Skip to content
Loading map…

MANIC MEATBALL ROSCOE

2039 W ROSCOE ST, CHICAGO, IL 60618 · Restaurant

Inspection summary

MANIC MEATBALL ROSCOE has been inspected 8 times by Chicago Department of Public Health since July 27, 2018. The most recent inspection, on September 4, 2020, found no infractions.

4 of 8 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, Pests and Protecting food from contamination.

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 8 times across 4 separate inspections, most recently on December 5, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on December 5, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on July 27, 2018. For example: FOOD SEPARATED AND PROTECTED

  • 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 once on July 27, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 9 times across 4 separate inspections, most recently on December 5, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

8 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND SINK IN THE FRONT PREP/SERVING AREA. INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT ENTRANCE DOOR BOTTOM OF THE DOOR AND MIDDLE BETWEEN THE 2 GLASS DOOR WITH 1/4 OF AN INCH GAP. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RAW WOOD ON THE FRONT SERVING/PREP AREA MUST BE SEALED OR PAINTED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEAL THE GAP/OPENING AROUND THE PIPE IN THE REAR PREP AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO HAVE ALL EMPLOYEES HANDLING FOOD TO HAVE A FOOD HANDLER TRAINING CERTIFICATE.
  3. License Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND SINK IN THE FRONT PREP/SERVING AREA. INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT ENTRANCE DOOR BOTTOM OF THE DOOR AND MIDDLE BETWEEN THE 2 GLASS DOOR WITH 1/4 OF AN INCH GAP. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RAW WOOD ON THE FRONT SERVING/PREP AREA MUST BE SEALED OR PAINTED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEAL THE GAP/OPENING AROUND THE PIPE IN THE REAR PREP AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO HAVE ALL EMPLOYEES HANDLING FOOD TO HAVE A FOOD HANDLER TRAINING CERTIFICATE.
  4. Canvass

    0 infractions

  5. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)- NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND/OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12- NO HAND SINK IN THE FRONT PREP/SERVING AREA. INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202-15-FRONT ENTRANCE DOOR BOTTOM OF THE DOOR AND MIDDLE BETWEEN THE 2 GLASS DOOR WITH 1/4 OF AN INCH GAP. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17(A)-RAW WOOD ON THE FRONT SERVING/PREP AREA MUST BE SEALED OR PAINTED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13(A)-SEAL THE GAP/OPENING AROUND THE PIPE IN THE REAR PREP AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13- INSTRUCTED TO HAVE ALL EMPLOYEES HANDLING FOOD TO HAVE A FOOD HANDLER TRAINING CERTIFICATE.
  6. License

    0 infractions

  7. License

    0 infractions

  8. Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE PRESENT WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. MEATBALLS, PORK, BEEF ETC. INSTRUCTED TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE OPEN AND OPERATING WITH THE CERTIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS AT ALL TIMES. PRIORITY FOUNDATION CITATION ISSUED 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • CLEAN UP KIT NOT AVAILABLE AT THIS TIME. MUST PROVIDE AND MAINTAIN ON-SITE, PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMIT OR DIARRHEAL EVENTS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INADEQUATE NUMBER OF EXPOSED HAND WASHING SINKS ON PREMISES: FACILITY HAS 2 PREPARATION AREAS WITH ONLY 1 EXPOSED HAND SINK IN THE REAR DISHWASHING AREA. FOUND NO EXPOSED HAND SINK IN THE FRONT PREPARATION AREA WHERE MOST OF THE FOOD IS PREPARED, HOT HOLDING, AND SERVED. AN EXPOSED HAND SINK MUST BE INSTALLED IN THE FRONT PREPARATION AREA WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION CITATION ISSUED 7-38-030
    • 15. FOOD SEPARATED AND PROTECTED
      • SOURCE OF CROSS CONTAMINTATION NOT CONTROLLED AT TIME OF INSPECTION: OBSERVED RAW PORK BLOOD DRIPPING DOWN ONTO SHELLED EGGS STORED BELOW MEAT IN THE REACH-IN MINI REFRIGERATOR. MANAGER VOLUNTARILY DISCARDED ALL FOOD ITEMS STORED IN THE REFRIGERATOR. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE OF THE COLD-HOLDING REFRIGERATION UNIT: FOUND A LARGE CONTAINER OF PASTA SALAD AT 60.3F, 2 LARGE BAGS OF CHEDDAR CHEESE AT 62.4F, AND VARIOUS SALAD DRESSINGS BETWEEN THE TEMPERATURES OF 60-65F. MANAGER VOLUNTARILY DISCARDED 10# OF FOOD WORTH $80. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PERSON IN CHARGE HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE. PF VIOLATION PA100-0367. NO CITATION ISSUED.

Nearby inspected facilities

Own this business? Add a badge to your website