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HARVEST JUICERY

1012 W LAKE ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

HARVEST JUICERY has been inspected 9 times by Chicago Department of Public Health since January 10, 2014. The most recent inspection, on June 27, 2019, 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: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on March 2, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 February 3, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 February 3, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 July 8, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 10, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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. Short Form Complaint

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • SELLING UNPASTEURIZED BOTTLED JUICES TO OTHER RETAILERS WITHOUT STATE APPROVAL. SERIOUS VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR CRACKED LIGHT SHIELD IN REAR PREP AREA. ALSO DEFROST AND CLEAN 1-DOOR UPRIGHT WHITE FREEZER IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOOR IN MOP CLOSET AND FLOOR DRAIN IN TOILET ROOM. ALSO, RE-SURFACE FLOORS IN PREP AREA AND OFFICE IN REAR.
  3. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR CRACKED LIGHT SHIELD IN REAR PREP AREA. ALSO DEFROST AND CLEAN 1-DOOR UPRIGHT WHITE FREEZER IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOOR IN MOP CLOSET AND FLOOR DRAIN IN TOILET ROOM. ALSO, RE-SURFACE FLOORS IN PREP AREA AND OFFICE IN REAR.
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CHIPPING FLOOR SURFACES IN REAR KITCHEN AREA, INSTRUCTED TO RESEAL AND MAINTAIN,
  5. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING BARRIER INBETWEEN DISHMACHINE AND ICE MACHINE. INSTD TO PROVIDE TO BE ABLE TO PREVENT SPLASHING/POSSIBLE CONTAMINATION FROM DISHMACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL COVING MISSING IN FRONT AND REAR PREP AREA. PROVIDE SAME.
  6. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED, OVERFLOWING DUMPSTER, LID UNABLE TO CLOSE , EXPOSED GARBAGE. INSTD TO KEEP AREA CLEAN AND DUMPSTER WITH TIGHT FITTING LIDS AT ALL TIMES. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING BARRIER INBETWEEN DISHMACHINE AND ICE MACHINE. INSTD TO PROVIDE TO BE ABLE TO PREVENT SPLASHING/POSSIBLE CONTAMINATION FROM DISHMACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL COVING MISSING IN FRONT AND REAR PREP AREA. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETER MISSING FOR FOOD HANDLER. INSTD TO PROVIDE SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BLACK RESIDUE FROM WHITE INTERIOR PANEL AS WELL AS THE WALLS INSIDE THE ICE MACHINE IN REAR FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL ROOMS AND AREAS TO REMOVE DIRT BUILD-UP ALONG THE BASES OF THE WALLS AND IN CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE STAINS AND DIRT BUILD-UP FROM WALLS THROUGHOUT WHERE PRESENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL ARTICLES 6 INCHES OFF FLOOR IN ATTACHED GARAGE STORAGE AREA(ON WEST WALL NEAR DOOR).
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES THAT HANDLE AND/OR PREPARE OPEN FOODS MUST WAER HAIR RESTRAINTS.
  8. License Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CONSTRUCTION MATERIALS AND OTHER DEBRIS FROM STORAGE CLOSETS AND THE ATTACHED STORAGE GARAGE. MUST PROVIDE SHELVING TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLO0R.
  9. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REACH IN COOLER NOT WORKING PROPERLY. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. MUST HAVE COOLERS,BLENDERS AND ALL EQUIPMENT USED IN BUSINESS OPERATION ON SITE. MUST VERIFY THAT ALL EQUIPMENT MEETS CDPH REQUIREMENTS.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT RUNNING WATER AT THE WASHBOWL IN THE WASHROOM. ALSO NO HOT WATER AT THE 2 COMPARTMENT AND MOP SINKS. MUST PROVIDE HOT RUNNING WATER AT ALL SINKS.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ESTABLISHMENT PLANS TO MANUALLY CAP FRUIT AND VEGETABLE JUICES. MUST CONTACT CDPH FOR PROCESS APPROVAL. MUST ALSO FINISH PREP COUNTER IN FRONT PREP AREA AND MAKE SMOOTH AND EASILY CLEANABLE. MUST ALSO PROVIDE A COVER FOR THE CONSUMABLE ICE BIN.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST PROVIDE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE OR VALID PROOF OF ENROLLMENT.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE THREE COMPARTMENT SINK IS NOT LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT ON SITE. MUST INSTALL ADDITIONAL DISH WASHING FACILITIES THAT CAN ACCOMMODATE ALL EQUIPMENT AND MULTI USE ITEMS. MUST ALSO INSTALL A GREASE TRAP AT THE FRONT THREE COMPARTMENT SINK.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF CLOSING DEVICE AT THE WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CONSTRUCTION MATERIALS AND OTHER DEBRIS FROM STORAGE CLOSETS AND THE ATTACHED STORAGE GARAGE. MUST PROVIDE SHELVING TO PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLO0R.

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