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MAXWELL GRILL, INC

6339 N CALIFORNIA AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

MAXWELL GRILL, INC has been inspected 7 times by Chicago Department of Public Health since May 28, 2010. The most recent inspection, on February 14, 2012, found no infractions.

3 of 7 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.

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.

  • 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 on May 28, 2010. 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 13 times across 4 separate inspections, most recently on March 23, 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 6 times across 3 separate inspections, most recently on March 23, 2011. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE GRILL AND THE EXPOSED HAND SINK DUE TO THE LOCATION. EXPOSED HAND SINK IS TOO CLOSE TO THE GRILL. MUST PROVIDE LID FOR THE GARBAGE CAN IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE HOOD(WITH ACCUMULATED DUST AND GREASE )AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB ON THE HOOD. INSTRUCTED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK IN THE REAR. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE ELECTRICAL ROOM. (BOXES, CLOTHES ON THE FLOOR, MILK CRATE, GARBAGE BAGS ETC.)INSTRUCTED TO ORGANIZE, ELEVATE ALL ITEMS ABOVE HE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE AND TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR.
  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving that had rust, peeling paint, shall be repair/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, ice machine not clean need cleaning. prep table lower shelving not clean need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink not clean need detailed cleaning(corners), floors under heavy equipment, cooking equipment, and in rear kitchen areas need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in prep area needs cleaning, exposed plaster in rear kitchen area by vent, shall be repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing, broken light shields in rear storage areas shall be replaced. light shields in rear storage areas need cleaning, and missing light shields in bathroom shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in prep areas, coolers, and bathrooms not clean need detailed cleaning.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST .COMPLY WITH ALL VIOLATIONS NOTED ON REPORT/INSPECTION # 250386 DATED 5.28.10
  7. License

    9 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. MUST PROVIDE PROPER TEMPERATURES IN ALL REFRIGERATION UNITS AND HEATING UNITS THROUGHOUT PREMISES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE LIDS FOR ALL GARBAGE CANS THROUGHOUT PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPMENT TO REMOVE GREASE AND GRIME. CLEAN INSIDE AND OUT.
    • 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. SEAL GAPS IN FLOOR BY WASHROOMS AND THROUGHOUT PREMISES.
    • 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. SEAL HOLES AND GAPS IN WALLS AND CEILING THROUGHOUT PREMISES. SEAL GAPS IN BASEBOARDS THROUGHOUT PREMISES. PROVIDE MISSING BASEBOARD BEHIND 3 COMPARTMENT SINK AND THROUGHOUT PREMISES WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE MISSING LIGHT SHIELD FOR LIGHT IN HOOD VENT AND AS NEEDED THROUGHOUT PREMISES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE SELF CLOSING DEVICE ON MEN'S WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE MISSING VENT HOOD FILTERS. REPAIR SLOW DRAINING 3 COMPARMENT SINK. REMOVE DRAIN TUBE IN MOP SINK AND DRAIN PROPERLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM AND INTERNAL COOLING UNITS THERMOMETERS.

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