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VERUCA CHOCOLATES

1332 N HALSTED ST, CHICAGO, IL 60642 · Restaurant

Inspection summary

VERUCA CHOCOLATES has been inspected 7 times by Chicago Department of Public Health since July 13, 2017. The most recent inspection, on October 27, 2020, found no infractions.

2 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 April 4, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 10, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 14, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 5 times across 3 separate inspections, most recently on November 14, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on August 10, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST CLEAN INTERIOR CONTACT SURFACE OF ICE MACHINE IN PREP AREA, PANEL A LITTLE DIRTY. INSTRUCTED TO MAINTAIN.
  3. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION IN THE BASEMENT PREP AREA: OBSERVED EXPOSED WASTE WATER LINES ABOVE THE PREP AREA IN THE BASEMENT. INSTRUCTED TO ENCASE ALL WASTE WATER LINES TO PROTECT PREP AREA INCLUDING EQUIPMENT, STORAGE, TABLES, ETC AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN THE DUST BUILDUP ON TOP OF THE DUCT WORK IN THE BASEMENT AND MAINTAIN.
  6. License Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD UNDER THE FRONT COUNTER AREA. INSTRUCTED MANAGER TO SEAL AREA TO ENSURE SURFACES ARE FLAT, SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED 1/4 GAP BETWEEN THE FLOOR AND WALL, IN THE FREEZER ROOM, BASEMENT AREA. INSTRUCTED MANAGER TO INSTALL COVING OR SEAL TO ENSURE FLAT, SMOOTH AND CLEANABLE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN THE VENTILATION UNIT INSIDE OF THE MEN'S WASHROOM AND MAINTAIN.
  7. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE HOT WATER HEATER CONNECTED TO THE WASHBOWL SINKS IN THE EMPLOYEE WASHROOM IS BROKEN AND UNABLE TO PROVIDE TEMPERED WATER (MINIMUM 85 DEGREE) AT TIME OF INSPECTION. REPAIR PERSON IS ONSITE BUT WAS UNABLE TO PROVIDE TEMPERED WATER PRIOR TO THE END OF INSPECTION. WASHBOWL SINK MUST HAVE COLD AND WARM TEMPERED WATER WITH SOAP AND PAPER TOWELS AT ALL TIMES. NO CITATION ISSUED, CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FAN COVER IN 2 DOOR FREEZER, LOCATED IN PREP AREA ON FIRST FLOOR WITH DUST ACCUMUNLATION. INSTRUCTED MANAGER TO REMOVE DUST BUILD UP.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD UNDER THE FRONT COUNTER AREA. INSTRUCTED MANAGER TO SEAL AREA TO ENSURE SURFACES ARE FLAT, SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED 1/4 GAP BETWEEN THE FLOOR AND WALL, IN THE FREEZER ROOM, BASEMENT AREA. INSTRUCTED MANAGER TO INSTALL COVING OR SEAL TO ENSURE FLAT, SMOOTH AND CLEANABLE AREA.

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