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ROGUE FUSION

7027 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

ROGUE FUSION has been inspected 3 times by Chicago Department of Public Health since June 30, 2016. The most recent inspection, on October 3, 2017, 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 source, labelling and allergens and 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 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 once on March 15, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on March 15, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 March 15, 2017. 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 4 times across 2 separate inspections, most recently on March 15, 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED BULK FOOD CONTAINERS (I.E FLOUR,RICE,ECT)NOT LABLED IN KITCHEN. INSTRUCTED MANAGEMENT TO PROPERLY LABLE BULK FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RAW WOOD PANEL NEXT TO CASHIER AREA.INSTRUCTECTED MANAGEMENT TO FINISH WITH PAINT OR WOOD SEALANT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED RANGE TOP IN KITCHEN ENCRUSTED WITH FOOD PARTICULATES.INSTRUCTED MANAGEMENT TO CLEAN RANGE TOP. NOTED POP NOZZLES STICKY AT SODA MACHINE.INSTRUCTED TO CLEAN POP NOZZLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR GREASY UNDER HOT LINE EQUIPMENT IN KITCHEN. INSTRUCTED MANAGEMENT TO CLEAN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CEILING PANEL DUSTY NEXT TO CEILING VENT IN KITCHEN. INSTRUCTED MANAGEMENT TO CLEAN CEILING PANEL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED BURNT OUT LIGHT BULBS IN DINING AREA. INSTRUCTED MANAGEMENT TO REPLACE LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED CEILING VENTS DUSTY AT CASHIER AREA AND FOOD PREP AREA IN KITCHEN. INSTRUCTED MANAGEMENT TO CLEAN. NOTED HOOD AND FILTERS GREASY AT HOT LINE AREA IN KITCHEN.INSTRUCTED MANAGEMENT TO CLEAN HOOD AND FILTERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED NO BI-METAL STEM THERMOMETERS AT THIS ESTABLISHMENT TODAY. INSTRUCTED MANAGEMENT TO GET BI-METAL STEM THERMOMETER TO TEST FOR FOOD TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT REAR DOOR.INSTRUCTED MANAGEMENT TO REMOVE AND REORGANIZE.
  3. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR DRAIN IN FRONT OF 3-COMP SINK NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL DAMAGED ON NORTH WALL BELOW THE TV, AND THE EAST WALL (CORNER) IS DAMAGED. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHTS IN THE CUSTOMER DINING AREA. INSTRUCTED TO INSTALL WORKING LIGHTS AND MAINTAIN.

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