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PARAMOUNT ROOM

415 N MILWAUKEE AVE, CHICAGO, IL 60654 · Restaurant

Inspection summary

PARAMOUNT ROOM has been inspected 11 times by Chicago Department of Public Health since June 22, 2010. The most recent inspection, on February 22, 2018, found no infractions.

2 of 11 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 source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

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 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 5 times across 4 separate inspections, most recently on November 18, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 times across 2 separate inspections, most recently on July 22, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on May 5, 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 2 times across 2 separate inspections, most recently on July 22, 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 20 times across 8 separate inspections, most recently on September 14, 2017. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed heavily stained cutting boards in kitchen prep area. Must resurface or replace. All surfaces must be smooth and easily cleanable. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed small leak in pipe under 3 compartment sink. Must repair and maintain same. Observed slow draining 3 compartment and hand sink in the bar (main floor). Must repair and maintain same.
  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SOME FOODS NOT LABELED OR DATED IN PREP AREA REACH IN COOLERS. INSTRUCTED MANAGER TO LABEL AND DATE FOODS INSIDE COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UPN ON WALLS AT BAR. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISHWASH 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD BETWEEN PREP AREA EXPOSED HANDWASH BOWL AND PORTABLE FOOD SHELF RACK ALSO NO STOPPERS AT DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE A SPLASH GUARD AT PREP AREA EXPOSED HANDWASH BOWL TO PREVENT POTENTIAL CROSS CONTAMINATION ALSO MUST PROVIDE STOPPERS (X3) FOR DISHWASH 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES, FOOD/CALCIUM BUILD UP ON SINKS AROUND HOT/COLD WATER HANDLES, FOOD BUILD UP ON SLICER AND FOOD BUILD UP INSIDE REACH IN COOLERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR TILES CRACKED THROUGHOUT PREP AND DISHWASH AREA. MUST REPAIR/REPLACE DAMAGED FLOOR TILES AT PREP AND DISHWASH AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHT COVER MISSING ABOVE DISH WASH AREA. MUST PROVIDE COVER FOR CEILING LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MENS BASEMENT WASHROOM CEILING VENTILATION COVER MISSING. MUST PROVIDE VENTILATION COVER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  6. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD FOR CLEAN UTENSILS IN BOTH BARS.
  7. Canvass

    7 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND ONE CONTAINER WITH CLAMS INSIDE THE REACH IN COOLER IN THE COOK LINE AND TWO CONTAINERS WITH MUSSELS AND OYSTERS IN THE WALK IN COOLER WITHOUT TAG ON THE CONTAINER. INSTRUCTED MANAGER THAT ALL SHELLFISH MUST HAVE A TAG ATTACHED TO THE CONTAINERS DURING STORAGE INSIDE THE REACH IN COOLER AND WALK IN COOLER AND TAG MUST BE KEPT FOR THE NEXT 90 DAYS AFTER ALL THE SHELLFISH HAS BEEN CONSUMED. CITATION ISSUED CRITICAL 7-38-005(B). MANAGER DISCARDED THE SAID PRODUCTS WORTH $36.00, TOTAL 6 LBS.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MNIOR VIOLATION NOT CORRECTED FROM REPORT #1491076 DATED 7/29/14. #32: NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. CITATION ISSUED SERIOUS 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD FOR CLEAN UTENSILS IN BOTH BARS. RE LOCATE THE SOAP DISPENSER IN THE BASEMENT BAR WHICH IS RIGHT ABOVE THE CLEAN UTENSILS ON THE DRAIN BOARD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR IN THE ICE MAKER AND MOP SINK AREA AND MAINTAIN. ALSO MUST PROVIDE MISSING FLOOR DRAIN COVER FOR BOTH FLOOR DRAIN IN THE SAME AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST RE ADJUST THE SELF CLOSER DEVICE ON THE DOOR OF BOTH WASHROOM IN THE BASEMENT,(DOOR NOT CLOSING ALL THE WAY).
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP ON BOTH BARS MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER'S CERTIFICATE NEXT ROUTINE INSPECTION.
  8. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE SERVICE COOLERS AND WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCTS, PREPARED BY DATE AND USE BY DATE INCLUDING BULK ITEMS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,BOWLS,SAUCE PANS ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
  9. Canvass

    12 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED CONTAINERS WITH SHELLFISH (MUSSEL) INSIDE SERVICE COOLER AND WALK IN COOLER WITH NO TAGS ATTACHED. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO EACH CONTAINER AND THEN STORE IN FILE FOR AN ADDITIONAL 90 DAYS WHEN ALL SHELLFISH IS EXHAUSTED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED SERVICE COOLER AT THE MAIN KITCHEN PREP AREA WITH IMPROPER TEMPERATURE OF 47.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:-PORK 49.2F, DUCK 54.8F, CORN BEEF 56.5F, OCTOPUS 50.4F,CHICKEN 52.2F, FISH 46.5F,EGGS 50.9F, CHEESE 50.4F, SAUCE 52.3F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 82 LBS OF PRODUCTS WORTH $235.00 INCLUDING THE SHELLFISH WITH NO TAGS THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEES WASHING AND SANITIZING DISHES AT THE HIGH TEMPERATURE DISH WASHER WITH FINAL TEMPERATURE RINSE READING 171F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL FINAL TEMPERATURE READING OF 180F OR ABOVE IS REACHED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 25 FLYING INSECTS INCLUDING BIG FLIES ON WALLS AND CEILING AT THE BAR OF FIRST FLOOR, BAR AT THE BASEMENT AND INSIDE MENS BATHROOM AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVE (PORK,CHICKEN,SOUPS,SEAFOOD ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES FOOD IS PREPARED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE SERVICE COOLERS AND WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCTS, PREPARED BY DATE AND USE BY DATE INCLUDING BULK ITEMS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,BOWLS,SAUCE PANS ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE. ALSO NOTED LOOSE RUBBER GASKETS AT DOOR OF SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY GREASE ACCUMULATION INSIDE ELECTRICAL UNIT OF DEEP FRYER AT THE COOKING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO INSTRUCTED TO CLEAN INSIDE ALL SERVICE COOLER AND MAINTAIN FREE FROM DIRT AND OLD FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED HEAVY GREASE ACCUMULATION ON FLOOR ALONG WALL BEHIND COOKING STOVE AND DIRT AND FOOD PARTICLES ALONG WALL AND UNDERNEATH EQUIPMENT AT THE BAR OF BASEMENT FOOD PREP AREA AND AT THE DRY STORAGE AREA AT THE REAR OF SAME.. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING PIPE AT THE BOTTOM OF 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. ALSO NOTED HEAVY DUST ACCUMULATION ON FANS INSIDE THE WALK IN COOLER. INSTRUCTED TO REPAIR LEAKING PIPE, CLEAN AND MAINTAIN FANS INSIDE COOLER.
  10. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION, FOUND ABOUT 6 LBS OF SOUP IN TWO CONTAINERS AT 65.4F AND 71.8F. STORED NEXT TO STOVE IN A BUSSING TUB WITH ICE TOUCHING ONLY BOTTOM OF CONTNERS. INSTRUCTED TO STORE COLD FOODS AT 40F OR LOWER, ITEMS DISCAREDED VALUED AT $30.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMP DISH WASHING MACHINE WITH NO SNITIZER FOR FINAL RINSE. INSTRUCTED TO PROVIDE A CHEMICAL SANITIZER FOR MACHINE OR HAVE THE FINAL RINSE TEMP AT 180F OR HIGHER, MACHINE IS TAGGED, NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH TO REQUEST A TAG REMOVAL INSPECTION WHEN MACINE IS REPAIRED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR.
  11. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Observed over 20 live small flies at ice machine room and at walk in cooler room. Must eliminate all pest activity. Advised to call pest control operator for service. Ticket #H000062251 18.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Prep coolers door rubber gaskets ripped. Must replace/repair damaged door gaskets.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- interior of fryers with accumilated grease build up, prep coolers door gaskets with food build up and slight lime build up inside ice machine. Must clean and maintain interior of all unclean equipment.
    • 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 detail clean floor under and around all equipment at prep area.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Must seal all small holes in wall behind pot wash 3-compartment sink and detail clean walls throughout prep area.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide and install light cover above dishmachine.

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