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SPARK SHARED KITCHEN

3931 S LEAVITT ST, CHICAGO, IL 60609 · Shared Kitchen

Inspection summary

SPARK SHARED KITCHEN has been inspected 6 times by Chicago Department of Public Health since December 23, 2015. The most recent inspection, on August 25, 2021, found no infractions.

1 of 6 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, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 December 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 6, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on June 6, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 13 times across 4 separate inspections, most recently on May 3, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 6, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND A CLEAN UP PROCEDURE AND NECESSARY SUPPLIES ON PREMISES. MUST PROVIDE A DISINFECTANT THAT WILL KILL NOROVIRUS TO COMPLETE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE UPPER INTERIOR OF THE LARGE ICE MACHINE IN THE COMMON AREA AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR IN KOSHER KITCHEN AREA AROUND AND BEHIND COOKING EQUIPMENT AND IN KOSHER STORAGE AREA.
  3. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON CEILING IN 2ND STORAGE AREA WHERE UNUSED EQUIPMENT STORED. INSTD TO REPAIR CEILING SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE. INSTD TO MAINTAIN SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE SPLASHGUARDS INBETWEEN PREP SINKS AND 3-COMPARTMENT SINKS.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN SECOND FLOOR STORAGE NEAR WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUSTY SURFACES ON SHELVING INSIDE REACH-IN COOLER IN SECOND FLOOR BAKERY PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF PREP TABLES AND BASES OF REACH-IN COOLERS IN ALL PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR ALONG WALLS IN BASEMENT. INSTRUCTED MANAGER TO CLEAN FLOORS, REPAIR FLOOR DRAINS AND MAINTAIN BASEMENT AREA. NO FOOD OR FOOD STORAGE IN BASEMENT DURING INSPECTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE ALL PEELING PAINT ON WALLS AND CEILINGS IN SECOND FLOOR STORAGE AREA. CLEAN ALL WALLS AND LEDGES IN SECOND FLOOR BAKERY(DEAD INSECTS, SPIDER WEBS, ETC).
  5. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PLATES AND MULTIUSE UTENSIL AT STORAGE AREA NOT PROPERLY STORED AT SECOND FLOOR STORAGE AREA.MULTIUSE UTENSILS NEED TO BE PROPERLY STORED. INSTRUCTED MANAGEMENT ON HOW TO PROPERLY STORE MULTIUSE UTENSILS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ROUGH WOOD SURFACES AT SECOND FLOOR DRY STORAGE AREA NEED TO BE FINISHED TO A SMOOTH EASILY CLEANABLE FINISH.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN GUARDS AT SECOND FLOOR WALK IN COOLERS DUSTY. FAN GUARDS NEED TO BE CLEANED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN BASEMENT NEEDS TO BE REMOVED AND REORGANIZED.
  6. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PAINT RUSTY GREASE TRAP AT 3- COMPARTMENT SINK ON 2ND FL.BAKERY AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRI FROM SHELVING UNITS IN DISH WASHING AREA,GREASE TRAP AT 3- COMPARTMENT SINK IN BAKERY AREA ON 2ND FL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REMOVE WATER FROM BASEMENT FLOOR AND KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE AND PAINT PEELING PAINT AT UPPER WINDOW BEHIND OVENS ON 2ND FL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACKFLOW DEVICE ON COFFEE MACHINE ON 1ST FL,VENTILATION IN 1ST FL.WOMEN'S TOILETROOM.MUST REPAIR LEAKY TOILET IN 2ND FL. MEN'S 1ST STALL.

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