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SAMMYS COUNTRY KITCHEN

5542 W 55TH ST, CHICAGO, IL 60638 · Restaurant

Inspection summary

SAMMYS COUNTRY KITCHEN has been inspected 14 times by Chicago Department of Public Health since January 13, 2010. The most recent inspection, on October 1, 2021, found no infractions.

2 of 14 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 2 times on June 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on May 19, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 13, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 32 times across 12 separate inspections, most recently on June 13, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MISSING DISINFECTANT EFFECTIVE AGAINST NOROVIRUS FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING DISCLOSURE AND REMINDER FOR CONSUMER ADVISORY (EGGS AND HAMBURGERS). PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUSTY SURFACE AT BOTTOM SHELF OF PREP TABL. INSTD TO REMOVE RUST AND MAINTAIN SURFACE SMOOTH, EVEN, AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SIDES AND UNDERNEATH FLAT TOP GRILL NOT CLEAN, GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS AND FLOOR THROUGH OUT PREP AREA NOT CLEAN, FOOD DEBRIS BUILD UP. INSTD TO CLEAN AND MAINTAIN.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY DRY STORAGE RACK, INSTRUCTED TO REMOVE THE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE UPRIGHT FREEZER NOT CLEAN/ICE BUILD UP, INSTRUCTED TO DEFROST AND CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE KITCHEN FLOOR MISSING FLOOR TILES, INSTRUCTED TO PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE LADIER RESTROOM WALL NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN CEILING IN KITCHEN PREP AREA, AND WALL BEHIND PREP SINK. REPAIR WALL IN FRONT STORAGE AREA, AND CEILING IN KITCHEN (WATER DAMAGED).
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOTTOM OF PREP TABLE WITH RUSTY SURFACE. INSTD TO REMOVE RUST AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL BEHIND COOKING LINE WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETER MISSING FOR FOOD HANDLERS. INSTD TO PROVIDE SAME.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • HANDLE TO REACH IN FREEZER IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD UP. INTERIOR OF REACH IN FREEZER IN NEED OF CLEANING. COOKING EQUIPMENT IN NEED OF CLEANING CORRECT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • COVING IN SIDE STORAGE AREA IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN PREP AREA IN NEED OF SHEILDS. MUST INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
  6. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS IN NEED OF REPLACING WHERE WORN. MUST REPLACE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REACH IN FREEZER IN NEED OF DEFROSTING TO REMOVE LARGE AMOUNTS OF ICE BUILD UP. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. ALL PREP TABLES, INTERIOR OF STORAGE CABINETS AND REACH IN COOLERS IN NEED OF CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT TO REMOVE ALL BUILD UP OF FOOD AND GREASE DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NEEDED IN PREP AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT SMALL FREEZER AND THE REAR UP RIGHT FREEZER NOT CLEAN, INSTRUCTED TO DEFROST AND CLEAN. ALSO CLEAN EXTERIOR OF FRYER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FRONT DINING AREA WALLS AND CEILING VENTS DUSTY, INSTRUCTED TO CLEAN/REMOVE DUST.ALSO CLEAN WALLS AND CEILING IN COOKING AREA, AND LADIES RESTROOM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER.
  8. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE FOLLOWING NOT CLEAN: INTERIOR OF COOLERS, COOLERS THAT ARE USED FOR DRY STORAGE, COOKING EQUIPMENT AND STORAGE RACKS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL DAMAGED BY THE MEN'S TOILET ROOM. INSTRUCTED TO FIX AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS IN NEED OF CLEANING AROUND THE SINKS AND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND WATER PRESSURE LOW AT THE EXPOSED HANDWASHING SINK IN THE REAR PREP. INSTRUCTED TO INCREASE PRESSURE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF FREEZER WITH EXCESSIVE ICE BUILD-UP. DEFROST SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF ICE MACHINE NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN PREP AREA NEED DETAILED CLEANING, FREE OF BUILD-UP.
  10. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CIELING IN NEED AOF CLEANING TO REMOVE DUST AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  11. Complaint

    0 infractions

  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF FREEZER AND COOLER INCLUDING RUBBER GASKETS NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN PREP AREA NOT CLEAN, SPLASHED WITH DEBRIS. CLEAN SAME. WALL IN REAR IN POOR REPAIR. REPAIR SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OR UPRIGHT FREEZER WITH EXCESSIVE ICE BUILD-UP. CLEAN AND MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND COOKING LINE NOT CLEAN, EXCESSIVE DEBRIS. CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS MISSING IN COOLERS. PROVIDE SAME.
  14. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR/EXTERIOR OF COOLERS, STORAGE SHELVES, EXTERIOR OF TRASH CONTAINER NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS AND LIGHTSHIELDS THRU-OUT, DUST ACCUMULATION.

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