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FRESHII

845 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

FRESHII has been inspected 7 times by Chicago Department of Public Health since November 19, 2010. The most recent inspection, on January 22, 2015, 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, Protecting food from contamination 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 January 14, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 January 14, 2014. 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 10 times across 6 separate inspections, most recently on January 14, 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 14, 2015. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SANITARY HAND DRYING DEVICE OR PAPER TOWELS AT 1ST FLOOR EXPOSED HAND WASH SINK. MUST PROVIDE. CRITICAL VIOLATION,7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED RAW FOOD (CHICKEN) STORED ABOVE READY TO EAT FOOD IN BASEMENT WALK-IN COOLER, NO CONTAMINATION. INSTRT. ON PROPER STORAGE. SERIOUS VIOLATION 7-38-005(A).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES STORED IN BETWEEN HOOD OF COLD HOLD UNITS. MUST PROPERLY STORE KNIVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS ON 1ST FLOOR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT 1ST. FLOOR PREP AREA.
  3. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED CROSS CONTAMINATION DURING INSPECTION. EMPLOYEE OBSERVED RINSING FOOD PREP BLENDER IN EXPOSED HAND WASHING SINK. INSTRUCTED THE EXPOSED HAND SINK IS FOR HAND WASHING ONLY AND ANY FOOD PREP BLENDERS MUST BE WASHED, RINSED AND SANITIZED IN BASEMENT PREP THREE COMPARTMENT SINK OR PROVIDE ENOUGH CLEAN BLENDERS FOR USE TO REPLENISH DIRTY BLENDERS. ALSO OBSERVED SAME EMPLOYEE PUTTING ON RUBBER GLOVES TO PREPARE FOR FOOD HANDLING WITHOUT WASHING HANDS PRIOR AND CONTAMINATING GLOVES WITH DIRTY HANDS. REVIEWED PROPER HAND WASHING PROCEDURES FOR RUBBER GLOVE USE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE. EXPIRED SANITATION CERTIFICATE ON SITE AND EMPLOYEE HAD NO WRITTEN DOCUMENTATION OF RENEWAL OR RE-CERTIFICATION. SERIOUS CITATION ISSUED 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN FOOD PREP. MUST BE A SMOOTH CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL CAULKING AT 1ST FLOOR EXPOSED HAND SINK MISSING AND IN POOR REPAIR. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREA.
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED KNIVES STORED IMPROPERLY BETWEEN THE SHEET METAL AND STORAGE COVERS FOR THE PREP COOLERS. MUST INSTALL A KNIFE RACK FOR CLEAN KNIFE STORAGE. PROVIDE A HANDLE FOR THE RICE COOKER LID. INSTALL A DOOR SWEEP FOR THE LEVEL 2B DRY STORAGE ROOM DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MAINTAIN THE FLOOR DRY UNDER THE STEAM TABLE AND EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN THE FLOOR OF THE 1ST FLOOR PREP AREA.
  5. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSTRUCTED HANDS WASHING FACILITY. FOUND HAND SINK IN LOWER LEVER PREP AREA WITH PANS AND OTHER UTENSILS STORED INSIDE HAND SINK BASIN, SINK SURFACE IS DUSTY.... NOT BEING USED. EXTESIVE HAND CONTACT WITH READY-TO-EAT FOOD AT THIS PREP AREA. INSTRUCTED MGR TO HAVE HAND SINK ALWAYAS FREE FROM ANY OBSTRUCTION DURING FOOD PREPARATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1ST FLOOR PREP AREA HAND SINK IS TAPED AT THE SIDE, INSTRUCTED TO REMOVE TAPE AND PROPERLY REPAIR ANY CRACKS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINT, INSTRUCTED MGR TO HAVE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS
  6. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • POOR CAULKING AROUND THE HANDSINK (1ST FLOOR), MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY MILK/SODA CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ALL PACKAGED BAKED GOODS ARE IN NEED OF PROPER LABELS. MUST INCLUDE NAME AND ADDRESS ON INFO.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR AREA OF 1ST FLOOR PREP IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING AT BASEMENT PREP AREA IN NEED OF CLEANING TO REMOVE DUST. MUST CLEAN AND MAINTAIN.

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