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POKEWORKS CHICAGO

79 E MADISON ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

POKEWORKS CHICAGO has been inspected 5 times by Chicago Department of Public Health since October 16, 2017. The most recent inspection, on January 6, 2021, found no infractions.

2 of 5 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 source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 on October 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 once on October 21, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 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 May 17, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 October 16, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE DURING TIME OF INSPECTION. MUST PROVIDE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING  TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (RAW SALMON) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • MUST OBTAIN VARIANCE FOR SUSHI RICE. INSTRUCTED TO PROVIDE A LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI RICE OR KEEP A pH METER ONSITE CAPABLE OF DETERMINING THE pH. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • SEE VIOLATION #29
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK SUGAR STORAGE CONTAINER. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED GRAB & GO FOOD ITEMS (SPAM SUSHI SANDWICH AND COCO MANGO PUDDING CUP) ON DISPLAY NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE FOOD SCOOPER BEING STORED IMPROPERLY INSIDE BIN WITH FOOD ITEMS (EX. RAW TUNA, SALMON ETC.). INSTRUCTED ON HOW TO PROPERLY STORE IN-USE FOOD SCOOPER BETWEEN USES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED POTS, PANS AND OTHER COOKING BOWLS TOO LARGE TO FULLY SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED TO DISCONTINUE USE AND PROVIDE POTS, PANS AND BOWLS THAT CAN FULLY SUBMERGE TO PROPERLY WASH, RINSE AND SANITIZE ITEMS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED COLD WATER NOZZLE NOT FUNCTIONING. PERSON IN CHARGE RESTORED COLD WATER DURING INSPECTION. MUST MAINTAIN AND PROVIDE HOT/COLD RUNNING WATER AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED DRY WALL TO THE RIGHT OF THE WASHBOWL SINK IN THE EMPLOYEE WASHROOM. INSTRUCTED TO RESURFACE MENTIONED AREA TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
  3. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER FINAL COOKING TEMPERATURE, FOUND A SMALL HOT WATER BATH ELECTRIC UNIT WHERE RAW CHICKEN IN ZIP LOCK BAGS ( NOT VACUUM PACKAGED ) PLACED IN WITH TEMPERATURE SET AT 149F FOR FINAL COOKING TEMPERATURE. INSTRUCTED TO DISCONTINUE SUCH PRACTICE IMMEDIATELY AND COOK CHICKEN AT A MINIMUM OF 165F. MACHINE IS TAGGED NOT ALLOWED TO USE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS ( FISH, RICE, CHICKEN....) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES IN USE STORED IN A SANITIZED WATER CONTAINER, INSTRUCTED TO KEEP IN A DRY CLEAN SURFACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • USING PAPER CUP FOR SCOOPING RICE, INSTRUCTED TO USE PROPER SCOOPS.
  4. License Re-Inspection

    0 infractions

  5. License

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED WASHROOM FACILITIES NOT ADEQUATE WITH ONLY ONE WASHROOM FOR FACILITY. MANAGER STATES A TOTAL OF 10 EMPLOYEES WILL BE ON DUTY PER SHIFT. INSTRUCTED TO ADD ADDITIONAL WASHROOM. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO PAPER TOWELS AT THE EXPOSED HAND SINKS NOR IN THE WASHROOM. INSTRUCTED TO PROVIDE PAPER TOWELS AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED NO PEST CONTROL LOG BOOK NOR PEST CONTROL CONTRACT ON SITE. INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK OR CONTRACT FROM A STATE OF ILLINOIS LICENSED PEST CONTROL FACILITY. SERIOUS VIOLATION 7-38-020.

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