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QUEST FOOD MANAGEMENT SERVICE,INC

3751 N BROADWAY, CHICAGO, IL 60613 · School

Inspection summary

QUEST FOOD MANAGEMENT SERVICE,INC has been inspected 5 times by Chicago Department of Public Health since March 21, 2014. The most recent inspection, on January 6, 2016, found no infractions.

2 of 5 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.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on March 21, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 5 times across 3 separate inspections, most recently on October 7, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health 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 7, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded once on May 13, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 21, 2014. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EXTERIOR OF DISHMACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS ON FLOOR IN PREP AND DISHWASH AREA LONG WALLS. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND SINGLE SERVICE UTENSILS (PLASTIC FORKS, SPOONS, KNIVES) BY HOT SERVICE LINE NOT PROPERLY STORED, MOUTH PIECES AND HANDLES SCATTERED INSIDE HOLDING TRAYS. INSTRUCTED MANAGER ALL SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED WITH HANDLES SIDE UP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON SHELVES IN PREP AREA UNDER PREP TABLES ALSO OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE AND SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR IN DRY STORAGE AREA NOT CLEAN UNDER SHELF RACKS. INSTRUCTED MANAGER TO CLEAN FLOOR ALONG WALLS/CORNERS THROUGHOUT DRY STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WASHROOMS AND PREP AREA HANDWASH BOWLS PUSH BUTTONS NOT CALIBRATED TO 15 SECONDS OF HOT/COLD RUNNING WATER TIME. INSTRUCTED MANAGER TO RECALIBRATE PREP AREA AND WASHROOMS HANDWASH BOWLS HOT/COLD WATER PUSHBUTTONS TO A MINIMAL OF 15 SECONDS CONTINUOUS WATER RUNNING TIME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. License Re-Inspection

    0 infractions

  5. License

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND CUT UP COOKED CHICKEN STORED INSIDE THE HOT HOLDING UNIT TEMP OF 122.1F,124F,AND 128F. NO TEMPERATURE HOLDING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. EMPLOYEE DISCARDED AND DENATURED TEMPERATURE ABUSED FOODS.VALUE $78.90, HOT HOLDING UNIT PRESENTLY MAINTAINS TEMP OF 152.1F CRITICAL VIOLATION:7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK PROVIDED AT DISH ROOM AREA,INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE. VIOLATION :7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD AT HOT BUFFET UNIT IN POOR REPAIR,DEEP CUTS AND SURFACE NOT CLEANABLE.INSTRUCTED TO REPLACE. RUST ON TOP THE BOOSTER HEATER UNIT UNDER THE DISH MACHINE,INSTRUCTED TO MAINTAIN,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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