Skip to content
Loading map…

FRESHII

50 E WASHINGTON ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

FRESHII has been inspected 11 times by Chicago Department of Public Health since February 21, 2014. The most recent inspection, on October 11, 2018, found no infractions.

3 of 11 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, Cleaning and sanitizing 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 January 22, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 January 16, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 May 30, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 December 11, 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 14 times across 8 separate inspections, most recently on January 22, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND TAKE OUT DISPLAY COOLER FOR PACKAGED FOODS AT 57.4F, COOLER IS USED TO KEEP HARD BOILED PEELED EGGS AND YOGURT. INSTRUCTED TO KEEP AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE. FOUND 2 LBS OF PEELED HAND BOILED EGGS AT 57.2F STORED IN SAID COOLER, INSTRUCTED TO KEEP AT 40F OR LOWER. CRITICAL CITTAION ISSUED 7-38-005(A). EGGS DISCARDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.
  3. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES WITH ACCUMULATED DUST IN THE REAR PREP AREA ABOVE FOOD CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING TILES
  4. Canvass

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED THE OUTSIDE DUMPSTER NOT MAINTAINED WITH BAGS OF GARBAGE AND CARDBOARD BOXES ON TOP OF IT. INSTRUCTED TO REMOVE ALL EXCESS GARBAGE FROM ON TOP OF THE DUMPSTER AND ENSURE THAT ALL GARBAGE IS IN A DUMPSTER. SERIOUS VIOLATION 7-38-020
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES WITH ACCUMULATED DUST IN THE REAR PREP AREA ABOVE FOOD CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts in kitchen prep areas shall be replaced. Caulk around exposed hand sinks in kitchen prep areas in state of disrepair, shall be repaired/replaced. Caulk around 3 compartment sink in state of disrepair, partial caulk missing, shall be repaired/provided.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning(crevices). Reach in cooler shelving/racks not clean, need detailed cleaning(crevices), rear kitchen storage shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, prep tables, shelving not clean, need detailed cleaning(corners), floors under 3 compartment sink not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall that had gaps/exposed plaster by mop sink/3 compartment sink, shall be repaired/sealed. Missing ceiling tiles in rear kitchen prep area, shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 compartment sink faucet in kitchen prep area, leaking at neck, shall be repaired/replaced.
  6. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSEVED PREPACKAGED FOODS FOR SALE AT FRONT COUNTER AND DISPLAY COOLER,IE COOKIES,BOILED EGGS.MUST PROVIDE PROPER LABELS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER ON REAR PREP TABLE NOT CLEAN OF DRY OLD FOOD.MUST CLEAN/MAINTAIN.
  7. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT DUSTY,NOT CLEAN OVER SOFT SERVE MACHINE AREA.MUST CLEAN/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF ENROLLMENT OF EMPLOYEES IN NEW FOOD HANDLER TRAINING.MUST PROVIDE CERTIFICATE OF EMPLOYEE AT NEXT INSPECTION
  8. Consultation

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED DISH WASHING FACILITIES NOT MAINTAINED,IE COLD WATER HANDLE MISSING.MUST INSTALL HANDLE.SERIOUS VIOLATION ISSUED 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF REAR REACH IN COOLER NOT CLEAN OF FOOD/MEAT JUICES.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT DUSTY,NOT CLEAN OVER SOFT SERVE MACHINE AREA.MUST CLEAN/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF ENROLLMENT OF EMPLOYEES IN NEW FOOD HANDLER TRAINING.MUST PROVIDE CERTIFICATE OF EMPLOYEE AT NEXT INSPECTION.
  9. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED DISH WASHING FACILITIES NOT MAINTAINED,IE COLD WATER HANDLE MISSING.MUST INSTALL HANDLE.SERIOUS VIOLATION ISSUED 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF REAR REACH IN COOLER NOT CLEAN OF FOOD/MEAT JUICES.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT DUSTY,NOT CLEAN OVER SOFT SERVE MACHINE AREA.MUST CLEAN/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF ENROLLMENT OF EMPLOYEES IN NEW FOOD HANDLER TRAINING.MUST PROVIDE CERTIFICATE OF EMPLOYEE AT NEXT INSPECTION.
  10. License

    0 infractions

  11. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website