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FRESHII

17 E MONROE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

FRESHII has been inspected 8 times by Chicago Department of Public Health since August 23, 2012. The most recent inspection, on May 3, 2016, 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 and Food source, labelling and allergens.

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 across 2 separate inspections, most recently on April 25, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 across 2 separate inspections, most recently on April 25, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 6 separate inspections, most recently on April 25, 2016. 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 across 2 separate inspections, most recently on December 3, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods held at improper temperature, found 10 lbs. of cooked chicken at 56.5f stored in a large plastic container with tight fitting lid in walk-in cooler, per cook " the container been in walk-in cooler for more than 6 hrs. in walk-in cooler". instructed mgr. to keep such food at 40f or lower. critical citation issued 7-38-005. food items discarded valued at $100.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • packaged salad in display case not dated with shelf life more than 2 days.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • a case of water bottles stored in toilet room, instructed not to store any food or drinks in toilet room.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • pottery plant stored above packaged food sandwiches, instructed to remove.
  3. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A PLASTIC BOTTLE ON THE END OF THE WASTE PIPE FOR THE 3 COMPARTMENT SINK NEAR THE OPEN SITE DRAIN. INSTRUCTED TO REMOVE THE PLASTIC BOTTLE AT THE END OF THE 3 COMPARTMENT SINK WASTE PIPE.
  4. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING UNDER THE MIDDLE BASIN OF THE 3 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBINH.
  5. Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TOP LOADING ICE CREAM MAKER WITHOUT A WATER SUPPLY LINE TO WASH MACHINE PROPERLY, INSTRUCTED MGR TO INSTALL.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE JUICER MACHINE TO REMOVE FOOD DEBRI BUILD-UP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ANS SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE AT CORNERS TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES.
  7. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • DURING INSPECTION FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER COLD TEMPERATURES: 2.5LBS BROWN RICE AT 63.6F, 2LBS OF QUINOA AT 66.6F AND 2LBS OF THIN GLASS NOODLES AT 53.4F. ALL FOOD ITEMS WERE STORED IN PLASTIC CONTAINERS INSIDE A 2DR REFRIGERATOR WHICH WAS MAINTAINING A TEMPERATURE OF 38.4F UPON INSPECTION. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS. APPROXIMATE VALUE OF $25.00 DOLLARS. INSTRUCTED MANAGEMENT TO ALWAYS MAINTAIN COLD FOODS AT 40F AND BELOW AT ALL TIMES.CRITICAL CITATION ISSUED #H000083348 10.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS (I.E., LABEL PASTRY PRODUCTS AT THE FRONT SERVICE COUNTER, POUND CAKES AND ALL LARGE COOKIES WITH NAME, ADDRESS AND PHONE NUMBER OF ESTABLISHMENT AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR BOTTOM SHELF OF 2DR REFRIGERATOR AT FRONT PREP AREA TO DRY WATER AND REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOORS AT FRONT PREP AREA UNDER ALL HEAVY EQUIPMENT AND AT ALL CORNERS TO REMOVE FOOD DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE STAFF RESTROOM SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST PROPERLY STORE ALL WETS MOPS WITH THE MOP HEAD UPWARDS TO PREVENT PEST HARBORAGE AT ALL TIMES.
  8. License

    0 infractions

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