PASS W/ CONDITIONS
Risk 1 (High)
NORTH STAR RESTAURANT, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant
NORTH STAR RESTAURANT, INC.
(AKA: NORTH STAR RESTAURANT)
6246 N WESTERN AVE, CHICAGO 60659
Restaurant
July 16, 2021
Canvass
License #1616518
7
Total Violations
4
Critical
2
Major
1
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
7
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED MISSING SUPPLIES FROM VOMIT AND DIARRHEA KIT(MASK, GLOVES, DISPOSABLE APRON, PAPER TOWELS, TRASH BAGS, DISPOSABLE SHOVEL, DISPOSABLE MOP HEAD). MUST PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MILK AT IMPROPER COLD HOLDING TEMPERATURE AT 48.2F INSIDE REFRIGERATOR. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE REFRIGERATOR IN PREP AREA. FETA CHEESE FOUND AT 55.1F, ONE GALLON OF YOGURT DRINK FOUND AT 58.6F, CREAM CHEESE SPREAD FOUND AT 59.2F, COTTAGE CHEESE FOUND AT 59.7F, CHOPPED LETTUCE FOUND AT 57.2F, CESAR SALAD DRESSING FOUND AT 52.3F. PROPER COLD HOLDING TEMPERATURE FOR TCS FOOD ITEMS MUST BE STORED AT 41.0F OR BELOW. ALL FOOD DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 25 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF REFRIGERATOR AT 53.6F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER PROVIDED DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER SPRAYING OUT OF FAUCET HEAD AT 3-COMPARTMENT SINK WHEN WATER IS TURNED ON (MINOR WATER LEAK). MUST REPAIR ISSUE.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE WATER LINE IN BASEMENT. MUST PROVIDE.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE WATER LINE IN BASEMENT. MUST PROVIDE.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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