The Chicken Shack, Inc.

• resultFail
• critical violations3
• last inspectedJanuary 14, 2011
• address2444 E 79Th St, Chicago 60649

Is The Chicken Shack, Inc. clean?

The Chicken Shack, Inc. is currently listed as closed by Chicago Department of Public Health, as of its inspection on January 14, 2011. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at The Chicken Shack, Inc.?

These are the violations recorded at the most recent inspection on January 14, 2011, in plain English, with the city's own wording underneath.

• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.NO WATER ON PREMISES CAN NOT PROPERLY WASH HANDS AFTER USING THE RESTROOM AND WHEN TAKING MONEY THEN PREPARING FOOD.
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO WATER CAN NOT PROPERLY WASH RINSE AND SANITIZE UTENSILS AND EQUIPMENT.
• 🚿water/temperature at the sink offcritical
  Water Source: Safe, Hot & Cold Under City Pressure • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.NO HOT WATER NO WATER AT ALL WATER WAS SHUT OFF. CAN NOT FLUSH TOILET.
• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO ORIGINAL FOODSERVICE SANTIATION CERTIFICATE POSTED ON PREMISES AT THIS TIME OF INSPECTION. ON PREMISES ZEROX VOID COPY. NEED TO POST ORIGINAL.
• 🧫food prep surfaces dirty
  Food 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.REAR BOX FREEZER NOT CLEAN INSTRUCTED TO CLEAN.ALSO NEED TO CLEAN FRONT HOOD/FILTERS.
• ⚠️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.FLOOR NOT CLEAN UNDER AND AROUND EQUIPMENT INSTRUCTED TO CLEAN.
  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.FLOOR NOT CLEAN UNDER AND AROUND EQUIPMENT INSTRUCTED TO CLEAN.
• 🪳pests in the house
  Ventilation: 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.FRYER VENT FAN NOT WORKING PROPERLY TOO MUCH SMOKE FROM THE FRYERS PREMISES HAS FRONT DOOR OPEN INSTRUCTED TO REPAIR AND CLEAN. 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. TOILET ROCKING MUST TIGHTEN.
• ⚠️Linen: Clean And Soiled Properly Stored • Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES IMPROPERLY STORED ON FRONT TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER
  Linen: Clean And Soiled Properly Stored • Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES IMPROPERLY STORED ON FRONT TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER

When was The Chicken Shack, Inc. last inspected?

The Chicken Shack, Inc. has 4 inspections on record going back to May 6, 2010.

The Chicken Shack, Inc. vs South Shore

South Shore runs 63% clean across 279 tracked restaurants — 173 clean, 49 mid, 53 cooked.

Against the 279 spots Cooked tracks in South Shore, this one comes out cleaner than 0% of them.

Other spots in South Shore

• ✓ Honey's Chicken & Seafood Incorporated
  cooked · May 26, 2010
• ✓ Petra Mini Mart
  cooked · July 8, 2014
• ✓ Commercial Fish & Chicken
  clean · August 4, 2010
• ✓ Commercial Food
  cooked · August 4, 2010
• ✓ God First God Last God Always
  clean · September 29, 2010
• ✓ El Barakah
  cooked · June 12, 2023

See every restaurant inspection in South Shore →

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 January 14, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.