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EAT PURELY

451-453 N Elizabeth ST, CHICAGO, IL 60642 · Restaurant (Catering)

Inspection summary

EAT PURELY has been inspected 6 times by Chicago Department of Public Health since October 23, 2015. The most recent inspection, on October 2, 2018, found no infractions.

2 of 6 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: Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 26, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 4 separate inspections, most recently on September 29, 2017. 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 4 times across 4 separate inspections, most recently on September 29, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 26, 2017. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FAUCET HEAD AT THE HAND SINK IN THE EMPLOYEE WASHROOM IS LOOSE. INSTRUCTED TO FASTEN THE FAUCET HEAD DOWN TO THE SINK AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DUST BUILDUP ON THE FOOD STORAGE RACKS UNDER THE CONDENSER, FAN VENT COVER, AND THE CEILING ABOVE THE FAN VENT COVERS IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE BOTTOM SHELF OF THE REACH-IN FREEZER THAT IS OUT OF SERVICE TO REMOVE DRIED BROWN FOOD/LIQUID SUBSTANCE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER THE DRY FOOD STORAGE WHERE POTATOES ARE STORED TO REMOVE FOOD DEBRIS BUILDUP AND LIQUID SPLATTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED YELLOW AND GREEN BUILDUP WITH PAINT CHIPPING AWAY FROM THE WALL TO THE RIGHT OF THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO FINISH REPAIRING THE WALL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE RUBBER BASEBOARD BEHIND THE ICE MACHINE HAS PULLED AWAY FROM THE WEST WALL BEHIND THE ICE MACHINE AND PREP TABLE. INSTRUCTED TO REATTACH BASEBOARD TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SLOW DRAINING HAND SINK IN THE FRONT PREP AREA WHERE THE SINK WAS RECENTLY INSTALLED. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK TO ALLOW PROPER DRAINAGE AND MAINTAIN.
  4. Complaint

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO FUNCTIONAL HAND SINKS IN 2 NEWLY ADDED PREP AREAS: OBSERVED FOOD HANDLERS PREPARING FOOD (CUTTING SQUARES OF CORNBREAD, ASSEMBLING CONTAINERS/PACKAGES OF FOOD, WEIGHING FOOD ITEMS, ETC.) IN AN AREA WITH PREP TABLES THAT WAS PREVIOUSLY USED FOR STORAGE. THERE WAS A HAND SINK THAT WAS RECENTLY INSTALLED IN THE ABOVE MENTIONED ROOM, HOWEVER THE HOT WATER WAS UNABLE TO MEET THE REQUIRED TEMPERED WATER TEMPERATURE OF 85F AND THERE WAS NO SOAP OR PAPER TOWELS. HOT WATER REACHED A WATER TEMPERATURE OF 71F AT TIME OF INSPECTION. FOOD PREPARATION WAS HALTED IN THIS AREA AND MAY NOT RESUME UNTIL A PROPER EXPOSED HAND SINK IS INSTALLED AND ACCESSIBLE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOAP & PAPER TOWELS WITHIN 48 HOURS. THE 2ND NEWLY ADDED PREP AREA WAS A ROOM BEHIND THE MAIN PREP THAT THE MANAGER INDICATED IS USED FOR RESEARCH; HOWEVER THERE WAS A MEAT SLICER, SCALES, AND PREP EQUIPMENT FOUND IN THE "RESEARCH ROOM". INSTRUCTED TO EITHER INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND PAPER TOWELS AT ALL TIMES OR REMOVE PREP EQUIPMENT FROM RESEARCH ROOM AND INSTRUCT EMPLOYEES TO NOT USE ROOM FOR PREP. DURING INSPECTION, THE PREP EQUIPMENT WAS REMOVED FROM THE RESERCH ROOM. 48 HOUR NOTICE GIVEN FOR INSTALLATION OF AN EXPOSED HAND IN THE 1ST NEWLY ADDED PREP AREA MENTIONED ABOVE. CRITICAL VIOLATION 7-38-030
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIP INDICATORS FOR THE LOW TEMPERATURE DISH MACHINE: INSTRUCTED TO PROVIDE CHLORINE TEST STRIPS FOR THE LOW TEMPERATURE DISH MACHINE TO TEST DAILY. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FAUCET HEAD AT THE HAND SINK IN THE EMPLOYEE WASHROOM IS LOOSE. INSTRUCTED TO FASTEN THE FAUCET HEAD DOWN TO THE SINK AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DUST BUILDUP ON THE FOOD STORAGE RACKS UNDER THE CONDENSER, FAN VENT COVER, AND THE CEILING ABOVE THE FAN VENT COVERS IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE BOTTOM SHELF OF THE REACH-IN FREEZER THAT IS OUT OF SERVICE TO REMOVE DRIED BROWN FOOD/LIQUID SUBSTANCE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER THE DRY FOOD STORAGE WHERE POTATOES ARE STORED TO REMOVE FOOD DEBRIS BUILDUP AND LIQUID SPLATTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE RUBBER BASEBOARD BEHIND THE ICE MACHINE HAS PULLED AWAY FROM THE WEST WALL BEHIND THE ICE MACHINE AND PREP TABLE. INSTRUCTED TO REATTACH BASEBOARD TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED YELLOW AND GREEN BUILDUP WITH PAINT CHIPPING AWAY FROM THE WALL TO THE RIGHT OF THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO FINISH REPAIRING THE WALL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RECAULK AROUND THE EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA. MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE REACH IN FREEZER IN THE PACKAGING PREP AREA AND CLEAN THE CAN OPENER IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS BEHIND THE COOKING/COOLING EQUIPMENT, IN ALL CORNERS AND ALONG THE WALLBASE THROUGH OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION FILSTERS ON THE VENTILATION HOOD, VENTS IN THE PREP AREA AND WALLS AROUND THE SINKS. MUST PROVIDE THE MISSING COVING ALONG THE WALL BASE IN VARIOUS AREAS IN THE MAIN PREP AREA. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO EITHER INSTALL A 3-COMPARTMENT SINK/DISH MACHINE LARGE ENOUGH TO PROPERLY WASH, RINSE AND SANITIZE THE LARGE POTS AND PLASTIC CONTAINERS OR REMOVE LARGE UTENSILS FROM THE PREMISES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE THE ICE SCOOP IN A CLEAN BIN/CONTAINER OR IN THE ICE HANDLES UP.
  6. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT, COVER OR SEAL THE SEPARATING WALL NEXT TO THE 3 COMPARTMENT SINK. REPAINT THE STORAGE SHELVES NEXT TO THE BACK EXIT DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR IN BOTH WALK-IN COOLERS MUST BE SMOOTH AND EASILY CLEANABLE. CLEAN THE FLOOR IN THE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE CEILING TILES ABOVE THE BLAST CHILLER WITH EXPOSED INSULATION.

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