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CITI BELLES

6221 N CLARK ST, CHICAGO, IL 60660 · Restaurant

Inspection summary

CITI BELLES has been inspected 7 times by Chicago Department of Public Health since April 7, 2014. The most recent inspection, on March 8, 2017, 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: Pests, Chemicals and toxic substances 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.

  • 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 2 times on April 7, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 19, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 7, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on April 7, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 6 times across 3 separate inspections, most recently on May 26, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO DRAINBOARD ATTACHED/OR SHELF ABOVE 3 COMPARTMENT SINK. MUST PROVIDE.
  3. Canvass

    2 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND NO CHEMICAL TEST STRIPS ON PREMISES. SERIOUS VIOLATION. CITATION ISSUED. 7-38-030. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO DRAINBOARD ATTACHED/OR SHELF ABOVE 3 COMPARTMENT SINK. MUST PROVIDE.
  4. Complaint Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT PREP AREA AND OFFICE ALONG WALS/CORNERS. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  5. Complaint

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • PREP AREA EXPOSED HANDWASH BOWL NOT MAINTAINED, WHEN WATER IS TURNED ON AT PREP AREA EXPOSED HANDWASH BOWL, CLEAR WATER FROM FLOOR UNDERNEATH SAID SINK BACKS UP. HOWEVER WHEN WATER IS TURNED ON AT ALL OTHER SINKS NO WATER WILL BACK UP ONTO PREP AREA FLOOR. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST TEMPORARILY WASH HANDS AT FRONT PREP COUNTER EXPOSED HANDWASH BOWL LOCATED 10 FT AWAY FROM PREP AREA. ESTABLISHMENT IS PUT ON 48 HOUR NOTICE BY CDPH AT THIS TIME AND PREP AREA EXPOSED HANDWASH BOWL MUST BE REPAIRED BY (03/23/15). CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED (FISH, GOAT, ETC.). INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER WITH ORGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS AREA HANDLED. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT PREP AREA AND OFFICE ALONG WALS/CORNERS. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  6. License Re-Inspection

    0 infractions

  7. License

    9 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO PAPER TOWELS AT THE WASHBOWLS SINK IN THE EMPLOYEE/CUSTOMER WASHROOM. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. INFORMED MANAGER THAT ALL HANDWASHING SINKS ON PREMISES MUST BE PROVIDED WITH SOAP AND PAPER TOWELS AT ALL TIMES.
    • 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 FOR FACILITY. INSTRUCTED OWNER TO HAVE AN ILLINOIS LICENSED PEST CONTROL COMPANY SERVICE FACILITY. UPON REINSPECTION REQUIRE PROOF OF SERVICE/CONTRACT AND THE PEST CONTROL COMPANY LICENSE.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN. UNABLE TO PROPERLY CLOSE DUMPSTER LID DUE TO THE AMOUNT OF GARBAGE INSIDE THE DUMPSTER THAT IS STARTING TO OVERFLOW ONTO THE GROUND. ALSO OBSERVED SEVERAL BOXES STORED ON THE GROUND BEHIND THE DUMPSTER. INSTRUCTED MANAGEMENT TO PROVIDE ADDITIONAL PICKUP SERVICE IF NEEDED AND TO MAINTAIN CLEAN AT ALL TIMES TO PREVENT PEST/RODENT ISSUES.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED NO STOPPER DEVICES FOR THE 3-COMPARTMENT SINK AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE 3 SEPERATE STOPPERS FOR EACH COMPARTMENT OF THE 3-COMPARTMENT SINK TO ALLOW PROPER WASH, RINSE, AND SANITIZE AT 3-COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN AND DEFROST THE DEEP FREEZER TO REMOVE FROST BUILDUP ALONG THE INSIDE WALLS OF THE DEEP FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOOD STORAGE RACKS INSIDE THE REACH-IN COOLER TO REMOVE DRIED FOOD DEBRIS, RUST, AND GRIME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHEILDS FOR THE BULBS ABOVE THE 3-COMPARTMENT SINK AND COOKING EQUIPEMENT IN THE REAR KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET HEAD AT THE 3-COMPARTMENT SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED BOWLS INSIDE DRY BULK FOODS INTENDED FOR DISPENSING. INSTRUCTED MANAGER TO USE HANDLED SCOOPS FOR DRY BULK FOODS WITH THE HANDLE OUT OF THE FOOD OR STORED IN A SEPERATE CONTAINER BETWEEN USE.

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