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NO.7

2485 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

NO.7 has been inspected 6 times by Chicago Department of Public Health since November 2, 2017. The most recent inspection, on December 16, 2020, found no infractions.

2 of 6 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: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on March 21, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on March 21, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 21, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 March 21, 2019. 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 once on November 7, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER OR VALID CERTIFICATE POSTED ON SITE AT TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, EGGS, PAR COOKED CHICKEN, TOFU, ETC. WERE BEING PREPARED AND/OR SERVED. INFORMED PIC THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHENEVER TCS FOODS ARE BEING PREPARED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN SMOOTHIE/COFFEE PREP AREAS INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, CREAM SAUCE, SALAD DRESSINGS, SLICED TOMATOES, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT ON SITE AT TIME OF INSPECTION FOR QUATERNARY AMMONIUM SANITIZER USED AT 3 COMPARTMENT SINKS. INFORMED SITE THAT THE PROPER/CORRECT CHEMICAL SANITIZING TEST KIT IS NEEDED ON SITE TO DETERMINE PROPER CONCENTRATIONS OF SANITIZING SOLUTION. MANAGER CORRECTED ON SITE. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON COFFEE BEVERAGE SYSTEM AT FRONT COUNTER AREA AND ICE MACHINE. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE IN SAID AREAS. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
  3. Complaint

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)(A) THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO A VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301-14 OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FOOD PREP AREAS INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS(HAMBURGERS). PRIORITY FOUNDATION VIOLATION 7-38-005 PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD STORAGE CONTAINERS NOT PROPERLY LABELED. MUST LABEL AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED RAW WOOD SURFACES AT FRONT SHELVING UNDERNEATH FRONT PREP AREA. INSTRUCTED TO SEAL RAW WOOD SO AS SURFACE TO BE SMOOTH,NON ABSORBANT MATERIAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12(A)OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHING COOKING EQUIPMENT AND BEHIND ICE MACHINR IN REAR PREP AREA. MUST CLEAN FLOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED CEILING ABOVE FRONT AND REAR PREP AREA NOT FINISHED SMOOTH AND EASILY CLEANABLE SURFACES. MUST MAKE CEILING SMOOTH AND EASILY CLEANABLE SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED ALL CERTIFIED FOOD SERVICE MANAGERS WITH NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE PROOF OF TRAINING.
  4. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOT CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN SOUP, SAUCE, SANDWICHES, DUMPLINGS, DUCK AND VEGGIE SOUP ETC. INSTRUCTED ABOVE TO OPERATE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES FOOD ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE WALK-IN COOLER. MUST PROPERLY LABEL ITEMS WIH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS IN KITCHEN FOOD PREP AREA. AND BASEMENT DRY FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS NEEDED AT THE 3-COMPARTMENT SINK IN REAR DISHWAHSING AREA. MUST PROVIDE AND MAINTAIN. NO VISIBLE BACK FLOW PREVENTOR DEVICE AT THE FRONT COFFEE MACHINE AND REAR ICE MACHINE. MUST PROVIDE AND MAINTAIN. ADDITIONAL EXPOSED HAND WASHING SINK NEEDED IN THE FRONT PREP AREA BY 3-COMPARTMENT SINK. MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNNING WATER UNDER CITY PRESSURE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  5. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALUMINUM FOIL FROM GREASE TRAP UNDER 3-COMP SINK. ALUMINUM FOIL IS PROHIBITED. ALSO, REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER. PAINT OR STAIN RAW WOOD UNDER FRONT COUNTER. ADD SPLASH GUARD TO EXPOSED HAND SINK IN REAR PREP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DEBRIS FROM FLOORS THROUGHOUT PREMISES INCLUDING BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BURNED OUT LIGHTS ABOVE FRONT PREP AREA. CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN REAR PREP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTALL THERMOMETERS IN WALK-IN AND FRONT PREP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE/ORGANIZE ITEMS FROM FLOOR IN BASEMENT. ELEVATE ITEMS 6" OFF FLOOR.
  6. License

    0 infractions

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