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SOUL FOOD UNLIMITED

1423 - 1425 W 79TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

SOUL FOOD UNLIMITED has been inspected 12 times by Chicago Department of Public Health since August 31, 2010. The most recent inspection, on September 28, 2015, found no infractions.

4 of 12 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: Pests, Food source, labelling and allergens and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on August 8, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 across 3 separate inspections, most recently on August 8, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 5, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 21 times across 8 separate inspections, most recently on August 8, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 10 times across 7 separate inspections, most recently on August 2, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF IMPROPER PEST CONTROL.5 LIVE ROACHES,2 LARGE AND 3 BABY UNDER DISH MACHINE.STRONGLY RECOMMENED TO CONTACT PEST CO FOR TREATMENT.SERIOUS VIOLATION ISSUED 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • COOKED FOODS IN COOLERS NOT IN ORIGINAL CONTAINER NOT LABLED.MUST LABEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACINE NOT CLEAN.MUST CLEAN/MAINTAIN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN/REMOVE, REPLACE RUSTY SHELVES OR PAINT WITH NON-TOXIC PAINT IN 2DOOR REFRIGERATOR AT REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLBASE AND AT CORNERS IN PREP AREA AND WHERE NECESSARY. CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS WHERE NECESSARY. MUST CLEAN.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIORS OF REFRIGERATORS/REACH-IN COOLERS NEED CLEANING. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT CORNERS ALONG WALL BASE IN KITCHEN AREA. MUST CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD IN KITCHEN AREA AT CEILING. MUST REPLACE AND CLEAN LIGHT SHEILDS WHERE NECESSARY.
  7. Complaint Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE GASKETS ON DOORS TO COOLERS IN DRY GOODS STORAGE ROOM
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF DEEP FRYERS, OVENS(STOVES), MICROWAVE OVEN, COOLERS WHERE NEEDED, PREP TABLES AND SHELVES,EXTERIOR OF DISH MACHINE, AND DRY GOODS CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES. SEAL ALL OPENINGS IN PIPES IN WALL(S).
  8. Complaint

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 30 MICE DROPPINGS NOTED SCATTERED IN THE FOLLOWING AREAS: ON SHELF IN CABINET UNDERNEATH WASHBOWL IN EMPLOYEES WASHROOM, ON FLOOR BASES IN LARGE STORAGE ROOM WHERE OFFICE IS LOCATED, IN STORAGE ROOM WHERE DRY GOODS ARE STORED, IN DISH WASHING AREA AND IN DINING AREAS - MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS, AND REPAIR LOWER SECTION OF REAR EXIT DOOR - CITATION ISSUED - SERIOUS 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT TIME OF INVESTIGATION - CITATION ISSUED - SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE GASKETS ON DOORS TO COOLERS IN DRY GOODS STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF DEEP FRYERS, OVENS(STOVES), MICROWAVE OVEN, COOLERS WHERE NEEDED, PREP TABLES AND SHELVES,EXTERIOR OF DISH MACHINE, AND DRY GOODS CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT EVERY ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES. SEAL ALL OPENINGS IN PIPES IN WALL(S).
  9. Canvass Re-Inspection

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED IN DEEP FREEZERS MUST BE LABELLED & DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE RUSTY RACKS IN REACH-IN COOLER AND RUSTY SHELF UNDERNEATH PREP TABLE BEHIND FRONT SERVICE LINE , AND SHELF IN CABINET UNDERNEATH WASH BOWL IN EMPLOYEES WASHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINETS OF DEEP FRYERS, SHELVES UNDERNEATH PREP TABLES IN KITCHEN, EXTERIOR PARTS OF DISH MACHINE, UNUSED STEAM TABLE IN SMALL BANQUET ROOM, INTERIORS OF DEEP FREEZERS WHERE NEEDED, INTERIOR OF REACH-IN COOLER BEHIND FRONT SERVICE LINE AREA AND INTERIOR OF OVEN. CLEAN DUSTY COILS ON EXTERIOR OF REACH-IN COOLER IN STORAGE ROOM BY LARGE BANQUET ROOM AND DUSTY EXTERIOR VENT ON LARGE DEEP FREEZER IN FREEZER/QUIPMENT STORE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS IN ALL ROOMS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : SEAL ALL LOOSE WALL COVE THROUGHOUT. CLEAN LIGHT SHIELDS WHERE NEEDED. REPAIR LOWER SECTION OF WALL BY REAR DOOR IN KITCHEN. REPLACE ALL STAINED AND MISSING CEILING TILES THROUGHOUT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR COOLERS & FREEZERS WHERE MISSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • KEEP FREEZER/EQUIPMENT STORAGE ROOM IN A MANNER THAT WILL ALLOW ACCESSIBILITY TO FLOORS FOR DAILY CLEANING AND INSPECTION.
  10. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • APPROXIMATELY 30 MICE DROPPINGS NOTED SCATTERED ALONG WALL BASES IN FREEZER/EQUIPMENT STORAGE ROOM - MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, & SEAL UP ANY OPENINGS FOUND. THE FOLLOWING DOORS NOT RODENT PROOF AND MUST BE REPAIRED TO PREVENT PEST ENTRY: REAR EXIT DOOR IN KITCHEN (1/4-1/2 INCH GAP NOTED UNDERNEATH), RIGHT FRONT DOOR IS OFF TRACK WHICH KEEPS IT FROM CLOSING, & INNER FRONT DOOR TO MAIN DINING ROOM (1/4 INCH GAP UNDERNEATH) - CITATIOIN ISSUED -SERIOUS 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED IN DEEP FREEZERS MUST BE LABELLED & DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE RUSTY RACKS IN REACH-IN COOLER AND RUSTY SHELF UNDERNEATH PREP TABLE BEHIND FRONT SERVICE LINE , AND SHELF IN CABINET UNDERNEATH WASH BOWL IN EMPLOYEES WASHROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINETS OF DEEP FRYERS, SHELVES UNDERNEATH PREP TABLES IN KITCHEN, EXTERIOR PARTS OF DISH MACHINE, UNUSED STEAM TABLE IN SMALL BANQUET ROOM, INTERIORS OF DEEP FREEZERS WHERE NEEDED, INTERIOR OF REACH-IN COOLER BEHIND FRONT SERVICE LINE AREA AND INTERIOR OF OVEN. CLEAN DUSTY COILS ON EXTERIOR OF REACH-IN COOLER IN STORAGE ROOM BY LARGE BANQUET ROOM AND DUSTY EXTERIOR VENT ON LARGE DEEP FREEZER IN FREEZER/QUIPMENT STORE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS IN ALL ROOMS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE WALL COVE THROUGHOUT. CLEAN LIGHT SHIELDS WHERE NEEDED. REPAIR LOWER SECTION OF WALL BY REAR DOOR IN KITCHEN. REPLACE ALL STAINED AND MISSING CEILING TILES THROUGHOUT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR COOLERS & FREEZERS WHERE MISSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • KEEP FREEZER/EQUIPMENT STORAGE ROOM IN A MANNER THAT WILL ALLOW ACCESSIBILITY TO FLOORS FOR DAILY CLEANING AND INSPECTION.
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 10-15 FLYING INSECTS IN WASHROOM, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. FRONT AND REAR DOORS NOT RODENT-PROOFED 1/4" GAP ON BOTTOM OF REAR KITCHEN DOOR AND 1/4" ON BOTTOM LEFT CORNER OF FRONT DOOR (WEST). REPAIR SCREEN ON REAR DOOR AND SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H63259 COURT DATE 10-7-10 AT 10 AM 400 W SUPERIOR ROOM 107.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ICE MACHINE, GRILL, FRYERS, STOVE, OVEN, SINKS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING BASEBOARDS IN ALL AREAS. SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINKS IN WASHROOMS. REPLACE ALL STAINED AND DAMAGED CEILING TILES. WALLS NEED CLEANING AND PAINTING IN PREP AND STORAGE AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN SOILED LIGHT SHIELDS IN DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING EQUIPMENT (GRILL) MUST FIT COMPLETELY UNDER VENTILATION HOOD. REPAIR LEAKING DRAINPIPE UNDER SINK IN KITCHEN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.

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