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MAISON PARISIENNE

3307 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

MAISON PARISIENNE has been inspected 9 times by Chicago Department of Public Health since February 28, 2019. The most recent inspection, on June 4, 2024, 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: Protecting food from contamination, Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on November 4, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 times across 2 separate inspections, most recently on February 9, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 3 separate inspections, most recently on February 5, 2020. For example: PERSONAL CLEANLINESS

  • 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 February 9, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 February 5, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATE.
  3. Canvass Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT BOTH SMALL ICE MACHINE WATER LINE AND ESPRESSO COFFEE MACHINE AT FRONT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN, OR TO KNOW THE LOCATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING FLOOR TILES IN PREP AREA BY REAR EXIT DOOR, ALSO BROKEN GROUT FROM FLOOR TILLES,IN FRONT OF REACH-IN COOLER,REGROUT.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  4. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • WE OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF BOTH SMALL ICE MACHINES UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE . INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINES THROUGHOUT. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • TCS FOODS AT IMPROPER TEMPERATURE:SLICED TURKEY AT TEMP OF 53.6F; SLICED HAM AT TEMP OF 54.1F; VARIOUS KIND OF FRESH CHEESE: GOAT CHEESE,FRESH MOZZARELLA,ETC AT TEMP OF 50F TO 54F; BOILED PEELED EGGS AT TEMP OF 54.6F. PRODUCTS WERE STORED INSIDE THE SMALL COOLER IN PREP AREA. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.MANAGER DISCARDED MENTIONED FOODS. POUNDS 5,VALUE 37 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT BOTH SMALL ICE MACHINE WATER LINE AND ESPRESSO COFFEE MACHINE AT FRONT AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN, OR TO KNOW THE LOCATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING FLOOR TILES IN PREP AREA BY REAR EXIT DOOR, ALSO BROKEN GROUT FROM FLOOR TILLES,IN FRONT OF REACH-IN COOLER,REGROUT.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  5. Canvass

    9 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR DOORS AND BINS OF BOTH ICE MACHINES NEED CLEANING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST NOT STORE BOX FREEZERS UNDER WASTE WATER PIPELINES THROUGHOUT THE BASEMENT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE TAPE AS A MEANS OF REPAIR OR ANY OTHER REASON ON THE KITCHEN HANDWASHING SINK. MUST BE REMOVED TO BE SMOOTH AND CLEANABLE.----MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED A DIRTY WASHBOWL, FAUCET, AND TOILET IN THE BASEMENT EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE BASEMENT EMPLOYEE WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED WATER-DAMAGED CEILING TILES IN THE 1ST FLOOR WASHROOM AND THE HALLWAY TO THE KITCHEN. INSTRUCTED TO REPLACE.----NOTED DIRTY FLOOR IN THE BASEMENT EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.----MUST PROVIDE A SMOOTH, CLEANABLE CEILING THROUGHOUT ABOVE THE BASEMENT BOX FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STORED, PILED ITEMS COVERED ON THE REAR PATIO. MUST REMOVE TO PREVENT RODENT HARBORING.----ALL UNUSED ITEMS THROUGHOUT BASEMENT CLOSETS MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED FROM THE FLOORS AND ORGANIZED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR MOST OF THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE FOR ALL.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AND KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SOME BULK CONTAINERS NOT LABELED IN REAR PREP AREA. MUST LABEL ALL BULK CONTAINERS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTARINT AT FRONT PREP AREA. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • THE FOLLOWING PREVIOUS CORE VIOLATION FROM REPORT #2268710 DATED ON 02/28/19 HAS NOT BEEN CORRECTED-#51 NOTED NO ONE COMPARTMENT SINK AT THE FRONT PREP AREA WHERE MIXING OF COFFEE AND SYRUPS ARE MADE. INSTRUCTED TO INSTALL A ONE COMPARTMENT SINK. SAID PREVIOUS CORE VIOLATION MUST BE CORRECTED BY DATE OF REINISPECTION. PRIORITY FOUNDATION 7-42-090.
  8. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED NO SPLASH GUARD BETWEEN FRONT EXPOSED HAND SINK AND THE COFFEE URN AT THE FRONT PREP AREA COMPARTMENT. MUST INSTALL A WASHABLE SPLASH GUARD ON THE OTHER SIDE OF THE SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED NO ONE COMPARTMENT SINK AT THE FRONT PREP AREA WHERE MIXING OF COFFEE AND SYRUPS ARE MADE. INSTRUCTED TO INSTALL A ONE COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCETS AT THE 3 COMPARTMENT SINKS AND HAND WASH SINK AT THE REAP PREP AREA . INSTRUCTED TO REPAIR AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED MANAGEMENT TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
  9. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED FOOD ITEMS/PREP AREA BY THE CUSTOMERS REACH NOT PREVENTED FROM CONTAMINATION. INSTRUCTED TO PROVIDE A PROTECTIVE GUARD TO PREVENT FOOD (SYRUP AND COFFEE MAKER) FROM CONTAMINATION. PRIORITY FOUNDATION VIOLATION #7-38-005(NO CITATION ISSUED)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND THE COFFEE URN AT THE FRONT PREP AREA COMPARTMENT. MUST INSTALL A WASHABLE SPLASHGUARD ON THE OTHER SIDE OF THE SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 4-301.16. NOTED NO ONE COMPARTMENT SINK AT THE FRONT PREP AREA WHERE MIXING OF COFFEE AND SYRUPS ARE MADE. INSTRUCTED TO INSTALL A ONE COMPARTMENT SINK
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCETS AT THE 3 COMPARTMENT SINKS AND HAND WASH SINK AT THE REAP PREP AREA . INSTRUCTED TO REPAIR AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED MANAGEMENT TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES

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