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GREEN APPLE CAFE & JUICE BAR

200 E RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

GREEN APPLE CAFE & JUICE BAR has been inspected 12 times by Chicago Department of Public Health since August 20, 2010. The most recent inspection, on March 14, 2018, found no infractions.

2 of 12 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 source, labelling and allergens, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 April 26, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 26, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on April 26, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on June 10, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 June 10, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED. OBSERVED A BLACK SUBSTANCE INSIDE OF THE ICE MACHINE LOCATED BY THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE. SERIOUS VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED ALL DELI MEATS AND CHOPPED VEGETABLES AND FRUITS IN CONTAINERS INSIDE OF 2 DOOR REFRIGERATORS NOT LABELED WITH PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FANS WITH ACCUMULATED DEBRIS INSIDE OF 2 DOOR REFRIGERATOR LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS INSIDE OF THE 2 DOOR PREP COOLERS LOCATED ACROSS FROM PANINI GRILL. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEADS BEING STORED DOWNWARD. INSTRUCTED TO STORE UPRIGHT AND MAINTAIN.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food item not properly dated in reach in cooler in kitchen prep area, must properly date food items in reach in cooler in kitchen prep area.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving/racks that had peeling paint/rust, 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(crevices), non food contact surfaces of ice machine(exterior surfaces), not clean, need detailed cleaning(crevices).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Gap in ceiling above ice machine area, shall be repaired/sealed.
    • 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.
  5. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO LABLES PROVIDE FOR FRESH FRUIT AND COTTAGE CHEESE CUPS IN REACH IN COOLER FOR CUSTOMERS.MUST INSTALL LABLES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF REACH IN COOLER BEHIND JUICE MACHINE NOT CLEAN OF DEBRIS,DRIED UP FOOD PARTICLES.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING LIGHTSHIELDS AND VENT OVER POTATO OVEN IN REAR NOT CLEAN,DUSTY.MUST CLEAN/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER TRAINING CERTIFICATES PROVIDED FOR EMPLOYEES ON DUTY.MUST PROVIDE CERTIFICATES AT NEXT ROUTINE INSPECTION.
  6. Canvass Re-Inspection

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INACCESSIBLE HAND SINK IN FRONT PREP AREA, FOUND FRUITS AND VEGETABLES BEING WASHED IN HAND SINK, INSTRUCTED NOT TO WASH ANY FOOD IN HAND SINK, ONLY HANDS WASHING. CRITICAL CITATION ISSUED, 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED RUBBER GASKETS FOR FRONT PREP COOLER DOOR, INSTRUCTED TO REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED SECTIONS OF FRONT PREP AND DISH WASHING WALLS, EXPOSED DRY WALL AND PEELING PAINT, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THATS EASILY CLEANABLE
  7. Canvass

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HANDS WASHING FACILITIES, NO HAND SOAP NOR PAPER TOWELS PROVIDED AT BOTH PREP AREA HAND SINKS. INSTRUCTED TO PROVIDE. CRITICAL CITATION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO LICENSED PEST CONTROL SERVICE, INSTRUCTED TO OBTAIN A LICENSED PEST CONTROL OPERATOR AND A LOG BOOK WITH ALL VALID CERTIFICATES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED RUBBER GASKETS FOR FRONT PREP COOLER DOOR, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • POOLING WATER INSIDE FRONT PREP COOLER, INSTRUCTED TO ELIMINATE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DISPLACED CEILING VENT ABOVE 3-COMP SINK WITH HEAVY DUST BUILD UP, INSTRUCTED TO MOUNT PROPERLY AND CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED SECTIONS OF FRONT PREP AND DISH WASHING WALLS, EXPOSED DRY WALL AND PEELING PAINT, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THATS EASILY CLEANABLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING REFRIGERATION THERMOMETER IN FRONT PREP COOLER INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • LIVE POTTERY PLANTS STORED ON TOP OF RONT REFRIGERATOR, INSTRUCTED TO REMOVE.
  8. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF ALL CABINETS AND THE REACH IN FREEZERS-REMOVE EXCESS ICE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN ALL VENTS AND WALLS AROUND SINKS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ATTACH/PROVIDE A DRAINING BOARD TO THE 3-COMPARTMENT SINK THAT ALLOWS THE WATER TO DRAIN BACK IN TO SINK WHEN AIR DRYING UTENSILS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOP IN A SANITIZED BIN OR IN ICE WITH HANDLES UP.
  9. Canvass

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND ONLY EXPOSED HAND WASHING SINK NOT ACCESSIBLE (I.E. MOP AND MOP BUCKET IN FRONT OF IT AND A BLUE/BLACK BAG SITTING IN IT.) INSTRUCTED TO ALWAYS HAVE SINK ACCESSIBLE. CRITICAL VIOLATION 7-38-030 *ITEMS WERE REMOVED PER MY REQUEST.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND 3-COMPARTMENT SINK NOT MAINTAINED-SINK FAUCET IS EXTREMELY LOOSE AND LEAKS PROFUSELY FROM THE BASE OF THE FAUCET AND THE ELBOW. INSTRUCTED TO HAVE SINK FIXED AND MAINTAIN IT. SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF ALL CABINETS AND THE REACH IN FREEZERS-REMOVE EXCESS ICE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN ALL VENTS AND WALLS AROUND SINKS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ATTACH/PROVIDE A DRAINING BOARD TO THE 3-COMPARTMENT SINK THAT ALLOWS THE WATER TO DRAIN BACK IN TO SINK WHEN AIR DRYING UTENSILS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOP IN A SANITIZED BIN OR IN ICE WITH HANDLES UP.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FRONT HAND SINK NOT CLEAN, FOOD DEBRIS CLOGGING DRAIN, INSTRUCTED TO CLEAN AND MAINTAIN. NO RINSING OF UTENSILS ALLOWED IN HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER 3-COMP SINK, INSTRUCTED TO INSTALL.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, MUST REPLACE BROKEN SPLASH GUARD AT MOP SINK.
    • 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 clean. WALL BASE COVERINGS NOT MOUNTED PROPERLY BEHIND PREP COOLER IN FRONT, INSTRUCTED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAKY PIPE UNDER 3 COMP SINK, INSTRUCTED TO REPAIR.
  12. Canvass

    3 infractions

    • 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. BASEBOARD ARE IN POOR REPAIR, NOT MOUNTED PROPERLY AND NOT INSTALLED BEHIND 3 COMP SINK, INSTRUCTED MGR TO INSTALL AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST SRORE CLEANING RAGS PROPERLY, NOT HUNG ON COOLER DOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST STORE ICE SCOOP PROPERLY, NOT ON DUSTY TOP OF ICE MAKER.

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