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BOUNTIFUL EATERY INC.

3310-3312 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

BOUNTIFUL EATERY INC. has been inspected 7 times by Chicago Department of Public Health since June 21, 2012. The most recent inspection, on September 14, 2016, found no infractions.

2 of 7 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 source, labelling and allergens, Food temperature control 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.

  • 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 once on June 17, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on June 17, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 17, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 5 separate inspections, most recently on September 25, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 4 times across 4 separate inspections, most recently on September 25, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR IN THE SIDE ROOM WHERE THE FREEZER AND TWO REFRIGERATORS ARE STORED. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED FACILITY TO CLEAN CEILING TILES IN PREP AREA TO REMOVE GREASE BUILDUP AND TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK/MALFUNCTION AT THE THREE COMPARTMENT SINK SPRAYER ATTACHMENT THAT CAUSED SPRAYER TO STAY ON. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  3. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND HEAVY DUST BUILDUP ON EXHAUST VENT IN MOP CLOSET. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET. INSTRUCTED FACILITY THAT ALL FOODHANDLERS MUST MEET REQUIREMENT WITHIN 30 DAYS OF HIRE AND PROOF MUST BE KEPT ON PREMISES.
  4. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE FRONT SELLING COOLERS AND REAR FOOD PREPARATION COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR OF MICROWAVES, SANDWICHES TOASTER, COUNTER TOP AND FOOD STORAGE SHELVING IN FOOD PREPARATION AREA. REMOVE DIRT AND DEBRIS. DETAIL CLEAN INTERIOR SURFACES OF ALL COOLERS AND FREEZER IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY EQUIPMENT IN FOOD PREPARATION AREA. REMOVE DIRT BUID-UP. MUST MAINTAIN FLOOR DRY UNDERNEATH PREP SINK AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN CEILING ABOVE SANDWICHES TOASTER IN FOOD PREP AREA. MUST CLEAN CEILING LIGHT SHIELDS IN FOOD PREPARATION AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A VISIBLE WORKING THERMOMETERS IN ALL PREP COOLERS AND REAR STORAGE COOLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT. MUST WEAR A HAIR REASTRAINT AT ALL TIME FOOD IS BEING HANDLING
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 6-21-12. INSPECTION REPORT # 1229762. PREP COOLER CUTTING BOARD IN POOR REPAIR WITH DEEP CUTS ON BOTH SIDES. MUST REPLACE. FOUND 2 LARGE CUTTING BOARDS NOT SMOOTH AND EASY TO CLEAN.(LARGE GROOVES) SERIOUS VIOLATION. CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND COUNTERS NOT CLEAN AT PREPARATION COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN BEHIND COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CEILING TILES NOT CLEAN ABOVE SANDWICH TOASTER.
  7. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVING UNDER PREP SLICER DIRTY WITH SOME FOOD DEBRIS. MUST CLEAN. PREP COOLER CUTTING BOARD IN POOR REPAIR WITH DEEP CUTS ON BOTH SIDES. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • WASHROOM DOOR MUST BE SELF-CLOSING.

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