Skip to content
Loading map…

RECIPE FOR CHANGE

3015 S CALIFORNIA BLVD, CHICAGO, IL 60608 · Restaurant

Inspection summary

RECIPE FOR CHANGE has been inspected 4 times by Chicago Department of Public Health since March 28, 2017. The most recent inspection, on June 18, 2018, found no infractions.

2 of 4 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.

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 2 times across 2 separate inspections, most recently on May 31, 2018. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 4 times across 2 separate inspections, most recently on May 31, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 2 times across 2 separate inspections, most recently on May 31, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 7, 2018. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

4 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint Re-Inspection

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Inspector Comments: PREMISES UNABLE TO PROPERLY WASH, RINSE AND SANITIZE MUTI-USE ITEMS. PREMISES DOES NOT HAVE DISH WASHING FACILITIES INSTALLED. MUST PROVIDE A COMMERCIAL DISH MACHIHNE OR A THREE COMPARTMENT SINK LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT. PREMISES WAS INITIALLY LICENSED TO SHARE DISHWASHING FACILITIES WITH CBM, THE MANAGEMENT COMPANY THAT OVERSEES THE MAIN FOOD SERVICE OPERATION AT COOK COUNTY JAIL. UPON INSPECTION, OBSERVED A RED CONTAINER DISPLAYED AT THE EXISITING TWO COMPARTMENT SINK. PER, CBM EMPLOYEE PREMISES USES THE TWO COMPARTMENT SINK, AND THE CONTAINER AS A THIRD COMPARTMENT WHEN WASHING AND SANITIZING DISHES. PREMISES DOES NOT HAVE ACCESS TO THE THREE COMPARTMENT SINK AND DISH MACHINE AND ARE NOT FOLLOWING THE AGREEMENT MADE AT LICENSING. PREMISES MUST INSTALL IT'S OWN THREE COMPARTMENT SINK OR COMMERCIAL DISH MACHINE. CRITICAL 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY INVERT ALL MULTI USE ITEMS WHEN STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF THE OVENS AND THE HOOD ABOVE THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN STORAGE AREAS.
  3. Suspected Food Poisoning

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • PREMISES UNABLE TO PROPERLY WASH, RINSE AND SANITIZE MUTI-USE ITEMS. PREMISES DOES NOT HAVE DISH WASHING FACILITIES INSTALLED. MUST PROVIDE A COMMERCIAL DISH MACHIHNE OR A THREE COMPARTMENT SINK LARGE ENOUGH TO FULLY SUBMERGE THE LARGEST PIECE OF EQUIPMENT. PREMISES WAS INITIALLY LICENSED TO SHARE DISHWASHING FACILITIES WITH CBM, THE MANAGEMENT COMPANY THAT OVERSEES THE MAIN FOOD SERVICE OPERATION AT COOK COUNTY JAIL. UPON INSPECTION, OBSERVED A RED CONTAINER DISPLAYED AT THE EXISITING TWO COMPARTMENT SINK. PER, CBM EMPLOYEE PREMISES USES THE TWO COMPARTMENT SINK, AND THE CONTAINER AS A THIRD COMPARTMENT WHEN WASHING AND SANITIZING DISHES. PREMISES DOES NOT HAVE ACCESS TO THE THREE COMPARTMENT SINK AND DISH MACHINE AND ARE NOT FOLLOWING THE AGREEMENT MADE AT LICENSING. PREMISES MUST INSTALL IT'S OWN THREE COMPARTMENT SINK OR COMMERCIAL DISH MACHINE. CRITICAL 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATION POSTED. MUST PROVIDE AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY INVERT ALL MULTI USE ITEMS WHEN STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF THE OVENS AND THE HOOD ABOVE THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN STORAGE AREAS.
  4. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website