Skip to content
Loading map…

FIRST IMPRESSIONS POPCORN & SWEETS

319 E 79TH ST, CHICAGO, IL 60619 · Bakery

Inspection summary

FIRST IMPRESSIONS POPCORN & SWEETS has been inspected 3 times by Chicago Department of Public Health since February 24, 2011. The most recent inspection, on December 5, 2013, found no infractions.

2 of 3 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 and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 February 24, 2011. 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 February 24, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 February 24, 2011. 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 February 24, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on February 24, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH IN COOLER AT 47 DEGREES F. MUST ADJUST OR REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. 7-38-005A
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST PROVIDE HAND WASHING FACILITIES IN REAR PREP ROOM WHERE POPCORN WILL BE PREPARED OR MOVE EQUIPMENT TO MAIN PREP AREA WHERE HAND SINK IS READILY ACCESSIBLE. MUST PROVIDE HAND WASHING FACILITIES READILY ACCESSIBLE TO THE FRONT SERVICE AREA WHERE POPCORN WILL BE HANDLED/SERVED. 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST PROVIDE A CITY OF CHICAGO FOOD SERVICE MANAGER'S CERTIFICATE. 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE THREE COMPARTMENT SINK IS NOT LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT. MUST PROVIDE A 3 COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT OR PROVIDE SMALLER EQUIPMENT THAT CAN BE SUBMERGED IN CURRENT 3 COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OR PAINT ALL RAW WOOD UNDER FRONT REGISTER,IN REAR STORAGE CLOSET AND AROUND REAR EXIT DOOR FRAME. (MUST SEAL SHELVES,BEAMS,DOOR FRAMES AND RAW WOOD SURFACES)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE ALL STAINED AND BROKEN FLOORS TILES IN MAIN PREP AREA. MUST PROVIDE BASEBOARD ALONG WALLS IN POPCORN PREP ROOM WHERE MISSING. MUST SEAL OPENINGS IN FLOOR/WALL BASE IN FRONT CLOSET TO PREVENT RODENT ENTRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL LARGE OPENING IN WALL UNDER VANITY IN WASHROOM TO PREVENT RODENT ENTRY. MUST SEAL SMALL OPENINGS AROUND VENT IN WASHROOM AND REMOVE STEAL WOOL. MUST ALSO SEAL ALL OPENINGS AROUND REAR DOOR FRAME AND PROPERLY SEAL AND FINISH DOOR FRAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHEILDS OVER LIGHTS IN FRONT FOOD SERVICE AREA OR PROVIDE PROOF OF SHATTER PROOF BULBS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED POPCORN MAKER FROM PREMISES.

Nearby inspected facilities

Own this business? Add a badge to your website