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Restaurant: Maxim's Restaurant Inc
Address: 20 N Clark St, Chicago, IL 60602
Type: Restaurant
Total inspections: 9
Last inspection: Jun 15, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 58.6F IN THE FIRST FLOOR KITCHEN WHERE PERISHABLES ARE STORED, INSTRUCTED TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
All cold food shall be stored at a temperature of 40F or less. FOUND 5LBS OF DELI HAM AT 54.6F, 3LBS TURKEY AT 56.8 STORED IN PREP COOLER IN 1ST FLOOR KITCHEN, INSTRUCTED TO STORE COLD FOODS AT 40F OR LOWER.FOOD DISCARDED VALUED AT $15.00
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 SORE PLASTIC FORKS AND SPOONS... PROTECTED FROM CUSTOMERS CONTAMINATION NEXT TO TAKE OUT STATION.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVS, COUNTER TOPS, IN FIRST FLOOR KITCHEN, FOOD DEBRIS NOTED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NOT CLEAN BEHIND PREP TABLES AND COOLERS, FOOD DEBRIS AND GREASE BUILD UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
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. CLUTTER NOTED IN BASEMENT FIXTURE ROOM, INSTRUCTED TO ORGANIZE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP COOLER DOORS IN POOR REPAIR, NOT CLOSING TIGHTLY, RUSTY SHELVES INSIDE PREP COOLERS. INSTRUCTED TO MAINTAIN ALL EQUIPMENTS.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE FOR BSMT EMPLOYEES TOILET ROOM.

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. FOUND ABOUT 11 LIVE COCKROACHES IN BASEMENT'S PREP AREA AND UNDER BAR COUNTER. INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #197448 DATED 5-24-10, NOT CORRECTED FOR VIOL #33 ( MUST CLEAN SHELVES, COUNTER TOPS, IN FIRST FLOOR KITCHEN, FOOD DEBRIS NOTED), #34( FLOORS NOT CLEAN BEHIND PREP TABLES AND COOLERS, FOOD DEBRIS AND GREASE BUILD UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN). INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. COOKING EQUIPMENT NOT CLEAN, DIRT,GREASE AND ACCUMULATED FOOD DEBRIS NOTED ON SHELVES OF BUSSING SHELVES, BOTTOM OF ICE BIN AT BAR AREA, INSIDE OF BASEMENT OVEN, EXTERIOR SIDES OF BASEMENT AND FIRST FLOOR STEAM TABLES AND FRYERS. STANDING WATER INSIDE OF FIRST FLOOR PASTRIES COOLER BOTTOM SHELF, WASTE WATER AND DEAD INSECTS IN BASEMENT UNUSED STEAM TABLE. INSTRUCTED TO CLEAN AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GREASE AND FOOD DEBRIS BUILD-UP NOTED ON FIRST FLOOR AND BASEMENTS PREP AREAS BETWEEN WALL AND PREP TABLES, DEAD INSECTS IN SUMP PUMP ROOM AND UNDER SEATS IN BASEMENT'S DINING AREA, INSTRUCTED TO CLEAN AND MAINTAIN.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD IN BASEMENT PREP AREA CEILING LIGHT FIXTURES. INSTRUCTED TO PROVIDE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE MAKER DOOR IN POOR REPAIR, BROKEN GASKETS AND EXPOSED INSULATION. INSTRUCTED TO REPAIR.
All employees shall be required to use effective hair restraints to confine hair. OBSERVED 3 FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GOUT AND TILES TRAPPING FOOD DEBRIS AND WASTE WATER IN BASEMENT PREP AN BAR AREAS, INSTRUCTED TO REPAIR AND MAINTAIN.
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. LEAKY PIPES UNDER BASEMENT'S 3 COMP SINK, PREP SINK AND UNDER ICE BIN DRAIN PIPE. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. BROKEN AND MISSING WALL BASE TILES IN BASEMENT'S PREP AREA AND WALK-IN COOLER. PEELING PAINT ON CEILING OF DISH MACHINE, INSTRUCTED TO REPAIR.

CORRECTED
CORRECTED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MGR ON DUTY WHEN HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
REFER TO PREVIOUS REPORT FOR DESCRIPTION.
REFER TO PREVIOUS REPORT FOR DESCRIPTION.
REFER TO PREVIOUS REPORT FOR DESCRIPTION.
REFER TO PREVIOUS REPORT FOR DESCRIPTION.
REFER TO PREVIOUS REPORT FOR DESCRIPTION.
REFER TO PREVIOUS REPORT FOR DESCRIPTION.
CORRECTED

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MEAT SLICER IN BASEMENT'S KITCHEN NOT CLEAN. ENCRUSTED DRY FOOD CRUMBS NOTED INSTRUCTED TO CLEAN AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT BETWEEN KITCHEN TILES IN LOWER LEVEL, INSTRUCTED TO GROUT AND MAINTAIN.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. FAN COVERS INSIDE PREP COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FOUND THE BASEMENT PREP REACH IN COOLER IN THE GRILL AREA AT AN AIR TEMP. OF 55.4F. THE 1ST FL TALL REACH-IN COOLER BY THE CARRY OUT SECTION IN THE GRILL PREP AREA AT AN AIR TEMP. OF 54.8F. THE PREP DRAWER COOLERS ACROSS FROM THE TALL RIC (THAT WAS INADEQUATELY MAINTAINING)AT 57.0F AND THE LOWER PREP COOLER AROUND THE CORNER FROM THOSE TWO COOLERS (TO GO AREA) AT AN AIR TEMP. OF 51.8F. ALSO, THE BEVERAGE COOLER (BY PICK-UP IN TO GO AREA) WITH MILK STORED INSIDE AT 66.1F-MILK WAS DISCARDED AND INSTRUCTED NOT TO HOLD POTENTIALLY HAZARDOUS FOODS/DRINK IN THAT COOLER. ALL OTHER COOLERS WERE TAGGED AFTER ALL ITEMS WERE DISCARDED AND DENATURED. INSTRUCTED TO HAVE COOLERS SERVICED AND ONCE MAINTAINING THE PROPER TEMP. OF 40F OR LOWER TO FAX A LETTER TO 312-746-4240 REQUESTING A REINSPECTION OF THE UNIT BEFORE USING IT. *NOTE-EXCESSIVE ICE BUILD-UP ON THE FAN, COILS AND CONDENSATION LINES. CITATION #78206-16 ISSUED
FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPS. TEMPS RANGED FROM 47.5F-72.5F AND INCLUDED: TURKEY, HAM, CHEESE, EGGS, ITALIAN BEEF, CORNED BEEF, CHICKEN SALAD, COLE SLAW, TURKEY BURGERS (COOKED), POTATOES (COOKED), CUT ONIONS, SPINACH AND TOMATOES. ALSO, MILK, CORNED BEEF HASH AND SOUR CREAM. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS AT 40F OR LOWER AT ALL TIMES. APPROX. WT. 20LBS. VALUED AT $200.00.
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD/DIRT/GREASE DEBRIS AND EXCESSIVE AMOUNTS OF ICE FROM ALL REACH-IN COOLERS, WALK-IN COOLERS/FREEZERS.
MUST REGROUT FLOORS IN THE FRONT OF DISH MACHINE, IN 1ST FL PREP AREA AND AS NEEDED IN BASEMENT PREP AREA. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN SUMP PUMP ROOM.
MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND 3-COMP SINK, COOKING EQUIPMENT, COOLERS AND BOTH DISH MACHINES.
MUST REPLACE ALL MISSING/BROKEN WALL TILES BY 1ST FL DISH MACHINE AND FIX DAMAGED CEILING TILES IN BASEMENT PREP AREA.
MUST PROVIDE A SHIELD TO THE LIGHTS ABOVE THE DISH MACHINE ON THE 1ST FL.
MUST REPLACE THE HOT WATER KNOB ON THE 2-COMP. IN THE BASEMENT PREP AREA. FIX THE LEAK UNDER THE 3-COMP. SINK (MIDDLE COMPARTMENT.)
MUST PROVIDE RUNNING WATER TO THE DIPPING WELL IN THE BASEMENT. MUST CONTROL CONDENSATION DRIPS IN THE (1ST)WALK-IN COOLER.
MUST INCREASE THE HOT WATER PRESSURE AT THE WASHBOWLS IN THE TOILET ROOMS.
ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AND HAVE ON CLEAN APPAREL.
FOUND UPSTAIRS DISH MACHINE NOT ABLE TO PROPERLY SANITIZE. UNIT IS A HIGH TEMP. REACHING ONLY 114F AND NOT THE REQUIRED 180F. UNIT WAS TAGGED AND HELD FOR INSPECTION. CAN NOT BE USED UNTIL SERVICED AND PROPERLY SANITIZING. INSTRUCTED DISHWASHER TO SANITIZE WASHED EQUIPMENT IN A 3-COMP. SINK WITH THE PROPER PPM OF SANITIZING SOLUTION OR TO USE BASEMENT DISH MACHINE. ONCE SERVICED, INSTRUCTED TO FAX A LETTER TO 312-746-4240 FOR A REINSPECTION OF THE UNIT BEFORE USING. CITATION #78207-17
MUST PROPERLY DATE/LABEL ALL COOKED/PREPARED FOODS, FOODS REMOVED FROM ITS ORIGINAL CONTAINER AND/OR PREPARED ON THE PREMISES IN THE WALK-IN AND REACH-IN COOLERS AND IN THE DESSERT DISPLAY CASE IN THE DINING AREA.
MUST PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA DOWN STAIRS.
OBSERVED SEVERAL UNUSED WASH CLOTHS BEING STORED UNDER COOKING EQUIPMENT, SINKS AND TABLES. INSTRUCTED TO STORE ALL UNUSED CLOTHS IN A SANITIZING SOLUTION.

MUST PROPERLY DATE/LABEL ALL COOKED/PREPARED FOODS, FOODS REMOVED FROM ITS ORIGINAL CONTAINER AND/OR PREPARED ON THE PREMISES IN THE WALK-IN AND REACH-IN COOLERS AND IN THE DESSERT DISPLAY CASE IN THE DINING AREA.
MUST PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA DOWN STAIRS.
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD/DIRT/GREASE DEBRIS AND EXCESSIVE AMOUNTS OF ICE FROM ALL REACH-IN COOLERS, WALK-IN COOLERS/FREEZERS.
MUST REGROUT FLOORS IN THE FRONT OF DISH MACHINE, IN 1ST FL PREP AREA AND AS NEEDED IN BASEMENT PREP AREA. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN SUMP PUMP ROOM.
MUST REPLACE ALL MISSING/BROKEN WALL TILES BY 1ST FL DISH MACHINE AND FIX DAMAGED CEILING TILES IN BASEMENT PREP AREA.
MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND 3-COMP SINK, COOKING EQUIPMENT, COOLERS AND BOTH DISH MACHINES.
MUST PROVIDE A SHIELD TO THE LIGHTS ABOVE THE DISH MACHINE ON THE 1ST FL.
MUST REPLACE THE HOT WATER KNOB ON THE 2-COMP. IN THE BASEMENT PREP AREA. FIX THE LEAK UNDER THE 3-COMP. SINK (MIDDLE COMPARTMENT.)
MUST PROVIDE RUNNING WATER TO THE DIPPING WELL IN THE BASEMENT. MUST CONTROL CONDENSATION DRIPS IN THE (1ST)WALK-IN COOLER.
MUST INCREASE THE HOT WATER PRESSURE AT THE WASHBOWLS IN THE TOILET ROOMS.
ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AND HAVE ON CLEAN APPAREL
OBSERVED SEVERAL UNUSED WASH CLOTHS BEING STORED UNDER COOKING EQUIPMENT, SINKS AND TABLES. INSTRUCTED TO STORE ALL UNUSED CLOTHS IN A SANITIZING SOLUTION.

MUST PROPERLY DATE/LABEL ALL COOKED/PREPARED FOODS, FOODS REMOVED FROM ITS ORIGINAL CONTAINER AND/OR PREPARED ON THE PREMISES IN THE WALK-IN AND REACH-IN COOLERS AND IN THE DESSERT DISPLAY CASE IN THE DINING AREA.
MUST PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA DOWN STAIRS.
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD/DIRT/GREASE DEBRIS AND EXCESSIVE AMOUNTS OF ICE FROM ALL REACH-IN COOLERS, WALK-IN COOLERS/FREEZERS.
MUST REGROUT FLOORS IN THE FRONT OF DISH MACHINE, IN 1ST FL PREP AREA AND AS NEEDED IN BASEMENT PREP AREA. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN SUMP PUMP ROOM.
MUST REPLACE ALL MISSING/BROKEN WALL TILES BY 1ST FL DISH MACHINE AND FIX DAMAGED CEILING TILES IN BASEMENT PREP AREA.
MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND 3-COMP SINK, COOKING EQUIPMENT, COOLERS AND BOTH DISH MACHINES.
MUST PROVIDE A SHIELD TO THE LIGHTS ABOVE THE DISH MACHINE ON THE 1ST FL.
MUST REPLACE THE HOT WATER KNOB ON THE 2-COMP. IN THE BASEMENT PREP AREA. FIX THE LEAK UNDER THE 3-COMP. SINK (MIDDLE COMPARTMENT.)
MUST PROVIDE RUNNING WATER TO THE DIPPING WELL IN THE BASEMENT. MUST CONTROL CONDENSATION DRIPS IN THE (1ST)WALK-IN COOLER.
MUST INCREASE THE HOT WATER PRESSURE AT THE WASHBOWLS IN THE TOILET ROOMS.
ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AND HAVE ON CLEAN APPAREL
OBSERVED SEVERAL UNUSED WASH CLOTHS BEING STORED UNDER COOKING EQUIPMENT, SINKS AND TABLES. INSTRUCTED TO STORE ALL UNUSED CLOTHS IN A SANITIZING SOLUTION.

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Takes reservations:

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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

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