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ICE CHATHAM THEATRES

208-210 W 87TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

ICE CHATHAM THEATRES has been inspected 7 times by Chicago Department of Public Health since February 3, 2012. The most recent inspection, on January 15, 2015, found no infractions.

1 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 and Pests.

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 3 times across 3 separate inspections, most recently on January 15, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 January 8, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 13 times across 5 separate inspections, most recently on January 15, 2015. 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 3 separate inspections, most recently on February 7, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 3, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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 Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A LID COVER ON THE BULK CONTAINER THAT HAS POPCORN STORED IN CONTAINER,INSTRUCTED YO PROVIDE COVER AND REMOVE RUST FROM METAL SHELVING UNITS IN THGE WALK-IN FREEZER IN REAR OF PREMISES AND REMOVE RUST FROM INTERIOR OF ICE MACHINE IN REAR OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE COLD HOLDING UNIT AT PREP AREA
  3. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 30 MICE DROPPINGS IN THE GENERATOR ROOM IN REAR OF PREWMISES ON FLOOR IN CORNER AND ALONG WALL BASE,ALSO OBSERVED 30 MICE DROPPINGS IN THE ELECTRICAL ROOPMJ IN REAR OF PREMISES ON FLOOR IN CORNERS AND ALONG WALL BASE,INSTRUCTED TO CLEAN AND SANIYIZED AFFECTED AREAS,SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A LID COVER ON THE BULK CONTAINER THAT HAS POPCORN STORED IN CONTAINER,INSTRUCTED YO PROVIDE COVER AND REMOVE RUST FROM METAL SHELVING UNITS IN THGE WALK-IN FREEZER IN REAR OF PREMISES AND REMOVE RUST FROM INTERIOR OF ICE MACHINE IN REAR OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE COLD HOLDING UNIT AT PREP AREA
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR PANEL/SIDES OF ICE MACHINE IN KITCHEN AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS BEHIND SERVICE COUNTER,IN KITCHEN AND UNDER SHELVING IN DRY FOOD STOCK ROOM. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS ABOVE 3-COMPARTMENT SINK IN KITCHEN AREA. MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AT REAR ORGANIZE AND MAINTAIN AT ALL TIMES.
  5. Short Form Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE GASKET ON DOOR TO LEFT ICE MACHINE IN KITCHEN AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN OR REMOVE ALL UNUSED EQUIPMENT ON PREMISES. CLEAN POPCORN MACHINE, COTTON CANDY MACHINE, AND INTERIOR CABINETS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN ALL AREAS OF PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES/OPENINGS IN WALLS THROUGHOUT. SEAL OR REPLACE ALL LOOSE WALL COVES THROUGHOUT. REPLACE ALL STAINED CEILING TILES. CLEAN AND/OR PAINT WALLS IN REAR STORAGE AREA ON FIRST FLOOR. CLEAN ALL DUSTY CEILING VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SHIELD LIGHTS IN HOT FOOD PREP AREA OR REPLACE WITH SHATTER-RESISTANT BULBS(INSIDE REACH-IN FREEZER ALSO).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR 3 FAUCETS IN WOMEN'S WASHROOM
  6. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE GASKET ON DOOR TO LEFT ICE MACHINE IN KITCHEN AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN OR REMOVE ALL UNUSED EQUIPMENT ON PREMISES. CLEAN POPCORN MACHINE, COTTON CANDY MACHINE, AND INTERIOR CABINETS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN ALL AREAS OF PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL HOLES/OPENINGS IN WALLS THROUGHOUT. SEAL OR REPLACE ALL LOOSE WALL COVES THROUGHOUT. REPLACE ALL STAINED CEILING TILES. CLEAN AND/OR PAINT WALLS IN REAR STORAGE AREA ON FIRST FLOOR. CLEAN ALL DUSTY CEILING VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SHIELD LIGHTS IN HOT FOOD PREP AREA OR REPLACE WITH SHATTER-RESISTANT BULBS(INSIDE REACH-IN FREEZER ALSO).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR 3 FAUCETS IN WOMEN'S WASHROOM.
  7. License

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE IN EAST KITCHEN PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, MUST BE CAPABLE OF MAINTAINING AN AIR TEMPERATURE OF 40 DEGREES OR BELOW-NO CITATION ISSUED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION-NO CITATION ISSUED

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