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EAT FRESH FEEL GOOD

1640 W HUBBARD ST, CHICAGO, IL 60622 · Restaurant (Catering)

Inspection summary

EAT FRESH FEEL GOOD has been inspected 2 times by Chicago Department of Public Health since June 27, 2016. The most recent inspection, on September 27, 2017, found no infractions.

1 of 2 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.

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 once on June 27, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 on June 27, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on June 27, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD IS NEEDED BETWEEN THE ONE COMPARTMENT PREP SINK AND THREE COMPARTMENT SINK.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE INSIDE THE DEEP FRYER ,INSTRUCTED TO CLEAN AND MAINTAIN BASE OF BAGEL OVEN WITH EXCESS FOOD DEBRIS(WEST SIDE)INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE UNDER THE COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS AROUND PIPE OBAVE THE BAGEL OVEN,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • EXCESS DUST AND LEAFS ON LIGHT SHIELD AND LIGHT FIXTURE IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN. RE-LINE LIGHT SHIELD TO TRACK,AND SEAL LIGHT SHIELD AROUND WEST PIPE ALL THREE LIGHT BULBS UNDER THE HOOD ARE BURNED INSTRUCTED TO REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE STEM THERMOMETER FOR FOOD AND COOLER THERMOMETRS FOR ALL COOLERS. IN WORKING CONDITION

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