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CARVER 47

1060 E 47TH ST, CHICAGO, IL 60653 · Restaurant

Inspection summary

CARVER 47 has been inspected 14 times by Chicago Department of Public Health since September 29, 2010. The most recent inspection, on May 21, 2026, recorded 4 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and 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.

  • 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 4 times across 3 separate inspections, most recently on May 21, 2026. For example: PERSONAL CLEANLINESS

  • 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 3 times across 2 separate inspections, most recently on March 20, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on May 21, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 12, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 13, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

14 inspections

  1. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING AND STORAGE THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BROKEN LID ON ICE MACHINE. INSTRUCTED TO REPAIRAND MAINTAIN.
  2. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE REACH COOLERS ON THE 2nd FLOOR TO REMOVE SPILLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING IN THE FRONT SERVING AREA AND STORAGE ROOM ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILL AND/OR DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE AIR VENT COVERS IN THE 1st FLOOR KITCHEN DUSTY. MUST CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION (#58 : ALLERGEN TRAINING) NOT CORRECTED FROM REPORT #2602660 DATE 9/12/24. PRIORITY FOUNDATION CITATION ISSUED #7-42-090. Violation Codes: 2-102.13 Inspector Comments: OBSERVED THE CERTIFIED MANAGER ON DUTY WITHOUT HIS ALLERGEN TRAINING AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
  3. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED MANAGER ON DUTY WITHOUT HIS ALLERGEN TRAINING AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Non-Inspection

    0 infractions

  5. Complaint Re-Inspection

    0 infractions

  6. Complaint Re-Inspection

    2 infractions

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER AT HANDSINKS IN WASHROOMS; MUST PROVIDE AND MAINTAIN. FOUND THE HOT RUNNING WATER IN THE WASHROOMS AT 47.5F. INSTRUCTED THAT THE HOT RUNNING WATER MUST BE AT A MINIMUM OF 100F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) ISSUED. THESE WASHROOMS ARE LOCATED INSIDE OF THE RESTAURANT. EMPLOYEES HAVE ACCESS TO THE CONNECTED SCHOOL TO USE THEIR WASHROOMS.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM MARCH 15, 2023 AS REQUIRED. NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. FOUND NO CHEMICAL TEST STRIPS FOR LOW TEMP DISHMACHINE. INSTRUCTED TO PROVIDE CHLORINE TEST STRIPS TO TEST THE STRENGTH OF THE SANITIZER AT THE DISHMACHINE. PRIORITY VIOLATION ISSUED 7-42-090. CORRECTED ON SITE. EMPLOYEE WENT TO PURCHASE TEST STRIPS FOR THE DISHMACHINE.
  7. Complaint

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY. FOUND NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED; MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNS AT THE EXPOSED HANDSINKS OR IN WASHROOMS ON PREMISES; INSTRUCTED TO PROVIDE AND MAINTAIN. CORRECTED ON SITE.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS WERE NOT WEARING THE REQUIRED HAIR RESTRAINTS; INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS AT ALL TIMES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. FOUND NO CHEMICAL TEST STRIPS FOR THE THREE COMP SINK OR LOW TEMP DISHMACHINE. INSTRUCTED TO PROVIDE CHLORINE AND QUAT TEST STRIPS TO TEST THE STRENGTH OF THE SANITIZER AT THE THREE COMP SINK AND DISHMACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOM OF THE PREP TABLE IN THE KITCHEN ACROSS FROM THE SINKS.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER AT HANDSINKS IN WASHROOMS; MUST PROVIDE AND MAINTAIN. FOUND THE HOT RUNNING WATER IN THE WASHROOMS AT 47.5F. INSTRUCTED THAT THE HOT RUNNING WATER MUST BE AT A MINIMUM OF 100F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS IN CORNER AREAS OF KITCHEN AND UTILITY CLOSET IN REAR AREA. ALSO CLEAN UNDER STORAGE SHELVES OUTSIDE OF KITCHEN IN PANTRY AND IN HALLWAY AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS MUST HAVE A FOOD HANDLER TRAINING CERTIFICATE AND CERTIFICATES MUST BE PRINTED OUT AND KEPT ON PREMISES.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • NO INSPECTION SUMMARY POSTED AS REQUIRED; MUST PROVIDE AND MAINTAIN. FOUND NO INSPECTION SUMMARY POSTED FROM PREVIOUS INSPECTION MADE ON APRIL 12, 2019. PRIORITY FOUNDATION VIOLATION 7-42-010(B) ISSUED.
  8. Complaint

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • STORE FOOD CONTAINERS OFF FLOOR IN BASEMENT STORAGE AREA 6" BY PROVIDING PROPER RAISED SHELVING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR IN BASEMENT DRY FOOD/PAPER GOOD STORAGE AREA OF DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN WALL OF FOOD SPLASHES BY REFRIGERATOR AT REAR OF PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CLUTTER AND UNNECESSARY ITEMS IN BASEMENT DRY FOOD STORAGE AREA. ORGANIZE AND MAINTAIN AT ALL TIMES.
  9. Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
  10. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  11. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE PEST CONTROL LOG BOOK. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR AND WRITTEN LOG SHALL BE MAINTAINED AND AVAILABLE UPON INSPECTION. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARD INSIDE REACH-IN COOLER NEAR ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUCT VENT IN PREP AREA(DUST BUILDUP).
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  12. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASH GUARD IS NEEDED BETWEEN HAND WASH SINK AND 3-COPM SINK; MUST INSTALL A SPLASH GUARD.
  13. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE.FOUND 15 LBS OF COOKED GROUND BEEF AT 58.4F, BEEF STORED IN TIGHLTY COVERED CONTAINERS IN PREP COOLER FROM A DAY BEFORE. INSTRUCTED MGR TO COOL DOWN FOOD ACCORDING TO HEALTH CODE AND HOLD AT PROPER TEMP. CRITICAL CITATION ISSUED 7-38-005 (A). FOOD ITEMS DISCARDED VALUED AT $50.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASH GUARD IS NEEDED BETWEEN HAND WASH SINK AND 3-COPM SINK.
  14. Canvass

    3 infractions

    • 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 DETAIL CLEAN FLOORS UNDER 3 COMP SINK AND THROUGHOUT PREP AREA. ALSO SEAL ANY OPENINGS IN FLOORS IN BASEMENT TO PREVENT RODENT OR INSECT HARBORAGE.
    • 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 SCRAPE AND REPAINT PEELING PAINT ON WALLS AROUND MOP SINK.
    • 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 THE LEAKY FAUCET AT THE 3 COMPARTMENT SINK.

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