Skip to content
Loading map…

THE MELTING POT

609 N DEARBORN ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

THE MELTING POT has been inspected 7 times by Chicago Department of Public Health since November 15, 2012. The most recent inspection, on April 28, 2016, found no infractions.

2 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 and Pests.

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 3 times across 2 separate inspections, most recently on August 19, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on August 19, 2014. 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 12 times across 5 separate inspections, most recently on June 19, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 3 times across 3 separate inspections, most recently on August 19, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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 2 times across 2 separate inspections, most recently on June 19, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (BEEF,SOUPS ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING PIPES AT THE BOTTOM OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.....ALSO NOTED DIRTY AND DUSTY FANS INSIDE WALK IN COOLER. MUST CLEAN AND MAINTAIN.....MUST REPAIR SLOW WATER DRAIN AT THE HAND WASH SINK BY THE MANAGER'S OFFICE AT THE KITCHEN
  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER, ABOVE SERVICE COOLER WITH CONDIMENTS AT THE KITCHEN AND BY THE DISH WASHER AREA. INSTRUCTED TO CLEAN AND MAINTAIN SHELVES, OR PAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE THE RUSTY SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN INSIDE SODA GUN HOLDER AT THE BAR WITH GRAYISH AND SLIMY SUBSTANCE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MISSING TILES AT THE REAR BY THE ICE MACHINE AND STAINED TILES AROUND THE 3 COMPARTMENT SINK AREA AND DRY STORAGE. INSTRUCTED TO REPLACE, CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK AND 1 COMPARTMENT SINK AT THE REAR. ALSO NOTED NO HOT AND COLD RUNNING WATER FROM THE FAUCETS OF THE 3 COMPARTMENT SINK. HOT AND COLD WATER IS ACCESSED FROM THE SPRAYER ONLY.INSTRUCTED TO REPAIR AND/OR REPLACE THE CHANGING VALVE AT THE 3 COMPARTMENT SINK THAT SWITCHES FROM SPRAYER TO FAUCET.
  4. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF UPRIGHT REFRIGERATION UNIT TO BE IMPROPER AT 50.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND REFRIGERATION UNIT TO BE IMPROPER:-POTATOES 48.7, ASSORTED CHEESES (INDIVIDUALLY WRAPED(47.7F,52.1F,48.3F)).MIXED VEGETABLES 46.3F,CREAM CHEESE 50.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $ 158.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD ITEMS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GARBAGE DUMPSTER IN POOR REPAIRS WITH BROKEN AND BENT LIDS AND NOT TIGHT FITTING. INSTRUCTED TO ALWAYS HAVE GARBAGE DUMPSTER WITH TIGHT FITTING LIDS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER, ABOVE SERVICE COOLER WITH CONDIMENTS AT THE KITCHEN AND BY THE DISH WASHER AREA. INSTRUCTED TO CLEAN AND MAINTAIN SHELVES, OR PAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE THE RUSTY SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN INSIDE SODA GUN HOLDER AT THE BAR WITH GRAYISH AND SLIMY SUBSTANCE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY AT THE BAR AND THE DISH WASHER AREA. MUST ALSO CLEAN AND MAINTAIN DRY FLOORS BY THE REFRIGERATION UNIT ON THE HALL WAY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MISSING TILES AT THE REAR BY THE ICE MACHINE AND STAINED TILES AROUND THE 3 COMPARTMENT SINK AREA AND DRY STORAGE. INSTRUCTED TO REPLACE, CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK AND 1 COMPARTMENT SINK AT THE REAR. ALSO NOTED NO HOT AND COLD RUNNING WATER FROM THE FAUCETS OF THE 3 COMPARTMENT SINK. HOT AND COLD WATER IS ACCESSED FROM THE SPRAYER ONLY.INSTRUCTED TO REPAIR AND/OR REPLACE THE CHANGING VALVE AT THE 3 COMPARTMENT SINK THAT SWITCHES FROM SPRAYER TO FAUCET.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF FLYING INSECTS. NOTED APROXIMATELY 20 LIVE FRUIT FLIES ON CEILING AND WALLS IN DISHWASHING AREA. ADDITIONAL PEST CONTROL SRVICES IS NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 11/15/12 REPORT#1134733 NOT CORRECTED. (32) RUSTY SHELVES IN COLD OR DRY STORAGE AREAS MUST BE REPLACED. NEED CLEANING INTERIOR OF DISHMACHINE. SERIOUS VIOLATION 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FROOR UNDERNEATH DISHMACHINE AND UNDER AROUND AND BEHIND HEAVY EQUIPMENT IN FOOD PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN DISHWASHING AREA MUST REMOVE DIRT AND DEBRIS.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING OR BROKEN LIDS FOR BULK FOOD CONTAINERS & ICE BINS MUST BE PROVIDED; CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. RUSTY SHELVES IN COLD OR DRY STORAGE AREAS MUST BE REPLACED ALSO.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR OF DISHMACHINE, LIGHT SHIELDS IN VARIOUS AREAS OF THE KITCHEN, SODA GUNS AT THE BAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND CORNERS INSIDE THE WALK-IN COOLER MUST BE KEPT CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETERS NEEDED IN MOST COOLERS, MUST PROVIDE.

Nearby inspected facilities

Own this business? Add a badge to your website