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TREAT YOURSELF LLC

1138 S CALIFORNIA AVE, CHICAGO, IL 60612 · Restaurant

Inspection summary

TREAT YOURSELF LLC has been inspected 8 times by Chicago Department of Public Health since November 16, 2010. The most recent inspection, on April 8, 2014, found no infractions.

3 of 8 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.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on June 11, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 11 times across 5 separate inspections, most recently on June 11, 2013. 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 4 times across 3 separate inspections, most recently on June 11, 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED THIRTY OR MORE MOUSE DROPPINGS ON FLOOR IN CLOSET, INSIDE BOTTOM OF UNUSED REFRIGERATION UNIT IN REAR KITCHEN, ON FLOOR IN CORNER BY STORAGE SHELF NEAR REAR DOOR AND ON FLOOR AT SIDE OF UNUSED GRILL IN REAR KITCHEN. SOME AREAS WERE NOT ACCESSIBLE DUE TO CLUTTER OF UNNECESSARY ITEMS. CLEAN ALL AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN THE FOLLOWING: SHELVES INSIDE OF WALK-IN COOLER, PREP TABLE BOTTOMS AND TOPS, EXTERIOR OF COOKING EQUIPMENT, BOTTOM OF FRYERS TO REMOVE GREASE ETC. DETAIL CLEAN INTERIOR OF SMOKER IN FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING UNDER, AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT THROUGHOUT RESTAURANT. ALSO DETAIL CLEAN FLOOR IN WALK-IN COOLER. SOME MISSING AND/OR CRACKED FLOOR TILE; REPLACE WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND VARIOUS EQUIPMENT WHERE NEEDED IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME UNNECESSARY CLUTTER OBSERVED THROUGHOUT; REMOVE ITEMS AND ORGANIZE STORAGE AREAS.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SHELVING IN THE WALK IN COOLER IS DIRTY RAW WOOD, CLEAN AND RESEAL THE DIRTY WOOD AND SANITIZE THE INTERIOR. THE METAL SHELVES IN THE KITCHEN IS COVERED WITH DIRTY FOIL, REMOVE THE DIRTY FOIL AND SANITIZE THE SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE DIRTY UNDER AND BEHIND THE SHELVING AND OLD EQUIPMENT, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE REAR OF THE STORE IS CLUTERED WITH BOXES AND EQUIPMENT, CLEAN AND ORGANIZE THE PREMISES SO IT IS EASY TO MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE A WIPING CLOTH IN A BLEACH WATER SOLUTION TO SANITIZE SURFACES AS YOU WORK.
  5. Canvass

    1 infraction

    • 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. CLEAN AND MAINTAIN BOTTOMS OF FRYERS TO REMOVE GREASE.
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. LOOSE RUBBER GASKET AT REACH-IN COOLER DOOR; REPAIR.
    • 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. SOME CORNER AREAS OF ESTABLISHMENT IS CLUTTERED. ORGANIZE AND MAINTAIN.
  7. License Re-Inspection

    0 infractions

  8. License

    5 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. NOTED SOME MICE DROPPINGS UNDER 3PART SINK, ON FLOOR ALONG WALL. MUST CLEAN AND SANITIZE AREA, AND CALL PEST CONTROL FOR SERVICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; STORAGE SHELVES AND PREP AREA COOLER.
    • 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. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.
    • 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. MUST SEAL ALL OPENINGS ON WALLS AND REPLACE MISSING BASEBOARDS THRU-OUT PREMISES ON BOTTOM OF WALLS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.

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