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TERRACE ON CLARK

77 W WACKER DR, CHICAGO, IL 60601 · Restaurant

Inspection summary

TERRACE ON CLARK has been inspected 7 times by Chicago Department of Public Health since January 26, 2011. The most recent inspection, on October 19, 2015, found no infractions.

3 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.

The last 2 inspections in a row found no infractions. 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 4 times across 2 separate inspections, most recently on May 12, 2014. 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 7 times across 4 separate inspections, most recently on May 12, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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 Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND PREP COOLER AIR TEMPS AT 55.4F, INSTRUCTED TO KEEP ALL COOLERS AT 40F OR LOWER, COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION, FOUND THE FOLLOWING FOOD ITEMS STORED IN PREP COOLER AT IMPROPER TEMPERATURE: 6LBS OF FISH AT 51.3F, 4 LBS OF CHICKEN AT 54.3F AND 2 LBS OF HAM AT 48.3F. INSTRUCTED TO KEEP ALL THE FOOD ITEMS STORED AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $70. CRITICAL CITATION ISSUED 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVER FOR BAR ICE BIN, INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXPOSED WOOD IN KITCHEN COUNTERS, INSTRUCTED TO SEAL.
  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSIDE OF ICE MAKER NOT CLEAN, FOUND GRAY FILM BUILD-UP ON UPPER INTERIOR SURFACES, INSTRUCTED MGR TO CLEAN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHEST FREEZER DOOR NOT CLOSING TIGHTLY, INSTRUCTED MGR TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 2 OVERSIZED POTS FOUND THAT DO NOT FIT IN DISH MACHINE NOR IN 3-COMP SINK. MUST USE MULTI-USE UTENSILS THAT CAN FIT IN DISH WASHING FACILITY.
  6. Tag Removal

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  7. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AIR TEMPERATURE AT 61.2F WHERE PERISHABLES ARE STORED, INSTRUCTED MANAGER TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPS: 10 LBS OF COOKED CHICKEN AT 52.3F, 8 LBS OF DELI MEAT AT 51.7F, 5 LBS OF SOUP AT 117.2F. INSTRUCTED MGR TO STORE ALL POTENTIALLY HAZARDOUS FOODS AT PROPER HOLDING TEMPS. FOOD ITEMS DISCARDED VALUED AT $20.00
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER AT BAR NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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