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MONTICELLO FISH & CHICKEN,INC.

3635 W AUGUSTA BLVD, CHICAGO, IL 60651 · Restaurant

Inspection summary

MONTICELLO FISH & CHICKEN,INC. has been inspected 4 times by Chicago Department of Public Health since December 17, 2014. The most recent inspection, on December 14, 2015, found no infractions.

2 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 temperature control.

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 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 December 26, 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 September 25, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 2 separate inspections, most recently on September 25, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Short Form Complaint

    0 infractions

  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR SURFACE OF GRILL TO REMOVE GREASE. CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE SMALL AMOUNT OF GREASE OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOME CRACKED FLOOR TILE IN THE MIDDLE AREA OF RESTAURANT WHERE THE FREEZER IS LOCATED; REPLACE FLOOR TILE WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON THE VENTS ABOVE THE COOKING EQUIPMENT; CLEAN VENTS AND CANOPY TO REMOVE DUST BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE REAR EXPOSED HANDSINK HAS NO COLD RUNNING WATER; PROVIDE COLD RUNNING WATER AT REAR EXPOSED HANDSINK. NO DRAIN STOPPERS OBSERVED AT THE THREE COMP SINK; PROVIDE THREE DRAIN STOPPERS AT THE THREE COMP SINK FOR PROPER SET UP OF SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE STANDING MOP WATER FROM MOP BUCKET ONCE WATER IS USED FOR CLEANING THE FLOOR. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEADS UPWARD TO DRY. (ONE MOP STORED INSIDE OF MOP BUCKET AND THE OTHER INSIDE OF THE MOP SINK)
  3. License

    9 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS ON OVER HEAD SHELF AT 3- COMP SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN WINDOW SILLS IN LOBBY,FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE SOME MISSING AND DAMAGED FLOOR TILES THROUGHOUT INCLUDING LOBBY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL GAP BETWEEN FLOOR AND WALLBASES THROUGHOUT INCLUDING LOBBY.MUST CLEAN FILTERS AT HOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE END CAPS ON LIGHTS IN PREP AREA AND LIGHT SHIELD OR SHATTER PROOF BULBS FOR DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK.MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER FOR PREP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED UPRIGHT AND CHEST FREEZER FROM PREMISES OR CLEAN AND MAINTAIN.
  4. License

    0 infractions

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