT FIRST FLOOR KITCHEN,NEED TO REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • A LOT OF UNUSED/DIRTY COOKING EQUIPMENTS IN BASEMENT AREA. INSTRUCTED TO CLEAN,ELEVATE MENTIONED EQUIPMENT OR REMOVE FROM PREMISES.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS WORN IN NEED OF REPLACING MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS, SHELVES AT STORAGE AREA AND INTERIOR OF ICE MACHINE TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN BASEMENT UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL BUILD UP. FLOORS AT THE 1ST FLOOR IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE. MUST INSTALL AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  5. Canvass

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE HANDLING MONEY AND FOOD AND WASHING HANDS WITH NO SOAP AND DRYING HANDS ON COMMON TOWEL. INSTRUCTED MANAGER TO PROPERLY WASH HANDS WITH SOAP AND WARM WATER AND USE SANITARY HAND DRYING DEVICES. USE OF COMMON TOWEL IS PROHIBITED. OBSERVED NO SOAP AND PAPER TOWELS AT EXPOSED HAND SINK IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT HAND SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-010A CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PREPARED FOOD IN COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SECURE COMPRESSOR UNIT IN FIRST FLOOR WALK-IN COOLER. REPLACE MISSING FILTERS IN VENTILATION HOOD IN BASEMENT PREP AREA. INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND 3-COMPARTMENT SINK IN BASEMENT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF VENTILATION HOOD AND COOKING EQUIPMENT. CLEAN VENTS IN WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS ALONG BASEBOARDS IN BASEMENT PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT IN BASEMENT WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON BASEMENT 3-COMPARTMENT SINK. PROVIDE VENTILATION IN BASEMENT WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN BASEMENT. STORE ALL STOCK OFF FLOOR IN BASEMENT STORAGE/WALK-IN COOLER AREA.
  6. License

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exhaust hood, filters, exterior of cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind equipment and corners not cleaned. Intructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls and ceiling not maintained on premises. Instructed to seal all openings and seal surfaces. Instructed to intall screen over window in front prep area. Exposed raw wood on interior doors. Instructed to apply non-toxic sealant to surface.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs under exhaust hood not shielded. Instructed to install shatter proof bulbs or shield.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in basement. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  7. License

    0 infractions

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