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SMALLS

4009 N ALBANY AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

SMALLS has been inspected 8 times by Chicago Department of Public Health since June 7, 2013. The most recent inspection, on December 7, 2017, found no infractions.

3 of 8 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 and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 across 3 separate inspections, most recently on May 12, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 18, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 10 times across 5 separate inspections, most recently on May 12, 2017. 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 October 6, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 12, 2013. For example: NO SMOKING REGULATIONS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP REAR STAND UP 1-DOOR REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.5 F, FOUND PORK, RICE, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE- BRISKET AT 49.1 F, PORK AT 47.0 F, COOKED RICE AT 57.1 F AND ROASTED SWEET POTATOES AT 57.2 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUOS FOODS VOLUNTARILLY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREA 1-DOOR REACH IN COOLER DOOR (ALONG COOKLINE) RUBBER GASKET RIPPED. MUST REPLACE/REPAIR DAMAGED DOOR COOLER GASKET.
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND ALL COOKED AND PREPARED FOODS WITH A DATE. MISSING PRODUCT NAME ON THE LABELS.FOUND ABOVE IN ALL REACH-IN REFRIGERATORS AND COLD HOLDING UNITS. MUST ALWAYS PROVIDE DATE AND PRODUCT NAME ON ALL LABELS FOR FOODS NOT FOUND IN THEIR ORIGINAL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A PANEL/SMOOTH SURFACE AT THE REAR EXIT DOOR SO AS TO BE SMOOTH AND EASILY CLEANABLE. FOUND MIDDLE LOWER PORTION OF THE DOOR SURFACES IN POOR REPAIR WITH RUSTY DENTS AND HOLES. ABOVE STATED DOOR IS RODENT PROOFED AT THIS TIME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE DARK STAINED CEILING TILES IN THE KITCHEN PREP AREA AND IN THE CUSTOMER DINING AREA. FOUND ABOVE WITH BROWN STAINS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A LONG STEM THERMOMETER AT ALL TIMES AT THE KITCHEN PREP AREA.
  4. Canvass

    0 infractions

  5. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED PORK RIBS (POTENTIALLY HAZARDOUS FOOD) HELD AT IMPROPER TEMPERATURE, 108.8 F, IN ROOM TEMPERATURE INSIDE CONTAINER. NO TIME/TEMPERATURE LOGS BEING USED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD HOT AT 140 F OR ABOVE OR HELD COLD AT 40 F OR BELOW. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2-DOOR PREP REACH IN COOLER (BY COOKING EQUIPMENT) DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES (X2) ABOVE PREP AREA. INSTRUCTED MANAGER TO REPLACE SAID CEILING TILES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAME OF EMPLOYEES ON PREMISES.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL COOKING EQUIPMENT, REMOVE ALL GREASE BUILT-UP,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN LIGHT SHIELDS IN KITCHEN AREA, ABOVE PREP AREA,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST RESTRICT COVERING UP EXHAUST VENT IN BATHROOM WINDOW, MUST PROVIDE A MECHANICAL EXHAUST SYSTEM, IF VENT IS NOT IN USE,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE AREA CLUTTERED, MUST CLEAN AND BETTER ORGANIZE,
  7. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO INSTALL COVING 4" THRU- OUT THE COOKING LINE.
    • 70. NO SMOKING REGULATIONS
      • INSTRUCTED TO POST "NO SMOKING" SIGN ON EACH ENTRANCE DOOR AND INSIDE THE ESTABLISHMENT. MANAGER GOT THE SIGNS AND POSTED IT ON THE DOOR WHILE I WAS TYPING THE REPORT. NO CITATION ISSUED, ESTABLISHMENT IS NOT OPERATING AT THIS TIME.
  8. License

    0 infractions

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