The Art Institute of Chicago, 112 S Michigan Ave, Chicago, IL 60603 - Restaurant inspection findings and violations



Business Info

Restaurant: The Art Institute of Chicago
Address: 112 S Michigan Ave, Chicago, IL 60603
Type: Restaurant
Total inspections: 3
Last inspection: Jan 28, 2013
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
Oct 8, 2010 50
  • APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Oct 12, 2011 100
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Jan 28, 2013 100

Violation descriptions and comments

Oct 8, 2010

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. HAND SINK BASIN NOT CLEAN, DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 9 SLICES OF SAUSAGE PIZZA STORED AT COUNTER TOP AT ROOM TEMPERATURE 85.3F, DICED HAM AND TURKEY BREAST AT 55.3F AT SALAD BAR WHERE NOT ENOUGH ICE IS USED TO KEEP FOOD CONTAINERS COLD, INSTRUCTED MGR TO KEEP POTENTIALLY HAZARDOUS FOODS STORED AT PROPER TEMPS, FOOD DISCARDED VALUES AT $10.00

Oct 12, 2011

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. WEAK HOT WATER PRESSURE AT HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
All employees shall be required to use effective hair restraints to confine hair. FOOD SERVER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ICE BUILD-UP INSIDE PREP COOLER, INSTRUCTED TO REMOVE AND MAINTAIN.

Jan 28, 2013

MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD STAINS AND DEBRIS. MUST REPAIR BROKEN FLOOR TILES AT REAR DRY STORAGE ROOM.
MUST CLEAN AND SANITIZE MAIN GRILL TO REMOVE ENCRUSTED FOOD FROM SIDES.

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