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GEORGES CHICKEN AND SHRIMP 1 INC

1419 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

GEORGES CHICKEN AND SHRIMP 1 INC has been inspected 5 times by Chicago Department of Public Health since July 5, 2023. The most recent inspection, on January 22, 2025, found no infractions.

3 of 5 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 3 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 on July 5, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 July 5, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 July 5, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 11 times across 2 separate inspections, most recently on July 7, 2023. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 3 times across 2 separate inspections, most recently on July 7, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint

    0 infractions

  4. License Re-Inspection

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED RUST BUILD-UP ON THE METAL SHELVING RACKS INSIDE THE WALK-IN COOLER. MUST REPAINT OR SEAL SHELVES TO MAKE THEM SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED WASTE RECEPTACLE INSIDE THE WOMENS WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLUTTER AND TRASH THROUGHOUT THE BASEMENT STORAGE AREAS. INSTRUCTED MANAGEMENT TO REMOVE ALL UNNECESSARY ARTICLES AND TRASH, CLEAN, AND RE-ORGANIZE ALL REMAINING ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED HEAVY DIRT AND DEBRIS BUILD UP ON THE FLOORS THROUGHOUT THE BASEMENT. MUST CLEAN BASEMENT FLOORS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 OBSERVED MISSING BASE COVING THROUGHOUT THE 2ND FLOOR AREA. MUST PROVIDE BASE COVING AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 MUST REPAIR HOLE IN THE WALL LOCATED WHERE THE 2ND FLOOR THREE COMPARTMENT SINK WAS ATTACHED NEAR THE STAIRWAY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN.
  5. License

    13 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN THE 2ND-FLOOR BAR. OBSERVED NO HANDWASHING SINK IN THE BASEMENT TOILET ROOM. OBSERVED NO HANDWASHING SINK IN THE 2ND-FLOOR DISH ROOM. INSTRUCTED MANAGEMENT THAT A HANDWASHING SINK MUST BE LOCATED INSIDE ALL PREP AREAS, DISHWASHING AREAS, AND TOILET ROOMS. MUST INSTALL A HANDWASHING SINK IN SAID AREAS. PRIORITY FOUNDATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 2-DOOR PREP COOLER IN THE PREP AREA BROKEN AND UNABLE TO MAINTAIN PROPER TEMPERATURE. INSTRUCTED TO REMOVE BROKEN EQUIPMENT FROM PREMISES OR REPAIR ACCORDINGLY SO THAT COOLER IS OPERATING AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM PROBE THERMOMETER ON THE PREMISES CAPABLE OF TAKING HOT AND COLD FOOD TEMPERATURES. MANAGEMENT MUST PROVIDE A THERMOMETER TO TAKE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUST BUILD-UP ON THE METAL SHELVING RACKS INSIDE THE WALK-IN COOLER. MUST REPAINT OR SEAL SHELVES TO MAKE THEM SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE 2ND-FLOOR BAR CONSTRUCTED OF UNSEALED WOOD. MUST FINISH BAR SO THAT ALL SURFACES AND SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO THREE-COMPARTMENT SINK LOCATED IN THE 2ND-FLOOR BAR. INSTRUCTED MANAGEMENT THAT A THREE-COMPARTMENT SINK MUST BE LOCATED IN SAID AREA FOR WASHING, RINSING, AND SANITIZING DISHES. PRIORITY FOUNDATION 7-38-025.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED THE 2ND-FLOOR THREE-COMPARTMENT SINK INOPERABLE WITH NO RUNNING WATER. INSTRUCTED MANAGEMENT TO REPAIR THE SINK SO THAT IT PROVIDES RUNNING HOT AND COLD WATER (HOT WATER AT A MINIMUM OF 110F) AND MAINTAIN. PRIORITY FOUNDATION 7-38-025.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK COMING FROM UNDERNEATH THE 1ST FLOOR DISH AREA THREE-COMPARTMENT SINK MIDDLE COMPARTMENT. MUST REPAIR AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER LEAKING FROM THE GREASE TRAP WHEN WATER IS DRAINED AT THE 3-COMPARTMENT SINK. MUST HAVE GREASE TRAP AND THREE-COMPARTMENT SINK SERVICED/REPAIRED SO THAT WASTE WATER IS NO LONGER LEAKING AT THE GREASE TRAP. PRIORITY VIOLATION 7-38-030(C).
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE INSIDE THE WOMENS WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND TRASH THROUGHOUT THE BASEMENT STORAGE AREAS. INSTRUCTED MANAGEMENT TO REMOVE ALL UNNECESSARY ARTICLES AND TRASH, CLEAN, AND RE-ORGANIZE ALL REMAINING ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY DIRT AND DEBRIS BUILD UP ON THE FLOORS THROUGHOUT THE BASEMENT. MUST CLEAN BASEMENT FLOORS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN.

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