Skip to content
Loading map…

DELITIME L.L.C.

8745 W HIGGINS RD, CHICAGO, IL 60631 · Restaurant

Inspection summary

DELITIME L.L.C. has been inspected 9 times by Chicago Department of Public Health since March 24, 2014. The most recent inspection, on December 20, 2022, recorded 1 infraction.

1 of 9 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, Handwashing and staff hygiene and Food temperature control.

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 3 times across 2 separate inspections, most recently on December 20, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 on August 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on March 24, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 16, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 18 times across 7 separate inspections, most recently on August 16, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

9 inspections

  1. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED SANDWICHES, YOGURT AND DESSERT WITHOUT PROPER LABELING. ALL PREPACKAGED FOOD ITEMS NEED TO HAVE THE NAME OF THE PRODUCT, INGREDIENT LIST AND NAME AND ADDRESS OF WHERE THIS ITEM WAS PREPACKAGED.
  2. Non-Inspection

    0 infractions

  3. Canvass

    15 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (COLD SANDWICHES, CHICKEN, BEEF, SALADS ETC.) AREA BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINK.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS WITH COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REPAIR OR REPLACE TORN RUBBER GASKET AROUND 2 DOOR REACH-IN COOLER (RIGHT SIDE) IN FRONT PREP/SERVICE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN AND REPAINT OR REPLACE PREP SHELF WITH RUST ACCUMULATION UNDERNEATH COOKING EQUIPMENT IN REAR AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN COOLER AND PREP COOLER WITH DRIED FOOD DEBRIS AND SPILLAGE IN FRONT PREP/SERVICE AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE AND COFFEE MACHINE IN PREP AREA. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT PREP AND IN REAR DISH WASHING/STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING AND CONDENSER FAN COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE WALK-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL HOLES ON WALL BEHIND 3 COMPARTMENT SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SODA CRATE STORED ON FLOOR. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO SODA OR MILK CRATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON CAN OPENER/CAN OPENER HOLDER, STAND UP 2-DOOR REACH IN COOLER DOOR RAILS WITH FOOD DEBRIS, EXTERIOR OF GREASE TRAP WITH FOOD BUILD UP AND STARBUCKS REACH IN COOLERS DOOR RUBBER GASKETS WITH FOOD BUILD UP. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST/DIRT BUILD UP ON FLOOR AROUND SODA SYRUP. MUST CLEAN AND MAINTAIN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVER BY WALK IN COOLER. MUST CLEAN AND MAINTAIN CEILING TILES AND CEILING VENTILATION COVER.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SIDE SURFACES NEXT TO THE TWO PANINI MACHINES IN POOR REPAIR. LEFT SIDE WITH BURNT, MELTED PLASTIC AND THE RIGHT SIDE WITH PEELING PAINT. MUST MAKE SMOOTH AND CLEANABLE ON BOTH SIDES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD ENCRUSTED TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND AROUND THE GREASE TRAP AT THE THREE COMPARTMENT SINK WITH EXCESSIVE GREASE SPILLAGE. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT PREP EXPOSED HAND SINK DIRTY. MUST CLEAN AND MAINTAIN.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES UNDER PREP COUNTER AND CAN OPENER ATTACHED TO PREP TABLE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANTIZE ALL FOOD CONTACT SURFACES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING AND VENTILATION COVERS IN PREP AREAS NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FACUET AT THREE COMPARTMENT SINK LEAKING AT NECK. INSTRUCTED TO REPAIR TO PREVENT LEAK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SUPPLIES NOT PROPERLY STORED IN REAR STORAGE AREA AND REAR PREP AREA. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REACH IN PREP COOLER #3 RIGHT SIDE DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER TO REPLACE/REPAIR DAMAGED DOOR GASKET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON WALK IN COOLER FAN COVER. INSTRUCTED MANAGER TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR BEHIND/AROUND HOT WATER TANK. INSTRUCTED MANAGER TO KEEP FLOOR DRY/CLEAN THROUGHOUT.
  8. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED STAND UP COOLER DOOR RUBBER GASKET DAMAGED/RIPPED AT FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.
  9. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT PREP AREA REACH IN COOLER #03 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 68.5 F, FOUND DELI MEATS, CHEESE, ETC. INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR OR REPLACE COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER IS TAGGED BY CDPH AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 61.7 F AND 62.7 F- CORNED BEEF, CHEDDAR CHEESE, HAM, MOZZARELLA, SWISS CHEESE, HAVARTTI, TUNA, MONTERREY CHEESE, SALAMI, ROAST BEEF, FRESH MOZZARELLA AND PULLED PORK. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND SINGLE SERVICE UTENSILS (PLASTIC FORKS, KNIVES, SPOONS) NOT PROPERLY INVERTED AT SELF SERVICE AREA. INSTRUCTED MANAGER ALL SINGLE SERVICE UTENSILS MUST BE PROPERLY INVERTED, HANDLES FACING UPWARD, TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED STAND UP COOLER DOOR RUBBER GASKET DAMAGED/RIPPED AT FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON FAN COVER INSIDE SELF SERVICE STAND UP REACH IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCULATED FOOD/DIRT BUILD UP INSIDE FLOOR DRAIN UNDER DISHWASH 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN WALL.

Nearby inspected facilities

Own this business? Add a badge to your website