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MAXWELL STREET SAUSAGE CORP.

4948 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

MAXWELL STREET SAUSAGE CORP. has been inspected 3 times by Chicago Department of Public Health since April 9, 2014. The most recent inspection, on October 19, 2015, found no infractions.

1 of 3 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 source, labelling and allergens, Pests and Chemicals and toxic substances.

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 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 2 times across 2 separate inspections, most recently on May 6, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on April 9, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 9, 2014. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 April 9, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 2 separate inspections, most recently on May 6, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL & DATE COOKED FOODS IN WALK IN COOLER & PREP COOLERS.LABEL SMALL FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED SPLASHGUARDS AT BOTH HANDSINKS,LOOSE VENTILATION VENT COVER IN REAR PREP AREA,TORN SEATS AT COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE & FOOD DEBRI FROM PREP TABLES,PREP COOLERS,GRILL TABLE,STOVE,POTATO PEELER,WINDOW SILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALLBASES & IN BASEMENT.MUST SEAL HOLE IN FLOOR IN BASEMENT.MUST GROUT FLOORTILE IN REAR PREP AREA & MISSING FLOORTILE IN OFFICE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE MISSING WALL PANEL BEHIND 3- DOOR COOLER,DAMAGED CEILING NEAR FRONT DOOR,HOLE IN WALL IN OFFICE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST REPLACE MISSING LIGHT SHIELD IN WALK IN FREEZER & LIGHT AT HEAT LAMP,BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE SLOW DRAIN AT FRONT PREP AREA HANDSINK,LEAKY FAUCET AT REAR PREP AREA HANDSINK & 3- COMP SINK.PLACE COOKING EQUIPMENT UNDER HOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE,ELEVATE OR ORGANIZE ARTICLES OFF THE FLOOR & AWAY FROM WALLS IN BASEMENT.
  3. License

    12 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED NO PEST CONTROL LOGBOOK ON SITE TO VIEW.ALSO FRONT DOOR HAS A GAP AT TOP OF DOOR & REAR DOOR SWEEP WORN.MUST PROVIDE A PEST CONTROL LOGBOOK WITH REQUIRED DOCUMENTS.REPAIR DOORS TO BE TIGHT FITTING TO PREVENT RODENT ENTRY.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER LID DAMAGED APPEARS TO BEEN GNAWED ON .ALSO GREASE ON TOP OF LID OF GREASE CONTAINER,MASSIVE AMOUNT OF TREE BARK CHIPS ALL OVER GROUND AND SEVERAL TREE STUMPS,SIGNS & DEBRI THROUGHOUT REAR YARD.MUST REMOVE ALL DEBRI,SIGNS,TREE BARK CHIPS & STUMPS.REPLACE OR REPAIR DAMAGED LIDS ON GARBAGE CAN & CLEAN GREASE FROM LID OF GREASER CONTAINER.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • MUST PROVIDE CHEMICAL TEST STRIPS FOR SANITIZER AT 3- COMP SINK.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL & DATE COOKED FOODS IN WALK IN COOLER & PREP COOLERS.LABEL SMALL FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE DAMAGED SPLASHGUARDS AT BOTH HANDSINKS,LOOSE VENTILATION VENT COVER IN REAR PREP AREA,TORN SEATS AT COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE & FOOD DEBRI FROM PREP TABLES,PREP COOLERS,GRILL TABLE,STOVE,POTATO PEELER,WINDOW SILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALLBASES & IN BASEMENT.MUST SEAL HOLE IN FLOOR IN BASEMENT.MUST GROUT FLOORTILE IN REAR PREP AREA & MISSING FLOORTILE IN OFFICE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR OR REPLACE MISSING WALL PANEL BEHIND 3- DOOR COOLER,DAMAGED CEILING NEAR FRONT DOOR,HOLE IN WALL IN OFFICE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELD IN WALK IN FREEZER & LIGHT AT HEAT LAMP,BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE SLOW DRAIN AT FRONT PREP AREA HANDSINK,LEAKY FAUCET AT REAR PREP AREA HANDSINK & 3- COMP SINK.PLACE COOOKING EQUIPMENT UNDER HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE,ELEVATE OR ORGANIZE ARTICLES OFF THE FLOOR & AWAY FROM WALLS IN BASEMENT.

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