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PRET A MANGER

222 W MERCHANDISE MART PLZ, CHICAGO, IL 60654 · Restaurant

Inspection summary

PRET A MANGER has been inspected 12 times by Chicago Department of Public Health since December 5, 2013. The most recent inspection, on June 28, 2022, found no infractions.

5 of 12 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 temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. 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 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 3 separate inspections, most recently on March 31, 2015. 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 3 times across 3 separate inspections, most recently on July 27, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on April 25, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 25, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 separate inspections, most recently on December 15, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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.

12 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PACKAGED FOOD CONTAINERS FOR GRAB AND GO MISSING AN ACCURATE DECLARATION OF THE NET QUANTITY OF CONTENT, INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ICE SCOOP HOLDER NOT CLEAN AT BOTTOM, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INADEQUATE LIGHTING INSIDE WALK-IN COOLER, INSTRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOT ALL FOOD SERVICE MANAGERS HAVE FOOD ALLERGEN TRAINING CERTIFICATE, INSTRUCTED TO OBTAIN.
  5. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MANAGER UNABLE TO PROVIDE DOCUMENTATION OF EMPLOYEE TRAINING ON HEALTH POLICY (FACILITY ALREADY HAS HEALTH POLICY IN EFFECT). INSTRUCTED THAT DOCUMENTATION MUST BE AVAILABLE FOR INSPECTION AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO POLICY IN PLACE FOR CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROPER POLICY AND CLEAN UP MATERIALS ON SITE. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE THAT HAVE TAKEN THE ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AS REQUIRED BY PA 100-0367. PRIORITY FOUNDATION VIOLATION, CITATION ISSUED.
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BOTH MENS/WOMENS WASHROOMS HANDWASH BOWLS RUNNING WATER TIME LESS THEN 15 SECONDS WHEN WATER PUSH BUTTON IS PRESSED. INSTRUCTED MANAGER TO RECALIBRATE RUNNING WATER TIME TO A MINIMAL OF 15 SECONDS.
  8. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS AT FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK MIDDLE PIPE DRAINING SLOWLY. INSTRUCTED MANAGER TO ROD OUT PIPE/CLEAN INTERIOR OF GREASE TRAP.
  9. Short Form Complaint

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE COOLER AT THE FRONT PREP LINE TO BE IMPROPER AT 50.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND 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 CONTAINERS OF ASSORTED MILK PRODUCTS TO BE IMPROPER AT 49.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $31.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR AROUND AND BEHIND THE WATER HEATER INSIDE THE STORAGE ROOM AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INSIDE BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE VISIBLE THERMOMTER IN THE FRONT REACH IN HOT HOLDING UNIT
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • CORRECTED
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST ENROLL ONLINE TO GET A FOOD HANDLER CERTIFICATE
  10. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR AROUND AND BEHIND THE WATER HEATER INSIDE THE STORAGE ROOM AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INSIDE BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE VISIBLE THERMOMTER IN THE FRONT REACH IN HOT HOLDING UNIT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST ENROLL ONLINE TO GET A FOOD HANDLER CERTIFICATE.
  11. Suspected Food Poisoning

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING INDIVIDUALLY WRAPPED FOOD ITEMS INSIDE DISPLAY COOLER TO BE IMPROPER:-SHRIMP CILANTRO WRAP 48.2F,BANG BANG CHICKEN WRAP 47.2F, ALBACORE TUNA SALAD 52.5F, CORONATION CURRIED CHICKEN 52.5F, ROAST BEEF PARMESAN 54.1F, CHICKEN BACON 50.5F, AVOCADO & TOAST 51.7F, CHICKEN SALAD 44.4F, MEDITERRANEAN AVOCADO 49.3F, MAIN LOBSTER ROLL 44.4, EGG SALAD & ARUGULA 49.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 220 LBS OF FOOD PRODUCTS WORTH $647.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE BOTTOM OF 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  12. License

    0 infractions

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