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Peeled Juice Bar, LLC

1571 N SHEFFIELD AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

Peeled Juice Bar, LLC has been inspected 8 times by Chicago Department of Public Health since August 23, 2013. The most recent inspection, on November 30, 2016, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. 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 Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on August 14, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 across 2 separate inspections, most recently on November 24, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 23, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 November 24, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on August 14, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

8 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR A CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES MAKES AND SERVES FRESH JUICE AND SMOOTHIES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE RPESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS, UNDER THE SINKS AND COOLERS.
  2. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR A CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES MAKES AND SERVES FRESH JUICE AND SMOOTHIES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE RPESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST KIT ON SITE FOR THE SANITIZER USED AT THE 3/4-COMPARTMENT SINKS OR FOR WASH CLOTHS USED TO WIPE SURFACES. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • THE PREVIOUS NON-COMPLIANCE INSPECTION REPORT SUMMARY WAS NOT DISPLAYED OR VISIBLE TO THE CUSTOMERS. INSTRUCTED TO ALWAYS HAVE THE SUMMARY DISPLAYED/VISIBLE TO THIS ESTABLISHMENT'S CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1588880 DATED 11/24/2015 WERE NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 34-MUST GROUT THE FLOOR TILES IN FRONT OF THE 3 COMPARTMENT SINK. 35-CLEAN THE CEILING TILES IN THE FOOD PREP AREA. 36- MUST PROVIDE END CAPS FOR THE LIGHT FIXTURE IN THE FOOD PREP AREA. INADEQUATE LIGHTING FOR THE WALK-IN COOLER. MUST PROVIDE. 42-ALL FOOD HANDLING EMPLOYEES MUST WEAR HAIR RESTRAINTS. MUST PROVIDE. 45-ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE. SERIOUS VIOLATION 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS, UNDER THE SINKS AND COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE COLD WATER KNOB ON THE LEFT FAUCET ON THE 4-COMPARTMENT SINK.
  3. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES MAKES AND SERVES FRESH JUICE AND SMOOTHIES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE RPESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPACKAGED FOODS MUST BE LABELED WITH NAME AND ADDRESS OF MANUFACTURER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST GROUT THE FLOOR TILES IN FRONT OF THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE CEILING TILES IN THE FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE END CAPS FOR THE LIGHT FIXTURE IN THE FOOD PREP AREA. INADEQUATE LIGHTING FOR THE WALK-IN COOLER. MUST PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLING EMPLOYEES MUST WEAR HAIR RESTRAINTS. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  4. Complaint Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND ALL CUTTING BOARDS WITH DEEP DARK GROOVES IN THEM. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT ABOVE REAR PREP TABLE WITH NO SHIELD. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAK AT 3 COMPARTMENT SINK HOT WATER HANDLE AND TO MAINTAIN.
  5. Complaint

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FACILITY IS MANUALLY BOTTLING AND CAPPING AND OFFERING SAID PRODUCTS FOR SALE ON SITE WITHOUT CDPH APPROVAL. FOUND 534 JUICE BOTTLES FOR SALE. FACILITY IS ALSO OFFERING TO MANUALLY BOTTLE AND CAP FOR CUSTOMERS PER ORDER. FOUND APPROXIMATELY 15O EMPTY BOTTLES AND CAPS ON SIGHT. NO PROOF OR INVOICES THAT STATE THAT JUICE COMES FROM OUTSIDE FACILITY. MUST HAVE CDPH APPROVAL FOR MANUALLY CAPPING BOTTLES. ALL PREPACKAGED JUICE TAGGED HELD FOR INSPECTION BY CDPH. SERIOUS CITATION ISSUED 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE UPON ARRIVAL FOR INSPECTION AT 8:45AM. MANAGER ARRIVED AT 10:30AM. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES THAT POTENTIALLY HAZARDOUS FOODS (CUT PRODUCE, CASHEW MILK, ETC) ARE BEING PREPARED AND OR SERVED. SERIOUS CITATION ISSUED 7-38-012 (A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND ALL CUTTING BOARDS WITH DEEP DARK GROOVES IN THEM. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT ABOVE REAR PREP TABLE WITH NO SHIELD. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAK AT 3 COMPARTMENT SINK HOT WATER HANDLE AND TO MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETERS INSIDE WALK IN COOLER. INSTRUCTED TO INSTALL AND MAINTAIN.
  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CAULK AROUND 3 COMPARTMENT SINK TO BE MISSING AND DIRTY. INSTRUCTED TO REMOVE OLD CAULK, CLEAN AREA, RECAULK, AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND MISSING CEILING TILES IN BACK OF FACILITY. INSTRUCTED TO REPLACE AND MAINTAIN. FOUND DIRT BUILDUP ON CEILING AROUND VENT COVERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT ABOVE REAR PREP TABLE WITH NO SHIELD. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETERS INSIDE WALK IN COOLER. INSTRUCTED TO INSTALL AND MAINTAIN.
  7. Complaint

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Bottled juices and varies beverages in reach-in display cooler not properly labeled. Instructed to provide detailed information of ingredients and of manufacturer/packing location.
  8. License

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ventilation covers in rear prep area not cleaned. Instructed to detail clean daily. Ceilint tile missing in rear prep area. Instructed to replace missing ceiling tile.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Non-working bulbs in prep area. Instructed to replace missing bulbs. Light bulb not shielded in rear. Instructed to install shatter-proof bulb or install shield
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet not maintained at three compartment sink. Instructed to repair faucet to prevent leak.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided inside prep or display cooler. Instructed to provide thermometer visible inside all coolers.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoop not properly stored. Instructed to store in sanitize holder or container.

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