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HAT TRICK CATERING

1409 S ROCKWELL ST, CHICAGO, IL 60608 · Restaurant (Catering)

Inspection summary

HAT TRICK CATERING has been inspected 3 times by Chicago Department of Public Health since April 7, 2016. The most recent inspection, on March 29, 2018, found no infractions.

1 of 3 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 Protecting food from contamination.

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 once on April 7, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 7, 2016. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on April 7, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 7, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 7, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

3 inspections

  1. Complaint

    0 infractions

  2. Complaint Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS AND CEILING IN POOR REPAIR IN BOTH DISH WASHING ROOMS LOCATED IN A SEPARATE BUILDING. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASAILY CLEANABLE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO ADEQUATE LIGHTING INSIDE OF THE DRY STORAGE TRUCK NOR IN THE COLD STORAGE TRUCK. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER'S REQUIREMENT NOT MET, INSTRUCTED TO MEET REQUIREMENTS AND MAINTAIN.
  3. Complaint

    12 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; 5LBS OF COOKED CHICKEN BETWEEN 91.0-122F, STORED BOTH ON A PREP TABLE IN THE MOBILE FOOD PREPARER'S TRUCK AND INSIDE OF THE REFRIGERATOR ALSO ON SAID MOBILE FOOD PREPARER'S TRUCK, 1/2 COOKED STEAK AT 62.9F LOCATED IN THE REFRIGERATOR, 2 LBS OF COOKED SAUSAGE AT 65.6F, ONE DOZEN OF RAW EGGS IN A CONTAINER AT 47.8F IN A REFRIGERATOR, 1/2 LB OF CHICK PEAS AT 45.2F AND 1/2 LB OF SLICED TOMATOES AT 45.1F LOCATED IN A COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID POTENTIALLY HAZARDOUS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING AT 40F OR BELOW AND ALL HOT HOLDING AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP OR PAPER TOWELS PROVIDED AT THE 2 COMPARTMENT SINK (DESIGNATED HAND SINK) IN THE SERVING AREA (STAGE 1A 2ND FLOOR), ALSO OBSERVED NO HANDSINK, NO SOAP, AND NO PAPER TOWELS INSIDE OF THE STORAGE TRUCK (AT THE OTHER END OF THE FACILITY) WHERE A PREP TABLE IS SET UP AND PREPPING IS BEING DONE INSIDE SAID STORAGE TRUCK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND SINKS AT ALL TIMES FOR PROPER HAND WASHING. INSTRUCTED TO PROVIDE A EXPOSED HAND SINK INSIDE COLD STORAGE TRUCK OR REMOVE PREP TABLE AND DO NOT DO ANY FOOD PREPPING INSIDE OF COLD STORAGE TRUCK. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED POTENTIALLY HAZARDOUS FOODS NOT PROTECTED; OBSERVED MEATS (PORK, STEAK, CHICKEN, CALAMARI) BEING STORED ON THE FLOOR AND ON BARE WOOD CRATES LOCATED IN THE COLD STORAGE TRUCK. ALSO OBSERVED OPENED UNSCREENED SUNROOFS ON THE MOBILE FOOD PREPARES TRUCK WITH ELEMENTS (SNOW, SLEET AND RAIN) COMING IN MFP AND FALLING ONTO POTENTIALLY HAZARDOUS FOODS (CHICKEN, STOCK). OBSERVED A BLACK SUBSTANCE ON THE RAW WOOD DOOR LOCATED INSIDE COLD STORAGE AREA. INSTRUCTED TO STORE ALL MEATS AT LEAST 6 INCHES FROM THE GROUND ON ADEQUATE SHELVING, AND REMOVE BLACK SUBSTANCE FROM COLD STORAGE TRUCK. OBSERVED NO SNEEZE GUARDS ON THE SERVING LINE LOCATED ON THE 2ND FLOOR OF PRODUCTION WAREHOUSE. INSTRUCTED TO PROVIDE SNEEZE GUARDS AND MAINTAIN. SERIOUS 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
      • OBSERVED 200 RODENT DROPPINGS LOCATED ON THE SECOND FLOOR SERVING AREA ALONG THE WALLS AND IN THE PROPS STORAGE AREA. OBSERVED NO PEST CONTROL LOG BOOK OR A LICENSED PEST CONTROL OPERATOR SERVING MOBILE FOOD PREPARER'S TRUCK AND INSIDE OF SERVING 2ND FLOOR AREA. ALSO OBSERVED SUNROOFS WITHOUT SCREENS. INSTRUCTED TO SCREEN SUNROOFS OR DO NOT OPEN. INSTRUCTED TO PROVIDE A LICENSED PEST CONTROL OPERATOR TO SERVICE ALL AREAS WHERE POTENTIALLY HAZARDOUS FOODS ARE STORED, PREPARED AND SERVED. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE OR CERTIFICATE POSTED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO PROPER CHEMICAL TEST STRIPS ON SITE TO PROPERLY MEASURE THE CONCENTRATION OF SANITIZER FOR THE 3 COMPARTMENT SINK ON THE MOBILE FOOD PREPARER TRUCK NOR AT THE DISH WASHING FACILITY LOCATED IN A DIFFERENT LOCATION. INSTRUCTED TO ALWAYS HAVE A SANITIZER TEST KIT ON THE MOBILE FOOD PREPARER TRUCK AND AT THE DISHWASHING LOCATION. SERIOUS VIOLATION 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED MULTI USE UTENSILS BEING STORED INSIDE OF CONTAINERS WITH SUGAR, FLOUR, RICE. INSTRUCTED TO PROPERLY STORE ALL MULTI USE UTENSILS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS AND CEILINGS IN POOR REPAIR IN BOTH DISH WASHING ROOMS LOCATED IN A SEPARATE BUILDING. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASAILY CLEANABLE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO ADEQUATE LIGHTING INSIDE OF THE DRY STORAGE TRUCK NOR IN THE COLD STORAGE TRUCK. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO EXPOSED HAND SINKS IN NONE OF THE TWO DISH WASHING FACILITIES. INSTRUCTED TO PROVIDE EXPOSED HAND SINKS AT ALL DISHWASHING AREAS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ACCUMULATED CLUTTER IN THE DRY STORAGE TRUCK. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER'S REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

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