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Uncle Sammy's Sandwich Classics

1231 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

Uncle Sammy's Sandwich Classics has been inspected 6 times by Chicago Department of Public Health since March 19, 2010. The most recent inspection, on August 2, 2017, found no infractions.

1 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 Handwashing and staff hygiene.

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.

  • 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 September 10, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on October 17, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 7 times across 4 separate inspections, most recently on August 15, 2016. 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 3 times across 2 separate inspections, most recently on August 15, 2016. 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 August 15, 2016. For example: FOOD HANDLER REQUIREMENTS MET

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. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DUST ACCUMULATING ON THE FAN COVER IN THE PRODUCE COOLER. ALSO NOTED SMALL PATCHES OF LIGHT GRAY, MOLD LIKE SUBSTANCE ON THE FRONT OF THE ICE MACHINE DROP PLATE. INSTRUCTED TO CLEAN THESE SURFACES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DEBRIS AND DIRT ACCUMULATING IN THE CORNER BEHIND THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE BULB IN THE 2 DOOR PRODUCE COOLER IS UNSHIELDED. INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MANAGER ON SITE UNABLE TO PROVIDE PROOF THAT ALL STAFF MEET THE FOOD HANDLER REQUIREMENTS. INSTRUCTED TO MAINTAIN PROOF THAT ALL EMPLOYEES MEET FOOD HANDLER REQUIREMENTS ON SITE TO BE AVAILABLE FOR INSPECTION.
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WHILE SERVING AND PREPARING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SALAD SANDWICH, HAM SANDWICH,TURKEY SANDWICH,ETC. NO CERTIFICATE OF CITY OF CHICAGO POSTED ON THE WALL ALSO. CITATION ISSUED SERIOUS 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INSIDE THE WASHROOM WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN. FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH HEAVY DUST AND GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROV1DE WORKING DRAIN STOPPERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING AND PREPARING FOODS, MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
  4. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET HANDLED AT 3-COMPARTMENT SINK IN REAR PREP AREA. MUST REPAIR. EXPOSED HANDWASH SINK IN FOOD PREP AREA IS SLOW DRAINING MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CARDBOARD BOXES FROM REAR FOOD STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS STORED ON TOP OF ICE MACHINE MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER.
  5. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 54.0F. THE COOLER WAS USED TO STORE DELI MEATS AND CHEESES. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MOZZARELLA CHEESE AT 49.6F, CUT TOMATOES AT 47.1F, STUFFING AT 50.7F, TURKEY AT 50.0F, CAPICOLA AT 54.1F, ROAST BEEF AT 47.3F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION SUMMARY REPORT WAS POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
  6. Complaint

    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. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE, VENTILATION FAN IN THE RESTROOM, LIGHT SHIELDS IN THE PREP AREA.
    • 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 OF THE PREP AREA ESPECIALLY AROUND WALLS. REPLACE BROKEN FLOOR TILE UNDER THE STAND UP COOLER.

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