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FRESHII

200 W RANDOLPH ST BLDG, CHICAGO, IL 60606 · Restaurant

Inspection summary

FRESHII has been inspected 7 times by Chicago Department of Public Health since April 19, 2011. The most recent inspection, on May 19, 2015, found no infractions.

2 of 7 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 14, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 January 27, 2015. 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 8 times across 4 separate inspections, most recently on January 27, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 times across 3 separate inspections, most recently on January 27, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 2 times across 2 separate inspections, most recently on January 27, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL PRODUCTS NOT FOUND IN THEIR ORIGINAL CONTAINERS AT ALL TIMES INSIDE COOLERS, REFRIGERATORS AND ANY PLASTIC CONTAINERS ON PREMISES AT ALL TIMES WITH NAME OF PRODUCT AND DATE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE SCOOPERS WITH THE HANDLE UP INSIDE THE RICE POT HOLDING UNITS AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE BOTTOM LOADER ICE CREAM MACHINE IN THE FRONT AREA TO REMOVE FOOD SPILLS AND SPLASHES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND SANITIZE FOOD SPLASHES FROM THE WALL NEXT TO THE 1-COMP PREP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHT BULB INSIDE THE 2DR COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR/REPLACE MISSING HOT WATER FAUCET HANDLE AT THE 1 COMP PREP SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF ON PREMISES.
  3. Complaint

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS (WRAPS, CHICKEN BROTH, SAUCES, CHICKEN AND STEAK, ETC.) ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-021.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT REAR AND KEEP DRY AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN STORAGE CLOSET IN CORRIDOR, ORGANIZE AND MAINTAIN AT ALL TIMES.
  4. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETERS ACCURATELY CALIBRATED.
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF REACH IN PREP COOLER TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AROUND, UNDER AND BEHIND ALL HEAVY EQUIPMENT TO REMOVE DEBRIS AND SPILLS.
  6. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED BOXES ON FLOOR ALONG WALLS IN STORAGE ROOM. INSTRUCTED MANAGER TO PROVIDE ADDITIONAL SHELVES, ELEVATE ALL ITEMS 6" OFF FLOOR.
  7. License

    0 infractions

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