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FOOD FIRST CHICAGO

2415 W PETERSON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

FOOD FIRST CHICAGO has been inspected 4 times by Chicago Department of Public Health since February 21, 2019. The most recent inspection, on January 4, 2021, found no infractions.

1 of 4 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on September 11, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on March 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 11, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on September 11, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 9 times across 3 separate inspections, most recently on September 11, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE DISCLOSURE AND REMINDER AND ASTERISK ON ALL THE FOODS THAT IS BEING SERVED RAW OR UNDERCOOKED ON THE MENU,PLACARDS,TABLE TENTS,OR OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL ALL DRY BULK FOOD CONTAINERS UNDER THE PREP TABLE WITH COMMON NAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN EXTERIOR SIDES OF THE STOVES,GRILL AND DEEP FRYER AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CAULK WORN OUT WITH BLACK COLOR ON THE WALLS BY THE 3 COMPARTMENT SINK AND BY THE DISH MACHINE. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • HEAVY LEAK ON THE FAUCET CONNECTOR ARM OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR TO STOP THE LEAK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CRACKED FLOOR TILES BY THE EXIT DOOR. MUST REPAIR/REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN ONE OF THE SOLID LIGHT SHIELD IN THE STORAGE ROOM AND REPLACE BURNED OUT LIGHT BULBS IN THE SAME AREA. BURNED OUT LIGHT BULB ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.
  3. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKLFLOW PREVENTION DEVICE NOT LOCATED IN THE MOP SINK FAUCET. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL ALL THE GAP AROUND THE PIPES THRU-OUT THE REAR DISH WASHING AND STORAGE AREA AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION INSIDE BOTH WASHROOMS NOT WORKING. MUST REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD MANAGER MUST OBTAIN ALLERGEN TRAINING CERTIFICATE.
  4. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL HAND SINK IN THE DISH WASHING AREA WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION 7-28-030(C) NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR PANEL OF THE ICE MAKER PLASTIC TUBE AND BEHIND THE PLASTIC TUBE WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKLFLOW PREVENTION DEVICE NOT LOCATED IN THE MOP SINK FAUCET. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE,SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL ALL THE GAP AROUND THE PIPES THRU-OUT THE REAR DISH WASHING AND STORAGE AREA AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION INSIDE BOTH WASHROOMS NOT WORKING. MUST REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD MANAGER MUST OBTAIN ALLERGEN TRAINING CERTIFICATE.

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