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MONT CLARE LANES

2957 N HARLEM AVE, CHICAGO, IL 60707 · BOWLING LANES/BANQUETS

Inspection summary

MONT CLARE LANES has been inspected 4 times by Chicago Department of Public Health since December 4, 2014. The most recent inspection, on July 27, 2015, found no infractions.

1 of 4 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, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on December 17, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 December 17, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on December 17, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on December 4, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15 times across 3 separate inspections, most recently on December 17, 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS INSIDE THE WALK-IN-COOLER MUST BE LABELED/DATED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOODEN SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING ITEMS REQUIRE A DETAIL CLEANING SIDES OF HOT COOKING EQUIPMENTS(DEEP FRYERS),INTERIOR KITCHEN SHELVINGS,MANUAL CAN OPENER WITH HOUSING ATTACHED,FAN COVERS INSIDE THE WALK-IN-COOLER,CUTTING BOARDS,BAR GUNS AND HOUSINGS ATTACHED AT BARS ETC. AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ARE DIRTY BENEATH THE KITCHEN COOKING EQUIPMENTS,CLEAN FLOORS THROUGHOUT IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS AT CEILING VENTS ABOVE THE KITCHEN DISHMACHINE AND MAINTAIN AND WALLS AND CEILING INSIDE THE WALK-IN-COOLER IN NEED FOR FURTHER CLEANING AND MAINTAIN.ALSO,REPLACE WATER STAINED CEILING TILES AT BAR AREAS,STORAGE ROOMS WHERE NOTED TO MANAGEMENT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION INSIDE THE TOILET ROOMS THROUGHOUT NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE STORAGE ROOMS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE ALL STOCK ITEMS AT LEAST 6" OFF FLOOR AND AWAY FROM THE WALL AND MAINTAIN FREE OF CLUTTER
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER INSIDE THE KITCHEN WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE,MAINTAIN FOOD HANDLERS WITH HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.
  3. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS INSIDE THE WALK-IN-COOLER MUST BE LABELED/DATED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOODEN SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING ITEMS REQUIRE A DETAIL CLEANING SIDES OF HOT COOKING EQUIPMENTS(DEEP FRYERS),INTERIOR KITCHEN SHELVINGS,MANUAL CAN OPENER WITH HOUSING ATTACHED,FAN COVERS INSIDE THE WALK-IN-COOLER,CUTTING BOARDS,BAR GUNS AND HOUSINGS ATTACHED AT BARS ETC. AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ARE DIRTY BENEATH THE KITCHEN COOKING EQUIPMENTS,CLEAN FLOORS THROUGHOUT IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS AT CEILING VENTS ABOVE THE KITCHEN DISHMACHINE AND MAINTAIN AND WALLS AND CEILING INSIDE THE WALK-IN-COOLER IN NEED FOR FURTHER CLEANING AND MAINTAIN.ALSO,REPLACE WATER STAINED CEILING TILES AT BAR AREAS,STORAGE ROOMS WHERE NOTED TO MANAGEMENT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION INSIDE THE TOILET ROOMS THROUGHOUT NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE STORAGE ROOMS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE ALL STOCK ITEMS AT LEAST 6" OFF FLOOR AND AWAY FROM THE WALL AND MAINTAIN FREE OF CLUTTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER INSIDE THE KITCHEN WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE,MAINTAIN FOOD HANDLERS WITH HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.
  4. Canvass

    11 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE TWO (2) ICE MACHINES ON THE PREMISES. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION-MUST NOT USE UNTIL THE CDPH-OFFICE IS NOTIFIED VIA FAX AT 312-746-4240 OR BY E-MAIL:TO [email protected] TO REQUEST TAG REMOVALS. ATT:D.BHATTAL. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES AS REQUIRED.SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS INSIDE THE WALK-IN-COOLER MUST BE LABELED/DATED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOODEN SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING ITEMS REQUIRE A DETAIL CLEANING SIDES OF HOT COOKING EQUIPMENTS(DEEP FRYERS),INTERIOR KITCHEN SHELVINGS,MANUAL CAN OPENER WITH HOUSING ATTACHED,FAN COVERS INSIDE THE WALK-IN-COOLER,CUTTING BOARDS,BAR GUNS AND HOUSINGS ATTACHED AT BARS ETC. AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ARE DIRTY BENEATH THE KITCHEN COOKING EQUIPMENTS,CLEAN FLOORS THROUGHOUT IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS AT CEILING VENTS ABOVE THE KITCHEN DISHMACHINE AND MAINTAIN AND WALLS AND CEILING INSIDE THE WALK-IN-COOLER IN NEED FOR FURTHER CLEANING AND MAINTAIN.ALSO,REPLACE WATER STAINED CEILING TILES AT BAR AREAS,STORAGE ROOMS WHERE NOTED TO MANAGEMENT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION INSIDE THE TOILET ROOMS THROUGHOUT NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE STORAGE ROOMS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE ALL STOCK ITEMS AT LEAST 6" OFF FLOOR AND AWAY FROM THE WALL AND MAINTAIN FREE OF CLUTTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER INSIDE THE KITCHEN WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE,MAINTAIN FOOD HANDLERS WITH HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.

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