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CODY'S BELLY BITES

704 W 47TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

CODY'S BELLY BITES has been inspected 3 times by Chicago Department of Public Health since October 15, 2020. The most recent inspection, on June 9, 2022, found no infractions.

1 of 3 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 Pests.

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 on May 28, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 once on May 28, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on May 28, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 May 28, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 October 15, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS (.8OZ.COOKED MASHED POTATO 101.1F,.8OZ.COOKED MACARONI & CHEESE 84.2F,.8OZ.GRAVY 107.6F) INSIDE HOT HOLDING UNIT.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.1.5 LBS. $45.(COS)(PRIORITY 7-38-005)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOOD SUCH AS .8 OZ.COOKED SAUSAGE PIZZA 57.9F,.8 OZ. COOKED CHEESE PIZZA 58.5F,1LB. COOKED GROUND BEEF 56.1F.ON REAR PREP TABLE.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.2LBS. $24.15.(COS)(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF HOT HOLDING UNIT AT 100.0F WITH TCS FOODS STORED INSIDE FOR SALE.MANAGER ADJUSTED THERMOSTAT DURING INSPECTION.AIR TEMPERATURE IS NOW 141.2F.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.MUST LABEL PACKAGED DESSERTS FOR SALE WITH PROPER INFO GIVEN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MUST PROVIDE A SCREEN ON WINDOW IN MOTOR ROOM TO KEEP INSECTS OUT.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON SHELVING UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE MISSING AND DAMAGED DOOR GASKETS ON WALK IN COOLER.MUST REMOVE NEWS PAPER AND BROWN PAPER FROM SERVICE COUNTER SHELVES AND PREP TABLES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL HOLE AROUND PIPE OUTSIDE OF WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED WALL BASE IN SAME AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR BEHIND COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE MISSING FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE FOOD ALLERGEN TRAINING FOR FOOD MANAGER AND MAINTAIN.
  3. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MUST PROVIDE PROOF OF EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A COVERED RECEPTACLE FOR WASHROOM USED BY FEMALE EMPLOYEES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.

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