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RAINBOW CARRYOUT

7100 S ASHLAND AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

RAINBOW CARRYOUT has been inspected 9 times by Chicago Department of Public Health since March 14, 2011. The most recent inspection, on November 20, 2020, found no infractions.

2 of 9 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 source, labelling and allergens, Chemicals and toxic substances and Handwashing and staff hygiene.

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 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 2 times across 2 separate inspections, most recently on April 18, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 10, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 March 14, 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 18 times across 7 separate inspections, most recently on April 18, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 separate inspections, most recently on April 18, 2017. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD FOR MORE THAN 24HRS MUST BE LABELLED AND DATED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS LONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, DIRT NOTED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT. REPLACE STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS FROM WINDOW LEDGE IN FRONT FOOD PREP AREA. REMOVE ALL GREASY BOXES FROM FLOOR IN FRONT FOOD PREP AREA.
  3. Complaint

    6 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT IN PREMISES TO VERIFY CHEMICAL CONCENTRATION OF THE SANITIZING SOLUTION DURING THE DISH WASHING PROCESS. SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD FOR MORE THAN 24HRS MUST BE LABELLED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY SURFACES THAT ARE NOT FOOD CONTACT SERVICES ON PREMISES(SHELVES, EXTERIORS OF FREEZERS). REMOVE ALL EXCCESSIVE ICE BUILD-UP FROM THE INTERIORS OF ALL FREEZER UNITS. REMOVE ALL GREASY BOXES FROM ALL SHELVES THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF DEEP FRYERS, SIDES OF COOKING EQUIPMENT, PREP TABLES AND SHELVES, INTERIORS AND EXTERIORS OF COOLERS, AND ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS LONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DEBRIS, DIRT NOTED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT. REPLACE STAINED CEILING TILES THROUGHOUT. CLEAN DEBRIS FROM WINDOW LEDGE IN FRONT FOOD PREP AREA. REMOVE ALL GREASY BOXES FROM FLOOR IN FRONT FOOD PREP AREA.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1307488 ON 6/3/14 NOT CORRECTED: 35 - REPLACE THE WATER STAINED CEILING TILES THROUGHOUT PREMISES. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC GROCERY BAGS USED TO STORE MEAT. MUST USE ONLY FOOD GRADE STORAGE BAGS. OBSERVED RAW WOOD SHELVES ABOVE THE CHEST FREEZER NEXT TO THE WASHROOM. MUST PAINT OR SEAL THE RAW WOOD SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE DEEP FRYERS AND MICROWAVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK AND REMOVE ALUMINUM FOIL FROM AROUND THE FAUCET.
  6. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WOODEN PAINTED STORAGE SHELVES ARE STARTING TO CHIP. INSTRUCTED TO REMOVE THE CHIPPED PAINT AND REPAINT THEM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: THE HOOD, FILTERS, INTERIOR AND EXTERIOR OF FRYER CABINETS, COOKING EQUIPMENT AND COOLERS. MUST CLEAN THE WINDOW FAN AND WIRE COVER. ALSO DEFROST AND CLEAN THE REACHIN CHEST FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE WATER STAINED CEILING TILES THROUGHOUT PREMISES.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL OPENING INTO FLOOR AROUND PIPES BY MOP SINK TO PREVENT ENTRY POINT FOR PEST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED CEILING TILES WHERE NECESSARY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SMALL LEAK AT BACK OF FAUCET OF 3-COMP SINK. REPAIR SAME.
  8. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE SLICER, CLEAN FRONT COOLER FANGUARD COVER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE FRONT WAITING AREA WATER DAMAGED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS FRONT WAITING AREA, AND REAR PREP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED BACKFLOW DEVICE ON MOP SINK REMOVE HOSE.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED WIPPING CLOTHES ON COUNTER NEED TO PROPERLY STORE IN CLEAN CONTAINER WITH 100PPM CHLORINE SANITIZER.
  9. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT SINGLE SERVICE ARTICLES, FORK, CONTAINERS, ETC TO PROTECT FROM CONTAMINATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES IN PREP AREA. SEAL ALL OPENINGS, CRACKS, CREVICES ALONG WALLS ANC CORNERS IN WASHROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • REPAIR SELF CLOSING DEVICE ON WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 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. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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