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THE EASTMAN EGG COMPANY

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

THE EASTMAN EGG COMPANY has been inspected 5 times by Chicago Department of Public Health since September 10, 2015. The most recent inspection, on April 14, 2017, found no infractions.

2 of 5 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: Cleaning and sanitizing.

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.

  • 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 September 10, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 5 times across 2 separate inspections, most recently on December 20, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 once on May 10, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 September 10, 2015. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATION OF DUST ON THE FAN COVER ABOVE THE MOP SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EMPLOYEE BELONGINGS (JACKETS) STORED HANGING ON RESTAURANT SUPPLY STORAGE SHELVING. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM RESTAURANT MATERIALS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON THE CUTTING BOARD IN THE COOK LINE. INSTRUCTED TO STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BAGS OF COFFEE STORED UNDER THE WASTE PIPING OF THE COFFEE LINE HAND SINK. INSTRUCTED TO STORE ALL FOOD AND FOOD EQUIPMENT SO THAT IT IS NOT DIRECTLY UNDER EXPOSED WASTE PIPING, OR TO PROVIDE A GUTTER/SHIELD ON THE WASTE PIPING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATION OF SPILLS, OIL AND DEBRIS SURROUNDING THE GREASE TRAP, UNDER THE EGG COOLER AND UNDER THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO OBSERVED TO-GO PACKAGING PRODUCTS STORED ON THE FLOOR IN THE COFFEE BAR LINE. OBSERVED PACKAGING PRODUCTS AND FOOD STUFFS STORED ON THE FLOOR IN THE BASEMENT STORAGE ROOM. INSTRUCTED TO STORE ALL FOOD AND FOOD EQUIPMENT AT LEAST 6 INCHES OFF THE FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOPS BEING STORED HEAD DOWN IN THE MOP SINK. INSTRUCTED TO STORE MOPS AND BROOMS INVERTED.
  4. License Re-Inspection

    0 infractions

  5. License

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL HAND WASHING FACILITIES THAT ARE MORE READILY ACCESSIBLE TO THE MAIN FOOD PREP AREA.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WATER BACKING UP FROM THE OPEN SITE DRAIN WHEN WATER DRAINED FROM THE DISH MACHINE. MUST REPAIR.

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