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MIMI'S

3748 W DIVISION ST, CHICAGO, IL 60651 · Restaurant

Inspection summary

MIMI'S has been inspected 8 times by Chicago Department of Public Health since January 16, 2015. The most recent inspection, on November 6, 2018, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Chemicals and toxic substances and 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.

  • 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 3 separate inspections, most recently on November 6, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 3, 2016. 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 January 16, 2015. 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 10 times across 6 separate inspections, most recently on August 23, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 5 separate inspections, most recently on June 26, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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.

8 inspections

  1. Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY IN SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HAND SINK ACCESSIBLE TO THE HOT LINE.INSTRUCTED MANGEMENT TO INSTALL A EXPOSED HAND SINK AT THIS AREA. CORE VIOLATION
  2. Short Form Complaint

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38- 012(a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN-UP SCHEDULE ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP SCHEDUAL. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 OBSERVED NO EXPOSED HANDSINK ACCESSIBLE TO THE HOT LINE AREA THIS WAS OBSERVED ON6/26/2018.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HANDSINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5=204.12 OBSERVED NO BACKFLOW DEVICE ON MOPSINK ON 6/26/2018.INSTRUCTED MANAGEMENT TO INSTALL BACKFLOW DEVICE. CORE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-602.11 OBSERVED FLOORS AT HOT LINE AREA NEEDS CLEANING TO REMOVE WORK DIRT.INSTRUCTED MANAGEMENT TO CLEAN FLOORS TO REMOVE WORK DIRT. CORE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 OBSERVED LIGHT SHIELDS MISSING AT HOT LINE AREA ON 6/26/2018.INSTRUCTED MANAGEMENT TO INSTALL LIGHT SHIELDS. CORE
  3. Complaint

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS AND LIGHT SHIELDS MISSING AT HOT LINE MISSING. INSTRUCTED MANAGEMENT TO REPLACELIGHT SHIELDS AND LIGHTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOWW DEVICE ON MOPSINK AND NO EXPOSED HANDSINK AT HOT LINE AREA.INSTRUCTED MANAGEMENT TO INSTALL EXPOSED HANDSINK AT HOT LINE FOOD PREP AREA AND BACKFLOW DEVICE AT MOPSINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AROUND HEATING UNIT.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER.
  4. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED EXPOSED HAND SINK IN DISH WASHING AREA INACCESSIBLE, BLOCKED WITH RADIO, PANS AND PLASTIC CONTAINER LIDS. ALSO, OBSERVED NO PAPER TOWELS AND SOAPS, AT REAR EXPOSED HAND SINK. INSTRUCTED MANAGER TO REMOVE RADIO, PANS AND PLASTIC CONTAINER LIDS, TO ENSURE HAND SINK IS ACCESSIBLE, AS WELL AS ENSURE PAPER TOWELS AND SOAP ARE PROVIDED, AT EXPOSED HAND SINK, WHENEVER FOODS ARE PREPARED AND SERVED TO ENSURE PROPERLY WASH HANDS. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION # 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVING AT FRONT COUNTER AREA. INSTRUCTED MANAGER TO SEAL AND MAINTAIN AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS ON SITE WITH NO FOOD HANDLER CERTIFICATE. PROVIDED OPERATION WITH FOOD HANDLERS LETTER.
  5. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BETWEEN RUNNERS OF DOORS AT 2 DOOR REACH-IN COOLER,HAS OLD FOOD DEBRIS AND REMOVE ICE BUILD-UP FROM THE CHEST FREEZER,INSTRUCTED TO DEFROST FREEZER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS AND REMOVE CARDBOARD FROM FLOOR NEAR GRILL AND DEEP FRYER
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS ABOVE GRILL AND DEEP FRYER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE
  6. Complaint

    6 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS TO TEST THE STRENGTH OF THE SANITIZER AT 3 COMPARTMENT SINK,SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BETWEEN RUNNERS OF DOORS AT 2 DOOR REACH-IN COOLER,HAS OLD FOOD DEBRIS AND REMOVE ICE BUILD-UP FROM THE CHEST FREEZER,INSTRUCTED TO DEFROST FREEZER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS AND REMOVE CARDBOARD FROM FLOOR NEAR GRILL AND DEEP FRYER
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS THROUGOUT THE PREP AREA OF FOOD SPILLS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS ABOVE GRILL AND DEEP FRYER
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE
  7. Complaint

    5 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO INSPECTION SUMMARY REPORT POSTED FROM THE PREVIOUS INSPECTION MADE ON JANUARY 16,2015 AS REQUIRED. INSTRUCTED THAT SUMMARY MUST BE POSTED AT ALL TIMES. SERIOUS VIOLATION 7-42-010(B) ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS AND INTERIORS OF REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AROUND AND BEHIND EQUIPMENT, SINKS AND REFRIGERATION UNITS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM. MUST CLEAN THE WALLS AROUND AND BEHIND EQUIPMENT, SINKS AND PREP TABLES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOODS SERVICE MANAGERS MUST OBTAIN THE REQUIRED IDPH FOOD HANDLER TRAINING CERTIFICATE. INFO ON THE IDPH WEBSITE.
  8. License

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT FIXTURES NOT SHIELDED INSIDE REACH IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO METAL STEM THERMOMETERS.

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