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MARY LEE'S SMOKEHOUSE

2 E CERMAK RD, CHICAGO, IL 60616 · Restaurant

Inspection summary

MARY LEE'S SMOKEHOUSE has been inspected 4 times by Chicago Department of Public Health since February 9, 2011. The most recent inspection, on April 18, 2013, found no infractions.

2 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.

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 once on February 9, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times on February 9, 2011. 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 2 times across 2 separate inspections, most recently on November 6, 2012. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 November 6, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES PORK RIBS,CHICKEN,ETC.) ALSO, NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED. CITATION ISSUED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTS NOT SHIELDED ABOVE 3COMPARTMENT SINK.
  3. License Re-Inspection

    0 infractions

  4. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND INADEQUATE REFRIGERATION FOR BUSINESS OPERATIONS. INSTRUCTED TO PROVIDE ADEQUATE REFRIGERATION UNITS TO STORE FOOD PRODUCTS. CRITICAL 7-38-005 (A). NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE RACKS AND OR SHELVING UNITS TO STORE DRY FOOR ITEMS AND MULTI-USE EQUIPMENT. INSTRUCTED TO HAVE ALL UTENSILS AND EQUIPMENT USED FOR OPERATIONS ON SITE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO DETAIL CLEAN AND SANITZE FLOORS THROUGHOUT PREMISES ESPECIALLY AROUND SMOKER AND HOT WATER TANK TO REMOVE DEBRIS AND BLACK BUILDUP ON TILES. REMOVE STANDING WATER UNDER THREE COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN VENTILATION FILTER, SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING AS NEEDED THROUGHOUT PREMISES. PROVIDE SMOOTH, EASILY CLEANABLE PANELS AROUND PREP TABLES AT PREP AREA. CLEAN STAINS ON CEILING AND OR REPLACE CEILING PANELS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS UNDER THREE COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET AT FRONT PREP AREA WHERE HOSE IS ATTACHED.

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