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Restaurant: Chickies
Address: 2839 S Pulaski Rd, Chicago, IL 60623
Type: Restaurant
Total inspections: 5
Last inspection: Apr 25, 2012

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Violation descriptions and comments

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
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 FOOD HANDLER PERFOMING MULTI TASK AND NOT WASHING HIS HANDS; {CLEANING EQUIPMENT, REMOVING CARDBOARDS, SERVING CUSTOMER}. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CITATION ISSUED 7-38-010A CRITICAL.
Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE, OR PAPER TOWELS AT EXPOSED SINKS AT TIME OF INSPECTION. INSTRUCTED MUST HAVE PAPER TOWELS AT ALL TIMES. MANAGER WENT OUT TO BUY PAPER TOWELS. CITATION ISSUED 7-38-030 CRITICAL
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED RODENT ACTIVITY ON FLOORS AND ALONG WALLS AT REAR STORAGE ROOM, OVER 60 RAT DROPPINGS NOTED. MUST CLEAN-SANITIZE AREAS AND SEAL OPENINGS THRU-OUT TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WITH A CITY SANITATION CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED 2 COMPARMENT SINK NOT MAINTAIN, SINK NOT DRAINING PROPERLY. MUST REPAIR TO DRAIN PROPERLY. CITATION ISSUED 7-38-030 SERIOUS.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS, NOT AVAILABLE. MUST HAVE SUMMARY REPORT POSTED AND VISIBLE TO CUSTOMERS. CITATION ISSUED 7-42-010B SERIOUS.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES, ETC..THRU-OUT PREMISES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR DISH WASHING AREA FLOOR, AND CLEAN FLOORS THRU-OUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON WALLS AND CEILING THRU-OUT TO PREVENT PEST ENTRY. CLEAN WALLS AND CEILING OR PAINT, CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT BOTH COOKING AREAS, REMOVE PEELING PAINT AT SECOND PREP AREA AND REPLACE CEILING PANELS AT FRONT COOKING AND SERVING AREAS.
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. MUST REPAIR EXPOSED SINKS PIPES, AND WASHROOM HAND BOWL PIPES, AND SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
EXCESSIVE CLUTTER THRU-OUT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

NO RAT DROPPINGS NOTED AT THIS TIME, ORKIN SERVICED PREMISES ON 2-16- AND 2-18-2010. OPENINGS SEALED, VIOLATION CORRECTED
RAFAEL CASTANEDA ENROLLED AT HAROLD WASHINGTON COLLEGE FOR SATITATION COURSE ON MAR.22-APR.26, 2010 HAS ENROLLMENT LETTER. ON DUTY AT THIS TIME, VILATION CORRECTED.
2PART SINK REPAIRED, VIOLATION CORRECTED.
SUMMARY REPORT POSTED, VIOLATION CORRECTED.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, ETC...
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. MUST REPAIR EXPOSED SINKS PIPES, AND WASHROOM HAND BOWL PIPES, AND SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
UNNECESSARY ARTICLES REMOVED, AREAS ORGANIZIED, VIOLATION CORRECTED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES AND REPAIR FLOOR AT DISH WASHING AREA.
OPENINGS SEALED, WALLS PAINTED, HOOD AND FILTERS CLEANED, PEELING PAINT REMOVED AND CEILING PANELS REPLACED.
FOOD HANDLERS WEARING HAIR RESTRAINTS, VIOLATION CORRECTED.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN REAR PREP AREA NOT MAINTAIN.INSTRUCTED MANAGER TO USE TOILET ROOM.HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF NUMEROUS RODENT DROPPINGS SCATTERED THROUGHOUT PREMISES.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/21/11.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS BEING PREPARED & SERVED.MUST BE ON SITE AT ALL TIMES.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED 3- COMPARTMENT SINK BACKING UP.MUST REPAIR & MAINTAIN.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT UTENSILS ON SHELVING UNITS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM SURFACES,RUST FROM LOWER SHELVES OF PREP TABLES.MUST PROVIDE SINK STOPPERS.
Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, FRYERS,GRILL TABLE,USED & UNUSED COOLERS.
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES AND REPAIR FLOOR AT DISH WASHING AREA.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE HOLE IN CEILING IN REAR PREP AREA OVER 3- COMPARTMENT SINK,DAMAGED & MISSING CEILING TILES,WINDOW SILL IN REAR AREA,LOOSE & MISSING WALL BASES& TRIM .MUST CLEAN & PAINT WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
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.MUST CLEAN LIGHT SHIELDS.
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.MUST REMOVE RUST FROM GREASE TRAP OF 3- COMP.MUST REPAIR CLOGGED MOP SINK.MUST REPLACE HAND SINK IN FRONT PREP AREA.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE & ORGANIZE MASSIVE CLUTTER IN UNUSED WALK IN COOLER & ON SHELVES IN REAR AREA.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.VIOLATION NOT CORRECTED.STILL FINDING EVIDENCE OF RODENT DROPPINGS.
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION FROM REPORT #547309 3/21/11 #18 NOT CORRECTED.STILL FINDING EVIDENCE OF NUMEROUS RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS BEHIND BUILT IN COUNTER IN LOBBY,DEEP FRYER CABINET,ON SHELF & FLOOR IN UNUSED WALK IN COOLER,BEHIND STOVE,UNDER POP COOLER,INSIDE OF UNUSED ICE CREAM MACHINE,IN BETWEEN MASSIVE AMOUNT OF CLUTTER IN HOT WATER TANK STORAGE AREA & STRONG SMELL OF RODENT URINE.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREA,RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/29/11.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.VIOLATION CORRECTED.
Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT UTENSILS ON SHELVING UNITS.
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE FOIL FROM SURFACES,RUST FROM LOWER SHELVES OF PREP TABLES.MUST PROVIDE SINK STOPPERS,HANDLES ON STEAM TABLE LID,MISSING OUTLET COVERS.MUST REPLACE WORN CUTTING BOARD.
Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; ALL COOKING EQUIPMENT, MEAT SLICER, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, COOLERS, CHEST FREEZER, COUNTERS, STORAGE SHELVES UNDER FRONT SERVING COUNTERS, FRYERS,GRILL TABLE,USED & UNUSED COOLERS& EQUIPMENT,PIPES,MOP SINK BASIN,POTATOE SLICER.
Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS & DRAINS THRU-OUT PREMISES AND REPAIR FLOOR AT DISH WASHING AREA& TOILET ROOM DAMAGED FLOOR TILE.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE HOLE IN CEILING IN REAR PREP AREA OVER 3- COMPARTMENT SINK,DAMAGED & MISSING CEILING TILES,WINDOW SILL IN REAR AREA,LOOSE & MISSING & DAMAGED CEILINGS, WALLS,WALL BASES& TRIM,TILE ,DOORS.MUST CLEAN & PAINT WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
Inspector Comments: 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.MUST CLEAN LIGHT SHIELDS.
Inspector Comments: 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.MUST REMOVE RUST FROM GREASE TRAP OF 3- COMP.MUST REPAIR CLOGGED MOP SINK.MUST REPLACE HAND SINK IN FRONT PREP AREA. MUST PLACE COOKING EQUIPMENT UNDER HOOD.
Inspector Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE & ORGANIZE MASSIVE CLUTTER IN UNUSED WALK IN COOLER & ON SHELVES IN REAR AREA & HOT WATER TANK AREA.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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