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CATERING, CHOCOLATE

1712 N WELLS ST, CHICAGO, IL 60614 · REST/GROCERY

Inspection summary

CATERING, CHOCOLATE has been inspected 8 times by Chicago Department of Public Health since March 14, 2011. The most recent inspection, on June 22, 2017, found no infractions.

1 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 August 29, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on October 15, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 23, 2013. 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 20 times across 7 separate inspections, most recently on August 31, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 3 separate inspections, most recently on October 15, 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DUST ACCUMULATION ON THE FAN COVER IN THE WALK IN COOLER, AND ON THE CEILING OF THE WALK IN COOLER. NOTED FOOD RESIDUE DEPOSITS ON THE STOVE TOP AND THE EXTERIOR SIDES OF THE STOVE. INSTRUCTED TO CLEAN THESE SURFACES AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED GREASE ACCUMULATION ON THE HOOD AND THE FILTERS WITHIN THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN. NOTED DUST BUILD UP ON THE CEILING VENTS THROUGHOUT THE KITCHEN AND ON THE NEIGHBORING CEILING TILES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED THAT THE HAND SINK UNDER THE STEREO DECKS IS CONSTANTLY LEAKING. INSTRUCTED TO REPAIR THE LEAK.
  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED THE CHEESE DISPLAY COOLER HOLDING IMPROPER TEMPERATURE OF 51 DEGREES. ALSO NOTED THE 2 DOOR UPRIGHT COOLER HOLDING IMPROPER TEMPERATURE OF 46-50 DEGREES. BOTH COOLERS WERE HOLDING POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED FOR POTENTIALLY HAZARDOUS FOOD STORAGE UNTIL THE TAG HAS BEEN REMOVED BY THE CDPH. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE CHEESE DISPLAY COOLER AND THE 2 DOOR UPRIGHT COOLER. IN THE CHEESE DISPLAY COOLER, NOTED THE FOLLOWING: CHEESE, 40-53 DEGREES, APPROX. 100 LBS/$1000; DELI MEAT, 51 DEGREES, APPROX. 40 LBS/$200; FISH, 51 DEGREES, APPROX. 2 LBS/$30. IN THE 2 DOOR UPRIGHT COOLER, NOTED THE FOLLOWING: CREAM CHEESE, 53 DEGREES, APPROX. 4 LBS/$25; DELI MEAT, 51 DEGREES, APPROX. 1 LBS/$15; CHEESE, 51 DEGREES, APPROX. 20 LBS/$100; COOKED ARTICHOKES, 50 DEGREES, APPROX. 8 LBS/$50. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED TO HOLD ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DUST ACCUMULATION ON THE FAN COVER IN THE WALK IN COOLER, AND ON THE CEILING OF THE WALK IN COOLER. NOTED FOOD RESIDUE DEPOSITS ON THE STOVE TOP AND THE EXTERIOR SIDES OF THE STOVE. INSTRUCTED TO CLEAN THESE SURFACES AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED GREASE ACCUMULATION ON THE HOOD AND THE FILTERS WITHIN THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN. NOTED DUST BUILD UP ON THE CEILING VENTS THROUGHOUT THE KITCHEN AND ON THE NEIGHBORING CEILING TILES. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED THAT THE HAND SINK UNDER THE STEREO DECKS IS CONSTANTLY LEAKING. INSTRUCTED TO REPAIR THE LEAK.
  4. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL NUTS PACKAGED ON SITE FOR SALE., WITH COMPANY'S NAME,ADDRESS, NAME OF THE PRODUCT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND REMOVE DUST ON THE FAN GUARD INSIDE THE 2 DOOR REACH IN COOLER AND MAINTAIN. CLEAN AND SANITIZE ALL THE CHOPPING BOARD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RUSTED FLOOR INSIDE THE WALK IN COOLER. MUST REMOVE RUST AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS BEHIND THE PREP TABLE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTH FOR WIPING THE PREP TABLE COOLERS,COOKING EQUIPMENT, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL EMPLOYEES HAVE A IDPH FOOD HANDLER'S CERTIFICATE. MUST PROVIDE NEXT ROUTINE INSPECTION.
  5. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE IN THE COLD HOLDING DISPLAY COOLER. TUNA SANDWICH AT 50.0F. FENNEL CHICKEN AT 45.9F, MOROCCAN CHICKEN AT 47.9F. COOLER TEMPERATURE AT 39.3F.NO TIME TEMPERATURE LOG AVAILABLE. MANAGER DISCARDED THE SAID PRODUCTS WORTH $ 75.00 TOTAL 6 LBS. CITATION ISSUED CRITICAL 7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND X2 MILK CRATE WITH BAKERY COOKING EQUIPMENT IN FRONT OF THE EXPOSED HAND SINK .AND EXPOSED HAND SINK WITHOUT PAPER TOWEL. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST BE ACCESIBLE AND CONVENIENNT FOR THE PREP EMPLOYEES TO WASH THEIR HANDS. AND EXPOSED HAND SINK MUST BE PROVIDED WITH PAPER TOWEL ALL THE TIMES. MANAGER REMOVED THE 2 MILK CRATE DURING INSPECTION AND PROVIDED PAPER TOWEL. CITATION ISSUED CRITICAL 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS,POTS,PANS,TRAYS, FOOD CONTAINERS,MUST BE STORED UPSIDE DOWN/INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE PREP TABLE AND THE PREP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE EXTERIOR TOP AND SIDE OF THE STOVE(WITH GREASE BUILD-UP).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCKS, BAGS OF FOOD,STORED ON THE FLOOR INSIDE THE WALK IN FREEZER 6"OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE FILTER ON THE HOOD WITH GREASE ACCUMULATED AND MAINTAIN. VENT COVER INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. MUST CLEAN IN DETAIL THE WINDOW SILLS WITH PLANTS IN THE FRONT AREA BY THE ENTRANCE DOOR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON BOTH FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING AT FRONT REACH-IN COOLER. MUST REPAINT OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET HANDLES AT 3-COMPARTMENT SINK IN REAR PREP AREA. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES MUST WEAR HAIR RESTRAINS AT ALL TIMES FOOD IS PREPARED AND SERVED.
  7. Canvass

    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 INTERIOR OF COOLERS, ESPECIALLY THE 2 DOOR STAND UP COOLER NEAR THE HANDSINKS, WIRE RACKS IN THE WALK-IN COOLER, ALL COOKING EQUIPMENT, PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR OF CABINETS BELOW THE FRONT COUNTER AND IN THE BASEMENT.
    • 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. DETAIL CLEAN ALL DEAD INSECTS OFF OF THE BASEMENT FLOOR.
    • 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. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA, ESPECIALLY AROUND THE HANDSINK AND BEHIND THE 3 COMPARTMENT SINK. CLEAN AND REPAINT WALLS OF THE RESTROOM.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED.
    • 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. INTERIOR OF GLASS DOOR REACH-IN COOLER AT FRONT PREP ENTRANCE WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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