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MS. B'S KITCHEN

4813 W HARRISON ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

MS. B'S KITCHEN has been inspected 5 times by Chicago Department of Public Health since November 7, 2013. The most recent inspection, on November 15, 2017, found no infractions.

1 of 5 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, Food source, labelling and allergens and Pests.

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 3 times across 3 separate inspections, most recently on November 13, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on November 13, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 November 6, 2014. 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 16 times across 4 separate inspections, most recently on December 9, 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 3 separate inspections, most recently on December 9, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES OR PERSON ON DUTY AS REQUIRED; MUST PROVIDE A CITY OF CHICAGO FOOD SANITATION CERIFICATE. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, PREP TABLE BOTTOMS ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT, SINKS, STORAGE AREA AND OFFICE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND AND BEHIND ALL EQUIPMENT. THE WALL IN THE OFFICE AREA IN POOR REPAIR; REPAIR WALL. MUST CLEAN AND MAINTAIN VENTS IN THE HOODED SYSTEM TO REM0VE GREASE. CLEAN INTERIOR SURFACES IN THE HOODED SYSTEM TO REMOVE GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAIN STOPPERS AT THE THREE COMP SINK IN POOR REPAIR; MUST PROVIDE THREE WORKING STOPPERS FOR PROPER SET UP OF SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE AND MAINTAIN SMALL STORAGE AREA AND OFFICE AREA; REMOVE UNNECESSARY ITEMS.
  3. Complaint Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Inspector Comments: MUST LABEL AND DATE COOKED FOODS IN COOLERS AND DESSERTS WITH PROPER INFO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT SERVICE COUNTER.MUST REPAIR OR REPLACE DAMAGED DOOR AT FRONT SERVICE COUNTER,MISSING OVERHEAD DRAIN BOARD SHELVING UNITS.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK AT 3- COMP SINK AND PREP CART.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM PREP TABLES,FRYERS,GRILL TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FOOD DEBRI BUILD UP FROM FLOOR ALONG WALL BASES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN FOOD AND GREASE DEBRI FROM WALLS,FILTERS AT HOOD.MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL TILES NEAR SERVICE COUNTER,DAMAGED TRIM AT FRONT WINDOW,STAINED CEILING TILES IN TOILET ROOM,GAP AT FRONT WINDOWS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE SINK STOPPERS AT 3- COMP SINK AND BACK FLOW DEVICE ON MOPSINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS AND REFRIGERATOR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST ELEVATE,ORGANIZE, OR REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR AREA AND IN BETWEEN EQUIPMENT.
  4. Complaint

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT AND REAR DOORS NOT RODENT PROOFED .MUST RODENT PROOF DOORS TO BE TIGHT FITTING TO PREVENT RODENT ENTRY.(SERIOUS 7-38-020)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW AT THIS TIME OF INSPECTION WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED (FRIED CHICKEN,ITALIAN BEEF,ETC).MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED,HANDLED AND SERVED.(SERIOUS 7-38-012)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE COOKED FOODS IN COOLERS AND DESSERTS WITH PROPER INFO GIVEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT SERVICE COUNTER.MUST REPAIR OR REPLACE DAMAGED DOOR AT FRONT SERVICE COUNTER,MISSING OVERHEAD DRAIN BOARD SHELVING UNITS.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK AT 3- COMP SINK AND PREP CART.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM PREP TABLES,FRYERS,GRILL TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI BUILD UP FROM FLOOR ALONG WALL BASES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FOOD AND GREASE DEBRI FROM WALLS,FILTERS AT HOOD.MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL TILES NEAR SERVICE COUNTER,DAMAGED TRIM AT FRONT WINDOW,STAINED CEILING TILES IN TOILET ROOM,GAP AT FRONT WINDOWS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS AT 3- COMP SINK AND BACK FLOW DEVICE ON MOPSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE PROBE THERMOMETER FOR FOOD TEMPS AND REFRIGERATOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE,ORGANIZE, OR REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR AREA AND IN BETWEEN EQUIPMENT.
  5. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE WOOD SHELVING COUNTER IN FRONT HAS UNSEALED WOOD, CAULK AND SEAL THE WOOD SO IT IS SMOOTH AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE TRAULSEN 2 DOOR COOLER HAS A CLOGGED CONDENSER UNIT, CLEAN THE UNIT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THE "PEPSI" TWO DOOR COOLER HAS NO THERMOMETER. INSTALL AN EASY TO READ THERMOMETER.

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