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CITY PRESS JUICE & BOTTLE

2931 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

CITY PRESS JUICE & BOTTLE has been inspected 12 times by Chicago Department of Public Health since May 6, 2014. The most recent inspection, on November 29, 2022, found no infractions.

3 of 12 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, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 5 separate inspections, most recently on April 9, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times on April 2, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on March 30, 2018. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 6, 2016. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • 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 2, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D)-- ALL PRE-PACKAGED FOOD ON DISPLAY FOR SALE MUST BE PROPERLY LABELED WITH THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS.
  3. Canvass

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN FOODS/BEVERAGES ARE BEING PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE SMOOTHIES WERE BEING PREPARED AND SERVED.A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN FOODS/BEVERAGES ARE BEING PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO VERIFIED WRITTEN EMPLOYEE HEALTH POLICIES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR UPPER PORTION OF THE ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PRE-PACKAGED NUTS AND DRIED FRUITS WITH NO ALLERGEN WARNING LABELING. MUST PROVIDE PROPER ALLERGEN WARNING LABELS FOR ALL PRE-PACKAGED FOODS ON THE ALLERGEN LIST. PACKAGED TAGGED HELD FOR INSPECTION AND MUST NOT SELL UNTIL PROPERLY LABELED.PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD ADDITIVES IN GLASS JARS AT THE FRONT PREP AND ANY OTHER BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER, MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PRE-PACKAGED FOOD ON DISPLAY FOR SALE MUST BE PROPERLY LABELED WITH THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD BETWEEN THE WASH COMPARTMENT OF THE DISH THREE COMPARTMENT SINK AND THE ONE COMPARTMENT PREP SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • WATER DAMAGED RAW WOODEN SHELVING UNDER THE FRONT PREP ICE BIN. RAW WOODEN BEAM SUPPORT UNDER THE FRONT PREP COUNTER TOP. INSTRUCTED TO REPLACED DAMAGED SHELVING AND ALL RAW WOOD THROUGHOUT MUST BE PAINTED OR SEALED TO BE SMOOTH CLEANABLE AND NON-POROUS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • EXTREMELY SLOW DRAINING HAND WASH SINK AT THE REAR PREP. MUST REPAIR TO PROPERLY DRAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A TOILET ROOM RECEPTACLE WITH A LID.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR DRAIN AT THE THREE COMPARTMENT SINK EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.----WATER DAMAGED CEILING TILES AT THE REAR PREP. MUST REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES AVAILABLE ON SITE. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 7-2-19 #2300600 NOT CORRECTED. #47- 4-402.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.PRIORITY FOUNDATION VIOLATION.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PREPACKAGED FOODS ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED FOOD SPILLS SPLASHED ON WALLS BY THE COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
  6. Complaint

    2 infractions

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLERS NOT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS WHILE WORKING OVER FOOD.(DATES,ETC.)
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND ICE SCOOP NOT STORED PROPERLY. MUST RELOCATE.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION #32 NOT CORRECTED FROM REPORT #1609401 ON 1/6/16: MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE FRONT PREP EXPOSED HAND SINK. INSTRUCTED TO CORRECT. SERIOUS VIOLATION: 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED IMPROPER LABELS ON PREPACKAGED GOODS ON THE SALES FLOOR. NOTED CONTAINERS OF DESSERTS, DRIED FRUITS AND NUTS WITHOUT INGREDIENT LABELS. NOTED MUFFINS AND DIPS WITHOUT MANUFACTURER'S ADDRESS INFORMATION. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL PREPACKAGED FOODS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MULTIPLE BOXES OF VARIOUS PRODUCTS (PLASTIC BOTTLES, PLASTIC WRAP, CONTAINERS, BANANAS, SHIPPING BOXES, ETC) STORED ON THE FLOOR THROUGHOUT THE REAR PREP AREAS. INSTRUCTED TO STORE ALL MATERIALS AT LEAST 6 INCHES ABOVE THE FLOOR.
  9. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE FRONT PREP EXPOSED HAND SINK.
  10. Canvass

    7 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • THE FOLLOWING SINKS FOUND WITH INADEQUATE HOT WATER TEMPERATURE. TEMPERED HOT WATER TEMPERATURE AT THE REAR PREP AREAS EXPOSED HAND SINK RANGING BETWEEN 69F TO 74.1F. PRESS ROOM THREE COMPARTMENT SINK HOT WATER TEMPERATURE AT 71.9F. TWO COMPARTMENT SINK AT 74.2F. ADDITIONAL SINKS AVAILABLE ON SITE WITH FRONT PREP EXPOSED HAND SINK AT 107F AND ADDITIONAL THREE COMPARTMENT SINK IN THE NORTH SIDE REAR PREP ROOM AT 110.6F. INSTRUCTED TO USE SINKS WITH ADEQUATE HOT WATER AND PROVIDE HOT WATER AT OTHER HAND AND PREP SINKS. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS AT THE REAR EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 5-14-15 NOT CORRECTED. #45- NO REQUIRED FOOD HANDLER CERTIFICATES AVAILABLE FOR FOOD HANDLERS ON SITE. MUST PROVIDE. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED FOODS IN THE SELF-SERVE DISPLAY CASE MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED EMPLOYEE WASHING, RINSING AND SANITIZING DISPOSABLE "ZIPLOC" PLASTIC BAGS FOR REUSE. MUST NOT REUSE DISPOSABLE PLASTIC BAGS DESIGNED FOR ONE TIME USE ONLY. MUST DISCARD AFTER EACH USE OR USE WASHABLE, REUSABLE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE FRONT PREP EXPOSED HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION IN THE EMPLOYEE WASHROOM NOT OPERATIONAL. MUST REPAIR.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor tiles in prep area that were broken, damaged shall be replaced/repaired. Floor in production areas under heavy equipment not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Missing ceiliung tiles in production area, shall be provided.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide Food handlers list for next routine inspection.
  12. License

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS ON PREMISES.

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