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GOODWIN'S RESTAURANT

1 N FRANKLIN ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

GOODWIN'S RESTAURANT has been inspected 6 times by Chicago Department of Public Health since October 2, 2014. The most recent inspection, on June 8, 2017, 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 November 1, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 8, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 June 8, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 6 times across 4 separate inspections, most recently on June 8, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 4 separate inspections, most recently on June 8, 2017. 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

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND VARIOUS UNLABELED GRAB AND GO ITEMS SUCH AS PREPACKAGED COOKIES,YOGURT CUPS, FRUIT CUPS AND HARD BOILED EGGS IN A CUP STORED IN A COLD HOLDING SHELVING UNIT IN THE CUSTOMER DINING AREA AND BY FRONT CASH REGISTER. INSTRUCTED MANAGER THAT All food not stored in the original container shall be stored in properly labeled containers. MUST CORRECT, PROVIDE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTY GREASE TRAP LID AND BOX UNDER 3-COMP SINK. INSTRUCTED TO REPAINT GREASE TRAP LID AND BOX WITH NON-TOXIC PAINT SO AS TO BE SMOOTH AND EASILY CLEANABLE. ALSO FOUND CUTTING BOARDS NOT WELL MAINTAINED WITH DARK DEEP GROOVES. MUST REPAIR/REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR TILES LOCATED IN FRONT OF THE 3-COMP SINK IN THE REAR PREP AREA NOT WELL MAINTAINED WITH CRACKS AND GAPS. MUST REPAIR/REPLACE ABOVE STATED FLOOR SO AS TO BE SMOOTH, EASILY CLEANABLE AND WELL MAINTAINED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED TWO EMPLOYEES WITH FACIAL HAIR (BEARD IS LONGER THAN 1-INCH) MUST PROVIDE FACIAL HAIR RESTRAINT/BEARD GUARD OR REMOVE FACIAL HAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND 6 FOOD PREP HANDLERS WITHOUT IDPH FOOD HANDLER CERTIFICATES. MUST PROVIDE IDPH FOOD HANDLER CERTIFICATE FOR EXSTING EMPLOYEES AND NEW EMPLOYEES WITHIN 30 DAYS OF HIRE.
  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER COLD TEMPERATURES OF SOUP INSIDE WALK IN COOLER. APPOROX 10-LBS OF SPINACH/SAUSAGE SOUP DATED 10-31, MAINTAINED AT 48.7F AND APPROX 4LBS OF CHICKEN SOUP AT 47F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOOD REMOVED BY MANAGER AND DISCARDED COST APPROX $40.00 -CDI. CRITICAL VIOLATION ISSUED 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED RE-GROUTING THROUGH-OUT REAR PREP/DISH WASHING ROOM.MUST REPAIR ALL FLOOR AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 4-HANGING LIGHT FIXTURES ABOVE PREP COOLERS NOT SHIELDED AND CEILING LIGHT IN REAR PREP NOT SHIELDED.MUST INSTALL .
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEFT FAUCET AT 3-COMP SINK LEAKY.MUST REPAIR.
  4. Canvass

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LIGHTSHIELD COVER IN REAR PREP,DININF ROOM CEILING VENT,AND WASHROOM VENT,DUSTY NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 5-LIGHTS NOT SHIELED IN FRONT PREP AREA,AND 4-LIGHTS NOT SHIELED DIRECTLY OVER PREP COOLER BEHIND FRONT COUNTER.ALSO 2 LIGHTSHIELD COVERS IN REAR PREP NOT SHIELDED.MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET AND SPRAYER AT 3- COMPARTMENT SINK.MUST REPAIR BOTH.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO NEW IDPH FOOD HANDLER TRAINING CERTIFICATES FOR EMPLOYEES.MUST PROVIDE AT NEXT ROUTINE INSPECTION.
  5. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-ASSORTED CHICKEN (44.2F/58.2F), TURKEY (49F/51.6F), PASTA 55.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY CEILING AND VENTS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET/SPRAYER AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. License

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BULBS IN HANGING LIGHT FIXTURES OVER COLD HOLDING UNITS AT FRONT BEHIND SERVICE COUNTER NOT SHIELDED. MUST PROVIDE.

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