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WAFFLES CHICAGO

1400 S MICHIGAN AVE, CHICAGO, IL 60605 · Restaurant

Inspection summary

WAFFLES CHICAGO has been inspected 9 times by Chicago Department of Public Health since September 19, 2016. The most recent inspection, on March 29, 2019, found no infractions.

2 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 6 times across 3 separate inspections, most recently on March 22, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 March 22, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 22, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 August 16, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 October 24, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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 Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.12 OBSERVED GASKETS FOR REACH IN COLD HOLDING UNITS IN DISREPAIR. MUST REPLACE OR REPAIR AND MAINTAIN.
  3. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND SINK IN FRONT PREP (COFFEE) AREA AND FAR REAR PREP(CREPES) AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN IN AREA OF FACILITY. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS, READY TO EAT PASTA, FIVE 3 POUND CONTAINERS AT 45.9-49.7 DEGREES AND ONE 8 POUND PAN OF RAW CHICKEN ALL INSIDE REACH IN PREP COOLER IN FRONT PREP AREA NEAR COOK LINE. INFORMED PERSON IN CHARGE COLD HOLDING MUST REMAIN AT 41 DEGREES F OR BELOW REQUIRED TEMPERATURE. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS NOT MEETING REQUIREMENTS. INFORMED PERSON IN CHARGE OF REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. APPROX 23 POUNDS $150.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COLD HOLDING UNIT NOT MEETING TEMPERATURE REQUIREMENTS, IN DISREPAIR REACH IN COOLER COLD HOLDING AT 50.9 DEGREES F IN FRONT PREP KITCHEN AREA (COOK LINE) OF FACILITY. INFORMED PERSON IN CHARGE FACILITY MUST REPAIR OR REPLACE COLD HOLDING UNIT AND MAINTAIN. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. TAGGED UNIT
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 OBSERVED FACILITY WITHOUT THERMOMETER (TEMPERATURE MEASURING DEVICE) FOR MEASURING (PROBING) FOOD ITEMS/ PRODUCTS IN FACILITY FOR ACCURACY. INFORMED PERSON IN CHARGED THERMOMETERS ARE REQUIRED FOR MEASURING FOOD ACCURACY. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED EQUIPMENT ( REACH IN COOLER, TOUCH POINT AREAS, ETC.) WITH ACCUMULATION OF FOOD DEBRIS INSIDE AND OUTSIDE. MUST DETAIL CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKETS FOR REACH IN COLD HOLDING UNITS IN DISREPAIR. MUST REPLACE OR REPAIR AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FACILITY WITHOUT CHEMICAL TEST KIT/STRIPS FOR TESTING SANITIZER RESIDUAL FOR CHEMICAL SANITIZERS USED IN FACILITY AND TESTING DEVICES. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN CHEMICAL TEST KIT IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED REFUSE AREA FOR RECYCLING BOXES NOT MAINTAINED. BOXES NOT FLAT ACCUMULATION OF BOXES ON GROUND IN REAR GARAGE/ENCLOSURE AREA(NEAR BACK DOOR). FACILITY MUST REMOVE ORGANIZE AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED 2 PRIORITY VIOLATIONS DURING THE INSPECTION. PLEASE SEE VIOLATIONS #22 AND #33. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK LOCATED BY THE COOKING EQUIPMENT NOT ACCESSIBLE FOR EMPLOYEE USE DUE TO THE FACT THAT THERE IS A STEEL PREP TABLE MOUNTED TO THE WALL IN FRONT OF THE HAND SINK THAT RESTRICTS HAND SINK USE. INSTRUCTED TO REMOVE PREP TABLE SO THAT HAND WASHING SINK IS ACCESSIBLE AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(c).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS NOT AT THE PROPER COLD HOLDING TEMPERATURE OF 41F OR LESS DURING STORAGE IN A 2 DOOR PREP COOLER AND A COLD HOLDING UNIT LOCATED IN THE FOOD PREP AREA; 2 LBS OF EGGS AT 52F, 5 LBS OF RAW CHICKEN AT 50F, 5 LBS OF COOKED PORK AT 51-58F, 5 LBS OF RAW BEEF AT 50F, 3 LBS OF CORNED BEEF AT 60.8F AND 3 LBS OF CANADIAN BACON AT 58.7F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT 41F OR LESS AT ALL TIMES. TOTAL DISCARDED 23 LBS VALUED AT $50. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED SOME READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATES INSIDE OF THE 2 DOOR PREP COOLERS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO LABEL ALL READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED ONE PREP COOLER WITH TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, EGGS) INSIDE AT AN IMPROPER AMBIENT AIR TEMPERATURE OF 50F AND ONE COLD HOLDING UNIT WITH TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PORK)INSIDE AT AN IMPROPER AMBIENT AIR TEMPERATURE OF 64F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MOST OF THE FOOD HANDLER'S CERTIFICATES ARE EXPIRED. INSTRUCTED TO RENEW ALL EXPIRED FOOD HANDLERS CERTIFICATES AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  6. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DEAD ROACHES ON THE FLOOR LOCATED UNDER THE FRONT CUSTOMER SERVICE/SERVING COUNTER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
  7. Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 5 SMALL FLIES ON THE WALL OF THE REAR DRY STORAGE AREA, 25 SMALL FLIES ON THE WALLS AND CEILING OF THE DISH MACHINE AREA, AND 10 SMALL FLIES ON THE WALLS OF THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #2050624 DATED ON 5/18/17; 33 - THE INTERIOR OF THE OVENS, DEEP FRYERS AND THE EXTERIOR OF THE COOKING EQUIPMENT HAS OLD BURNED FOOD MATTER, GREASE AND DIRT BUILD UP. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATION AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DEAD ROACHES ON THE FLOOR LOCATED UNDER THE FRONT CUSTOMER SERVICE/SERVING COUNTER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL LOCATED BY THE 3 COMPARTMENT SINK WITH A BLACK SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CUTTING BOARDS IN THE REAR/FRONT FOOD PREPARATION AREA HAS DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST KEEP A SMOOTH AND EASILY CLEANABLE SURFACE. -THE DETERGENT/SANITIZER HOSE AT THE 3-COMPARTMENT SINK IS TOO LONG, IT SITS AT THE BOTTOM OF THE COMPARTMENTS. INSTRUCTED TO SHORTEN SO THAT THE HOSE DOES NOT TOUCH THE WATER IN EACH COMPARTMENTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE DETERGENT/SANITIZER HOSE AT THE 3-COMPARTMENT SINK HAS A THICK BLACK LIKE SUBSTANCE INSIDE OF THEM. THE NOZZLES ON THE SODA MACHINE NEEDS CLEANING. INSTRUCTED TO CLEAN TO REMOVE. -THE INTERIOR OF THE OVENS, DEEP FRYERS AND THE EXTERIOR OF THE COOKING EQUIPMENT HAS OLD BURNED FOOD MATTER, GREASE AND DIRT BUILD UP. ALSO, THE STORAGE RACKS INSIDE THE WALK IN COOLER AND THE FAN COVER HAS FOOD AND DIRT BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS UNDER THE DISH MACHINE, AROUND THE COOKING/COOLING EQUIPMENT AND IN THE CORNERS HAS THICK BUILD UP OF DIRT, FOOD AND GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THIS THICK GREASE AND DIRT BUILD UP ON THE VENTILATION FILTERS AND THE VENTS UNDER THE VENTILATION HOOD. ALSO, THE WALLS/CEILING IN THE REAR FOOD PREPARATION AREA HAS DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. -MUST PROVIDE THE MISSING CEILING TILE IN FRONT OF THE DISH MACHINE. MAINTAIN ALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT SHIELD ABOVE THE 3-COMPARTMENT SINK IS OPENED. INSTRUCTED TO CLOSE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX. MAINTAIN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERE ARE NO METAL STEM THERMOMETERS FOR TAKING INTERNAL TEMPERATURES. INSTRUCTED TO PROVIDE. MAINTAIN SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO HANG UP TO DRY WHEN NOT IN USE. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROOF THAT ALL FOOD HANDLERS HAVE MET THE ILLINOIS DEPARTMENT OF PUBLIC HEALTH REQUIREMENTS WERE NOT PROVIDED. INSTRUCTED TO PROVIDE AND MAINTAIN.
  9. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • dust build-up noted on kitchen ceiling vents, instructed to clean and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • minor leak noted at bottom of hot water tank. instructed to repair.

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