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STAGES RESTAURANT

657 W 31ST ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

STAGES RESTAURANT has been inspected 7 times by Chicago Department of Public Health since February 24, 2011. The most recent inspection, on October 15, 2013, found no infractions.

1 of 7 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, Handwashing and staff hygiene and Protecting food from contamination.

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 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 July 10, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 February 24, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 24, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 19 times across 6 separate inspections, most recently on July 10, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: FRYERS, OVEN, FLAT TOP, AND BROILER. ALL IN NEED OF CLESANING TO REMOVE HEAVY 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 BEHIND ICE MACHINE IN NEED OF CLEANING AND MUST BE KEPT DRY FREE FROM STANDING WATER. 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 BEHIND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE HEAVY GREASE BUILD UP. WALLS AT WAFFLE STATION IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD NEEDED IN REAR STORAGE AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION FROM ICE MACHINE IN NEED OF CORRECTING. MUST CORRECT AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS NEEDED IN WALK IN AND REACH IN COOLERS. MUST PROVIDE AND MAINTAIN AT ALL TIMES.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF DISHMACHINE NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT DISHMACHINE AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS NOT PROPERLY STORED.
  4. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND COUNTERS, GRILL AREAS, AND EQUIPMENT AT MAIN KITCHEN WITH EXCESSIVE GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLERS NOT WEARING HAIR RESTRAINT.
  5. Tag Removal

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WOOD PANEL IN POOR REPAIR AT CEILING ABOVE DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED DEEP FRYER AT REAR STORAGE AREA AND PROPERLY STORE CHEMICALS AWAY FROM CLEAN POTS/PANS AT REAR.
  6. Complaint Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WOOD PANEL IN POOR REPAIR AT CEILING ABOVE DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED DEEP FRYER AT REAR STORAGE AREA AND PROPERLY STORE CHEMICALS AWAY FROM CLEAN POTS/PANS AT REAR.
  7. Complaint

    11 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND CONTAINER OF READY TO EAT TACO SHELLS STORED ON TOP OF REFRIGERATOR WITH NO COVER, FOUND COLD PLATE WITH HOSES RUNNING THROUGH ICE CUBES INSIDE ICE BIN AT BAR USED FOR CUSTOMER CONSUMPTION, FOUND IMPROPER FOOD STORAGE INSIDE REFRIGERATOR AND WALK-IN COOLER THAT IS OBSERVED RAW ROAST BEEF ON TOP OF READY TO EAT CHEESE, TOMATO SAUCE, CONDIMENTS IN REFRIGERATOR, AND RAW BEEF STORED ABOVE VEGETABLES/PRODUCE INSIDE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE FOOD ITEMS DURING STORAGE, PROVIDE COVER FOR TACO SHELLS, SEPARATE COLD PLATE AND HOSES FROM ICE CUBES USED FOR CUSTOMER CONSUMPTION, AND INSTRUCTED TO STORE RAW FOODS ITEMS SEPARATE AND AWAY FROM READY TO EAT FOODS. SERIOUS 7-38-005(A) ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE WASTE GREASE AREA AND GARBAGE AREA NOT MAINTAINED. DUMPSTER LIDS WIDE OPEN AND GREASE RECEPTACLE WITH GREASE BUILDUP AT TOP, SIDES, AND GREASE SPILLS ON SURROUNDING GROUND. ALSO, LITTER ON GROUND BY GREASE RECEPTACLE AND ON TOP OF GREASE RECEPTACLE. INSTRUCTED TO CLEAN, SANITIZE AREA, AND MAINTAIN AT ALL TIMES. SERIOUS 7-38-020 ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION ON 10/26/11: #32 PROVIDE COVER FOR ICE BIN BY BAR, #33 CLEAN INTERIOR/EXTERIOR OF DEEP FRYERS, FAN GRID COVERS INSIDE REFRIGERATION UNIT/WALK-IN COOLER,INTERIOR OF REACH-IN COMPARTMENTS AT COFFEE/SOUP STATION, WHEELS AT DEEP FRYERS, AND UNDER, AROUND COOKING EQUIPMENT, AND DISH MACHINE, #33 The walls and ceilings shall be in good repair and easily cleaned. CLEAN UPPER AND LOWER WALLS THROUGHOUT DISH WASHING AREA, BEHIND REFRIGERATION/FREEZER UNITS IN KITCHEN, REPLACE DAMAGED CEILING PANELS AS NEEDED IN TOILET ROOMS, DISH WASHING AREA, COFFEE STATION, AND KITCHEN. SEAL OPENINGS AT WALL BASE UNDER DISH MACHINE, #36 REPLACE LIGHT BULB IN REFRIGERATOR NEXT TO THREE COMPARTMENT SINK, #38 PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE FOR NEWLY INSTALLED COFFEE UNITS. INSTRUCTED TO PROVIDE DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM SCOOPS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE COVER FOR ICE BIN BY BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR/EXTERIOR OF DEEP FRYERS, FAN GRID COVERS INSIDE REFRIGERATION UNIT/WALK-IN COOLER,INTERIOR OF REACH-IN COMPARTMENTS AT COFFEE/SOUP STATION, WHEELS AT DEEP FRYERS, AND UNDER, AROUND COOKING EQUIPMENT, AND DISH MACHINE.
    • 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. CLEAN UPPER AND LOWER WALLS THROUGHOUT DISH WASHING AREA, BEHIND REFRIGERATION/FREEZER UNITS IN KITCHEN, REPLACE DAMAGED CEILING PANELS AS NEEDED IN TOILET ROOMS, DISH WASHING AREA, COFFEE STATION, AND KITCHEN. SEAL OPENINGS AT WALL BASE UNDER DISH MACHINE TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WOOD PANEL IN POOR REPAIR AT CEILING ABOVE DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULB IN REFRIGERATOR NEXT TO THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE FOR NEWLY INSTALLED COFFEE UNITS. INSTRUCTED TO PROVIDE DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM SCOOPS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED DEEP FRYER AT REAR STORAGE AREA AND PROPERLY STORE CHEMICALS AWAY FROM CLEAN POTS/PANS AT REAR.

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