Skip to content
Loading map…

WHATS COOKING RESTAURANT

6181 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

WHATS COOKING RESTAURANT has been inspected 5 times by Chicago Department of Public Health since May 26, 2010. The most recent inspection, on June 8, 2012, found no infractions.

1 of 5 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, Pests and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on August 16, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 20, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 April 20, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 December 12, 2011. 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 4 times across 3 separate inspections, most recently on April 20, 2011. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO PREVIOUS SUMMARY REPORT FROM REPORT #580469 DATED 4/20/11, POSTED ON SITE. NO PREVIOUS REPORT AVAILABLE ALSO.INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED AND VISIBLE TO THE CUSTOMER. CITATION ISSUED SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID/COVER FOR ALL GARBAGE CONTAINERS IN THE PREP AREA/KITCHEN AND SERVING AREA. RUSTED WIRE RACKS SHELVINGS (FOR DRY FOOD STORAGE)IN THE BASEMENT. MUST REMOVE RUST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING AND SANITIZE: BOTTOM SHELVE OF ALL PREP TABLES; LID AND EXTERIOR OF ALL THE GARBAGE CONTAINERS IN THE PREP, KITCHEN AND SERVING AREA; CART FOR RECEIVING THE MEAT; THE INTERIOR PLASTIC COVER OF THE SMALL ICE MACHINE; THE TOP OF THE PALLETS INSIDE THE WALK IN COOLER; AND ALL THE WIRE RACKS SHELVINGS INSIDE THE WALK IN COOLER WITH FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE WALLS BEHIND THE DISH MACHINE AND MAINTAIN.ALSO THE FAN GUARD OF THE REACH IN TALL COOLER NEEDS CLEANING.
  3. Complaint

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GREASE CONTAINER NOT MAINTAINED. WITH HEAVY GREASE BUILT UP AND DRIPPING GREASE AROUND THE RIM OF THE CONTAINER AND ON THE TOP OF THE LID. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. CITATION ISSUED SERIOUS. MANAGER ASKED ONE OF THE EMPLOYEE TO CLEAN THE OUTSIDE GREASE CONTAINER WHILE I'M TYPING THE REPORT. IT'S NOW CLEANED AND MAINTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL AND DATED ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE WALK IN COOLER AND REACH IN COOLER .
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WATER ON THE FLOOR IN THE BASEMENT. INSTRUCTED TO DRY THE FLOOR TO PREVENT INSECTS HARBORAGE. MUST ELEVATE ALL ITEMS ON THE FLOOR IN THE BASEMENT TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT INSECTS HARBORAGE. ALSO MUST CLEAN THE FLOOR INSIDE THE WALK IN FREEZER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE FOLLOWING: WALLS ABOVE THE DISH MACHINE, CEILING VENTS IN BOTH EMPLOYEE'S WASHROOM, MAIN KITCHEN HOOD, LIGHT SHIELD ON THE MAIN KITCHEN HOOD AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB IN THE MAIN KITCHEN HOOD. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BACK FLOW PREVENTIVE DEVICE OF THE MOP SINK FAUCET BROKEN(WITH HEAVY LEAKING). INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Short Form Fire-Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION # 250305 DATED 5.26.10.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION # 250305 DATED 5.26.10.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST COMPLY WITH VIOLATIONS NOTED ON INSPECTION # 250305 DATED 5.26.10.
  5. Canvass

    3 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. DETAIL CLEAN ALL EQUIPMENT THROUGHOUT FRONT AND REAR PREP AREAS. REMOVED STRINGY MATERIAL FROM TOP BROILER NEXT TO FRYERS IN REAR AND DUCT TAP FROM HANDLE OF REACH IN COOLER NEXT TO TOP BROILER. REMOVE POROUS SURFACES FROM HANDLES THROUGHOUT PREMISES AS NEEDED.
    • 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. PROVIDE SHIELDS FOR ALL UNSHIELDED LIGHTS ABOVE FRONT PREP AREA AND AS NEEDED THROUGHOUT PREMISES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETERS FOR PROPER FOOD TEMPERATURE MONITORING.

Nearby inspected facilities

Own this business? Add a badge to your website