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CLOUD COOKIE

3809 N CLARK ST, CHICAGO, IL 60613 · Restaurant

Inspection summary

CLOUD COOKIE has been inspected 8 times by Chicago Department of Public Health since October 21, 2020. The most recent inspection, on November 12, 2024, recorded 4 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on November 9, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 separate inspections, most recently on September 19, 2022. 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 3 times across 3 separate inspections, most recently on September 19, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 30, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 17 times across 6 separate inspections, most recently on November 12, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE ROOM. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLE IN WALL BELOW DRY STORAGE SHELVES IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NON FUNCTIONAL FAN IN EMPLOYEE BATHROOM IN BASEMENT. INSTRUCTRED MANAGER TO REPAIR OR PROVIDE FUNCTIONAL VENTILATION IN BATHROOM.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MISSING FOOD HANDLER CERTIFICATE FOR EMPLOYEE ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES MAINTAIN FOOD HANDLER TRAINING.
  2. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED A LARGE MIXING BOWL UNABLE TO FIT INSIDE THE 3-COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT. (LARGE POTS AND PANS).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED MULTIPLE HOLES AND OPENINGS ON THE CEILING AT THE BASEMENT DRY FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. Canvass Re-Inspection

    9 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED A COLD HOLDING UNIT AT THE FRONT SERVICE AREA WITH NO THERMOMETER INSIDE TCS FOOD ITEMS (MILK). INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 OBSERVED NO SPLASHGUARD AT THE EXPOSED HANDWASHING SINK NEAR THE SANITIZING COMPARTMENT THREE-COMPARTMENT SINK IN THE REAR DISHWASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.11 OBSERVED A CUTTING BOARD STORED STANDING UP ON THE FLOOR BEHIND THE DISHWARE STORAGE SHELVING UNIT. ALSO, TABLEWARE(FORKS AND BUTTER KNIVES) IS NOT BE INVERTED IN THE SAME SAID LOCATION. INSTRUCTED TO INVERT AND PROPERLY STORE SAID KITCHENWARE AND TABLEWARE AND MAINTAINED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.11(A;C) OBSERVED PLASTIC TO-GO CONTAINERS IN THE REAR FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE MICROWAVES. INSTRUCTED TO INVERT SAID TO GO CONTAINERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED A LEAK AT THE WASH COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED THE FLOORS IN THE FRONT SERVICE AND THE BASEMENT IN THE OFFICE AREA WAS NOT CLEAN. INSTRUCTED TO CLEAN THE FLOORS AT SAID LOCATIONS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 OBSERVED MULTIPLE BLOWN-OUT LIGHT BULBS IN THE DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 Inspector Comments: 6-501.14 OBSERVED DUST BUILD-UP ON THE VENTILATION HOOD AND THE WALLS NEAR THE VENTILATION UNIT, WHICH IS OVER THE OVENS THAT FOOD ITEMS ARE BAKED IN. INSTRUCTED TO CLEAN THE VENTILATION HOOD AND MAINTAIN IT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  5. Canvass Re-Inspection

    10 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED A COLD HOLDING UNIT AT THE FRONT SERVICE AREA WITH NO THERMOMETER INSIDE WITH TCS FOOD ITEMS (MILK). INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 OBSERVED NO SPLASHGUARD AT THE EXPOSED HANDWASHING SINK NEAR THE SANITIZING COMPARTMENT OF THE THREE-COMPARTMENT SINK IN THE REAR DISHWASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.11 OBSERVED A CUTTING BOARD STORED STANDING UP ON THE FLOOR BEHIND THE DISHWARE STORAGE SHELVING UNIT. ALSO, TABLEWARE(FORKS AND BUTTER KNIVES) IS NOT BE INVERTED IN THE SAME SAID LOCATION. INSTRUCTED TO INVERT AND PROPERLY STORE SAID KITCHENWARE AND TABLEWARE AND MAINTAINED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.11(A;C) OBSERVED PLASTIC TO-GO CONTAINERS IN THE REAR FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE MICROWAVES. INSTRUCTED TO INVERT SAID TO GO CONTAINERS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST THE CONCENTRATION OF THE SANITIZER IN THE THREE-COMPARTMENT SINK. INSTRUCTED TO OBTAIN AND MAINTAIN A TEST STRIP KIT ON-SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED A LEAK AT THE WASH COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED THE FLOORS IN THE FRONT SERVICE AND THE BASEMENT IN THE OFFICE AREA WAS NOT CLEANED. INSTRUCTED TO CLEAN THE FLOORS AT SAID LOCATIONS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED DUST BUILD-UP ON THE VENTILATION HOOD AND THE WALLS NEAR THE VENTILATION UNIT, WHICH IS OVER THE OVENS THAT FOOD ITEMS ARE BAKED IN. INSTRUCTED TO CLEAN THE VENTILATION HOOD AND MAINTAIN IT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 OBSERVED MULTIPLE BLOWN-OUT LIGHT BULBS IN THE DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  6. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINK IN THE DISHWASHING AREA. THE PAPER TOWEL DISPENSER IS IN DISREPAIR IN THE SAME SAID LOCATION. INSTRUCTED TO PROVIDE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED A COLD HOLDING UNIT AT THE FRONT SERVICE AREA WITH NO THERMOMETER INSIDE WITH TCS FOOD ITEMS (MILK). INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD AT THE EXPOSED HANDWASHING SINK NEAR THE SANITIZING COMPARTMENT OF THE THREE-COMPARTMENT SINK IN THE REAR DISHWASHING AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED A CUTTING BOARD STORED STANDING UP ON THE FLOOR BEHIND THE DISHWARE STORAGE SHELVING UNIT. ALSO, TABLEWARE(FORKS AND BUTTER KNIVES) IS NOT BE INVERTED IN THE SAME SAID LOCATION. INSTRUCTED TO INVERT AND PROPERLY STORE SAID KITCHENWARE AND TABLEWARE AND MAINTAINED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED PLASTIC TO-GO CONTAINERS IN THE REAR FOOD PREP AREA NOT INVERTED ON THE SHELVING UNIT UNDER THE MICROWAVES. INSTRUCTED TO INVERT SAID TO GO CONTAINERS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST THE CONCENTRATION OF THE SANITIZER IN THE THREE-COMPARTMENT SINK. INSTRUCTED TO OBTAIN AND MAINTAIN A TEST STRIP KIT ON-SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A LEAK AT THE WASH COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE FRONT SERVICE AND THE BASEMENT IN THE OFFICE AREA WAS NOT CLEANED. INSTRUCTED TO CLEAN THE FLOORS AT SAID LOCATIONS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD-UP ON THE VENTILATION HOOD AND THE WALLS NEAR THE VENTILATION UNIT, WHICH IS OVER THE OVENS THAT FOOD ITEMS ARE BAKED IN. INSTRUCTED TO CLEAN THE VENTILATION HOOD AND MAINTAIN IT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MULTIPLE BLOWN-OUT LIGHT BULBS IN THE DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  7. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (COOKIES,PASTRIES(HAM TARTS, STRAWBERRY AND SPINACH) ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. 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.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HOLE AND PEELING PAINT ON WALL BASE AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS WHERE EVER NEEDED AND REPAIR THE PEELING PAINT.
  8. License

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFED FOOD MANAGERS NEED TO SHOW PROOF OF ALLERGEN TRAINING.

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