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QUITE FRANKLY

1919 N CICERO AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

QUITE FRANKLY has been inspected 4 times by Chicago Department of Public Health since April 21, 2010. The most recent inspection, on September 29, 2011, found no infractions.

2 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: Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 January 25, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on January 25, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 3 times on January 25, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 once on January 25, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 25, 2011. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

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. Complaint

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASHING SINK NOT PROPERLY MAINTAINED. FOUND NO HOT AND COLD RUNNING WATER AT EXPOSED HAND SINK IN FOOD PREP AREA. EXPOSED HAND SINK MUST BE PROPERLY DESIGNED, MAINTAINED AND ACCESSIBLE TO EMPLOYEES AT ALL TIMES. INSTRUCTED TO FIX. (EMPLOYEE TURNED THE VALVE ON UNDER THE SAID EXPOSED HAND SINK). CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD (EG HOTDOG, POLISH, TAMALES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing facilities must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED AND OPERATED. FOUND 2 MOP STORED AT ONE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED EMPLOYEE, 3 COMPARTMENT SINK IS USED TO WASH, RINSE AND SANITIZE OF MULTI USE UTENSILS. (EMPLOYEE REMOVED THE SAID MOPS) SERIOUS CITATION ISSUE 7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. FOUND NO FOOD INSPECTION SUMMARY REPORT POSTED ON PREMISES. MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010 (B)
    • 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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF REACH-IN COOLERS, COUNTER SHELVES BEHIND FRONT SERVICE AREA, AND INTERIOR OF STORAGE SHELVES.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS OF FOOD PREP AREA ESPECIALLY UNDER AND AROUND HOT WATER TANK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO CLEAN AND REORGANIZE STORAGE SHELVES ABOVE FRONT COUNTER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED EMPLOYEE TO WEAR PROPER HAIR RESTRAINTS TO CONFINE HAIR.
  3. Complaint Re-Inspection

    0 infractions

  4. Short Form Complaint

    1 infraction

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND EXPOSED HAND SINK IN FOOD PREP AREA NOT PROPERLY MAINTAINED. NO HOT AND COLD RUNNING WATER. INSTRUCTED TO FIX. SERIOUS CITATION ISSUED 7-38-030

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