Skip to content
Loading map…

HANDCUT FOODS

1929 W WILSON AVE, CHICAGO, IL 60640 · PRIVATE SCHOOL

Inspection summary

HANDCUT FOODS has been inspected 9 times by Chicago Department of Public Health since August 28, 2015. The most recent inspection, on May 4, 2023, found no infractions.

3 of 9 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, Pests and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on August 30, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 26, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on November 15, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on May 26, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 15, 2018. For example: PROPER DATE MARKING AND DISPOSITION

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETERS INSIDE PRE-K ROOMS REFRIGERATORS. MUST PROVIDE WORKING THERMOMETERS INSIDE SAID REFRIGERATORS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED MUST UPDATE FOOD ALLERGEN TRAINING CERTIFICATE.
  3. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OUTER OPENING NOT PROTECTED, BOTTOM REAR DOOR WITH A GAP OF 1/4", INSTRUCTED TO SEAL, TO MINIMIZE RODENTS AND INSECTS ENTRY
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH-TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION VIOLATION: 7-38-005. NO CITATION WAS ISSUED.
  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED BOTH EXTERIOR DOORS LEADING TO OUTSIDE DUMPSTER AREA WITH 1/4 INCH GAPS AT BASE OF DOOR. MUST INSTALL ADEQUATE DOOR SWEEPS TO INSURE DOORS ARE RODENTPROOF AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BACK FLOW PREVENTION DEVICE COULD NOT BE LOCATED TO BE SERVICED AND MAINTAINED ON WATER INTAKE LINE FOR COFFEE MACHINE. MUST HAVE A VISIBLE BACK FLOW PREVENTION DEVICE ON WATER INTAKE LINE FOR COFFEE MACHINE.
  6. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED - - - -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOODS AT IMPROPER TEMPERATURE: ORZO PASTA SALAD AT TEMP OF 50.1F STORED SALAD COLD UNIT;2 CONTAINERS OF ORZOPASTA SALAD STORED INSIDE THE SMALL REACH-IN COOLER AT TEMP OF 47F TO 49F;ONE PAN OF COOKED BRUSSELS SPROUT STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 47F TO 49F; 1 ONE PAN OF COOKED SLICE HAM AT TEMP OF 45F TO 45.4F;1 1/2 CONTAINER OF EGG SALAD PLUS MADE SANDWICHES WHICH PARTIALLY WERE ALREADY SERVED TO CHILDREN AT TEMP OF 47F TO 49F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED POUNDS 25,VALUE 100. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PLASTIC CRATES ARE USED TO STORE ITEM UNDER THE TRAY LINE,INSTRUCTED TO REMOVE AND PROVIDE RAISED SHELVE.
  7. Canvass

    1 infraction

    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • UNAUTHORIZED PERSONNEL SUCH AS TEACHERS ARE NOT ALLOWED IN THE FOOD PREP AREA.
  8. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE GAP AROUND THE PIPE BY THE WALLS BEHIND THE DISH MACHINE AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED 3 EMPLOYEES PREPARING THE FOODS WITHOUT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE THE HAIR.
  9. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website