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MIKKEY'S 53RD

5319 S HYDE PARK BLVD, CHICAGO, IL 60615 · Restaurant

Inspection summary

MIKKEY'S 53RD has been inspected 9 times by Chicago Department of Public Health since February 5, 2016. The most recent inspection, on November 21, 2019, found no infractions.

3 of 9 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on April 4, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 3 separate inspections, most recently on April 15, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 times across 3 separate inspections, most recently on February 25, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on February 25, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 13 times across 4 separate inspections, most recently on April 15, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

9 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY PROVIDED FOR UNDERCOOKED FOOD. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE A BACK FLOW DEVICE AT MOP SINK.
  3. Short Form Complaint

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY PROVIDED FOR UNDERCOOKED FOOD. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN EXTERIOR OF ALL REFRIGERATION UNITS AND FREEZERS, COOKING EQUIPMENT AND INTERIOR BOTTOM OF DEEP FRYERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN/SANITIZE ALL COUNTER TOPS AND PREP TABLES OF FOOD DEBRIS AND GREASE BUILD-UP
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE A BACK FLOW DEVICE AT MOP SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DIRTY/DUSTY EXHAUST VENTS, LIGHT SHIELDS AT CEILING WHERE NECESSARY, MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE CLUTTER AND ALL UNNECESSARY ARTICLES AT LOWER STORAGE AREA OF REAR, ORGANIZE AND MAINTAIN AT ALL TIMES. MUST REMOVE OR PROPERLY STORE ALL UNUSED EQUIPMENT IN PREP AREA AND WHERE NECESSARY.
  4. Complaint

    17 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND SINKS OR WASH BOWLS IN WASH ROOM. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY PROVIDED FOR UNDERCOOKED FOOD. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • PREMISES HAS NO FOOD THERMOMETERS FOR MEASURING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN/SANITIZE ALL COUNTER TOPS AND PREP TABLES OF FOOD DEBRIS AND GREASE BUILD-UP.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN EXTERIOR OF ALL REFRIGERATION UNITS AND FREEZERS, COOKING EQUIPMENT AND INTERIOR BOTTOM OF DEEP FRYERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE A BACK FLOW DEVICE AT MOP SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAK AT MOP SINK WHERE IT CONNECTS AT WALL.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER UPON RELEASE FROM 3-COMPARTMENT SINK NOT DRAINING PROPERLY AT FLOOR DRAIN AND OVERFLOWING TO FLOOR IN PREP AREA. PRIORITY VIOLATION 7-38-030(C).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AT CORNERS AND AROUND HEAVY EQUIPMENT OF FOOD DEBRIS AND LITTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE CLUTTER AND ALL UNNECESSARY ARTICLES AT LOWER STORAGE AREA OF REAR, ORGANIZE AND MAINTAIN AT ALL TIMES. MUST REMOVE OR PROPERLY STORE ALL UNUSED EQUIPMENT IN PREP AREA AND WHERE NECESSARY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DIRTY/DUSTY EXHAUST VENTS, LIGHT SHIELDS AT CEILING WHERE NECESSARY, MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN/SANITIZE ALL COOKING EQUIPMENT, RACKS, SHELVING AND REMOVE MILK CRATES WITH ENCRUSTED GREASE UNDER 3-COMP SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN HOOD AND FILTERS OF GREASE BUILD-UP.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLERS TRAINING.
  5. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed excessive dirt build up on floors behind beverage coolers in front service area. Must pull equipment away from walls, clean and sanitize floors. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed several stained, soiled or missing ceiling tiles in prep area. Must clean or replace all ceiling tiles. Must maintain same. Observed large hole in wall under utility sink. Observed small holes above washbowl sink in restroom. Must repair to prevent pest entry. Must maintain same.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed several non-working coolers (not in use/empty). Instructed to repair coolers or remove from prep area and front counter area to prevent pest harborage.
  6. Short Form Complaint

    0 infractions

  7. Short Form Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATLEY 40LBS OF RAW CHICKEN AT 59.5 DEGREES F AND 20LBS OF RAW BEEF AT 51.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE THE WALL POTATO SLICER.
  8. License

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE FRYERS AND REFRIGERATION UNITS. ALSO CLEAN THE TOILET AND SINK IN THE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLOSE THE HOLE IN THE WALL IN THE PREP AREA BEHIND THE SODA DISPENSER. MUST REPLACE ALL MISSING CEILING TILES IN THE MOP SINK CLOSET. ALSO REPLACE MISSING VENT COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE AT THE MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST MINIMIZE CLUTTER IN THE LOWER LEVEL STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  9. License

    0 infractions

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