The Original Maxwell Street

• resultPass w/ Conditions
• critical violations2
• last inspectedAugust 31, 2010
• address6350 N Broadway, Chicago 60660

Is The Original Maxwell Street clean?

The Original Maxwell Street is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on August 31, 2010. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at The Original Maxwell Street?

These are the violations recorded at the most recent inspection on August 31, 2010, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. found facilities not maintaining proper temperature of 40f or less walk in cooler was at 63.5f at time of inspection on 8/31/2010.citation issued#H000062814 with a court date of 9/30/2010 at 400 w superior in room #112 at 9:00am. walk in cooler has been tagged at this time of inspection.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. found potentially hazardous foods not meeting temperature requirements of 40f or less at time of inspection on 8/31/2010. list of potentially hazardous foods are as follows:polish sausage at 62.3f, cheese at 62.4f, cut onions at 64.4f. citation issued H000062814 with a court date of 9/30/2010, at 400 w superior in room #112 at 9:00am mgmt discarded products at once.
• ⚠️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 food items not properly labeled/dated in coolers, must date and label all foo items 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 food items not properly labeled/dated in coolers, must date and label all foo items in coolers.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. single service items must not be stored in bathroom.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. single service items must not be stored in bathroom.
• 🧫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. non food contact surfaces of cooler shelving, prep tables, and storage shelving 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. floor under heavy equipment, cooking equipment, and storage rooms need detailed 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. floor under heavy equipment, cooking equipment, and storage rooms need detailed 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.walls in rear kitchen areas need cleaning. walls ceilings that had gaps shall be repair.
  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.walls in rear kitchen areas need cleaning. walls ceilings that had gaps shall be repair.
• 🌡️thermometers missing
  Lighting: 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. light shields in prep areas, storage areas need cleaning.
• 🪳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. 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, kitchen areas need cleaning.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess clutter shall be removed from bathroom.

When was The Original Maxwell Street last inspected?

The Original Maxwell Street has 3 inspections on record going back to August 2, 2010.

The Original Maxwell Street vs Edgewater

Edgewater runs 64% clean across 997 tracked restaurants — 633 clean, 186 mid, 172 cooked.

Against the 997 spots Cooked tracks in Edgewater, this one comes out cleaner than 19% of them.

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• ✓! Reza's Restaurant
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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 August 31, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.