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Chicago Produce

September 22, 2025 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS THAT PROPERLY DRAINS IN THE REAR SMALL MEAT CUTTING/PACKING PREP ROOM WHERE A THREE COMPARTMENT SINK IS LOCATED. PRIORITY FOUNDATION VIOLATION
code 10Priority
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: MUST PROVIDE AN INTERNAL THERMOMETER FOR THE NEW HOT HOLDING UNIT IN THE DELI PREP AREA.
code 36
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: WIPING CLOTHS THROUGHOUT THE DELI/FOOD PREP AREA MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
code 41
In-Use Utensils: Properly Stored

Inspector note: MUST NOT USE PLASTIC CUPS AS FOOD SCOOPS FOR PREPARED FOODS. MUST USE FOOD UTENSILS WITH HANDLES STORED INVERTED FROM THE FOODS.
code 43
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: NOTED KNIVES IMPROPERLY STORED BETWEEN THE WALL AND PREP TABLE AT THE PRODUCE PREP AREA. MUST PROVIDE A PROPER KNIFE HOLDER.
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.----MUST NOT STORE PILED CARDBOARD BETWEEN THE WALL AND TRASH COMPACTOR. • MUST PROVIDE PROPER STOPPERS FOR BOTH THE THREE COMPARTMENT SINKS IN MEAT PREP AREAS.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: MUST PROVIDE A WRITTEN CLEANING PROCEDURE FOR THE OVERSIZED POTS ON THE PREMISES OR PROVIDE A LARGER THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE LARGE POTS.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: NOTED RAW WOODEN SHELVING IN THE REAR MEAT PREP ROOM. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE SAME PREP ROOM.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: NOTED PIPING UNDER THE MEAT PREP THREE COMPARTMENT SINK (ADJACENT TO THE MEAT DISPLAY COOLER) REPAIRED WITH PLASTIC. INSTRUCTED TO REMOVE, PROPERLY REPAIR ANY LEAKAGE.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: NOTED DAMAGED/MISSING FLOOR TILES THROUGHOUT THE MEAT PREP AREAS. MUST REPAIR/REPLACE TO BE SMOOTH AND CLEANABLE.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREP AREAS. MUST PROVIDE SEPARATE STORAGE ACCOMMODATIONS AWAY FROM FOOD PREP AND FOOD CONTACT ITEMS.
code 56
All Food Employees Have Food Handler Training

Inspector note: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
code 57

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 15, 2024: 7 findings appeared for the first time. 5 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.