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FOREVER YOGURT

2741 N ELSTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

FOREVER YOGURT has been inspected 8 times by Chicago Department of Public Health since August 23, 2013. The most recent inspection, on December 20, 2018, found no infractions.

2 of 8 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, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on October 5, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on August 20, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 2 times on August 23, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 23, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 12 times across 6 separate inspections, most recently on July 27, 2017. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN REAR FOOD STORAGE AREA. MUST ELEVATE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP STORED ON TOP OF 2-DOOR COOLER. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  3. Canvass Re-Inspection

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • STILL NO NOTED NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED (YOGURT, CUT FRUITS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED NO SPLASH GUARD AT THE FRONT HAND WASH SINK BY THE PREP TABLE. INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILD UP INSIDE THE FRONT PREP CHEST FREEZER. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED HEAVY DIRT ACCUMULATION INSIDE FLOORS DRAINS THROUGH OUT.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN...MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR PREP/DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE I COMPARTMENT SINK OF THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE PREP COOLER TO BE IMPROPER AT 59F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-30 LBS OF ASSORTED FLAVORS OF SMART FRUITS (OPEN) WITH LABEL THAT SAYS REFRIGERATE AFTER OPENING 60.2F AT ABOUT $380.00,28 LBS OF ASSORTED FLAVORS OF POPPING PEARLS (BOBA) ALSO WITH KEEP REFRIGERATED LABELS 60.9F AT ABOUT $69.00, 4 LBS OF CHEESE CAKE 50F AT ABOUT $20.00, 3 LBS OF COOKIE DOUGH 56.7F AT ABOUT $18.00, 5 LBS OF PINEAPPLE(SLICED) 62.1F AT ABOUT 10.00, 3 LBS OF CUT FRUITS(RASPBERRY)63.1 AT ABOUT $8.00. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 73 LBS OF PRODUCTS WORTH $505.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED (YOGURT, CUT FRUITS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED NO SPLASH GUARD AT THE FRONT HAND WASH SINK BY THE PREP TABLE. INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILD UP INSIDE THE FRONT PREP CHEST FREEZER. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED HEAVY DIRT ACCUMULATION INSIDE FLOORS DRAINS THROUGH OUT.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN...MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR PREP/DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A SLOW DRAIN AT THE FRONT PREP HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.NOTED LEAKING FAUCET AT THE I COMPARTMENT SINK OF THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HANDWASHING SINK AT THE FRONT PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
  6. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED A BROKEN SOAP DISPENSER AT FRONT SERVICE COUNTER EXPOSED HANDSINK. EMPLOYEES STATED THAT IT HAD BEEN BROKEN ALL DAY. ONLY OTHER EXPOSED HANDSINK ON PREMISES IS NOT CONVENIENTLY ACCESSIBLE TO FRONT HANDSINK THUS LEADING TO POOR HYGENIC PRACTICES: RINSING HANDS IN WATER AND NOT PROPERLY WASHING AFTER SOURCES OF CONTAMINATION (CASH HANDLING, CLEANING, ETC). FACILITY REMOVED SOAP CONTAINER FROM DISPENSER IN ORDER TO POUR SOAP MANUALLY. CRITICAL CITATION ISSUED 7-38-010(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • ARRIVED ON PREMISES AT 3:00PM FOR INSPECTION. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH ORIGINAL CERTIFICATE POSTED AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (YOGURT, CUT FRUIT, ETC) ARE BEING PREPARED AND/OR SERVED. SERIOUS CITATION ISSUED 7-38-012(A).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A LEAK IN THE CEILING FROM THE VENTILATION COVER BEHIND THE DOOR SEPARATING FRONT AND REAR PREP. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED FACILITY TO CLEAN DUST DEBRIS OFF OF VENT COVER ON CEILING ABOVE THE 1 COMPARTMENT SINK AND TO MAINTAIN.
  7. License Re-Inspection

    0 infractions

  8. License

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP, PAPER, TISSUE IN PREP AREAS, AND WASH ROOMS,
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NO SHIELD AT SOFT SERVE DISPENSING UNITS, AND NO BARRIER AT FRONT COUNTER AREA, TO PREVENT CUSTOMERS FROM ENTERING, MUST PROVIDE,
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PEST CONTROL LOG BOOK NOT UP TO DATE WITH ALL DOCUMENTS THATS NEEDED INSIDE BOOK, CHEMICALS USED, MAP, ETC., MUST PROVIDE,
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTSIDE GARBAGE DUMPSTER ON SITE, MUST PROVIDE,
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERT. AVAILABLE, MUST PROVIDE ACTUAL COPY OR PROOF OF ENROLLMENT,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND SINK IN REAR PREP AREA, NEXT TO THREE COMPARTMENT SINK,

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