FAIL
Risk 1 (High)
THE QUARRY EVENT CENTER/GEODE RESTAURANT Fails Health Inspection - Chicago Banquet hall/catering
November 21, 2017
License
License #2563431
4
Total Violations
2
Critical
2
Major
Violations Cited by Chicago Health Inspector
4
Violation #11
MAJOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND NO HAND WASH SINK IN THE AREA WHERE LIQUOR IS TO BE SERVED (MIXED DRINKS). INSTRUCTED THAT A BAR WITH PROPER PLUMBING MUST BE INSTALLED WITH AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER. (PORTABLE BARS ARE NOT LICENSED) FOUND ONE TOILET IN THE MENS WASHROOM NOT WORKING; MUST REPAIR TOILET SO IT IS FUNCTIONING PROPERLY. CRITICAL VIOLATION 7-38-030.
Why This Matters
Inadequate facilities lead to poor hygiene practices and potential fecal contamination.
Food Code Requirement
Sufficient, properly maintained toilet facilities required.
Specific Requirements
Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.
CDPH Food Code: Section 5-203.11, 6-302.11
Violation #18
CRITICAL
Violation Details
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND MOUSE DROPPINGS ON PREMISES. FOUND 50 MOUSE DROPPINGS IN THE STORAGE CLOSET OF THE BANQUET HALL ON THE WEST SIDE OF THE BUILDING AND 20 MOUSE DROPPINGS ON THE FLOOR BEHIND THE FURNACE AND HOT WATER TANK IN THE FURNACE ROOM; MUST CLEAN ALL AFFECTED AREAS. ALSO OBSERVED VISIBLE LIGHT AT TWO REAR EXIT DOORS; MUST SEAL AT BOTTOM OF DOORS TO PREVENT POSSIBLE RODENT ENTRY. SERIOUS VIOLATION 7-38-020.
Why This Matters
Unprotected openings allow pest entry, leading to contamination of food and surfaces.
Food Code Requirement
Building openings must be protected against pest entry.
Specific Requirements
Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.
CDPH Food Code: Section 6-202.15, 6-501.111
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND A READING OF 0 PPM FOR THE CHEMICAL SANITIZER AT THE LOW TEMP DISH MACHINE; MUST PROVIDE A CHEMICAL SANITIZER WITH THE PROPER READING OF 100 PPM. SERIOUS VIOLATION 7-38-030.
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 #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND A READING OF 0 PPM FOR THE CHEMICAL SANITIZER AT THE LOW TEMP DISH MACHINE; MUST PROVIDE A CHEMICAL SANITIZER WITH THE PROPER READING OF 100 PPM. SERIOUS VIOLATION 7-38-030.
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)
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