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DEEP PURPL

2472 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

DEEP PURPL has been inspected 4 times by Chicago Department of Public Health since June 21, 2021. The most recent inspection, on December 18, 2024, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 5 times across 3 separate inspections, most recently on July 6, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 December 18, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on July 6, 2022. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 3 times across 2 separate inspections, most recently on July 6, 2022. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 July 6, 2022. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

4 inspections

  1. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASH SIGNAGE IN EMPLOYEE WASHROOM AND AT REAR HANDWASH SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
  2. Complaint Re-Inspection

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19: RUBBER GASKET INSIDE THE COOLERS IN NEED OF CLEANING BEGINING OF BLACK SLIME SUBSTANCE
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19: STAFF WASHROOM DOOR NOT SELF CLOSING.REPAIR ISSUE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
  3. Complaint

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED - CERTIFIED FOOD MANAGER REPORTED ON-SITE AFTER AN EMPLOYEE CONTACTED HIM VIA PHONE AT 11:18 AM.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • UPON MY ARRIVAL, NO CERTIFIED FOOD HANDLER WAS NOT ON-PREMISES WHILE READY-TO-EAT FOOD WAS PREPARED AND SERVED TO CUSTOMERS( MILK ). INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. CERTIFIED FOOD MANAGER REPORTED ON-SITE AFTER AN EMPLOYEE CONTACTED HIM VIA PHONE AT 11:18 AM. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING COMPUTER FOR COSTUMER'S ORDERS, PUT ON FOOD GLOVES AND PEELED SLICED BANANA AND SERVED TO CUSTOMER WITH HIS FRUIT DRINK. OBSERVED EMPLOYEE AND MANAGER REPORTED FOR DUTY AND WITHOUT HANDWASHING, GLOVED HANDS, AND PREPARED FRUIT DRINKS/ SMOOTHIES FOR CUSTOMERS. INSTRUCTED MUST WASH HANDS BEFORE GLOVE HANDS AND EVERY POSSIBLE CONTAMINATION AND WHEN EMPLOYEE"S REPORT FOR DUTY. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE-COMPARTMENT SINK. RELOCATED TO MINIMIZE SOURCE OF CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUBBER GASKET INSIDE THE COOLERS IN NEED OF CLEANING BEGINING OF BLACK SLIME SUBSTANCE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON-SITE TO CHECK SANITIZING LEVELS FOR THE THREE-COMPARTMENT SINK IN USE. MUST PROVIDE CHEMICAL TEST STRIPS ACCORDING TO SANITIZER SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • STAFF WASHROOM DOOR NOT SELF CLOSING.REPAIR ISSUE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER ON FLOOR UNDER THREE COMPARTMENT SINK,KEEP AREA DRY TO MINIMIZE INSECTS.DEBRIS BEHIND GREASE TRAP UNDER THREE COMPARTMENT SINK,CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
  4. License

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PROCEDURE PROVIDED BUT NO CLEAN-UP KIT REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • A WRITTEN PROCEDURE IS REQUIRED FOR WASHING, RINSING, AND SANITIZING OF CLEAN IN PLACE EQUIPENT INCLUDING THE FROZEN ACAI DISPENSER. PROVIDE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED SOME FOOD CONTAINERS TOO LARGE TO BE FULLY SUBMERGED IN A 3 COMPARTMENT SINK TO BE PROPERLY WASHED, RINSED, AND SANITIZED. MUST REMOVE LARGE CONTAINERS FROM PREMISES OR INSTALL A LARGER 3 COMPARTMENT SINK, OR A WRITTEN PROCEDURE IS REQUIRED FOR WASHING, RINSING, AND SANITIZING OF CLEAN IN PLACE EQUIPMENT

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