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TROTTER'S TO GO

1337 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

TROTTER'S TO GO has been inspected 4 times by Chicago Department of Public Health since August 4, 2010. The most recent inspection, on September 16, 2013, found no infractions.

1 of 4 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: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on August 13, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 2 times across 2 separate inspections, most recently on August 13, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on August 4, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 separate inspections, most recently on August 13, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times on March 2, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE PASTRY PREP TABLE, DRY STORAGE ROOM AND UNDER THE 3 COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS ARE NEEDED FOR THE LIGHT FIXTURES ABOVE THE GRILL AND STOVE.
  3. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELS FOR FOOD PRODUCTS SOLD TO CUSTOMERS(INGREDIENTS)
    • 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..NEED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE(TOP AND BOTTOM) BUILD-UP MINERAL.
    • 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.FAUCET IN 2 COMPARTMENT SINK IN POOR REPAIR(LOSE)AND LEAKING.ALSO NEED TO PROVIDE STOPPERS FOR THE SAME SINK,OBSERVED EMPLOYEES USING PAPER TO STOP WATER TO DRAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
  4. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND DISPLAY SERVING COOLER IN SELLING AREA AT IMPROPER TEMPERATURE:50F TO 58F(THEIR OWN THERMOMETER SHOWED 58F).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(TUNA ,VARIOUS SOUPS, SANDWICHES ETC).FAX A LETTTER WHEN UNIT MAINTAINS 40F AND BELOW.ALSO FOUND REACH IN COOLER IN BAKERY AREA AT IMPRPOPER TEMPERATURE(48.6F TO 50F)ALSO TAGGED UNIT.FAX# 312 746-4240.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE UNIT:6 CONTAINERS OF ROASTED POTATOES WITH PAPRIKA AND GARLIC AT TEMP OF 55.1F;5 CONTAINERS OF ARTICHOKES SALAD AT TEMP OF 51.1F;5 CONTAINERS OF ORZO PAST WITH DUCK CONFIT AND ROASTED ONIONS AT TEMP OF 52.5F.9 CONTAINERS CURRIED FINGERLING POTATOES SALAD AT TEMP OF 56.5F;7 CHICKEN SALAD WITH WALNUTS DRIED CHERRIES AND APPLE AT TEMP OF 52.3F; CHICKEN SALAD AT TEMP OF 46.7F, STORED IN WALK-IN COOLER;3 CONTAINERS OF ROASTED RED BEETS WITH GINGER AND HONEY AT TEMP OF 52.3F;7 CONTAINERS OF OLIVE OIL POACHED TUNA SALAD WITH RED ONOINS AT TEMP OF 59.4F;VARIOUS KIND OF SALADS(WITH CHICKEN, BLUE CHEESE, HAM ETC) AT TEMP OF 52.3F-53.1F-57.9F-;VARIOUS KIND OF SOUPS(ASPARAGUS-ENGLISH CUCUMBER -GASPACHO SOUP)AT TEMP OF54.2F-53.1F-51.0F -54.2F .VARIOUS KIND OF SANDWICHES:BRIES SANDWICH- BEEF SANDWICH-HAM SANDWICH-TURKEY SANDWICH, TEMP OF 59F- 60.9F- 56.3F- 58.8F- 56.8F.HOME MADE PASTRIES WITH FRESH MILK AND FRES EGGS:BUTTERSCOTCH PUDDING- CUT FRUIT SALADS- DOUBLE CHOCOLATE PUDDING-VANILLA BEAN PUDDING RICE AT TEMP OF 53.1F-52.2F -59.7F-55.2F.ALL FOOD DISCARDED AND DENATURED.POUNDS 163,VALUE 1.109.CRITICAL VIOLATION:7-38-005(a)HOOOO62518-15
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE DOING MULTI TASK FROM CLEANING GARBAGE LIDS TO PUSH SWING DOOR ENTERING AND EXITING FROM REAR PREP TO FRONT PREP AREA, WITH BARE HANDS.EMPLOYEES PUT ON FOOD GLOVES WITHOUT WASHING HANDS,AND HANDLED FOOD,(MAKING SANDWICHES)A READY TO EAT PRODUCTS.INFORMATION ON HAND WASHING PROCEDURE GIVEN.CRITICAL VIOLATION:7-38-010(A) HOOOO62519-16
    • 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 NOT CORRECTED FROM 2-18-09, REPORT#154925. (#32)REPAIR HINGE ON DOOR OF BATHROOM VANITY.REPLACE RUSTED WIRE STORAGE RACKS IN WALK-IN COOLER. (#35)REP[AIR BROKEN WALL BASE AROUND ROTISSERIE OVEN. DETAIL CLEAN WALL AND WALL BASE AROUND 3 COMPARTMENT SINK. SEAL AREA AROUND DOORWAY OF WALK-IN COOLER.(#38)MECHANICAL VENTILATION FOR WEST RESTROOM NOT WORKING. MUST REPAIR. SERIOUS VIOLATION:7-42-090 HOOOO62519-16
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELS FOR FOOD PRODUCTS SOLD TO CUSTOMERS(INGREDIENTS)
    • 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.NEED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE(TOP AND BOTTOM) BUILD-UP MINERAL.
    • 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.FAUCET IN 2 COMPARTMENT SINK IN POOR REPAIR(LOSE)AND LEAKING.ALSO NEED TO PROVIDE STOPPERS FOR THE SAME SINK,OBSERVED EMPLOYEES USING PAPER TO STOP WATER TO DRAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.EVERYONE MUST WEAR HAIR RESTRAINT PREP AREA.

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