Skip to content
Loading map…

UNITED FIRST INTERNATIONAL LOUNGE T1,CONCOURSE C

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

UNITED FIRST INTERNATIONAL LOUNGE T1,CONCOURSE C has been inspected 9 times by Chicago Department of Public Health since February 25, 2011. The most recent inspection, on September 21, 2017, found no infractions.

3 of 9 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 temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on November 30, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 across 2 separate inspections, most recently on November 20, 2015. 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 November 20, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 10 times across 6 separate inspections, most recently on November 30, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 3 times across 3 separate inspections, most recently on July 18, 2014. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AND MAINTAIN A VISIBLE BACKFLOW PREVENTION DEVICE FOR COFFEE STATION.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE AND MAINTAIN A HAIR RESTRAINT FOR FOOD HANDLER WHEN WORKING AROUND OPEN FOODS.
  4. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED TUNA AT 46.9F, SALMON AT 51.1F, SUSHI AT 51.4F, SHRIMP AT 54.5F,SLICED DELI MEATS HAM,BEEF AT 46.9F,F, ANTIPASTO CHEESE AT 46.9F, CHEESECAKES AT 58.1F,COOKED ZUCHINIS,ASPARAGUS AT 50.1F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH APPROX. $63.00. MUST PROVIDE,MAINTAIN ALL COLD FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED.OBSERVED OPEN PORTION SMALL CONTAINERS OF ASSORTED NUTS ON FRONT COUNTER AREA NOT PROTECTED FROM PUBLIC CONTAMINATION, NOT WRAPPED AND COVERED, AND NO SNEEZE GUARDS AT FRONT COUNTER AREA, INSTRUCTED TO WRAP AND COVER AT ONCE,AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP,DELI MEATS,TUNA, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED.ALSO,NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AS REQUIRED. SERIOUS VIOLATION 7-38-012.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AND MAINTAIN A VISIBLE BACKFLOW PREVENTION DEVICE FOR COFFEE STATION.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST PROVIDE AND MAINTAIN A HAIR RESTRAINT FOR FOOD HANDLER WHEN WORKING AROUND OPEN FOODS.
  5. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR INSIDE STORAGE ROOM NOT MAINTAINED. INSTRUCTED TO ELEVATE STOCK AND SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED INSIDE STORAGE ROOM. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZE HOLDER OR CONTAINERS.
  6. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HANDSINK IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
  7. Canvass

    0 infractions

  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CABINETS UNDER 3 COMPARTMENT SINK AND EXPOSED HAND SINK UNCLEAN,MUST CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURES IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN 1 PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN
  9. Canvass

    4 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code FOUND EXPOSED HANDSINK WITH 55.5F WATER NOT PROPERLY DESIGNED TO WASH HANDS,MUST RESTORE HOT WATER IN HANDSINK, GIVEN 5 DAYS 03-04-11; AT 3:35 PM TECHNICIAN WAS ABLE TO FIX ,HOT WATER RESTORED
    • 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. SLOW DRAINING OF WATER IN EXPOSED HANDSINK,MUST FIXED
    • 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. INTERIOR OF 2 DOOR COOLER UNCLEAN,MUST CLEAN AND MAINTAIN; COUNTERTOP OF COFFEE/CAPPUCCINO MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN;CABINET FOR COFFEE CONNECTION UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. LIGHT FIXTURES UNCLEAN,MUST CLEAN AND MAINTAIN

Nearby inspected facilities

Own this business? Add a badge to your website