Skip to content
Loading map…

M2

850 W JACKSON BLVD, CHICAGO, IL 60607 · Restaurant

Inspection summary

M2 has been inspected 9 times by Chicago Department of Public Health since December 13, 2011. The most recent inspection, on March 29, 2018, found no infractions.

2 of 9 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: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on March 29, 2018. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 2 times across 2 separate inspections, most recently on August 31, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 12, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 14 times across 5 separate inspections, most recently on August 31, 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 6 times across 5 separate inspections, most recently on August 31, 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • Noted food handler preparing/touching ready to eat food with bare hand contact. Observed food handler removing sliced avocado from shell, at front prep counter, then placing portions of said avocado on egg and cheese breakfast sandwich with bare hand contact. Informed manager there is to be no bare hand contact with ready to eat foods. Instructed manager to use barriers such as tongs, single use gloves and or deli tissue, to prevent direct bare hand contact with ready to eat foods. Manager corrected violations during inspection during inspection. Critical violation #7-38-010 (A)
  3. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL REPACKAGED DESSERTS WITH PROPER INFO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR REFRIGERATOR.MUST PROVIDE A SNEEZE GUARD AT COFFEE STATION WHERE CUPS ARE STORED ON TOP AND ACCESS TO PUBLIC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS FROM LOWER CABINETS AT COUNTER AND INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOOR UNDER STORAGE SHELVES .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL BASES IN PREP AREA AND DINING AREA UNDER RADIATOR VENTS,LOOSE WALL PAPER UNDER LAST WINDOW IN DINING AREA AND SURROUND AT MOP SINK.MUST CLEAN DUST BUILD UP FROM VENTS IN PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEAKY BACK FLOW DEVICE ON MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ARTICLES OFF OF FLOOR IN STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE HOOKS TO HANG WET MOPS.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BLACK CEILING AND DARK GREY WALLS IN PREP AREA/DISHWASHING AREA. LIGHT FINISHED WALLS REQUIRED FOR PREP/DISHWASHING AREAS. INSTD TO FINISH IN LIGHT COLOR. DUST ACCUMULATION ON LIGHTSHIELDS AND VENTS IN PREP AREA/DISHWASHING AREA. INSTD TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING AT FRONT SELF SERVICE COOOLER (YOGURT, ETC). INSTD TO PROVIDE SAME.
  5. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 2 PANS(3LB) OF COOKED SCRAMBLED EGGS SITTING ON COUNTER AT 98F AND 110F. INSTRUCTED TO COOK THEM TO ORDER OR PROVIDE A HOT HOLDING DEVICE TO MAINTAIN THE PRODUCT AND 140 DEGREES OR ABOVE UNTIL SERVED. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT START OF INVESTIGATION NOR VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED(XEROX COPY ONLY)WHILE POTENTIALLY HAZARDOUS FOODS(BREAKFAST SANDWICHES WITH EGGS AND DIFFERENT TYPES OF MEATS) WERE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE EXTERIOR OF THE BACK FLOW PREVENTION DEVICE ABOVE THE MOP SINK(SLIMY RESIDUE PRESENT), THE INTERIOR OF THE ICE MACHINE, INTERIORS OF MILK COOLERS AND CABINETS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDERNEATH FRONT SERVICE COUNTER AND IN LARGE STORAGE ROOM(DIRT AND DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PAINT SECTIONS OF WALLS THROUGHOUT WHERE PAINT IS CHIPPING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN LARGE STORAGE ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE ALL ARTICLES AND ITEMS STORED IN LARGE STORAGE ROOM 6 INCHES OFF THE FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING AND PREPARING OPEN FOOD MUST WEAR HAIR RETRAINTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF STORAGE CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREA, STORAGE AREAS AND IN THE WASH ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER THE THREE COMPARTMENT SINK AND IN WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROVIDE ADDITIONAL STORAGE RACKS IN THE FRONT STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR PANEL OF ICE MACHINE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAIN UNDER THREE COMP SINK IN PREP AREA, CLEAN FLOOR DRAIN IN REAR UTILITY SINK AREA. CLEAN FLOORS UNDER AND BEHIND EQUIPMENT (THREE COMP SINK, REFRIGERATORS, ICE MACHINE. ELEVATE ALL FOOD ITEMS IN STORAGE SIX INCHES FROM FLOOR.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED ON PROPERLY LABELING PREPARE FOOD ITEMS WITH NAME,DATE AND TIME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN PREP AREA UNDER ALL EQUIPMENT AND STORAGE SHELVING TO REMOVE DEBRIS. ALSO CLEAN DRAIN IN MOP SINK.
  9. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website