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MRS. FIELD'S

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

MRS. FIELD'S has been inspected 8 times by Chicago Department of Public Health since July 1, 2010. The most recent inspection, on March 20, 2024, found no infractions.

1 of 8 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.

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.

  • 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 July 28, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 7 times across 5 separate inspections, most recently on July 28, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 5 separate inspections, most recently on September 22, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on December 10, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND IMPROPER COLD TEMPERATURES OF MILK INSIDE COOLER.TEMPERATURES OF MILK,44.7F,48.7F,50.8F. APPOX 40 HALF PINTS.MILK REMOVED AND DISCARDED BY MANAGER-CDI APPROX 9LBS/$20.00 MUST MAINTAIN MILK AT 40F OR BELOW CRITICAL VIOLATION ISSUED 7-38-005-B1
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE HANDLE OF SPRAYER AT 3- COMP SINK IN POOR REPAIR THAT CUTS OFF WATER AT FAUCET.MUST REPAIR OR REPLACE.
  3. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID PROOF OF CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SMOOTHIES ARE MADE ON SITE USING POTENTIALLY HAZARDOUS MIX CONTAINING CREAM AND MILK. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE COUNTER TOP UNDERNEATH THE SODA DISPENSER AND COFFEE MAKER AND REMOVE HEAVY DUST BUILD UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MINIMIZE CLUTTER IN BASEMENT STORAGE AREA.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINES UPPER WATER RESERVOIR AREA DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER MOP SINK AND THE THREE COMPARTMENT SINK WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SMALL ONE DOOR COOLER IN FRONT PREP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN THE FOOD PREPARATION AREA.
  5. Consultation

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE DEBRIS IN BASEMENT STORAGE AREA. ALSO CLEAN FLOORS INSIDE WALK IN FREEZER TO REMOVE SPILLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT WORKING INSIDE FREEZER IN BASEMENT. MUST REPLACE BULB. ALSO LIGHT SHIELD AT COOKIE DISPLAY CASE NOT PROPERLY FITTING. LIGHTS NEED TO BE COMPLETELY COVERED.
  6. Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOODSERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARE AND SERVED, SUCH AS BAKE GOODS COOKIES,MUFFINS AND BROWNIES WITH INGREDIENTS INCLUDING MILK AND EGGS. ALSO PREMISES MAKES SMOOTHIES. SERIOUS CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG WALL BASE AND IN CORNERS TO REMOVE DEBRIS IN BASEMENT STORAGE AREA. ALSO CLEAN FLOORS INSIDE WALK IN FREEZER TO REMOVE SPILLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT WORKING INSIDE FREEZER IN BASEMENT. MUST REPLACE BULB. ALSO LIGHT SHIELD AT COOKIE DISPLAY CASE NOT PROPERLY FITTING. LIGHTS NEED TO BE COMPLETELY COVERED.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR OF FREEZER BOTTOM SHELF TO REMOVE EXCESS FOOD DEBRIS AS WELL AS GREASE BUILD UP ON EXTERIOR OF SAID DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND SANITIZE FLOORS AT ALL CORNERS TO REMOVE DIRT BUILD UP UNDER 3COMP SINK AS WELL AS FLOOR DRAINS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETERS AT ALL REFRIGERATORS AND COOLERS AT ALL TIMES.
  8. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Any clean utensils must be stored in a clean, dry place ( not between wall & splashguard).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must replace light briken light shields inside display case & maintain clean.

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