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BERRYMOON

2618 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

BERRYMOON has been inspected 6 times by Chicago Department of Public Health since December 29, 2011. The most recent inspection, on October 29, 2014, found no infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on September 24, 2013. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 3 separate inspections, most recently on October 25, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 24, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 24, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKET ON FRONT YOGURT TOPPING COOLER. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UNUSED STORED YOGURT MACHINES IN REAR STORAGE FOUND DIRTY WITH DRY YOGURT DEBRIS. MUST STORE UNUSED EQUIPMENT CLEAN.
  3. Canvass

    6 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • NO HOT OR COLD RUNNING WATER AT TWO OF THE SEVEN FROZEN YOGURT MACHINES. HOT AND COLD WATER FAUCETS FOUND DISCONNECTED/CAPPED OFF. UNABLE TO PROPERLY WASH, RINSE AND SANITIZE MACHINES. MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL WATER HAS BEEN REINSTALLED/CONNECTED, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED IE: YOGURT AT 31.7F. INSTRUCTED THAT A CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKET ON FRONT YOGURT TOPPING COOLER. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UNUSED STORED YOGURT MACHINES IN REAR STORAGE FOUND DIRTY WITH DRY YOGURT DEBRIS. MUST STORE UNUSED EQUIPMENT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR DRAIN COVER IN THE YOGURT PREP ROOM. MUST PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES THOUGH OUT THE YOGURT PREP AREA. MUST REPLACE.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. CHEST FREEZER AND TOPPING COOLER WERE NOT TURNED ON AT THE TIME OF THE INSPECTION. MUST TURN ON ALL COOLERS AND FREEZERS AND MAINTAIN COOLERS BELOW 40F AND FREEZERS BELOW 0F.
    • 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 INSTALL A KNIFE RACK IN THE PREP AREA.
    • 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. FLOOR TILES IN THE REAR STORAGE ROOM MUST BE SMOOTH AND EASILY CLEANABLE.
    • 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. PROVIDE CEILING TILES WHERE MISSING IN THE AREA ABOVE THE TAYLOR SOFT SERVE MACHINES. REGLUE THE VINYL BASEBOARD IN THE REAR STORAGE ROOM NEXT TO THE WALK-IN COOLER.
    • 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. REPAIR THE DRAIN LINE WATER LEAK BELOW THE MIDDLE COMPARTMENT OF THE 3 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. PROVIDE THERMOMETERS FOR BOTH THE CHEST FREEZER AND THE TOPPING COOLER.
    • 41. 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. REMOVE THE UNUSED TAYLOR SOFT SERVE MACHINE IN THE REAR STORAGE ROOM.

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