Skip to content
Loading map…

GREEN SPIRIT LLC

7551 N RIDGE BLVD, CHICAGO, IL 60645 · Restaurant (Catering)

Inspection summary

GREEN SPIRIT LLC has been inspected 7 times by Chicago Department of Public Health since April 28, 2011. The most recent inspection, on November 4, 2016, found no infractions.

5 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.

The last 4 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 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 14, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 3 times across 2 separate inspections, most recently on May 7, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 separate inspections, most recently on May 7, 2014. 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. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR OF DEHYDRATORS NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT SWEPT AT BASEMENT STORAGE AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • FOUND NO SELF CLOSING DOOR AT RESTROOM.
  6. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND 3RD COMPARTMENT SINK SET UP, WITH WATER AND CHLORINE FREE CHEMICAL(HYDROGEN PEROXIDE) TO SANITIZE THE EQUIPMENT. INSTRUCTED MANAGER THAT SHE HAS THE OPTION TO USE EITHER HOT WATER (180F WITH BOOSTER HEATER, QUATERNARY AMMONIUM(QUATS), CHLORINE, OR IODINE TO SANITIZE THE DISHES,POTS AND PANS. MANAGER WENT OUT TO BUY THE CHORINE TO USE AS A SANITINER AND SET UP THE 3 COMPARTMENT WITH THE RIGHT SANITIZER. CITATION ISSUED CRITICAL 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI USE UTENSILS ,POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND ORGANZE THE PREP BOTTOM SHELVE OF ALL THE PREP TABLES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL STOCKS INSIDE THE EMPLOYEES WASHROOM TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE AN ESAY ACESS IN CLEANING THE FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE 3 DOOR REACH IN COOLER. MUST PROVIDE.
  7. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website