Skip to content
Loading map…

MY MOTHER'S KITCHEN

6818 W NORTH AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

MY MOTHER'S KITCHEN has been inspected 7 times by Chicago Department of Public Health since October 4, 2011. The most recent inspection, on June 10, 2015, found no infractions.

3 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: Food temperature control, Handwashing and staff hygiene and Pests.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 12, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on March 12, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 October 4, 2011. 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 9 times across 4 separate inspections, most recently on March 12, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 4 times across 3 separate inspections, most recently on March 12, 2014. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED POTS ON KITCHEN SHELVINGS NOT INVERTED.MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS TO PREVENT CONTAMINATION BEFORE USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STORED ARTICLES ON KITCHEN FLOOR.MUST PROPERLY STORE ITEMS 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST ACCUMULATIONS INSIDE THE TOILET ROOM VENT COVERS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES. MUST PROVIDE,MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED COOK WITH NO HAIR RESTRAINT.PROVIDE FOOD HANDLERS HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MOPSINK IN BASEMENT NEEDS CLEANING
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL BEHIND STEAM TABLES IN KITCHEN NEEDS CLEANING
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FRYERS AND THE CABINETS BELOW AND THE FILTERS ABOVE HAS GREASE BUILDUP ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE BASEMENT FLOORS IN THE FURNACE ROOM ALONG THE WALLS AND IN THE CORNERS SOME DUST ON THEM. IN THE WOMENS TOILET SOME FLOOR TILES ARE LOOSE AND SOME ARE CRACKED. INSTRUCTED TO SECURE THE ONES THAT ARE LOOSE AND REPLACE THE ONES THAT ARE CRACKED.
  6. License Re-Inspection

    0 infractions

  7. License

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INSTRUCTED TO RODENT PROOFED BOTTOM OF FRONT ENTRANCE DOOR AND REAR BASEMENT EXIT DOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL DIVIDER/SPLASH GUARD BETWEEN EXPOSED HAND SINK AND 1 COMPARTMENT SINK IN THE KITCHEN.-------MUST CLEAN AND REPAINT RUSTY METAL GREASE BOX UNDER 1 COMPARTMENT SINK, MUST PAINT SHELF UNDER STEAM TABLE AND RUSTY 3 COMPARTMENT SINK/COMPARTMENT LEGS.--------MUST SEAL OR PAINT RAW WOOD STORAGE SHELVES IN BASEMENT STORAGE AREA AND RAW WOOD SHELVES BEHIND BAR.-------MUST RE CAULK OPENING BEHIND 3 COMPARTMENT SINK AND WALLS IN THE KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ADDITIONAL CLEANING OF THE FOLLOWING: PIPES AND FAUCET HANDLE AT ALL SINKS WITH GREASE BUILD-UP IN THE KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR ALONG THE WALLS AND IN ALL CORNERS INSIDE BOILER ROOM IN THE BASEMENT AND FLOORS THROUGHOUT PATIO COUNTER.------MUST SEAL OPENING ON FLOOR CORNER IN PATIO COUNTER.--------MUST INSTALL FLOOR BASEBOARD AROUND BAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL RAW BRICK WALL AROUND DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS MUST BE SHIELDED ABOVE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY COLD FAUCET HANDLE AND LEAKY DRAIN PIPE UNDER EXPOSED HAND SINK BEHIND BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS.
    • 70. NO SMOKING REGULATIONS
      • MUST POST REQUIRED "NO SMOKING" SIGN AT ENTRANCE AND OTHER AREAS WHERE SMOKING IS PROHIBITED.

Nearby inspected facilities

Own this business? Add a badge to your website