Skip to content
Loading map…

BESPOKE CUISINE

1358-1360 W RANDOLPH ST, CHICAGO, IL 60607 · Restaurant (Catering)

Inspection summary

BESPOKE CUISINE has been inspected 8 times by Chicago Department of Public Health since January 23, 2015. The most recent inspection, on January 18, 2022, found no infractions.

3 of 8 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: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 21, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on September 19, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 19, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 10 times across 5 separate inspections, most recently on October 21, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 10 times across 4 separate inspections, most recently on September 19, 2018. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE IS NOT A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER.MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DRIED FOOD SPLATTER ON INTERIOR SURFACES THROUGHOUT FREEZER. MUST CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE GARBAGE CAN WITH LID IN TOILET ROOM .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN ALL DUST, DIRT AND FOOD DEBRIS FROM FLOORS IN PREP AREA BEHIND HEAVY EQUIPMENT, STORAGE AND TOILET ROOM. MUST MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE OR REATTACH DETACHED WALL BASEBOARD COVING IN PREP AREA ON WALL NEXT TO 3 COMPARTMENT SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REMOVE EXCESSIVE DIRT AND DUST DEBRIS ON ALL VENTS DIRECTLY ABOVE FOOD PREP AREA .
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT BULBS IN STORAGE ROOM IN CEILING AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE.
  3. Canvass

    0 infractions

  4. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2.102.12 NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION WHILE TCS FOODS; DAIRY, IS BEING PREPARED. INSTRUCTED TO HAVE A CERTIFIED MANAGE ON-SITE AT ALL TIMES WITH A VALID CERTIFICATE POSTED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(N) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3.302.12 MUST LABEL FOOD CONTAINERS IN PREP & DRY STORAGE AREAS WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4.903.11(B)(2) MUST INVERT DISHES & UTENSILS STORED ON A STORAGE RACK IN PREP AREA TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.601.11 (B) MUST CLEAN DRIED FOOD DEBRIS FROM INTERIOR OF TABLE-TOP OVEN IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.11 MUST DETAIL CLEAN DRIED FOOD DBERIS FROM FLOORS AND FLOOR DRAINS THROUGHOUT PREP, AND DRY STORAGE AREAS. 6.201.17 MUST DETAIL CLEAN DUST FROM CEILING VENT IN REAR TOILET ROOM OFF PREP AREA. INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO COMPLETE THE TRAINING AND KEEP CERTIFICATE ON-SITE.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED NO LABELS ON BULK FOOD CONTAINERS, ON PREP TABLE SHELF, IN DRY STORAGE AREA. INSTRUCTED MANAGER TO LABEL ALL BULK FOOD PRODUCTS. MAINTAINED AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE ENCRUSTED ON EXTERIOR COVER OF GREASE TRAP, LOCATED UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED UNFINISHED FLOOR TILE WITH EXTENDED PIPE, ON WEST WALL, BETWEEN DINING ROOM LEFT-ENTRANCE AND PREP TABLE. INSTRUCTED MANAGER TO REPAIR AND SEAL SURFACE, TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. OBSERVED CRACKED FLOOR TITLE, NEAR EAST WALL, ON RIGHT SIDE OF 1 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. OBSERVED FOOD AND DEBRIS ALONG WALL AND FLOOR JUNCTION, BEHIND 2 DOOR CONVECTION STOVE AND UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN. MAINTAINED ABOVE, AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON FAN COVERS IN MAIN WALK-IN COOLER. ALSO OBSERVED DUST ACCUMULATION ON VENT COVER IN RESTROOM. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED 2 BURNED OUT LIGHTS, LOCATED UNDER HOOD VENT SYSTEM, DIRECTLY ABOVE OVEN STATION. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN AT ALL TIMES.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SURFACES ON SHELVING IN WALK IN COOLER. INSTD TO REMOVE RUST. CUTTING BOARDS WITH STAINED SURFACE INSTD TO REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR/EXTERIOR SURFACE OF UTILITY SINK NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALK-IN COOLER FLOOR NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS SURRROUNDING UTILITY SINK WITH UNCLEAN AND WORN, CHIPPED SURFACES. INSTD TO CLEAN AND REPAIR WALL.
  7. Canvass

    0 infractions

  8. License

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY STORE ALL MULTI-USE UTENSILS WITH HANDLES UP(INVERTED) OR OUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIORS OF ALL COOKING OVENS IN FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS AND AREAS ON FIRST FLOOR AND IN BASEMENT(FOOD, DIRT, DUST COB WEBS, DEBRIS PRESENT). CLEAN FLOOR DRAIN NEAR 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS ABOVE AND BEHIND 3 COMPARTMENT SINK IN PREP AREA, AND DUST BUILD-UP FROM BEHIND THE ELECTRIC HEATER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL EQUIPMENT IN BASEMENT MUST BE STORED IN A CLEAN AND SANITARY MANNER.

Nearby inspected facilities

Own this business? Add a badge to your website