Skip to content
Loading map…

NIBBLES & NOSH/MIDNIGHT MAC & CHEESERIE/XO MARSHME

6977-6981 N SHERIDAN RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

NIBBLES & NOSH/MIDNIGHT MAC & CHEESERIE/XO MARSHME has been inspected 4 times by Chicago Department of Public Health since May 2, 2017. The most recent inspection, on May 7, 2019, found no infractions.

2 of 4 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 Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on May 1, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on May 1, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 2 separate inspections, most recently on May 1, 2018. 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 2 times across 2 separate inspections, most recently on May 1, 2018. 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 May 1, 2018. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 10 LBS OF CHEESE SAUCE HOT HELD AT 88F WITHIN WARMING UNIT. CHEESE SAUCE VOLUNTARILY DISCARDED. CRITCAL VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED COOKED AND SERVED INCLUDING BEEF STEW. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED ALL PREPACKAGED DESSERTS NEED TO BE LABELED WITH NAME OF PRODUCT, INGREDIENTS, AND NAME AND ADDRESS OF RESTAURANT PURCHASED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED EXCESS ICE ACCUMULATION ON INTERIOR OF SMALL-38-005 (A) REFRIGERATOR/FREEZER IN COFFEE SERVICE AREA. DEFROST AND MAINTAIN. OBSERVED SPLASH GUARD NEEDED ON THE RIGHT SIDE OF EXPOSED HAND SINK IN DISH ROOM TO SEPARATE HAND SINK AND HOT HELD FOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GASKETS UNCLEAN ON ALL REFRIGERATION UNITS. CLEAN ALL GASKETS IN DETAIL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS NOT SMOOTH AND EASILY CLEANABLE THROUGHOUT COOKING AND PREP AREAS. ALL FLOORS MUST BE REPAINTED AND RESTORED TO A SMOOTH EASILY CLEANABLE SURFACE. UNDER DISH MACHINE AND 3 COMPARTMENT SINK NEED TO BE CLEANED IN DETAIL. CLEAN ALL FLOORS UNDER AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL IN BETWEEN KNIFE RACK AND 3 COMPARTMENT SINK TO THE LEFT OF ICE MACHINE UNCLEAN WITH DUST ACCUMULATION AND HOLES IN WALL. REPAIR HOLES IN WALL AND REMOVE DUST. KEEP AREA CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED RIGHT COMPARTMENT OF 3 COMPARTMENY SINK LEAKING. REPAIR AND MAITNAIN. OBSERVED WASHROOM FOR MASRSHMALLOW XO TOILET OUT OF ORDER. MUST REPAIR AND MAINTAIN TOILET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS IN SMALL MILK REFRIGERATOR IN FRONT COFFEE SERVICE AREA. OBSERVED NO THERMOMETER WITHIN CUSTOMER BEVERAGE COOLER. INSTALL AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNCLEAN STORED EQUIPMENT NEAR ICE MACHINE INCLUDING FRYER AND TOASTER OVEN. ALL BROKEN UNUSABLE EQUIPMENT MUST BE REMOVED AND ALL USABLE EQUIPMENT MUST BE CLEANED IN DETAIL BEFORE STORING AT LEAST 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALL. OBSERVED BATHROOM OF MARSHMALLOW XO WITH EXCESS CLUTTER. REMOVE ALL UNECESSARY ITEMS AND MAINTAIN.
  3. License

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED KNIVES NOT PROPERLY STORED.INSTRUCTED MANAGEMENT TO STORE KNIVES IN AN APPROVED KNIFE RACK. NOTED POTS AND PANS NOT INVERTED AFTER SANITIZING.INSTRUCTED MANAGEMENT ON HOW TO PROPERLY STORE POTS AND PANS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EXPOSED HANDSINKS NEED CLEANING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NOTED RESTROOM AT REAR NEEDS A SELF CLOSING DEVICE ON DOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP NOT PROPERLY STORED IN ICE SCOOP SLEEVE OR SANITIZER. INSTRUCTED MANAGEMENT ON HOW TO PROPERLY STORE AN ICE SCOOP.
  4. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website