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UNCOOKED

1616 N DAMEN AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

UNCOOKED has been inspected 3 times by Chicago Department of Public Health since December 28, 2020. The most recent inspection, on July 22, 2022, found no infractions.

2 of 3 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 temperature control.

The last 2 inspections in a row found no infractions.

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 4 times on December 28, 2020. 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 3 times on December 28, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on December 28, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on December 28, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 on December 28, 2020. 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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND SINK IN PREP AREA. MUST PROVIDE HAND WASHING CLEANSER AT HAND SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND SINK IN PREP AREA. MUST PROVIDE SANITARY MEANS TO DRY HANDS AT HAND SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SIGNAGE POSTED AT HAND SINK IN PREP AREA. MUST PROVIDE SIGNAGE AT ALL HANDSINKS AT ALL TIMES.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO CLEANING AGENTS AVAILABLE AT THIS TIME. MUST PROVIDE CHEMICALS TO WASH AND SANITIZE UTENSILS. PRIORITY VIOLATION 7-38-025.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SANITIZING AGENTS AVAILABLE AT THIS TIME. MUST PROVIDE CHEMICALS TO WASH AND SANITIZE UTENSILS. PRIORITY VIOLATION 7-38-025.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE METAL STEM THERMOMETER TO MEASURE INTERNAL FOOD TEMPERATURE ACCURATELY. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MUST PROVIDE PEST CONTROL LOG BOOK FROM LICENSED, COMMERCIAL PEST CONTROL COMPANY. PEST CONTROL LOG BOOK MUST INCLUDE PROOF OF SERVICE, IDPH LICENSE, TREATMENT MAP, ETC. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE CHEMICAL TEST KIT TO ACCURATELY MEASURE CONCENTRATION OF SANITIZER USED IN 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER DRIPPING ONTO FLOOR FROM PIPE BELOW 3 COMPARTMENT SINK (RIGHT BASIN). MUST REPAIR. PRIORITY VIOLATION 7-38-030(C).
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED RECEPTACLE INSIDE RESTROOM.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE COMMERCIAL GARBAGE REMOVAL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER ON COUNTERS IN PREP AREA. MUST REMOVE ANY UNNECESSARY ITEMS AND ORGANIZE CLUTTER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ANY FOOD HANDLING EMPLOYEES.

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