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MRS FIELDS COOKIES

500 W MADISON ST, CHICAGO, IL 60661 · Bakery

Inspection summary

MRS FIELDS COOKIES has been inspected 7 times by Chicago Department of Public Health since July 28, 2016. The most recent inspection, on March 20, 2024, found no infractions.

2 of 7 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: Handwashing and staff hygiene, Cleaning and sanitizing 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 2 times on April 18, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on April 18, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 July 28, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 6 times across 3 separate inspections, most recently on June 24, 2022. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 6 times across 4 separate inspections, most recently on July 29, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKIES) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
  3. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON INTERIOR SURFACES OF 2 DOOR FREEZER IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS, DAIRY, IS BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE PREPARING COFFEE AND HANDLING COOKIES & BROWNIES WITH OUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING/HANDLING FOOD. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST DISCONTINUE USING MILK CRATES AS STORAGE RACKS FOR FOOD AND EQUIPMENT. INSTRUCTED TO PROVIDE PROPER STORAGE RACKS FOR EQUIPMENT AND FOOD STORAGE. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL INTERIOR CONTACT SURFACES OF 2-DOOR REACH IN FREEZER, EXCESSIVE ACCUMULATION OF DRIED FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT, INSTRUCTED TO MAINTAIN.
  5. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER, ON SITE DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS; YOGURT AND MILK, WERE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD BOARDING USED UNDERNEATH ICEE SLURPEE COUNTER AND INTERIOR CABINETRY AREA. INFORMED MANAGER THAT ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AREA AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED POOLED WATER ON COUNTER AREA UNDERNEATH ICEE SLURPEE MACHINE. INSTRUCTED MANAGER TO FIND SOURCE, REPAIR AND MAINTAIN AT ALL TIMES.
  6. Canvass

    0 infractions

  7. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ICE DISPENSER ON POP MACHINE HAS SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.
    • 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
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO MENTAL STEM THERMOMETER FOR FOOD HANDLERS TO MONITOR FOOD AND DELIVERY TEMPERATURES OF MILK.MUST PROVIDE.

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