Skip to content
Loading map…

FRESHII

28 N CLARK ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

FRESHII has been inspected 7 times by Chicago Department of Public Health since August 29, 2014. The most recent inspection, on December 3, 2019, found no infractions.

3 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, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 3 times on November 14, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on November 14, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 February 2, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 5 times across 3 separate inspections, most recently on February 2, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 November 14, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    0 infractions

  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED COLD HOLDING UNIT NOT MAINTAINING AN AMBIENT AIR TEMPERATURE OF 40F OR BELOW. AMBIENT AIR TEMPERATURE AT THE TIME OF THE INSPECTION WAS 52.2F AND POTENTIALLY HAZARDOUS FOODS (MILK, EGGS) WERE IN SAID UNIT AT THE TIME OF THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (MILK, EGGS) AT IMPROPER COLD HOLDING TEMPERATURES IN A COLD HOLDING UNIT; 1/2 DOZEN OF BOILED EGGS AT 53.4F, 1 GALLON OF MILK AT 52.0F, AND 3 LBS OF YOGURT AT 53F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, EGGS) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AND CERTIFICATE POSTED AT ALL TIMES FACILITY IS OPEN AND OPERATING. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED DESSERTS (COOKIES, MUFFINS) FOR SALE AT THE FRONT CUSTOMER SERVICE COUNTER WITHOUT LABELS CONTAINING BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER IN THE COLD HOLDING UNIT LOCATED BEHIND THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED THE ICE SCOOP STORED IMPROPERLY. INSTRUCTED TO STORE ON A CLEAN SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE EXTERIOR OF THE FROZEN YOGURT COOLER AND ELECTRICAL WIRES WITH FOOD SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF FOOD EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOORS WITH FOOD DEBRIS UNDER EQUIPMENT AND AROUND THE GARBAGE CANS IN THE DINING ROOM. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT AT ALL TIMES FOOD IS HANDLED.
  5. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in cooler, must properly date food items in coolers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler gaskets in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • cooler shelving/racks not clean, need detailed cleaning, reach in cooler gaskets not clean need detailed cleaning.
  6. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE USING POOR HYGIENIC PRACTICES AT INSPECTION: EMPLOYEE TOUCHING CASH FROM ORDER,TURNED AROUND PUT GLOVES ON,TOUCH DOOR KNOB PREPARED ORDER FOR CUSTOMER HANDLING READY TO EAT FOODS WITH SAME GLOVES ON, PUTTING(RAW SPINACH) INTO BAG,NEVER WASHING HANDS. INSTRUCTED EMPLOYEE TO WASH HANDS-CDI.INSTRUCTED THAT EMPLOYEES MUST WASH HANDS AFTER EACH ACTICITY/AFTER HANDS HAVE BECOME CONTAMINATED PRIOR TO HANDLING FOOD.CRITICAL VIOLATION ISSUED-7-38-010
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PACKAGED YOUGART,EGGS,OATMEAL INSIDE DISPLAY IN COOLER FOR CUSTOMERS NOT LABEL.MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNCLEAN CLEANING EQUIPMENT-DUST PANS.MUST CLEAN AND PROPERLY STOE AFTER USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF EMPLOYEES ENROLLED IN THE NEW FOOD HANDLERS TRAINING.MUST ENROLL.
  7. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website