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TRI STAR CATERING

150 S WACKER DR, CHICAGO, IL 60606 · Restaurant (Catering)

Inspection summary

TRI STAR CATERING has been inspected 8 times by Chicago Department of Public Health since August 4, 2010. The most recent inspection, on June 13, 2016, found no infractions.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 20 times across 7 separate inspections, most recently on November 6, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 6 times across 5 separate inspections, most recently on November 6, 2015. 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 once on November 6, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 August 4, 2010. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP NEAR DISH MACHINE. REPAIR LOWER SECTION OF WALL INSIDE WALK-IN COOLER NEAR ROLLING RACK WHERE HAMBURGERS ARE BEING STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: SIDES AND EXTERIORS OF ALL OVENS AND COOKING EQUIPMENT, EXTERIOR OF DISH MACHINE, STORAGE RACKS AND SHELVES, EXTERIORS OF LARGE COOKING POTS ON TOP SHELF OF RACK NEAR DOUBLE OVEN, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE. CLEAN THE WHITE PANEL INSIDE THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL SECTIONS AND ROOMS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT. DEBRIS PRESENT). REPLACE BROKEN FLOOR TILE UNDERNEATH WHEEL OF DOUBLE OVEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN, REPAIR, AND/OR PAINT WALLS THROUGHOUT FOOD PREP AND STORAGE AREAS(DIRT, DUST, STAINS, HOLES, BLACKISH-COLORED RESIDUE IN DISH WASHING AREA). ALL WALLS IN FOOD PREP AREA MUST BE SMOOTH, WELL CONSTRUCTED AND CLEAN. ALL STAINED CEILING TILES THROUGHOUT MUST BE REPLACED. ALL STAINED AND DUST-FILLED LIGHT SHIELDS MUST BE CLEANED OR REPLACED. MAIN ENTRY/EXIT DOOR NEEDS CLEANING AND PAINTING. CLEAN INTERIOR OF HOOD ABOVE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE ALL BLOWN LIGHTS IN HOOD ABOVE COOKING EQUIPMENT, AND ANY MISSING LIGHT SHIELDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE STOPPERS FOR 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN STORAGE AREAS AT BOTH ENDS OF OPERATION. ALL ITEMS MUST BE PROPERLY STORED(INCLUDING MOPS NOT IN USE WHICH SHOULD BE HUNG UPRIGHT TO AIR DRY TO PREVNT PEST BREEDING) 6 INCHES OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE FOLLOWING AREAS; WALK-IN COOLER AT CORNERS AND UNDER RACKS, BEHIND/AROUND HEAVY EQUIPMENT IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED CEILING PANELS, AND CLEAN LIGHT PANELS AT CEILING WHERE NECESSARY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT HOT WATER FAUCET OF EXPOSED HAND WASH SINK IN PREP AREA AND AT BOTTOM OF SAME. MUST REPAIR.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED WALL INSIDE WALK IN COOLER IN POOR REPAIR(MISSING WALL PANEL). MUST REPAIR AND MAINTAIN. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SHELVING INSIDE WALK IN COOLER NEEDS CLEANING TO REMOVE FOOD SPILLS. ALSO THE BOTTOM SHELF OF THE 2 DOOR COOLER NEEDS CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS INSIDE WALK IN COOLER NEED CLEANING ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS AND/OR DERBIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FILTERS ABOVE THE COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DUST.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR OF GREASE TRAP HAS EVIDENCE OF RUSTING, MUST RE-PAINT/RE-SEAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS BEHIND DRY STORAGE SHELVES, CAMBROS & BREAD CRATES (ESPECIALLY AROUND THE CORNERS), MUST BE KEPT CLEAN & FREE OF DEBRIS/DUST/DIRT. ALL STOCK/SUPPLIES IN DRY OR COLD STORAGE AREAS MUST BE ELEVATED OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOLLOWING NEED CLEANING: DUST BUILD-UP ON THE CEILING AROUND THE CONDENSER OF THE WALK-IN COOLER & FILTERS AT HOOD OF COOKING EQUIPMENT.
  6. Canvass

    3 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. OBSERVED FOOD/DUST BUILD UP INSIDE UNUSED REACH IN COOLER AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE PREP AREA. MUST REPLACE ALL DAMAGED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. OBSERVED BURNED OUT CEILING LIGHT BULBS(X2) ABOVE PREP AREA. MUST REPLACE BURNED OUT BULBS.
  7. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Interior panel of ica machine is rusting, must fix/replace.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. Must extend the waste-water line of the cappuchimo machine onto a floor drain.
  8. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Previous minor violations from 6/18/09 visit (report#159886), not corrected at this time: #32-must provide a sp-lashguard on both sides of hansink (between drainboards of 3-comp sink & dishmachine), #35-seal any holes/openings aorund pipes/electirical lines on walls/ceiling & provide missing baseboard under dishmachine at righthand side.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Interior panel of ice machine is rusting, must replace.
    • 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. Must clean interior floor of cooler by entry door, & also must clean grese/dust build-up on filters of hood
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Walls behind cooking equipment must be free of grease/oil streaks.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. Must extend the cappuchino waste water line to the floor drain.

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