Cooked?
Fabi's Restaurant
- resultPass
- critical violations0
- last inspectedJuly 8, 2010
- address7124 N Clark St, Chicago 60626
Is Fabi's Restaurant clean?
Fabi's Restaurant is currently Pass from Chicago Department of Public Health, from an inspection on July 8, 2010. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.
What did inspectors find at Fabi's Restaurant?
These are the violations recorded at the most recent inspection on July 8, 2010, in plain English, with the city's own wording underneath.
- ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated, labeled in coolers, must date and label in coolers.Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some food items not properly dated, labeled in coolers, must date and label in coolers.
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. storage shelving that had peeling paint, exposed raw wood shall be repair.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. storage shelving that had peeling paint, exposed raw wood shall be repair.
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning(crevices). non food contact surfaces of ice machine need cleaning.
- ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors in kitchen prep areas under heavy equipment need cleaning(corners).Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors in kitchen prep areas under heavy equipment need cleaning(corners).
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged, missing, stained ceiling tiles in storage area, dining areas on 2nd floor shall be provided.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged, missing, stained ceiling tiles in storage area, dining areas on 2nd floor shall be provided.
- 🌡️thermometers missingLighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missing light shields in coolers shall be provided, light shields need cleaning in prep areas.
- 🪳pests in the houseVentilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in prep area, bathrooms, and dining areas need cleaning. exhaust canopy not clean needs detailed cleaning.
When was Fabi's Restaurant last inspected?
Fabi's Restaurant has 1 inspection on record going back to July 8, 2010.
| date | result | score |
|---|---|---|
| July 8, 2010 | Pass |
Fabi's Restaurant vs Rogers Park
Rogers Park runs 62% clean across 731 tracked restaurants — 451 clean, 128 mid, 148 cooked.
Against the 731 spots Cooked tracks in Rogers Park, this one comes out cleaner than 40% of them.
Other spots in Rogers Park
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated July 8, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.