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HANDCUT FOODS LLC

1531 N DEARBORN PKWY, CHICAGO, IL 60610 · Restaurant

Inspection summary

HANDCUT FOODS LLC has been inspected 10 times by Chicago Department of Public Health since June 14, 2016. The most recent inspection, on May 11, 2023, found no infractions.

1 of 10 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: Cleaning and sanitizing and Food temperature control.

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

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 27, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 27, 2022. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 4 times across 3 separate inspections, most recently on February 3, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 4 times across 4 separate inspections, most recently on April 2, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on May 4, 2022. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SEVERAL FOOD EMPLOYEES WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  3. Canvass

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED CHICKEN IN HOT HOLD UNIT IN PREP AREA HELD AT IMPROPER TEMPERATURE OF 130.4F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 10LBS OF CHICKEN VALUED AT APPROXIMATELY $50. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE THEREMOMETER FOR HIGH TEMPERATURE DISH MACHINE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SEVERAL FOOD EMPLOYEES WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  4. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST DE-LIME INTERIOR CONTACT SURFACE OF ICE MACHINE, INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS FROM FLOOR IN FRONT OF STEAM TABLE IN PREP AREA, INSTRUCTED TO MAINTAIN.
  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW WATER DAMAGED CEILING TILES IN 2ND FLOOR BOYS WASHROOM. MUST REPAIR.
  6. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHEESE SANDWICH, 10# ) AT IMPROPER COLD HOLDING TEMPERATURE OF 51 F. LOCATED IN REACH IN COOLER #2 IN FOOD STORAGE AREA DURING INSPECTION. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD, COST OF FOOD $20. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE AND COFFEE BREWER LOCATED IN STORAGE AREA. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED, SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED REACH IN COOLER #1 & REACH IN FREEZER IN FOOD STORAGE AREA OF KITCHEN WITH OUT LIGHT BULB . INSTRUCTED MANAGER TO REPLACE.
  7. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED TWO COMPARTMENT SINK IN KITCHEN SET UP IMPROPERLY FOR DISHWASHING WITH ONE COMPARTMENT OF SOAPY WATER AND THE OTHER WITH QUATERNARY AMMONIUM SANITIZER (TESTED AT 200 PPM QUAT). DISHES ARE CLEANED IN THE SOAPY WATER THEN IMMEDIATELY PLACED IN THE SANITIZER SOLUTION WITHOUT BEING PROPERLY RINSED. INSTRUCTED THAT ALL DISH WASHING IN THE THREE COMPARTMENT SINK MUST FOLLOW THE WASH, THEN RINSE, THEN SANITIZE ORDER. OPERATOR DRAINED SANITIZER COMPARTMENT TO USE AS A CLEAN WATER RINSE SINK INSTEAD, THEN REFILLED SINK TO DO THE FINAL SANITIZER CYCLE. SERIOUS VIOLATION: 7-38-030
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAKING FROM PIPING CONNECTIONS ON TOP OF DISH MACHINE DURING WASHING CYCLES. MUST REPAIR LEAK.
  8. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A BROKEN ELECTRICAL WALL COVER UNDER THE HAND WASHING SINK IN THE KITCHEN AREA. MUST REPAIR, SEAL HOLE AND MAINTAIN.
  9. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR WATER LEAKS AT BASE OF FAUCET OF 2 COMPARTMENT SINK AND MAINTAIN.
  10. License

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION ON THE PREMISES.MUST PROVIDE AND HAVE CERTIFICATE POSTED AS REQUIRED. NO CITATION ISSUED. SERIOUS VIOLATION 7-38-012
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR WATER LEAKS AT BASE OF FAUCET OF 2 COMPARTMENT SINK AND MAINTAIN.

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