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CHILL

2949 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

CHILL has been inspected 6 times by Chicago Department of Public Health since December 21, 2011. The most recent inspection, on October 28, 2014, found no infractions.

2 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 source, labelling and allergens, Food temperature control 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 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 January 9, 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 2 times across 2 separate inspections, most recently on April 1, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 1, 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 14 times across 4 separate inspections, most recently on September 16, 2014. 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 3 times across 2 separate inspections, most recently on April 1, 2013. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE, RESTRICT STORING FOODS IN CARRYOUT BAGS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OUTSIDE AREA CLUTTER WITH PUSH CARTS BY GARAGE AREA, AND NOTED CLUTTER BEHIND KITCHEN AREA, ENTRY FROM OUTSIDE REAR BACK AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, AND MUST REMOVE SMELLY SEWER GAS ODORS IN BATHROOM,
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL/DATE PREP FOODS INSIDE STORAGE COOLER,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE, RESTRICT STORING FOODS IN CARRYOUT BAGS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE SMELLY SEWER GAS ODORS IN BATHROOM,
  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE ON TOP OF THE PREP TABLE AND UNDER THE PREP TABLE. DUMPLING WITH BEEF AT 80.1F, MASHED POTATOES AT 77F, CHICKEN AT 90F, EGGS AT 78F. NO TIME TEMPERATURE LOG KEPT. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LESS DURING STORAGE INSIDE THE REACH IN COOLER . HOT FOODS AT 140F OR HIGHER DURING STORAGE IN HOT HOLDING UNIT. MANAGER DISCARDED THE SAID PRODUCT WORTH $40.00 AND 20LBS TOTAL. CITATION ISSUED CRITICAL 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS DUMPLING WITH BEEF, BAKED CHICKEN, FRIED FISH,STEAMED RICE. INSTRUCTED MANAGER THAT CERTIFIED MANAGER MUST BE ON SITE ALL THE TIMES WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS-38-012. ILKHOM S.DURSUNOV CERTIFIED MANAGER ARRIVED ON SITE WHILE I WAS STILL DOING THE INSPECTION AT 3:50PM.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL, COMPANY'S NAME,ADDRESS, INGREDIENTS,NAME OF THE PRODUCT ON ALL PLASTIC CONTAINERS FOR SALE, WITH READY TO EAT FOODS INSIDE THE ONE DOOR REACH IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST ON THE LID OF THE GREASE TRAP BOX AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR BEHIND AND AROUND THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. MUST PROVIDE RAISED SHELVINGS TO STORE STOCKS 6" OFF THE FLOOR IN THE SERVING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE THE THREAD OF THE MOP SINK FAUCET OR INSTALL A BACK FLOW PREVENTIVE DEVICE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES MUST WEAR HAIR RESTRAINT WHILE PREPARING AND HANDLING FOODS.
  5. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL/DATE PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE AND MAINTAIN, COOLERS, FREEZER, STORAGE SHELVES UNDER FRONT SERVING AREA, AND BOTTOM PANELS OF PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS, UNDER SHELVING UNITS, 3PART SINK AND CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN VENT COVER INSIDE THE WASHROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPLACE MISSING SELF-CLOSING DEVICE FOR WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE ADEQUATE VENTILATION FOR 8 BURNERS STOVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THEREMOMETER FOR TWO DOOR REACH IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER INSIDE CLOSET, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OF FLOOR, AWAY FROM WALLS.
  6. License

    0 infractions

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