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PARAMOUNT EVENTS

1932 W LAKE ST, CHICAGO, IL 60612 · Restaurant (Catering)

Inspection summary

PARAMOUNT EVENTS has been inspected 9 times by Chicago Department of Public Health since August 9, 2012. The most recent inspection, on July 19, 2016, found no infractions.

2 of 9 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: Protecting food from contamination, Handwashing and staff hygiene and Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times on June 22, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 4, 2016. 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 June 22, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 August 19, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 times across 3 separate inspections, most recently on March 4, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS FOUND INSIDE OF THE MAIN PRODUCTION WALK IN COOLER. INSTRUCTED TO RECAULK AROUND THE EXPOSED HAND WASHING SINK BY THE 3-COMPARTMENT SINK IN THE REAR PREP AREA. MAINTAIN ALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE OVENS, THE CAN OPENER AND THE STORAGE RACKS INSIDE THE WALK IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO STORE EVERYTHING AT LEAST 6" OFF THE FLOOR IN THE OUTSIDE WALK IN FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE ALL MOPS HANGING UP WHEN NOT IN USE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE THE ICE SCOOP EITHER HANDLE UP IN THE ICE OR IN A CLEAN BIN/CONTAINER.
  4. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST OBTAIN THE FOOD HANDLERS TRAINING CERTIFICATE. PROVIDED INFORMATION TO MANAGER.
  5. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED A VACUUM PACKAGING MACHINE ON PREMISES WITHOUT AN APPROVED HACCP PROGRAM. ITEMS BEING VACUUM PACKAGED ARE HAM, TURKEY, VEGETABLES, ETC. AND STORED IN THE WALK-IN COOLER AND WALK-IN FREEZERS. INSTRUCTED MANAGER THAT ALL VACUUM PACKAGED FOODS MUST HAVE REGULATORY APPROVAL. MANAGEMENT VOLUNTARILY DISCARDED 150# OF FOOD WORTH APPROXIMATELY $1000. SERIOUS VIOLATION 7-38-005 (A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED PINK & BLACK SLIME AND DISCOLORATION ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE INTERIOR CONTACT SURFACES. SERIOUS VIOLATION 7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH GARBAGE. ALSO, OBSERVED FULL GARBAGE CANS AND CARDBOARD BOXES STORED ALONG THE BUILDING TO BE THROWN AWAY IN THE DUMPSTER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AND PROVIDE ADEQUATE GARBAGE PICKUP SO THAT THE GARBAGE DOES NOT OVERFLOW THE DUMPSTERS. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED MANAGER TO INSTALL SPLASH GUARD ON THE EXPOSED HAND SINK NEAR THE FOOD PREP TABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN FREEZERS. MANAGEMENT INSTRUCTED TO STORE ALL FOODS OFF OF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST OBTAIN THE FOOD HANDLERS TRAINING CERTIFICATE. PROVIDED INFORMATION TO MANAGER.
  6. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE PRODUCE COOLER UNDER SHELVING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE MIDDLE WALK-IN COOLER IN THE PREP AREA ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL WALK-IN COOLERS AND WALK-IN FREEZERS IN THE REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE STOCK 6 INCHES OFF THE FLOOR IN THE REAR STORAGE AREA AND 6 INCHES AWAY FROM WALL
  8. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE KITCHEN AND DRY STORAGE ROOM WALLS AND BASEBOARDS ARE MISSING COVING AND HAVE GAPS AND HOLES AROUND THE UTILITY LINES, SEAL THE GAPS AND COVE THE BASEBOARDS SO THEY ARE SMOOTH AND SANITARY.
  9. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE KITCHEN AND DRY STORAGE ROOM WALLS AND BASEBOARDS ARE MISSING COVING AND HAVE GAPS AND HOLES AROUND THE UTILITY LINES, SEAL THE GAPS AND COVE THE BASEBOARDS SO THEY ARE SMOOTH AND SANITARY.

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