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MEATHEAD MANAGEMENT, LLC

3304 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

MEATHEAD MANAGEMENT, LLC has been inspected 13 times by Chicago Department of Public Health since September 18, 2012. The most recent inspection, on April 16, 2019, found no infractions.

3 of 13 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, Food source, labelling and allergens and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on April 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 21, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 24, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 8, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 times across 6 separate inspections, most recently on April 9, 2019. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES 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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE AND ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
  3. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE AND ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE DUMPSTER OVERFLOWED WITH GARBAGE, UNABLE TO CLOSE LID OF DUMPSTER. INSTRUCTED MANAGER OUTSIDE DUMPSTER LID MUST BE ABLE TO CLOSE AND TIGHT FITTED TO PREVENT POTENTIAL PEST HARBORAGE. PRIORITY FOUNDATION 7-38-020(B).
  4. Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA REACH IN COOLERS COMPRESSORS. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN COOLERS COMPRESSORS.
  5. Canvass

    2 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES OBSERVED ON PREMISES: UPON ARRIVING AT THE RESTAURANT OBSERVED A FOODHANDLER PREPARING A MILKSHAKE IN ONE HAND AND TALKING ON THE PHONE WITH THE OTHER HAND. OBSERVED ANOTHER FOOD HANDLER PREPARING READY TO EAT FOOD WITH THEIR BARE HANDS; EMPLOYEE GRABBED A TOASTED BUN TO PREPARE A SANDWICH WITH HIS/HER BARE HANDS AND CONTINUED ASSEMBLING SANDWICH WITHOUT GLOVES OR UTENSILS. OBSERVED A FOOD HANDLER CLEANING VARIOUS PARTS OF THE KITCHEN AND THEN HEAD BACK TO THE FOOD PREPARATION AREA TO PREPARE FOODS WITHOUT WASHING HANDS AFTER CLEANING. ALL EMPLOYEES MUST WASH THEIR HANDS AFTER EACH ACTIVITY* BEFORE HANDLING FOOD. *ACTIVITY IS DEFINED AS THE FOLLOWING: TAKING OUT THE TRASH, TOUCHING THEIR FACE, GOING TO THE BATHROOM, CLEANING EQUIPMENT, TOUCHING CASH, OR OTHER ACTIVITY THAT RESULTS IN HAND CONTAMINATION. INSTRUCTED STAFF THAT BARE HAND CONTACT WITH READY-TO-EAT FOOD IS PROHIBITED AT ALL TIMES. CRITICAL VIOLATION 7-38-010A
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED NO HAIR RESTRAINTS WORN BY EMPLOYEES WHILE IN PREP AREA AT THIS TIME. ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR.
  6. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RAISE THRESHOLD AT FRONT DOUBLE DOOR SWEEPS, DOORS ARE RODENT PROOFED.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL FOODS NOT FOUND IN THEIR ORIGINAL CONTAINERS AT ALL TIMES. FOUND LARGE GRAY STORAGE TUBS INSIDE THE WALK-IN COOLER HOLDING RAW CUT POTATOES IN WATER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY AT ALL TIMES. FOUND PUDDLE OF WATER UNDER THE TOILET STALL IN THE LADIES RESTROOM HANDICAPPED STALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT THE TOILET WATER TANK FOR THE TOILET STALL LOCATED IN THE LADIES HANDICAPPED RESTROOM STALL.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • DURING INSPECTION FOUND 1ST FRONT EXPOSED HAND SINK WITHOUT ANY HOT WATER. TEMPERED WATER TEMPERATURE IS 43F AT THIS TIME.ALL EXPOSED HAND SINKS MUST ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. PREMISES GIVEN 48 HOURS TO CORRECTION CRITICAL VIOLATION. HOT WATER TEMPERATURE MUST BE A MINIMUM OF 85F AT ALL TIMES. THE OTHER 2 EXPOSED HAND SINKS (FRONT AND REAR)ON PREMISES ARE WORKING PROPERLY AT THIS TIME. CRITICAL CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS NOT STORED IN ORIGINAL PACKAGING/CONTAINERS MUST BE PROPERLY LABELED AT ALL TIMES. FOUND FLOUR NOT LABELED IN A MID-SIZE CLEAR SQUARE CONTAINER WITH A RED LID NOT LABELED. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE TO REMOVE SLIGHT BUILD-UP AT THE SODA DISPENSER CHUTES/NOZZLE AT THE COCA-COLA SODA DISPENSING MACHINE ON THE MOST RIGHT HAND SIDE IN THE CUSTOMER DINING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND REMOVE GREASE ACCUMULATION FROM THE FLOOR AT THE CORNER UNDER THE FRONT EXPOSED HAND WASHING SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • DURING INSPECTION OBSERVED WASH CLOTHS SITTING ON TABLE TOPS. ALL WASH CLOTHS MUST BE STORED IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.
  10. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES PERSONAL ITEMS NOT STORED IN ONE DESIGNATED AREA, INSTRUCTED TO RESTRICT STORING OF ALL OVER, MUST PROVIDE ONE DESIGNATED AREA FOR STORING PERSONAL ITEMS,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  11. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER NOT HOT ENOUGH, MUST ADJUST MIXING VALVE AT 1 OF 2 EXPOSED HAND SINKS FRONT PREP AREA,
  12. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFICATE OF SANITATION FOR MANAGERS AND NONE POSTED ON THE WALL . MANAGER ONLY HAS STATE OF ILLINOIS CERTIFICATE OF SANITATION. INSTRUCTED MANAGER TO GET CITY OF CHICAGO CERTIFICATE AND POST IT ON THE WALL. CITATION ISSUED SERIOUS 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR UPPER PANEL OF THE ICE MACHINE AND THE CHOPPING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WATER ON THE FLOOR UNDER THE DEEP FRYER AND SOME DEBRIS,UNDER AND BEHIND THE DEEP FRYER AND GRILL. INSTRUCTED TO DRY THE FLOOR AND CLEAN UNDER THE DEEP FRYER AND GRILL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER IN THE SMALL DISPLAY COOLER IN THE FRONT AREA AND THE COLD HOLDING UNIT IN THE KITCHEN. INSTRUCTED TO PROVIDE THERMOMETER.
  13. License

    0 infractions

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