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PORK CHOP

1625 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

PORK CHOP has been inspected 4 times by Chicago Department of Public Health since November 25, 2019. The most recent inspection, on October 8, 2021, found no infractions.

1 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 2 separate inspections, most recently on January 24, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on January 24, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 25, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 7 times across 3 separate inspections, most recently on February 13, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  • 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 5 times across 2 separate inspections, most recently on January 24, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD FOR THE PREP COOLER IN POOR REPAIR: DARK STAINS AND HEAVY DEEP CUTS,REFINISH OR REPLACE
  3. License Re-Inspection

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A HANDWASHING SINK IS REQUIRED IN THE REAR PREP/STORAGE AREA OF THE FACILITY. INSTRUCTED TO INSTALL HANDWASHING SINK WITH HOT & COLD WATER PER THE CITY'S PLUMBING REQUIREMENTS. PRIORITY FOUNDATION 7-38-030(C) PRESENTLY INSTALLED,HOWEVER NO HOT/COLD RUNNING WATER PROVIDED AT SAID SINK
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER PROVIDED ON SITE IN ALL SINKS.MUST PROVIDE HOT WATER IN ALL SINKS INCLUDED THREE COMPARTMENT SINK. PRIORITY VIOLATION: 7-38-030(C),NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD FOR THE PREP COOLER IN POOR REPAIR: DARK STAINS AND HEAVY DEEP CUTS,REFINISH OR REPLACE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.13 NO DRAIN BOARD PROVIDED AT THREE COMPARTMENT SINK IN BASEMENT PREP AREA,INSTRUCTED TO INSTALL
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE OR QUATERNARY TEST STRIPS ONSITE TO TEST CHEMICAL CONCENTRATION IN THE 3-COMP SINK. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED TRASH RECEPTACLE IN LADIES TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE EQUIPMENT FROM AROUND OUTSIDE DUMPSTER AREA, INSTRUCTED TO REMOVE AND MAINTAIN
  4. License

    13 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE WAS NOT ABLE TO ANSWER QUESTIONS REGARDING REQUIRED LICENSING INFORMATION. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE DID NOT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE ONSITE. PRIORITY FOUNDATION 7-38-012 NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A HANDWASHING SINK IS REQUIRED IN THE REAR PREP/STORAGE AREA OF THE FACILITY. INSTRUCTED TO INSTALL HANDWASHING SINK WITH HOT & COLD WATER PER THE CITY'S PLUMBING REQUIREMENTS. PRIORITY FOUNDATION 7-38-030(C)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED AN INADEQUATE AMOUNT OF COLD HOLDING EQUIPMENT, ONE 2-DOOR BEVERAGE COOLER ONSITE, ADDITIONAL REFRIGERATION NEEDED. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER ONSITE TO ENSURE THE ACCURACY OF HOT OR COLD FOOD TEMPERATURES. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE OR QUATERNARY TEST STRIPS ONSITE TO TEST CHEMICAL CONCENTRATION IN THE 3-COMP SINK. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED TRASH RECEPTACLE IN LADIES TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE EQUIPMENT FROM AROUND OUTSIDE DUMPSTER AREA, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • KITCHEN HOOD VENTILATION SYSTEM NOT WORKING, INSTRUCTED TO REPAIR SYSTEM AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET INFORMATION PROVIDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.

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