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MAISON DE CASTELNAU

3352 W BRYN MAWR AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

MAISON DE CASTELNAU has been inspected 3 times by Chicago Department of Public Health since September 8, 2016. The most recent inspection, on June 21, 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 source, labelling and allergens.

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 once on July 14, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on July 14, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 July 14, 2017. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SSERVED. INSTRUCTED TO HAVE FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD ITEMS STORED IN TIN CANS INSIDE REFRIGERATION UNIT. INSTRUCTED TO REMOVE FOOD ITEMS FROM THE ORIGINAL CONTAINER AND STORE IN AN APPROVED FOOD GRADE CONTAINER WITH TIGHT FITTING LIDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLE ON CEILING INSIDE UTILITY SINK CLOSET (ROOM). ALSO NOTED STAINED CEILING TILES INSIDE THE REAR DRY STORAGE ROOM. INSTRUCTED TO CLEAN, REPAIR THE HOLE ON CEILING AND/OR REPLACE....NOTED CRACKS AT DOOR STEP WALL LEADING TO THE REAR DRY STORAGE ROOM. INSTRUCTED TO EPAIR AND MAINTAIN.
  3. License

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD AND CORK SHELVING IN STORAGE ROOM CONTAINING HOT WATER HEATER. MUST PAINT OR SEAL RAW WOOD AND CORK SO THAT IT IS NON POROUS SMOOTH AND EASILY CLEANABLE.

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