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THUNDERBIRD CATERING

1204 W 36TH PL, CHICAGO, IL 60609 · Restaurant (Wholesale)

Inspection summary

THUNDERBIRD CATERING has been inspected 4 times by Chicago Department of Public Health since July 26, 2011. The most recent inspection, on February 23, 2018, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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 once on February 13, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 February 13, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on February 13, 2018. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on June 21, 2012. 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 13 times across 4 separate inspections, most recently on February 23, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

4 inspections

  1. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cardboard used as floor mats in kitchen area. Must remove. All surfaces must be non-porous, smooth and easily cleanable. Observed excessive ice build up on condenser in the walk in freezer. Must defrost, clean and sanitize. Observed damaged gasket along bottom of freezer walk in door. Must repair and maintain same. Observed raw wood shelving in walk in cooler. Must stain, seal or paint all raw wood shelves. All surfaces must be non-porous, smooth and easily cleanable.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive black, slimy mold-like substance on middle hand sink in men's restroom. Observed excessive calcium and lime-like build up on hand sinks in women's restroom. Must detail clean and sanitize all restroom hand sinks. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed standing water in the following areas of kitchen: in front of the proofer; in the dish washing area; near the cooking equipment. Floors are uneven in these areas. Must fill all holes, resurface broken concrete, and make smooth and easily cleanable. Must keep floors clean and dry. Surface of the servicing area of trucks in poor repair, with standing water and uneven surface through out. Surface of the servicing area shall be a smooth non-absorbent material, such as concrete or machine laid asphalt and shall be maintained in good repair, kept clean, and graded to drain. Observed damaged, broken, or missing floor tiles in the restrooms. Must repair to make smooth and easily cleanable. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed excessive grease build up or heavily stained ceiling tiles in cooking area of kitchen. Must detail clean or replace ceiling tiles. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inadequate lighting in servicing area for vehicles. Instructed to provide adequate lighting.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed 3 compartment sinks in bakery and cooking area without drain stoppers. Must provide drain stoppers to allow for proper wash, rinse and sanitizing. Observed nozzles leaking at 3 compartment sink in cooking area. Must repair and maintain same. Observed left hand sink in men's restroom inoperable (no water available). Must repair hand sink to allow for hot/cold water with adequate city pressure. Must maintain same.
  2. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed the following potentially hazardous foods at improper temperatures on trays in a rack in the kitchen area: fish ranging in temperatures between 71.6F - 82.4F; cooked french fries @ 66.2F; hot dogs @ 66.9F; and cooked onions @ 81.3F. Found raw eggs sitting on a counter in kitchen area @ 62.1F. Found salsa in the walk in cooler @ 44.2F (dated 2/12/18). Instructed all potentially hazardous foods must be at 40F or less or 140F or more at all times. Critical violation 7-38-005(a).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Observed live birds in truck servicing area. Must remove all live animals from facility. Serious violation 7-38-005(a).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Observed 2-4 inch gaps in door and along bottom of garage door in potable water filling area. Observed 1-2 inch gaps along bottom of entry door in truck servicing area. All exterior doors and garage doors must be tight fitting to prevent pest entry. Must repair and maintain same. Serious violation 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed cardboard used as floor mats in kitchen area. Must remove. All surfaces must be non-porous, smooth and easily cleanable. Observed excessive ice build up on condenser in the walk in freezer. Must defrost, clean and sanitize. Observed damaged gasket along bottom of freezer walk in door. Must repair and maintain same. Observed raw wood shelving in walk in cooler. Must stain, seal or paint all raw wood shelves. All surfaces must be non-porous, smooth and easily cleanable.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive black, slimy mold-like substance on middle hand sink in men's restroom. Observed excessive calcium and lime-like build up on hand sinks in women's restroom. Must detail clean and sanitize all restroom hand sinks. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed standing water in the following areas of kitchen: in front of the proofer; in the dish washing area; near the cooking equipment. Floors are uneven in these areas. Must fill all holes, resurface broken concrete, and make smooth and easily cleanable. Must keep floors clean and dry. Surface of the servicing area of trucks in poor repair, with standing water and uneven surface through out. Surface of the servicing area shall be a smooth non-absorbent material, such as concrete or machine laid asphalt and shall be maintained in good repair, kept clean, and graded to drain. Observed damaged, broken, or missing floor tiles in the restrooms. Must repair to make smooth and easily cleanable. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed excessive grease build up or heavily stained ceiling tiles in cooking area of kitchen. Must detail clean or replace ceiling tiles. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inadequate lighting in servicing area for vehicles. Instructed to provide adequate lighting.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed 3 compartment sinks in bakery and cooking area without drain stoppers. Must provide drain stoppers to allow for proper wash, rinse and sanitizing. Observed separate dish washing area (3-compartment sink in bakery) without hand sink. Must install dedicated exposed hand sink with hot/cold running water under city pressure in dish washing area. Must maintain same. Observed nozzles leaking at 3 compartment sink in cooking area. Must repair and maintain same. Observed left hand sink in men's restroom inoperable (no water available). Must repair hand sink to allow for hot/cold water with adequate city pressure. Must maintain same.
  3. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL FOOD ITEMS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN EQUIPMENT IMPROPERLY STORED ON FLOOR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOTTOM OF PREP TABLES RUSTY. MUST REMOVE AND MAINTAIN. SCOOPERS NEEDED FOR ALL BULK INGREDIENTS. MUST INSTALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING UNDER 3 COMPARTMENT SINK. MUST REMOVE ALL POOLING WATER AT OR AROUND SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • ALL PERSONAL BELONGINGS MUST BE KEPT SEPARETE FROM FOOD PREP AREAS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS NEEDED AT 3 COMPARTMENT SINKS TO PROPERLY WASH, RINSE AND SANITIZE. MUST INSTALL AND MAINTAIN.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. BUCKETS TO HOLD WATER UNDER 3- COMP SINKS NOT CLEAN. REPAIR LEAK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKY CONNECTION UNDER 3-COMP SINK IN KITCHEN AND BAKERY.

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