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THE ROOST

1467-1469 W IRVING PARK RD, CHICAGO, IL 60613 · Mobile Food Dispenser

Inspection summary

THE ROOST has been inspected 6 times by Chicago Department of Public Health since March 12, 2014. The most recent inspection, on August 11, 2017, found no infractions.

2 of 6 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 Food source, labelling and allergens.

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 3 separate inspections, most recently on May 12, 2017. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on May 12, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 4 separate inspections, most recently on May 12, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 May 12, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 March 8, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Recent Inspection

    7 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • OBSERVED CHICKEN SANDWICHES, CHICKEN TACOS, MACARONI AND CHEESE BEING PREPARED IN TRUCK WITHOUT DISHWASING FACILITIES. THE TRUCK WAS LICENSED AS A FOOD DISPENSER TO SERVE ONLY PREPACKAGED AND LABELED FOOD PRODUCTS. CRITICAL VIOLATION: 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED AND SERVEDD INCLUDING CHICKEN AND MACAROIN AND CHEESE. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED MACAORNI AND CHEESE NOT LABELED. ALL PREPACKAGED ITEMS NEED TO BE LABELED INCLUDING NAME OF PRODUCT, INGREDIENTS LIST, NAME AND ADDRESS WHERE PRODUCT WAS PACKAGED
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE SERVICE UTENSILS NEED TO BE STORED WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL BEHIND DRIVER SEAT IN DISREPAIR. REPAIR AND MAINTAIN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THEREMOMETER WITH SMALL REFRIGERATOR. SUPPLY AND MAINTAIN WORKING THERMOMETER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS NEED TO BE STORED IN SANITIZER WHEN NOT IN USE.
  3. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED AND SERVED INCLUDING CHICKEN AND COOKED MACARONI AND CHEESE. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED MACAORNI AND CHEESE NOT LABELED. ALL PREPACKAGED ITEMS NEED TO BE LABELED INCLUDING NAME OF PRODUCT, INGREDIENTS LIST, NAME AND ADDRESS WHERE PRODUCT WAS PACKAGED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE SERVICE UTENSILS NEED TO BE STORED WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL BEHIND DRIVER SEAT IN DISREPAIR. REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THEREMOMETER WITH SMALL REFRIGERATOR. SUPPLY AND MAINTAIN WORKING THERMOMETER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS NEED TO BE STORED IN SANITIZER WHEN NOT IN USE.
  4. License Re-Inspection

    0 infractions

  5. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED COLD HOLDING UNIT INSIDE MOBIL FOOD DISPENSER TRUCK NOT MAINTAINING PROPER TEMPERATURES. AIR TEMPERATURE 55.6F. INSTRUCTED TO REPAIR/ADJUST TEMPERATURE AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A). NO CITATION WAS ISSUED
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 03/12/14 REPORT# 1401880 (30) PROVIDE PREPARED BY DATES ON THE PREPACKAGED FOOD LABELS FOR ALL FOOD ITEMS BEING SERVED ON THE TRUCK. SERIOUS VIOLATION 7-42-090. NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR INSIDE FOOD TRUCK NEED GENERAL AND DETAIL CLEANING ESPECIALLY AROUND HEAVY EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL BEHIND DRIVERS SEAT NOT PROPERLY CONSTRUCTED. MUST PROPELY CONSTRUCTED WALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKY FAUCET BASE AT THE EXPOSED HAND WASHING SINK INSIDE FOOD TRUCK. MUST REPAIR AND MAINTAIN.
  6. License

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE PREPARED BY DATES ON THE PREPACKAGED FOOD LABELS FOR ALL FOOD ITEMS BEING SERVED ON THE TRUCK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE STUDDER VENT CONNECTED TO THE HAND SINK TO FIX THE SLOW DRAINING HAND SINK INSIDE THE TRUCK.

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