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HANDCUT FOODS LLC

45 W NORTH BLVD, CHICAGO, IL 60610 · Restaurant

Inspection summary

HANDCUT FOODS LLC has been inspected 9 times by Chicago Department of Public Health since June 16, 2016. The most recent inspection, on May 11, 2023, found no infractions.

1 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, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 March 14, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 on March 7, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on April 27, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 March 7, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 6 times across 4 separate inspections, most recently on February 3, 2021. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

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

    3 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE THERMOMETER 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 HANDLERS WITH EXPIRED FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2484458 DATED 2/3/2021. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
  4. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE BROKEN DOOR GASKETS ON 055B WALK-IN COOLER UNITS IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MYST REPAIR LEAKY FAUCET BASE ON 2-COMP SINK WHERE VEGETABLES ARE WASHED, INSTRUCTED TO MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MST PROVIDE COVERED TRASH RECEPTACLE IN STAFF TOILET ROOM FOR WOMEN'S SANITARY ITEMS. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR MISSING WALL TILE ON LOWER WALL CORNER IN DISHWASHING AREA, AND IN CHEMICAL STORAGE ROOM. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN ICE ACCUMULATION FROM FLOOR AND STORAGE RACKS IN WALK-IN FREEZER, AND INSTRUCTED TO MAINTAIN.
  5. Canvass Re-Inspection

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (BANANA PUDDING) AT IMPROPER COLD HOLDING TEMPERATURE OF 53.1 F LOCATED IN THE FOOD PREPARATION AREA ON A TRANSPORTATION CART. BANANA PUDDING (75 LBS) WAS PREPARED 3/13/209 AT 3:00 P.M. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41 F OR BELOW AT ALL TIMES. PASTRY CHEF DISCARDED ALL SAID TCS FOOD, COST OF 75 LBS OF BANANA PUDDING IS $350. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE FOLLOWING EQUIPMENT: ICE MACHINE & COFFEE BREWER LOCATED IN SERVICE AREA OF CAFETERIA. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED, SO THAT IT MAY BE SERVICED AND MAINTAINED. INSTRUCTED MANAGER TO PROVIDE.
  6. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN FOOD PREP AREA, DISH WASHING AREA (FRONT/BACK), AND SERVER AREA RANGING FROM 69F - 94F. OBSERVED HAND WASHING SINK IN BASEMENT, SECOND AND FOURTH FLOOR STUDENT RESTROOMS (BOYS AND GIRLS) WITHOUT HOT WATER. TEMPERATURES RANGING FROM 48 F - 72.5F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. INSTRUCTED ENGINEER TO REPAIR AND MAINTAIN . PRIORITY FOUNDATION . 7-38.030(C). CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (MUFFIN BATTER , CHICKEN MEATBALLS) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN REACH IN COOLER LOCATED IN SERVER STATION OF CAFETERIA. INSTRUCTED MANAGER TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELING ON BULK STORAGE CONTAINERS (FLOUR, POPCORN) . INSTRUCTED MANAGER TO PROVIDE COMMON NAME FOR ALL FOOD ITEMS TAKEN OUT OF ITS ORIGINAL CONTAINER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE FOLLOWING EQUIPMENT: ICE MACHINE & COFFEE BREWER LOCATED IN SERVICE AREA OF CAFETERIA. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED, SO THAT IT MAY BE SERVICED AND MAINTAINED. INSTRUCTED MANAGER TO PROVIDE.
  7. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO HOT WATER (HOT WATER TEMPED AT 55 DEGREES F) AT THE FOLLOWING RESTROOM HAND SINKS: THE RIGHT FAUCET IN 4 FLOOR GIRLS RESTROOM, THE 1ST AND 3RD FAUCETS IN THE 3RD FLOOR BOYS RESTROOM, THE LEFT TWO FAUCETS IN THE 2ND FLOOR BOYS RESTROOM, AND THE RIGHT TWO FAUCETS IN THE GIRLS 2ND FLOOR RESTROOMS. INSTRUCTED TO ADJUST/REPAIR ALL BATHROOM FAUCETS TO PROVIDE HOT WATER OF AT LEAST 85 DEGREES F AT ALL TIMES. ALL RESTROOMS HAVE AT LEAST ONE SINK PROVIDING HOT WATER TO USE UNTIL SINKS ARE ADJUSTED/REPAIRED.
  8. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND PLATES AND SMALL BOWLS AT THE LUNCH SERVICE LINE RIGHT SIDE UP. MUST ALWAYS STORE MULTI-USE UTENSILS UPSIDE DOWN SO AS NOT TO BE CONTAMINATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND WHITESH DEBRI ON THE ICE CHUTE AT THE ICE MACHINE IN THE STUDENT CAFETERIA LUNCH LINE.MUST CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND TIMER AT THE LAST HAND WASHING SINK ON THE LEFT HAND SIDE 4TH FLOOR BOYS RESTROOM NOT RUNNING FOR A MINIMUM OF 15 SECONDS. MUST ADJUST SO AS TO HAVE WATER RUN FOR A MINIUMUM OF 15 SECONDS AT ALL TIMES. ALSO FOUND 1ST TWO HAND WASHING SINKS OUT OF 3(3RD ON THE LEFT IS IN WORKING ORDER) WITHOUT HOT/WARM WATER IN THE GIRLS RESTROOM ON THE 4TH FLOOR.MUST ALWAYS PROVIDE HOT (MINIMUM OF 85F DEGREES) AND COLD WATER AT ALL HAND WASHING SINKS.
  9. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.

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