Recent Inspection
Mar 12, 2024
Pass w/ Conditions
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 12, 2024 · Original Source
Restaurant · Chicago, IL
Silver Spoon Restaurant
710 N Rush St
Last inspected Mar 12, 2024 · View Map ↗ · Compare ↗
Pass w/ Conditions
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsCanvass Re-Inspection
Mar 7, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 7, 2024 · Original Source
Canvass
Mar 7, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 7, 2024 · Original Source
Canvass
Mar 5, 2024
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 50.4-55.9F(HALF AND HALF 51.1F, SHRIMP 53.2F, CREAM CHEESE 52.7F, CHICKEN 50.7F, EGGS 55.9F, BEEF 55.6F, CHICKEN SATAY 52.5F, MUSSELLS 50.2F, EGG ROLLS 52.0F, NOODLES 51.6F, RICE 50.4F, TOFU 51.3F AND CRAB RANGOON 52.0F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $500 WEIGHING 120LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER ON PREMISES TO ENSURE ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. CORRECTED ON SITE METAL STEM THERMOMETER DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED WALK-IN COOLER USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK-IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Chicago Department of Public Health, Mar 5, 2024 · Original Source