Skip to content
Loading map…

GEORGE'S RESTAURANT

3445 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

GEORGE'S RESTAURANT has been inspected 6 times by Chicago Department of Public Health since September 27, 2010. The most recent inspection, on December 16, 2013, found no infractions.

1 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: Pests and Food temperature control.

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.

  • 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 September 27, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 27, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 11 times across 5 separate inspections, most recently on August 16, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on April 4, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN FRONT 2 DOOR REACH IN COOLER FANGUARD COVER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO REPAIR WOMENS RESTROOM WALL (LOOSE) REATTACH.
  3. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • The knives and knife blocks next to the meat slicer are dirty;wash,rinse,and sanitize the knifes and holder.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • The wood surrounding the hot dog steamer is dirty,the counter lip and door below the front counter exposed handsink is moldy and the walk-in-cooler shelves are rusty and unsanitary.Clean,rinse,sanitize and repair the above surfaces so they are smooth,sanitary and easy to maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • The door gaskets and interior of the kitchen lowboy cooler are cracked and dirty,clean and repair the gasket area of said door.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Wiping cloths are stored on the sink edge,store the cloths in sanitizer in between use.
  4. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE HOOD IN THE FRONT PREP AREA HAS GREASE BUILDUP. IN BACK PREP AREA CLEAN THE STOVE, RACKS, GRILL AND SHELVES UNDER THE EXPOSED HAND SINK HAS GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN THE BASEMENT FOOD STORAGE AREA HAS DUST AND DIRT ON THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. THREE COMPARTMENT SINK FIRST FAUCET HAS A STEADY STREAM OF WATER COMMING OUT. INSTRUCTED TO REPAIR OR REPLACE SAME.
  5. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: CLEAN INTERIOR OF ICE MACHINE, MEAT SLICER ON REAR PREP TABLE, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
  6. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRONT ENTRANCE DOOR HAS A LOOSE STRIP AT BOTTOM CAUSING DOOR TO NOT BE TIGHT FITTING AND RODENT PROOFED. REAR EXIT DOOR NOT RODENT PROOFED AT BOTTOM. EVIDENCE (FORTY DROPPINGS) OF MICE ON PREMISE IN THE FOLLOWING AREAS: BEHIND ICE MACHINE, UNDER SHELF ACROSS FROM ICE MACHINE, BEHIND BOXES OF SODA, NEAR REAR DOOR BY POTATOS AND IN STORAGE ROOM ACROSS FROM REAR EXIT DOOR. MUST CLEAN ALL AFFECTED AREAS. ADVISED TO HAVE ANDERSON SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT WEEK. CITATION ISSUED FOR SERIOUS VIOLATION PER CHICAGO MUNICIPAL CODE. TICKET #H000064597 ISSUED, COURT HEARING ON THURSDAY NOV. 4, 2010 AT 400 W SUPERIOR AT 9:00AM IN ROOM 107. MAIL IN INFO ALSO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: CLEAN INTERIOR OF ICE MACHINE, MEAT SLICER ON REAR PREP TABLE, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT, BASEMENT AREA, AND STORAGE ROOM IN REAR BY EXIT DOOR. SEAL SMALL CRACKS NOTED IN CONCRETE FLOOR OF BASEMENT (POSSIBLE RODENT ENTRY POINTS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL DUST FROM CEILING VENTS IN DINING AREA AND LIGHT SHIELDS WHERE NEEDED. REPLACE LOOSE WALL COVING UNDER COOKING EQUIPMENT WHERE NEEDED. CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.

Nearby inspected facilities

Own this business? Add a badge to your website