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THE FRENCH LUNCHBOX, INC.

131 N CLINTON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

THE FRENCH LUNCHBOX, INC. has been inspected 5 times by Chicago Department of Public Health since January 30, 2017. The most recent inspection, on December 3, 2021, found no infractions.

1 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 6, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 6, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 across 4 separate inspections, most recently on March 6, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 3 times on March 6, 2019. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; DUCK HOLLANDAISE SAUCE AND SOUPS, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH POLICY OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP KIT OR PROCEDURES ON SITE DURING THE INSPECTION. INSTRUCTED TO PROVIDE CLEAN UP KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS IN THE PREP COOLER AT IMPROPER TEMPERATURES. 22 LBS OF GNOCCHI AT 5OF, VALUED $125. 5 LBS OF DUCK AT 50F, VALUED AT $200. 5 LBS OF SOUP (W/TCS INGREDIENTS) AT 50F, VALUED AT $160. 3 LBS OF PASTA AT 51F, VALUED AT $6. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO KEEP TCS COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST ADD DISCLOSURE AND POST REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER-COOKED FOODS. SEE CODE INFORMATION ABOVE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED PREP COOLER AT AN INADEQUATE TEMPERATURE OF 48F WITH TCS FOODS INSIDE. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL SERVICED AND TEMPERATURE IS MAINTAINING A COLD TEMPERATURE OF 41F OF BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE CUTTING BOARD ON PREP COOLER, Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAKY PIPE UNDERNEATH 3-COMP SINK, INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE.
  3. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed 2 door arctic air reach in cooler at improper temperature of 57.3f, holding potentially hazardous foods, at time of inspection, due to unit being over packed to capacity. Informed manager that reach in cooler units must keep potentially hazardous foods at 40 degrees or less at all times. Manager corrected the violation during inspection. Critical violation 7-38-005 (a)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food at improper temperature in 2 door arctic reach in. 51.2f, 8 lbs of black Squid ink gnocchi at a total value of $75.00 :prep date 1/25/18 107.1f, 16 lbs herb gnocchi, at a value of $ 75.00:prep date 1/25/18 53.1, 8 lbs of sweet potato gnocchi, at a value of $75.00:prep date 1/25/18 50.1f to 90.2f, 6 lbs of cooked mushrooms and roasted garlic, at a value of $25.00:prep date 1/25/18 73.8f, 2lbs of roast duck breast, at a value of $35.00:prep date 1/25/18 Stored inside kitchenaid crock pot: 118.4f, 10 lbs mashed potatoes at a total value of $8.00 Manager stated total weight 50lbs at an approximate value of $293.00 Manager voluntary discarded and denatured said food. Instructed to keep all food cold at 40 degrees or less and hot food at 140 degrees or above. Critical violation 7 - 38 -0 0 5 (a)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cutting board in front prep area warped and stained. Instructed manager to replace and maintain at all times.
  4. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found employee restroom washbowl sink faucet (in bathroom on the left) stays on for 3 seconds. Timed faucets must remain on for a minimum of 15 seconds to properly wash hands. Must repair and maintain. Found leak at 3 compartment sink faucet. Must repair and maintain.
  5. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BACK FLOW PREVENTION DEVICE ON MOP SINK IN DISREPAIR. MUST REPAIR AND MAINTAIN

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