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RICHIE'S RESTAURANT

3123 -03125 W 111TH ST, CHICAGO, IL 60655 · Restaurant

Inspection summary

RICHIE'S RESTAURANT has been inspected 3 times by Chicago Department of Public Health since September 17, 2010. The most recent inspection, on June 19, 2012, found no infractions.

1 of 3 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.

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 on September 17, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 separate inspections, most recently on September 29, 2010. 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 2 times across 2 separate inspections, most recently on September 29, 2010. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Tag Removal

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • : RUSTY SURFACES ON BOTTOM OF PREP TABLES. REMOVE RUST. EXCESSIVE ICE BUILD-UP IN FREEZERS. REMOVE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON-FOOD CONTACT EQUIPMENT NOT CLEAN, DEBRIS BUILD-UP. INSTD TO CLEAN INTERIOR/EXTERIOR OF ALL COOLERS/FREEZERS, STORAGE SHELVES, UTENSIL HOLDERS, FRYERS, ALL COOKING EQUPMENT, MEAT SLICER & EXTERIOR OF DISHMACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR UNDER DISHMACHINE AND BEHIND COOKING EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD NOT CLEAN. CLEAN SAME FREE OF DUST/GREASE. REPLACE ALL MISSING CEILING TILES IN PREP AREA.
  3. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER IN POOR REPAIR, INTERNAL TEMPERATURE OF 52F, ICE BUILD-UP ON CONDENSOR LINE. UNIT TAGGED AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY HEALT DEPT. FAX LETTER TO 312 746-4240 TO REQUEST REINSPECTION. INSTD TO USE OTHER REFRIGERATION ON SITE. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 51F-54F IN WALK-IN COOLER: EGGS, COOKED PASTA, COOKED PRIME RIB. ALL PRODUCT DISPOSED OF AND DENATURED. APPROX 20LBS, 100VALUE. CITATION ISSUED 7-38-005A CRITICAL.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE DISHMACHINE IN POOR REPAIR, FINAL RINSE AT 0PPM OF CHLORINE WHEN TESTED. UNIT TAGGED AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY HEALTH DEPT. INSTD TO USE 3-COMPARTMENT SINKS ON SITE TO PROPERLY WASH, RINSE AND SANITIZE. CITATION ISSUED 7-38-030 CRITICAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SURFACES ON BOTTOM OF PREP TABLES. REMOVE RUST. EXCESSIVE ICE BUILD-UP IN FREEZERS. REMOVE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON-FOOD CONTACT EQUIPMENT NOT CLEAN, DEBRIS BUILD-UP. INSTD TO CLEAN INTERIOR/EXTERIOR OF ALL COOLERS/FREEZERS, STORAGE SHELVES, UTENSIL HOLDERS, FRYERS, ALL COOKING EQUPMENT, MEAT SLICER & EXTERIOR OF DISHMACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR UNDER DISHMACHINE AND BEHIND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD NOT CLEAN. CLEAN SAME FREE OF DUST/GREASE. REPLACE ALL MISSING CEILING TILES IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE INTERNAL THERMOMETERS IN ALL COOLERS & FREEZERS.

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