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M A M GROUP LLC

1889-1891 N WINNEBAGO AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

M A M GROUP LLC has been inspected 4 times by Chicago Department of Public Health since October 18, 2018. The most recent inspection, on June 8, 2021, 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: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

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 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 5 times across 3 separate inspections, most recently on October 1, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 4 times across 2 separate inspections, most recently on October 1, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times on September 23, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 across 2 separate inspections, most recently on October 1, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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

    13 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Violation Codes: 2-501.11 Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN REAR DISH WASHING/PREP AREA.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Violation Codes: 3-603.11 Inspector Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF THE RISK OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION- NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Violation Codes: 3-602.11(A; B:1-4,6,7; C; D) Inspector Comments: MUST LABEL PACKAGED DESSERTS WITH REQUIRED INFO GIVEN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS THROUGHOUT PREMISES
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • Violation Codes: 4-903.11(A;C) Inspector Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES,OVERHEAD STORAGE SHELVES.MUST DEFROST CHEST FREEZERS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • Violation Codes: 5-205.15 Inspector Comments: MUST INSTALL A DRAIN LINE PIPE CONNECTED TO CITY PLUMBING TO DISPOSE OF WASTE PROPERLY AND REMOVE GARDEN HOSE THAT IS ATTACHED TO DRAIN LINE PIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND STAINED CEILING TILES IN PREP/DISH WASHING AREAS,GAPS BETWEEN WALL BASES AND FLOOR THROUGHOUT,DAMAGED FLOOR TILES THROUGHOUT REAR PREP/DISH WASHING AND STORAGE AREA,MISSING VENTILATION COVER IN REAR PREP AREA.OPENING AROUND PIPES LEADING INTO FLOOR AND CEILING.DAMAGED WINDOW SILLS IN REAR STORAGE AREA.MUST SEAL GAP BETWEEN WALL BASES AND WALL IN REAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.11 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM WALLS IN PREP/DISH WASHING AND REAR STORAGE AREA,DUST BUILD UP FROM VENTILATION VENTS IN TOILET ROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • nspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE CLUTTER FROM REAR STORAGE AREA AWAY FROM WALLS AND OFF FLOORS
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-501.14 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
  3. Canvass

    20 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN REAR DISH WASHING/PREP AREA.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF A SLICE OF PEPPERONI PIZZA AT 129.9F.MANAGER DISCARDED FOOD AT THIS TIME.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE..5LB.$$3.25.(COS)(PRIORITY 7-38-005)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF COLD HOLDING FOODS SUCH AS 8LBS. RAW MARINATED CHICKEN 50.9F,4LBS. COOKED CHICKEN 62.1F.7LBS. COOKED SOUP STOCK 44.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.19LBS.$41.(COS)(PRIORITY 7-38-005)CONSOLIDATED VIOLATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF THE RISK OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION- NO CITATION ISSUED)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF 2-DOOR GLASS REACH IN COOLER AT 49.3F. WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL LETTER WHEN READY.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005).MANAGER ADJUSTED THE THERMOSTATE AND THE AIR TEMPERATURE IS NOW 28.7F MAY RESUME USAGE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL PACKAGED DESSERTS WITH REQUIRED INFO GIVEN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 25 OR MORE RODENT DROPPINGS ON FLOOR BEHIND FURNANCE,ON FLOOR BEHIND 2- DOOR GLASS REACH IN COOLER,ON LOWER SHELF OF REAR POP STORAGE.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/23/19.(PRIORITY FOUNDATION 7-38-020(A)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS THROUGHOUT PREMISES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS AT SERVICE COUNTER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES,OVERHEAD STORAGE SHELVES.MUST DEFROST CHEST FREEZERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST INSTALL A DRAINLINE PIPE CONNECTED TO CITY PLUMBING TO DISPOSE OF WASTE PROPERLY AND REMOVE GARDEN HOSE THAT IS ATTACHED TO DRAINLINE PIPE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX STAFF TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED AND STAINED CEILING TILES IN PREP/DISH WASHING AREAS,GAPS BETWEEN WALL BASES AND FLOOR THROUGHOUT,DAMAGED FLOOR TILES THROUGHOUT REAR PREP/DISH WASHING AND STORAGE AREA,MISSING VENTILATION COVER IN REAR PREP AREA.OPENING AROUND PIPES LEADING INTO FLOOR AND CEILING.DAMAGED WINDOW SILLS IN REAR STORAGE AREA.MUST SEAL GAP BETWEEN WALL BASES AND WALL IN REAR PREP AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WALLS IN PREP/DISH WASHING AND REAR STORAGE AREA,DUST BUILD UP FROM VENTILATION VENTS IN TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE CLUTTER FROM REAR STORAGE AREA AWAY FROM WALLS AND OFF FLOORS
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.
  4. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED READY-TO-EAT, TCS FOODS SUCH AS SALSA NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK FOOD WITH A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARATION COUNTED AS DAY 1. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED THE SIDE EXIT DOOR IN THE REAR STORAGE ROOM NOT RODENT PROOFED. THERE IS A 1/2" GAP ALONG THE BOTTOM OF THE DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED HAND SCOOPED ICE CREAM ON THE PREMISES. MUST PROVIDE PROPER STORAGE FOR ICE CREAM SCOOPS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-202.14 OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR. MANAGEMENT INSTRUCTED TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 REPAIR THE CEILING DRYWALL AND WALL IN DISREPAIR IN THE OFFICE AREA AND THE WALL IN THE STORAGE ROOM.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

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