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OLD TOWN SCHOOL OF FOLK MUSIC

4544 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

OLD TOWN SCHOOL OF FOLK MUSIC has been inspected 6 times by Chicago Department of Public Health since November 8, 2011. The most recent inspection, on January 23, 2020, recorded 9 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

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 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 January 23, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 January 23, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 23, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 January 23, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 14 times across 6 separate inspections, most recently on January 23, 2020. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

6 inspections

  1. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED DELI PRODUCTS)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THAT DISH WASHING RACKS FOR DISH MACHINE ARE STORED ON THE FLOOR. MUST ELEVATED AT LEAST 6 INCH OF FLOOR
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED THAT COOKING UTENSILS NOT IN USE ARE STORED WITH OUT PROTECTION. MUST STORED UTENSILS AFTER WASHING TO BE PROTECTED FROM POTENTIAL CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED USE OF UNPROTECTED WOOD SHELVES IN WALK IN COOLER FOR FOOD STORAGE. MUST PROVIDE SHELVING FROM SMOOTH EASY CLEANABLE MATERIALS
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 13 FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT CAPPUCCINO/ESPRESSO MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THAT LIGHTS INTENSITY OF LIGHT IN PREP AREA IS LOW. MUST PROVIDE PROPER INTENSITY OF LIGHTS (AREA WHERE EMPLOYEE USES KNIFES) OF 50 CNDL/FT2
  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUSTS ACCUMULATIONS ON THE WALK-IN-COOLER FAN COVERS.INSTRUCTED FACILITY DETAIL CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED FOOD (ICE) DISPENSING UTENSIL WITH CRACK NEAR THE HANDLE.INSTRUCTED TO REPLACE ICE SCOOP FOR ICE MAKER AND MAINTAIN.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE MOST INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST TEMPERATURE VALVE AT THE MEN'S AND LADIES RESTROOM HAND SINKS LOCATED ON THE 1ST FLOOR SO AS TO RUN FOR 15 SECS AT A MINIMUM OF 85F AT ALL TIMES.MUST PROVIDE. MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT THE EXPOSED HAND SINK LOCATED IN THE KITCHEN PREP AREA 1ST FLOOR.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING, LIGHT AND VENTILATION COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN KITCHEN AREA, INSTRUCTED TO REPLACE LIGHT BULB,
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER ATTACHED TO PREP TABLE, ICE MACHINE LID AND INTERIOR PANEL NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ANN FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING, LIGHT AND VENTILATION COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN, COOLERS, BOTTOM PANELS OF PREP TABLES, OVENS, FREEZER, AND STORAGE SHELVES IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS INSIDE WALK IN COOLER AND UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, STORAGE ROOM AND MOP CLOSETS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN KITCHEN AND STORAGE ROOOM, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS MUST BE PROPERLY STORED.

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