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QUENCH THE EVOLUTION

4653 S MICHIGAN AVE, CHICAGO, IL 60653 · Restaurant

Inspection summary

QUENCH THE EVOLUTION has been inspected 4 times by Chicago Department of Public Health since September 3, 2010. The most recent inspection, on March 7, 2012, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

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 4 times across 2 separate inspections, most recently on March 7, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 times across 3 separate inspections, most recently on November 15, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 September 3, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 16 times across 4 separate inspections, most recently on March 7, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 9 times across 4 separate inspections, most recently on March 7, 2012. 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.

4 inspections

  1. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 21LBS OF TURKEY & CHICKEN AT IMPROPER TEMPERATURES BETWEEN 61-115 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F & BELOW OR 140 DEGREES F & ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • NOTED POTENTIALLY HAZARDOUS FOODS BEING IMPROPERLY THAWED. NOTED 20LBS OF RAW TURKEY BEING IMPROPERLY THAWED ON THE INTERIOR OF THE MOP SINK. MUST PROPERLY THAW POTENTIALLY HAZARDOUS FOODS IN THE REFRIGERATOR AT 40 DEGREES F,UNDER COLD RUNNING WATER OR AS PART OF THE COOKING PROCESS. SERIOUS CITATION ISSUED 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN LID AT REACH IN FREEZER. MUST ALSO SEAL SMALL OPENING ALONG BOTTOM OF REAR EXIT DOOR & REPLACE MISSING DOOR KNOB.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN FRYERS,PREP TABLES,HOOD OVER COOKING EQUIPMENT,VENT COVERS,SHELVES,SINKS,LIGHT SHIELDS & ALL DIRTY & GREASY SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE ALL EXTREMELY WORN FLOOR TILES IN PREP AREA & THROUGHOUT WHERE NEEDED. MUST DETAIL CLEAN FLOORS UNDER COOKLINE,BEHIND COOLERS & THROUGHOUT. MUST REPAIR WORN BASEBOARD BEHIND TOILET BOWL & SEAL GAP BETWEEN THE FLOOR & THE WALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT THE WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER FROM REAR HALLWAY & REAR STORAGE AREAS & BETTER ORGANIZE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOP.
  2. Short Form Complaint

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012. (TURKEY,CHICKEN,ETC)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST STORE ALL FOODS NOT IN THE ORIGINAL CONTAINER IN FOOD GRADE CONTAINERS AND PROPERLY LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL BOTTOM OF REAR DOOR AND REPAIR OPENINGS. MUST REPAIR BROKEN LID AT REACH IN FREEZER. MUST PROVIDE DOORS ON LARGE REACH IN COOLER TO HELP MAINTAIN PROPER TEMPERATURES ON INTERIOR OF COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND PREP TABLES AND REMOVE ALL GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR ALL BROKEN FLOOR TILES THROUGHOUT FOOD PREP AREAS. MUST ALSO DETAIL CLEAN FLOORS BEHIND COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS. REPAIR FLOOR TILES AND BASE BOARD IN WASHROOM. MUST ALSO CLEAN AND REPAIR ALL WATER DAMAGED FLOORS IN BASEMENT
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE AT THE EMPLOYEE WASHROOM DOOR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE REAR OUTSIDE STORAGE AREAS AND BETTER MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOP.
  3. Complaint Re-Inspection

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST STORE ALL FOODS NOT IN THE ORIGINAL CONTAINER IN FOOD GRADE CONTAINERS AND PROPERLY LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL BOTTOM OF REAR DOOR AND REPAIR OPENINGS. MUST REPAIR BROKEN LID AT REACH IN FREEZER. MUST PROVIDE DOORS ON LARGE REACH IN COOLER TO HELP MAINTAIN PROPER TEMPERATURES ON INTERIOR OF COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND PREP TABLES AND REMOVE ALL GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR ALL BROKEN FLOOR TILES THROUGHOUT FOOD PREP AREAS. MUST ALSO DETAIL CLEAN FLOORS BEHIND COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS. REPAIR FLOOR TILES AND BASE BOARD IN WASHROOM. MUST ALSO CLEAN AND REPAIR ALL WATER DAMAGED FLOORS IN BASEMENT
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE AT THE EMPLOYEE WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE REAR OUTSIDE STORAGE AREAS AND BETTER MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOP.
  4. Complaint

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COLD STORAGE FACILITIES AT IMPROPER TEMPERATURES. FOUND BOTH REACH IN COOLERS AND ONE PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 45-66 DEGREES F. MUST REPAIR OR ADJUST COOLERS SO THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 75LBS OF RAW CHICKEN,TURKEY CHOPS,PIZZA PUFFS,BACON,SALMON,COOKED CHICKEN,COOKED BEANS AND AND WHIPPING CREAM AT IMPROPER TEMPERATURES RANGING BETWEEN 47-75 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. AIR CONDITIONING UNIT IN BASEMENT DRAINING INTO A CLOGGED FLOOR DRAIN AND WASTE WATER BACKING UP ONTO BASEMENT FLOOR. MUST REPAIR FLOOR DRAIN SO THAT IT DRAINS PROPERLY. CRITICAL CITATION ISSUED 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE AND GREASE RECEPTACLE AREAS NOT PROPERLY MAINTAINED. FOUND EXCESSIVE GARBAGE ON TOP OF GARBAGE RECEPTACLE AND ON GROUND AROUND GARBAGE DUMPSTER AND BEHIND GREASE RECEPTACLE. MUST REMOVE ALL EXCESSIVE GARBAGE AND PROPERLY MAINTAIN AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST STORE ALL FOODS NOT IN THE ORIGINAL CONTAINER IN FOOD GRADE CONTAINERS AND PROPERLY LABEL.
    • 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. SEAL BOTTOM OF REAR DOOR AND REPAIR OPENINGS. MUST REPAIR BROKEN LID AT REACH IN FREEZER. MUST PROVIDE DOORS ON LARGE REACH IN COOLER TO HELP MAINTAIN PROPER TEMPERATURES ON INTERIOR OF COOLER.
    • 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. MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND PREP TABLES AND REMOVE ALL GREASE AND FOOD DEBRIS.
    • 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 REPAIR ALL BROKEN FLOOR TILES THROUGHOUT FOOD PREP AREAS. MUST ALSO DETAIL CLEAN FLOORS BEHIND COOKING EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS. REPAIR FLOOR TILES AND BASE BOARD IN WASHROOM. MUST ALSO CLEAN AND REPAIR ALL WATER DAMAGED FLOORS IN BASEMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST PROVIDE A SELF CLOSING DEVICE AT THE EMPLOYEE WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE REAR OUTSIDE STORAGE AREAS AND BETTER MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOP.

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