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FOOD TOWN II

4401 N HAZEL ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

FOOD TOWN II has been inspected 3 times by Chicago Department of Public Health since September 21, 2022. The most recent inspection, on January 9, 2024, found no infractions.

1 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: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

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 2 times across 2 separate inspections, most recently on November 2, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times on September 21, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 2, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 September 21, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 on September 21, 2022. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP ON REAR OF WALK IN COOLER CONDENSER. MUST REMOVE SAID ICE BLOCK BUILD UP AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SOME FOOD HANLDERS WITHOUT FOOD HANLDLERS CERTIFICATES. INSTRUCTED ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
  3. License

    10 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETERS WERE FOUND IN THE DISPLAY COOLER NEAR THE FOOD AISLE AND THE BASEMENT REFRIGERATOR. FACILITY MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY STORAGE FOOD CONTAINERS DO NOT HAVE LABELS LOCATED NEAR DISH AERA. THE FACILITY MUST PROVIDE LABELS ON DRY STORAGE FOODS THAT IS OUT OF THEIR ORIGINAL CONTAINER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PREPACKAGED FOOD IS NOT PROPERLY LABELED (CONTAINERS IS MISSING NET QUANTITIES, FOOD ALLERGENS, NUTRITION LABELING, AND SALMONID FISH ADDITIVES IF USED). FACILITY MUST PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CRATES/PLASTIC PALLETS USED AS ELEVATION IN WALK-IN COOLER AND BASEMENT FOR DRY STORAGE ITEMS.---CARDBOARD USED AS LINING FOR BASEMENT DRY STORAGE SHELVES AND SHELVING IN FRONT FOOD PREP AREA. THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE AND EASY TO MONITOR UNDERNEATH THAT MEETS FOOD STANDARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR OF THE OVEN IN THE BASEMENT IS SOILED WITH GREASE/FOOD DEBRIS. THE FACILITY MUST BE CLEAN AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE MISSING BEHIND COFFEE MACHINE. THE FACILITY MUST PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE FRONT COFFEE MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING TILES MISSING NEAR WALK-IN COOLER.---OBSERVED HOLES IN CEILINGS IN BASEMENT---HOLES FOUND IN BETWEEN STAIRCASE. INSTRUCTED FACILITY TO COVER ALL OPENINGS FOUND THROUGHOUT FACILITY. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT AND RESTROOM. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILDUP FOUND IN BASEMENT HOOD VENTILATION SYSTEM ABOVE STOVE. THE FACILITY MUST BE CLEAN AND MAINTAINED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE MANAGER THAT HAS THE CITY OF CHICAGO CERTIFICATE DOES NOT HAVE AN ALLERGEN/PROOF OF ALLERGEN CERTIFICATE ON SITE. ALL MANAGERS THAT HAVE A CITY FOOD SANITATION CERTIFICATE MUST OBTAIN A FOOD ALLERGEN CERTIFICATE.

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