FAIL
Risk 1 (High)
CHUCK 'E' CHEESE'S Fails Health Inspection - Chicago Restaurant
February 3, 2025
Canvass
License #41897
2
Total Violations
2
Critical
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on February 3, 2025. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AT WASHBOWL SINKS IN MEN'S AND WOMEN'S RESTROOMS WATER TEMPERATURES AT RANGE OF 72F-80F. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HOT WATER AT THE PROPER TEMPERATURE OF 100F AT ALL WASHBOWLS AND HANDWASHING SINKS. (KITCHEN MAINTAINS HOT WATER AT PROPER TEMPERATURE, EMPLOYEE RESTROOM AT PROPER TEMPERATURE OF 100F AND 110F AT THREE COMPARTMENT SINK). PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AT WASHBOWL SINKS IN MEN'S AND WOMEN'S RESTROOMS WATER TEMPERATURES AT RANGE OF 72F-80F. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HOT WATER AT THE PROPER TEMPERATURE OF 100F AT ALL WASHBOWLS AND HANDWASHING SINKS. (KITCHEN MAINTAINS HOT WATER AT PROPER TEMPERATURE, EMPLOYEE RESTROOM AT PROPER TEMPERATURE OF 100F AND 110F AT THREE COMPARTMENT SINK). PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection