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THE DUCK INN

2701 S ELEANOR ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

THE DUCK INN has been inspected once by Chicago Department of Public Health, on November 20, 2014. The most recent inspection, on November 20, 2014, recorded 6 infractions.

No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 4 times on November 20, 2014. 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 2 times on November 20, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

1 inspection

  1. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • HAS MISSING DRAIN BOARD AT KITCHEN 3 COMPARTMENT SINK, HAS NO ICE BIN COVER FOR ICE BIN (BAR AREA),INSTRUCTED TO PROVIDE AND MAINTAIN. RAW WOODEN SURFACES AT CABINETS BEHIND (BAR AREA)MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL NOTICEABLE OPENINGS BENEATH THE KITCHEN 2 COMPARTMENT SINK AND MAINTAIN TO SMOOTH AND EASILY CLEANABLE SURFACES ALSO, SEAL HOLES ON WALLS IN BASEMENT AROUND PLUMBING/ELECTRICAL FIXTURES AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ADEQUATE LIGHTING MUST BE PROVIDED AT KITCHEN 3 COMPARTMENT SINK AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE TOILET ROOM(S) MUST BE SELF CLOSING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ELECTRIC ROTISSERIE UNIT IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT MUST BE FREE OF CLUTTER AND MAINTAIN AND REMAINING ITEMS MUST BE PROPERLY STORED AT LEAST 6" OFF FLOOR/WALL AND MAINTAIN.

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