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LE DUCK

1359 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

LE DUCK has been inspected 4 times by Chicago Department of Public Health since December 13, 2016. The most recent inspection, on August 29, 2019, found no infractions.

1 of 4 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: Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 August 8, 2017. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 August 8, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 3 separate inspections, most recently on August 15, 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 2 times on December 13, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 8, 2017. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DEFROST THE DEEP FREEZER WHERE ICE CREAM IS STORED TO REMOVE FROST BUILDUP ON THE SIDES AND INTERIOR LID OF THE FREEZER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REMOVE DEBRIS, DETAIL CLEAN, AND SANITIZE ALL FLOOR DRAINS ON PREMISES.
  3. Canvass

    5 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED A SOURCE OF CROSS CONTAMINATION WITH FOOD HANDLER AT TIME OF INSPECTION: OBSERVED FOOD HANDLER UNWRAP RAW MEAT AND PLACE ON GRILL, STIR FRY THE MEAT AND OTHER ITEMS ON THE GRILL, AND THEN ATTEMPT TO GRAB PLATES TO PLATE THE NOODLE ENTREERS WITHOUT WASHING HANDS BEFORE GRABBING PLATES. THE FOOD HANDLER WAS INSTRUCTED TO NOT USE THE PLATES THAT HE GRABBED WITH CONTAMINATED HANDS AND TO WASH HANDS BEFORE GRABBING CLEAN PLATES. FOOD HANDLERS MUST WASH HANDS WITH SOAP AND PAPER TOWELS IMMEDIATELY AFTER HANDLING RAW MEATS THAT ARE BEING COOKED AND PRIOR TO PLATING DISHES. CRITICAL VIOLATION
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT THE 3 EXPOSED HAND SINKS ON PREMISES. MUST PROVIDE SOAP AND PAPER TOWELS AT HANDWASHING SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS PER REQUEST. CRITICAL VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT#1977005 ON DECEMBER 13, 2016: (38) Found several dry storage shelving units (empty at time of inspection) directly under sewage waste pipe throughout basement area. Must completely encase sewage waste pipes in all areas where dry storage exists directly under these pipes. Must maintain same. MUST CORRECT PREVIOUS MINOR VIOLATIONS BY CORRECT BY DATE OF AUGUST 15, 2017. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DEFROST THE DEEP FREEZER WHERE ICE CREAM IS STORED TO REMOVE FROST BUILDUP ON THE SIDES AND INTERIOR LID OF THE FREEZER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REMOVE DEBRIS, DETAIL CLEAN, AND SANITIZE ALL FLOOR DRAINS ON PREMISES.
  4. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found several areas in small storage rooms in basement with damaged or missing baseboards. Must repair all baseboards throughout basement and all rooms. Found standing water near water heater in utility room in basement. Found several dead flies and spiders in this room. Must remove water and insects, and keep area dry and clean. Found raw wood floor ramp going into walk in cooler in kitchen. Must paint or seal all porous surfaces to keep smooth and easily cleanable. Must maintain all.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found stained ceiling tiles in basement storage rooms. Must replace all. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found light shield over kitchen door way with several dead flies. Must remove and detail clean. Must maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found several dry storage shelving units (empty at time of inspection) directly under sewage waste pipe throughout basement area. Must completely encase sewage waste pipes in all areas where dry storage exists directly under these pipes. Must maintain same.

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