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RUCA FOODSERVICE, LLC

955 W GRAND AVE, CHICAGO, IL 60642 · PRIVATE SCHOOL

Inspection summary

RUCA FOODSERVICE, LLC has been inspected 5 times by Chicago Department of Public Health since August 11, 2017. The most recent inspection, on September 30, 2022, found no infractions.

1 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: Handwashing and staff hygiene, Food source, labelling and allergens and 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on November 19, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 29, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on August 11, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 4 times across 2 separate inspections, most recently on August 29, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on August 16, 2018. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

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

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK LOCATED IN FOOD PREP AREA WITHOUT HANDWASHING SIGNAGE. INSTRUCTED MANAGER TO PROVIDE.
  3. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE BULK CONTAINERS OF FLOUR, OATS, SUGAR, AND CORNMEAL IN THE DRY STORAGE AREA NOT PROPERLY LABELED. INSTRUCTED THAT WHEN OUT OF THE ORIGINAL CONTAINER, FOOD MUST BE IDENTIFIED WITH THE COMMON NAME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED POTS, PANS, BOWLS, AND DISHWARE STORED IMPROPERLY ON THE SHELVING IN THE BACK KITCHEN AREA. INSTRUCTED THAT EQUIPMENT AND DISHES SHOULD BE STORED INVERTED TO ENSURE PROPER AIR DRYING.
  4. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • MUST CLEAN THE INTERIOR OF GREASE TRAP TO PREVENT SMELLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER IN THE DRY FOOD STORAGE AREA. MUST ORGANIZE AND MAINTAIN STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALL FOR CLEANING AND PEST MONITORING PURPOSES.
  5. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE-ORGANIZE THE DRY STORAGE AREA BEHIND THE GENERAL SEATING AREA IN THE CAFETERIA TO ALLOW ROUTINE CLEANING OF THE FLOORS AND TO PREVENT PEST HARBORAGE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE BOTTOM SHELF OF THE REACH-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS ON PREMISES.

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