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PARK MANOR LOUNGE

7109 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60619 · Restaurant

Inspection summary

PARK MANOR LOUNGE has been inspected 3 times by Chicago Department of Public Health since October 14, 2010. The most recent inspection, on January 25, 2012, found no infractions.

1 of 3 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: Pests and Food temperature control.

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.

  • 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 October 28, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 October 28, 2010. 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 6 times across 2 separate inspections, most recently on October 28, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on October 28, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 October 28, 2010. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MICE ACTIVITY (OVER 50 DROPPINGS) NOTED ON BASEMENT STAIRS AND ALONG WALLBASE IN BASEMENT AND IN TOILET ROOM. INSTD TO CLEAN ALL DROPPINGS AND ELIMINATE SAME. INSTD TO CONTACT PEST CONTROL FOR SERVICE
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR ON DUTY
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT THRU-OUT NOT CLEAN, EXCESSIVE FOOD DEBRIS BUILD-UP. INSTD TO CLEAN EXTERIOR/INTERIOR/SIDES OF WOK STATION, STOVE, ALL STORAGE SHELVES, STEAM TABLE, ALL SINKS, ALL COOLERS/FREEZERS INCLUDING RUBBER GASKETS. AND STORAGE CONTAINERS THRU-OUT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT PREMISES UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT PREMISES AND ESPECIALLY BEHIND COOKING LINE NOT CLEAN, EXCESSIVE FOOD DEBRIS/SPLASHES. CLEAN SAME. SMALL HOLES NOTED IN VARIOUS AREAS ALONG WALLBASE AND IN WALL. INSTD TO SEAL ANY HOLES NOTED. SEAL ALL HOLES AROUND PIPES, ELECTRICAL OUTLETS. INSTD TO CLEAN INTERIOR OF HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED ON STORAGE SHELVES. INSTD TO ORGANIZE AND REMOVE ANY UNNECESSARY ARTICLES.
  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED MICE ACTIVITY (OVER 50 DROPPINGS) NOTED ON BASEMENT STAIRS AND ALONG WALLBASE IN BASEMENT AND IN TOILET ROOM. INSTD TO CLEAN ALL DROPPINGS AND ELIMINATE SAME. CITATION ISSUED 7-38-020 SERIOUS. INSTD TO CONTACT PEST CONTROL FOR SERVICE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (RICE, GRAVY), NOR CERTIFICATE POSTED. PROVIDE SAME. CITATION ISSUED 7-38-012 SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT THRU-OUT NOT CLEAN, EXCESSIVE FOOD DEBRIS BUILD-UP. INSTD TO CLEAN EXTERIOR/INTERIOR/SIDES OF WOK STATION, STOVE, ALL STORAGE SHELVES, STEAM TABLE, ALL SINKS, ALL COOLERS/FREEZERS INCLUDING RUBBER GASKETS. AND STORAGE CONTAINERS THRU-OUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THRU-OUT PREMISES UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT PREMISES AND ESPECIALLY BEHIND COOKING LINE NOT CLEAN, EXCESSIVE FOOD DEBRIS/SPLASHES. CLEAN SAME. SMALL HOLES NOTED IN VARIOUS AREAS ALONG WALLBASE AND IN WALL. INSTD TO SEAL ANY HOLES NOTED. SEAL ALL HOLES AROUND PIPES, ELECTRICAL OUTLETS. INSTD TO CLEAN INTERIOR OF HOOD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED ON STORAGE SHELVES. INSTD TO ORGANIZE AND REMOVE ANY UNNECESSARY ARTICLES.

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