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MAMA ANGIE

5423 W BELMONT AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

MAMA ANGIE has been inspected 4 times by Chicago Department of Public Health since July 5, 2013. The most recent inspection, on September 23, 2014, 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 temperature control and Pests.

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 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 3, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 3, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 8 times across 3 separate inspections, most recently on February 10, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 3 separate inspections, most recently on February 10, 2014. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH MOLD LIKE BUILD-UP AND DRIED FOOD DEBRIS INSIDE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO INSTALL FLOOR BASEBOARD/COVING UNDERNEATH PREP TABLE (ALONG THE WALLS) IN REAR PREP AREA.
  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND REAR EXIT DOOR NOT RODENT PROOFED WITH 1/2 INCH GAP/OPENING. INSTRUCTED TO SEAL OR RODENT PROOFED BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE CUTTING BOARD WITH DEEP SEAMS AND BLACK STAIN (ON TOP OF PIZZA PREP COOLER).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT (STOVE, FRYERS) WITH EXCESSIVE GREASE ACCUMULATION, PIZZA DOUGH MIXER, INTERIOR AND EXTERIOR SURFACES OF PIZZA PREP COOLER WITH DRIED FOOD DEBRIS, PREP TABLE AND SHELVES, STORAGE SHELVES, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT FRONT AND REAR PREP AREA IN NEED OF DETAIL CLEANING AND MAINTAINING ESPECIALLY ALONG THE WALLS AND IN ALL CORNERS UNDERNEATH PREP AND STORAGE SHELVINGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS WITH SPILLAGE IN FRONT AND IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD HOLDING OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN,REORGANIZE AND REMOVE UNNECESSARY ITEMS AND CLUTTER STORED IN REAR PREP/DISH WASHING AREA.
  4. License

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DOUGH PROCESSING MACHINE HAVE BUILD UP OF DEBRIS. NEED DETAIL CLEANING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STORAGE SHELVING ABOVE THREE COMPARTMENT SINK HAVE BUILD-UP OF GRIME. MUST DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER HEAVY COOKING EQUIMENT HAVE BUILD UP OF GREASE. MUST DETAIL CLEAN. COVING IS PEELING AWAY FROM FLOOR/WALL NEAR BACK EXIT DOOR. MUST REATTACH/SEAL TO FLOOR/WALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXPOSE RAW WOOD UNDER FRONT COUNTER. MUST SEAL WOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT NOT SHIELDED IN REACH IN COOLER . MUST PROVIDE LIGHT SHIELD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETERS NOT PROVIDED FOR COOLERS. MUST PROVIDE.

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