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POCKETS

205 E OHIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

POCKETS has been inspected 7 times by Chicago Department of Public Health since September 29, 2011. The most recent inspection, on May 8, 2015, found no infractions.

2 of 7 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.

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.

  • 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 on July 26, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 separate inspections, most recently on January 7, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on December 27, 2013. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DISCARD ALL BROKEN MULTI USE CONTAINERS AND LIDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS IN THE DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE COLD WATER SOURCE AT THE HAND SINK. NOTED THE COLD WATER AT THE HAND SINK RUNNING CONTINUOUSLY. MUST REPAIR.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING ABOVE THE PIZZA PREP COOLER.
  5. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE REACH-IN PREP COOLER: TURKEY AT 45.5F, CHICKEN AT 46.9F, TUNA AT 50.0F, CUT TOMATOES AT 45.3F, CHEESE AT 55.2F, SAUSAGE AT 44.2F, AND BLACK BEAN AND CORN SALSA AT 49.6F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA SYRUP SPILLS NOTED IN CABINET UNDER SODA STATION, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CASED OF SODA CANS STORED UNDER HAND SINK, INSTRUCTED TO KEEP AWAY IN A CLEAN AREA OFF THE FLOOR.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR PANEL OF FRONT COOLER (MIDDLE DOOR) IS PULLING AWAY FROM THE DOOR GUARDS-MUST FIX. STOPPERS NEEDED AT THE 3-COMP SINK, MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING IN WALK-IN COOLER-MUST PROVIDE. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY CLUTTER/UNNECESSARY ARTICLES IN ELECTRICAL & WATER TANK ROOMS MUST BE REMOVED, BETTER ORGANIZED & IF NEEDED- ELEVATED OFF THE FLOOR. MILK/SODA CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.

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