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MRS. T'S SOUTHERN FRIED CHICKEN

3343 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

MRS. T'S SOUTHERN FRIED CHICKEN has been inspected 3 times by Chicago Department of Public Health since September 18, 2017. The most recent inspection, on December 6, 2017, found no infractions.

1 of 3 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 and Pests.

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 September 18, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 18, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 5 times across 2 separate inspections, most recently on October 3, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 once on September 18, 2017. 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 once on September 18, 2017. For example: FOOD HANDLER REQUIREMENTS MET

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RIGHT DOOR OF 2 DOOR UPRIGHT COOLER DOES NOT MAKE A TIGHT SEAL WITH THE DOOR FRAME AND THE GASKETS HAVE BEEN REPAIRED WITH DUCT TAPE. INSTRUCTED TO REMOVE THE DUCT TAPE AND REPAIR/REPLACE THE GASKETS TO BE SMOOTH AND EASILY CLEANABLE AND SO THE DOOR MAKES A TIGHT SEAL WITH THE COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FINISH CEILING IN BASEMENT PREP AREA WHERE OUTLETS HAVE BEEN INSTALLED. MUST SEAL ANY GAPS AROUND THE OUTLET FIXTURE AND SEAL AREAS WHERE DRY WALL/SPACKLING IS EXPOSED.
  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 8 LBS RAW CHICKEN HELD AT IMPROPER TEMPERATURE OF 57 DEGREES F IN THE 2 DOOR UPRIGHT COOLER. OBSERVED 5 LBS OF MILK MIXTURE HELD AT AMBIENT TEMPERATURE NEAR THE COOK LINE AT 67 DEGREES F. OPERATOR VOLUNTARILY DISCARDED $75 WORTH OF PRODUCT. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW DURING STORAGE, PREP, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE SMALL FLY ACTIVITY ON SITE. NOTED APPROX. 45 SMALL FLIES AT POTATO SLICER AND APPROX. 15 ON WALLS AND CEILINGS AROUND 3 COMPARTMENT SINK. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY AND RECOMMENDED SERVICE BY LICENSED PEST CONTROL. SERIOUS VIOLATION: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RIGHT DOOR OF 2 DOOR UPRIGHT COOLER DOES NOT MAKE A TIGHT SEAL WITH THE DOOR FRAME AND THE GASKETS HAVE BEEN REPAIRED WITH DUCT TAPE. INSTRUCTED TO REMOVE THE DUCT TAPE AND REPAIR/REPLACE THE GASKETS TO BE SMOOTH AND EASILY CLEANABLE AND SO THE DOOR MAKES A TIGHT SEAL WITH THE COOLER. OBSERVED CARBOARD BOXES FROM RAW CHICKEN BEING REUSED TO STORE OFFICE SUPPLIES IN PREP AREA AND IN BASEMENT. INSTRUCTED FACILITY NOT TO REUSE CARDBOARD THAT HAS HELD RAW PRODUCT (AS CARDBOARD CANNOT BE PROPERLY WASHED, RINSED AND SANITIZED) AND TO MAINTAIN ALL EQUIPMENT IN THE FOOD PREP AREA TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED POTATO SLICER HEAVILY ENCRUSTED WITH POTATO PULP AND DIRT. MUST DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST STORE ALL BOXES, BOTTLES OF SAUCE, CHEMICAL BOTTLES, BOXES IN BASEMENT OFFICE AREA AND OTHER SUPPLIES AT LEAST 6 INCHES OFF THE FLOOR TO ALLOW FOR PROPER CLEANING AND PEST CONTROL. MUST CLEAN OILY RESIDUE ACCUMULATING ON FLOOR AT LEFT END OF COOK LINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST FINISH CEILING IN BASEMENT PREP AREA WHERE OUTLETS HAVE BEEN INSTALLED. MUST SEAL ANY GAPS AROUND THE OUTLET FIXTURE AND SEAL AREAS WHERE DRY WALL/SPACKLING IS EXPOSED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANLDER ON SITE WITHOUT PROPER CERTIFICATION. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND MAINTAIN DOCUMENTATION OF COMPLETION ON SITE AT ALL TIMES.

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