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GOLDEN NUGGET

2720 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

GOLDEN NUGGET has been inspected 7 times by Chicago Department of Public Health since June 8, 2010. The most recent inspection, on January 24, 2013, found no infractions.

2 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, Food source, labelling and allergens and Protecting food from contamination.

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 5 times across 3 separate inspections, most recently on November 13, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 separate inspections, most recently on April 25, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on April 25, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 25, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 25, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 43.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS, CHEESES AND DAIRY PRODUCTS. A TECHNICIAN ARRIVED ONSITE DURING THE INSPECTION TO MAKE THE NECESSARY REPAIRS TO THE WALK-IN COOLER. THE AIR TEMPERATURE INSIDE OF THE COOLER WAS AT 38.6F AFTER THE REPAIRS WERE MADE. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED REFRIED BEANS AT 62.3F, MEAT SAUCE AT 44.4F, CHILI AT 44.2F, COOKED RICE AT 43.3F, COOKED PASTA AT 43.1-45.3F, CHICKEN AT 43.5F-44.7F, HOLLANDAISE SAUCE AT 46.2F, TUNA SALAD AT 43.5F, COOKED VEGETABLES (CARROTS, CAULIFLOWER AND BROCCOLI) AT 46.0F, CUT WATERMELON AT 43.1F, PANCAKE BATTER AT 43.3F, RIBS AT 45.8F, GROUND BEEF AT 43.8F, VARIOUS GRAVIES AT 43.8-44.0F, EGG WHITES AT 43.1F, SAUSAGE AT 49.1F, CHEESES AT 43.7-44.4F, CUT TOMATOES AT 43.5F, WAFFLE BATTER AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 344# OF FOOD WORTH $1600. MUST KEEP COLD FOODS BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE CEILING TILES ABOVE THE COOK'S LINE WITH EXPOSED INSULATION AND PEELING PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE A LIGHT SHIELD WHERE MISSING ABOVE THE FLAT TOP GRILL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A DRAIN LINE WATER LEAK IN THE BASEMENT AT THE BOTTOM OF THE STAIRCASE. MUST REPAIR THE LEAKING DRAIN LINE FOR THE MOP SINK.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM 4-25-11 NOT CORRECTED.#30-ALL BULK FOOD CONTAINERS MUST LABEL.#32- FAR RIGHT SIDE COOKS LINE COOLER DOOR (LEFT SIDE) DAMAGED WITH EXPOSED INSULATION. MUST REPLACE/PROPERLY REPAIR.#34-FLOORS THROUGHOUT COOKS LINE, UNDER ALL EQUIPMENT AND EXPOSED HAND SINK WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILE GROUT THROUGHOUT DISH MACHINE AREA WITH POOLING WATER AND FOOD DEBRIS. MUST REPAIR.FLOOR THROUGHOUT BASEMENT WITH PEELING PAINT AND SOME CRACKED DAMAGED CEMENT. MUST REPAIR, MAKE SMOOTH AND CLEANABLE.#36- MISSING LIGHT SHIELD END CAPS ABOVE COOKS LINE. MUST PROVIDE.#43-ALL WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
    • 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 INSTALL SPLASH GUARDS AT COOKS LINE EXPOSED HAND SINK AND FRONT COUNTER PREP EXPOSED HAND SINK.
    • 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. MISSING CEILING TILES AT DISH MACHINE. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ON LIGHT INSIDE COOKS LINE EXHAUST HOOD.
    • 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. LEAK UNDER COOKS LINE EXPOSED HAND SINK. LEAK AT RIGHT SIDE NOZZLE ON THREE COMPARTMENT SINK. THREE (3) LEAKS FROM CEILING PIPING IN BASEMENT ONTO FLOOR. MUST REPAIR ALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERNAL THERMOMETER FOR COOKS LINE FAR RIGHT SIDE LINE COOLER AND REAR PREP TWO DOOR FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. UNUSED COOKING EQUIPMENT MUST NOT BE STORED ON REAR PATIO.
  5. Complaint

    14 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED THE FOLLOWING CROSS CONTAMINATION. COOKS LINE MULTI-PURPOSE KNIVES HELD IN A CONTAINER WITH ICE CUBES, NO SANITIZING SOLUTION AND COOKS USING THE DIRTY, UN-SANITIZED KNIVES TO CUT VARIOUS READY TO EAT FOODS. ALSO OBSERVED EMPLOYEE RINSING OFF HANDS IN THREE COMPARTMENT SINK, DRY THEM WITH ADJACENT PAPER TOWELS THEN PROCEED TO CHECK IN A PRODUCE DELIVERY. DISCUSSED ABOVE VIOLATIONS WITH MANAGEMENT.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER. 0PPM CHLORINE FOUND AFTER SEVERAL ATTEMPTS AND OBSERVED EMPTY BUCKET OF SANITIZING SOLUTION WHILE DISHES WERE BEING WASHED. MANAGEMENT CHANGE BUCKET OF SANITIZER AND CALLED REPAIR PERSON TO SERVE MACHINE DURING THE INSPECTION.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED SOME FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE. TWO LARGE FROZEN FISH UNCOVERED, NOT WRAPPED OR SEALED ON DIRTY UPPER SHELVING INSIDE COOKS LINE FREEZER. ALSO OBSERVED APPROXIMATELY 2LBS READY TO EAT SLICED CHEESE UNCOVERED, OPEN AND EXPOSED ON WALK-IN COOLER SHELVING. ALL FOODS DISCARDED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE WASTE RECEPTACLES OVERFLOWING WITH FOOD CONTAINER BOXES. GARBAGE CAN LIDS UNABLE TO CLOSE. MANAGEMENT REMOVED SOME GARBAGE AND CORRECTED DURING INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST LABEL AND READY TO EAT FOODS LABELED AND DATED.
    • 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. FAR RIGHT SIDE COOKS LINE COOLER DOOR (LEFT SIDE) DAMAGED WITH EXPOSED INSULATION. MUST REPLACE/PROPERLY REPAIR.
    • 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. INTERIOR FAR LEFT COOKS LINE COOLER DIRTY WITH FOOD DEBRIS, MUST CLEAN.
    • 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. FLOORS THROUGHOUT COOKS LINE, UNDER ALL EQUIPMENT AND EXPOSED HAND SINK WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILE GROUT THROUGHOUT DISH MACHINE AREA WITH POOLING WATER AND FOOD DEBRIS. MUST REPAIR.FLOOR THROUGHOUT BASEMENT WITH PEELING PAINT AND SOME CRACKED DAMAGED CEMENT. MUST REPAIR, MAKE SMOOTH AND CLEANABLE.FLOOR UNDER BASEMENT DRY STORAGE SHELVING WITH DIRT/DEBRIS. MUST CLEAN.
    • 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. WALL CAULKING AT THREE COMPARTMENT SINK WITH BLACKENED MOLD AND PEELING PAINT. MUST CLEAN/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD END CAPS ABOVE COOKS LINE AND MUST CLEAN SAME SHIELDS. MUST PROVIDE LIGHT SHIELD IN BASEMENT DRY FOOD STORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. COOKS LINE METAL STEM THERMOMETERS ENCRUSTED WITH GREASE AND NOT CALIBRATED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD AREA MUST WEAR HAT/HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. EMPLOYEES ONLY ARE ALLOWED ON COOKS LINE.
  6. Short Form Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.ALL FOODS IN WALK IN COOLER NOT IN ORIGINAL CONTAINER MUST BE LABELED AND DATED. ALL BULK FOODS ON SPICE SHELF AND IN BASEMENT DRY STORAGE MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.STORE CLEAN GLASSES INVERTED AT FRONT COUNTER EXPOSED HAND SINK OR REMOVE CLEAN GLASSWARE.
  7. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL FOODS IN WALK IN COOLER NOT IN ORIGINAL CONTAINER MUST BE LABELED AND DATED. ALL BULK FOODS ON SPICE SHELF AND IN BASEMENT DRY STORAGE MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. STORE CLEAN GLASSES INVERTED AT FRONT COUNTER EXPOSED HAND SINK OR REMOVE CLEAN GLASSWARE.

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