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DELI BOUTIQUE INC.

2318 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

DELI BOUTIQUE INC. has been inspected 7 times by Chicago Department of Public Health since July 27, 2010. The most recent inspection, on March 18, 2015, found no infractions.

1 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 6 separate inspections, most recently on May 15, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on March 10, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 10, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 November 20, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 12 times across 6 separate inspections, most recently on May 15, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED REAR 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 51.4F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND COOKED PASTA. ALSO, THE CHEESE AND BEVERAGE COOLER IN THE DISPLAY AREA IS NOT TURNED ON AND OPERATIONAL. NO POTENTIALLY HAZARDOUS FOODS WERE BEING STORED IN THIS COOLER AT THIS TIME. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED CHICKEN AT 47.4F, SAUSAGE AT 50.1F, COOKED PASTA AT 64.4F, CHEESE AT 47.3F, SOUR CREAM AT 46.2F, EGGS AT 50.8F, SALMON AT 47.3F, HUMMUS AT 46.6F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR THE DOOR FOR THE DELI DISPLAY COOLER NEXT TO THE CASE REGISTER.
  3. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED READY TO EAT FOODS MUST BE LABELED AND DATED. PRE-PACKAGED PREPARED FOODS ON DISPLAY AND SOLD AS PACKAGED FOODS MUST HAVE LIST OF INGREDIENTS AND BUSINESS NAME AND ADDRESS PRINTED ON LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTIING BOARDS IN NEED OF CLEANING AND OR REPLACING DUE TO DISCOLORED AND CUTS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE IN WALL ON RIGHT SIDE REAR THREE DOOR COOLER. WALL CORNER AT SAME AREA AND WALL CORNER TO REAR HALLWAY IN POOR REPAIR WITH CHIPPING PLASTER. MUST REPAIR ALL. MOLDY WALL CAULKING AT REAR PREP EXPOSED HAND SINK. MUST REPLACE. WATER DAMAGED CEILING TILE IN REAR HALLWAY. MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • : MUST CALIBRATE AND REMOVE EXCESSIVE GREASE FROM METAL STEM THERMOMETER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FRONT FOOD PREPARATION AREA
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OOD HANDLER EMPLOYEE OBSERVED WITH EXTREMELY DIRTY APRON. MUST PROVIDE CLEAN APRONS/ UNIFORMS DAILY OR AS NEEDED.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED READY TO EAT FOODS MUST BE LABELED AND DATED. PRE-PACKAGED PREPARED FOODS ON DISPLAY AND SOLD AS PACKAGED FOODS MUST HAVE LIST OF INGREDIENTS AND BUSINESS NAME AND ADDRESS PRINTED ON LABEL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE IN WALL ON RIGHT SIDE REAR THREE DOOR COOLER. WALL CORNER AT SAME AREA AND WALL CORNER TO REAR HALLWAY IN POOR REPAIR WITH CHIPPING PLASTER. MUST REPAIR ALL. MOLDY WALL CAULKING AT REAR PREP EXPOSED HAND SINK. MUST REPLACE. WATER DAMAGED CEILING TILE IN REAR HALLWAY. MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST CALIBRATE AND REMOVE EXCESSIVE GREASE FROM METAL STEM THERMOMETER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FRONT FOOD PREPARATION AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER EMPLOYEE OBSERVED WITH EXTREMELY DIRTY APRON. MUST PROVIDE CLEAN APRONS/ UNIFORMS DAILY OR AS NEEDED.
  5. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE IS NEEDED AT REAR HAND WASH SINK AND AT 3-COMPARTMENT SINK IN REAR PREP AREA. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING AND VISIBLE THERMOMETERS IN ALL REFRIGERATION UNITS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORTED ON PREP TABLES MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  6. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES. OBSERVED POTATO SALAD AT 51.4F, CHICKEN BREASTS AT 45.5F-47.3F, SALMON AT 46.0F, PASTA SALADS AT 44.2-44.7F, GOULASH AT 43.5F, ROASTED POTATOES AT 45.6F, COOKED CORN AT 45.5F, SHRIMP AT 46.5F, MOZZARELLA CHEESE AT 44.4F, TUNA SALAD AT 48.9F, SAUSAGES AT 48.7F, CHEESE AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING DISPLAY BEHIND THE FRONT SERVICE COUNTER. OBSERVED UNWRAPPED BREAD ROLLS AND BAGUETTES STORED BEHIND THE COUNTER NOT PROPERLY PROTECTED BY THE SNEEZEGUARD. THE SNEEZEGUARD IS NOT HIGH ENOUGH TO PROTECT THE FOOD FROM CUSTOMERS SNEEZING OR COUGHING. MANAGEMENT REMOVED THE BREAD FROM THIS AREA AND STORED IT WHERE IT WAS PROTECTED FROM CUSTOMER CONTAMINATION. SERIOUS VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALL BEHIND THE COOKING EQUIPMENT. REPAIR THE LOOSE BASEBOARD UNDER THE 1 COMPARTMENT PREP SINK. REPAINT THE WALLS WHERE PAINT IS CHIPPED.
  7. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR OF WALK IN FREEZER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. WALL CAULKING AT REAR EXPOSED HAND SINK WITH MOLD AND IN POOR REPAIR. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REMOVE THREADED NOZZLE FROM REAR ONE COMPARTMENT PREP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE FOR REAR SMALL WHITE REACH-IN COOLER.

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