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FRESHII

600 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

FRESHII has been inspected 7 times by Chicago Department of Public Health since November 20, 2015. The most recent inspection, on October 5, 2021, found no infractions.

1 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: Handwashing and staff hygiene, 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.

  • 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 3 times across 2 separate inspections, most recently on July 1, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 July 1, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 June 13, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 10 times across 4 separate inspections, most recently on July 1, 2019. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 6 times across 5 separate inspections, most recently on July 1, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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 Re-Inspection

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • Violation Codes: 2-101.11. Inspector Comments: - OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT TIME OF INSPECTION, WHILE COOKED BEANS ARE BEING PREPARED. THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(O). Inspector Comments: - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Violation Codes: 2-501.11. Inspector Comments: - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY FOR THE PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Violation Codes: 4-204.112(B). Inspector Comments: - MUST PROVIDE THERMOMETERS TO BE EASILY READABLE AND CONSPICUOUSLY PLACED INSIDE ALL COOLERS, AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Violation Codes: 4-903.12. Inspector Comments: - OBSERVED ARTICLES IN THE DRY STORAGE ROOM STORED DIRECTLY UNDER WASTE WATER LINES. MUST REMOVE AND STORE ALL ARTICLES AWAY FROM POTENTIAL SOURCES OF CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.12. Inspector Comments: - OBSERVED EXCESS DIRT/FOOD DEBRIS ON THE FLOOR UNDER THE PREP TABLES, UNDER THE 3 COMP SINK, AND IN THE FLOOR DRAINS IN THE REAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.114. Inspector Comments: - OBSERVED CLUTTER, VARIOUS ARTICLES AND UNUSED EQUIPMENT STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE ROOM. MUST REMOVE ALL ARTICLES/EQUIPMENT UNNECESSARY TO THE OPERATION. DETAIL CLEAN AREA. ORGANIZE ALL OTHER DRY STORAGE ITEMS, ARTICLES, AND EQUIPMENT; AND STORE ON SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Violation Codes: 2-102.13. Inspector Comments: - OBSERVED SOME FOOD HANDLER CERTIFICATES MISSING. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Violation Codes: 2-102.13. Inspector Comments: - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL CERTIFIED MANAGERS, AND MAINTAIN CERTIFICATES ON SITE.
  3. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • - OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT TIME OF INSPECTION, WHILE COOKED BEANS ARE BEING PREPARED. THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. CITATION ISSUED. -
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY FOR THE PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - OBSERVED THE HANDWASH SINK IN THE REAR PREP AREA HAS NO HOT/COLD RUNNING WATER AT TIME OF INSPECTION. MUST REPAIR AND PROVIDE HANDWASH SINK TO HAVE HOT/COLD RUNNING WATER AND TO MAINTAIN A HOT WATER TEMPERATURE OF AT LEAST 100F FOR ADEQUATE HANDWASHING. PRIORITY VIOLATION#:7-38-030(C). CITATION ISSUED. -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • - MUST PROVIDE THERMOMETERS TO BE EASILY READABLE AND CONSPICUOUSLY PLACED INSIDE ALL COOLERS, AND MAINTAIN. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED ARTICLES IN THE DRY STORAGE ROOM STORED DIRECTLY UNDER WASTE WATER LINES. MUST REMOVE AND STORE ALL ARTICLES AWAY FROM POTENTIAL SOURCES OF CONTAMINATION. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED EXCESS DIRT/FOOD DEBRIS ON THE FLOOR UNDER THE PREP TABLES, UNDER THE 3 COMP SINK, AND IN THE FLOOR DRAINS IN THE REAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED CLUTTER, VARIOUS ARTICLES AND UNUSED EQUIPMENT STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE ROOM. MUST REMOVE ALL ARTICLES/EQUIPMENT UNNECESSARY TO THE OPERATION. DETAIL CLEAN AREA. ORGANIZE ALL OTHER DRY STORAGE ITEMS, ARTICLES, AND EQUIPMENT; AND STORE ON SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • - OBSERVED SOME FOOD HANDLER CERTIFICATES MISSING. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL CERTIFIED MANAGERS, AND MAINTAIN CERTIFICATES ON SITE. -
  4. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTFIED FOOD MANAGER ON PREMISES ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CUT GREENS, CHICKEN, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
  5. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND CUPS WITH MIXED CUT FRUIT SALAD MIX AT THE GRAB AND GO COLD HOLDING UNIT NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND MISSING AND DAMAGED WALL COVINGS AROUND THE WALL BASE ACROSS FROM THE 3-COMP SINK AREA. ALSO FOUND BROKEN WALL CORNERS AND GAPS BETWEEN WALLS AND PVC COVERING. MUST REPAIR AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. PORK, CHICKEN, BEEF, ETC. MUST HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES DURING OPERATING HOURS WITH CERTIFICATE CONSPICUOSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. SERIOUS VIOLATION 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION SUMMARY REPORT POSTED ON PREMISES. A COPY OF THE MOST RECENT INSPECTION SUMMARY REPORT MUST BE POSTED IN PLAIN VIEWING SITE OF CUSTOMERS AT ALL TIMES. SERIOUS VIOLATION 7-42-010
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED CLEAN CUTTING BOARDS STORED DIRECTLY BEHIND THE FAUCET HEAD OF THE DUMP SINK IN THE REAR. INSTRUCTED TO STORE CUTTING BOARDS IN A SEPARATE CLEAN AREA AWAY FROM POSSIBLE SPLASH CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RE-ATTACH THE SOAP DISPENSER ATTACHED TO THE FRONT EXPOSED HAND SINK. CURRENTLY THE SOAP DISPENSER IS STORED ON THE EDGE OF THE SINK.
  7. License

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADEQUATE SHELVING IN THE WALK IN COOLER TO PROPERLY STORE FOOD ITEMS OFF THE FLOOR.

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