COOKING FOOLS LLC

1916 W NORTH AVE, CHICAGO, IL 60622 · Restaurant

14 inspections

1. Canvass30 mai 2025

   6 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • MUST REMOVE SCOOPS FROM INSIDE OF FOOD STORAGE CONTAINERS AND STORE PROPERLY.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST CLEAN DEBRIS BUILD UP FROM GRILL TABLE.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • MUST PROVIDE FOOD ALLERGEN TRAINING FOR FOOD MANAGER AND MAINTAIN.
2. Canvass22 mai 2024

   1 infraction

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MOP STORED IN BUCKET. INSTRUCTED MANAGER TO ENSURE MOPS ARE STORED HANGING UP OR IN A WAY TO ALLOW FOR ADEQUATE AIR DRYING WITHOUT SOILING EQUIPMENT.
3. Canvass17 janv. 2023

   3 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK IN FRONT COOKING CLASS AREA.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED ONE LIGHT BULB IN THE HOOD NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED 1 OF 2 CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
4. Non-Inspection13 janv. 2023

   0 infraction

5. Canvass3 oct. 2019

   5 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEA EVENTS.INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • NO COVERED WASTE RECEPTACLES PROVIDED IN THE WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • CERTIFIED FOOD MANAGERS UNABLE TO PROVIDE ALLERGEN TRAINING. INSTRUCTED ABOVE THAT ALL CERTIFIED FOOD SERVICE MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
6. Canvass4 août 2017

   1 infraction

   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • REPAIR AND SEAL THE FLOOR IN THE REAR FOOD PREP AREA NEXT TO THE FREEZER.
7. Canvass16 sept. 2016

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • REMOVE DIRTY ALUMINUM FOIL FROM UNDER THE BURNERS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • GRIMES ON FILTERS ABOVE THE COOKING EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • REMOVE GREASE FROM NORTH-WEST CORNER UNDER COOKING EQUIPMENT. DEBRIS ON FLOOR BEHIND THE ICE MACHINE, IN BASEMENT.CLEAN AND MAINTAIN
8. Canvass13 sept. 2016

   0 infraction

9. Canvass5 mars 2015

   2 infractions

   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS AT 3 COMPARTMENT SINK AREA AND AT FRONT PREP AREA HAND SINK IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. LEFT INFORMATION WITH MANAGER.
10. Canvass21 mai 2014

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, BASES OF COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BULB IN DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
11. Canvass1 oct. 2013

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE CUTTING BOARDS AT THE FRONT PREP AREA,HAS OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST THE (2) LARGE CHEST FREEZERS IN THE BASEMENT AREA,HAS HEAVY ICE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS BEHIND OVEN IN THE FRONT PREP AREA ALONG WALL BASE AND CORNERS
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INTERIOR OF LIGHT SHIELD COVERS IN THE REAR PPREP AREA AND MUST PROVIDE LIGHT SHIELD COVERS INSIDE THE DELI CASE AT FRONT PREP AREA
12. Canvass6 déc. 2011

    3 infractions

    • 33. 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.DETAIL CLEAN ROLLING UTILITY CARTS,CUTTING BOARDS AT FRONT SERVICE AREA.
    • 35. 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.MUST SEAL OPENINGS AROUND PLUMBING FIXTURES ON WALL IN THE DRY STORAGE ROOM IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.MUST DETAIL CLEAN HOOD/FILTERS ABOVE COOKING EQUIPMENTS,DUSTS ACCUMULATION ON VENTILATION COVER INSIDE THE TOILET ROOM.
13. Tag Removal9 sept. 2011

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • VIOLATION STILL PENDING
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION STILL PENDING
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION STILL PENDING
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION STILL PENDING
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • VIOLATION STILL PENDING
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION STILL PENDING
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VIOLATION STILL PENDING
14. Canvass7 sept. 2011

    9 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 CRITICAL CITATION ISSUED: 7-38-005 (A)
    • 21. * 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 FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, COOKED FOODS PASTA 39.8, VEGETABLE LASAGNA 143.9 SERIOUS CITATION ISSUED: 7-38-012
    • 31. 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. MUST INVERT SINGLE SERVE ARTICLES, THATS IMPROPERLY STORED AT FRONT SERVICE AREA
    • 32. 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. MUST PROVIDE SPLASH GUARD AT EXPOSED HAND BOWL, BETWEEN COUNTER AREA
    • 33. 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. MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, BOTTOM OF COUNTER TABLES, AND EXTERIOR OF FRONT OVEN SURFACES
    • 34. 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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, ESP. BY COOKING EQUIPMENT, REMOVE ALL GREASE BUILD-UP
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ON LIGHT BASEMENT AREA, ABOVE FREEZER
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS