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VIDA

1445 W MORSE AVE, CHICAGO, IL 60626 · Restaurant

Inspection summary

VIDA has been inspected 4 times by Chicago Department of Public Health since December 7, 2011. The most recent inspection, on December 30, 2013, found no infractions.

2 of 4 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: Food temperature control.

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.

  • 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 January 29, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 4 times across 2 separate inspections, most recently on February 6, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 29, 2013. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVES AND CABINET,INSTRUCTED TO PROVIDE A SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED FEW BROKEN SPATULAS WHICH IS USED TO MIX DRINKS, INSTRUCTED TO REPLACE.
  3. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED CUSTOMERS WASHING AND RINSING THEIR OWN CUPS(EACH CUP HAD THEIR PERSONAL NAME ON THE THEM). CUPS ARE STORED/STACKED ON TOP EACH OTHER,INCLUDING CHILDREN'S CUPS. NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK. SHOWED HOW TO SET UP THREE COMPARTMENT SINKS: WASH RINSE AND SANITIZE(100PPM). CRITICAL VIOLATION: 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK IN PREP AREA NOT MAINTAINED, NO HOT OR COLD RUNNING WATER IS PROVIDED AT FAUCET. HOT/COLD WATER IS TURNED OFF FROM WATER VALVE FROM UNDER THE EXPOSED HAND SINK DUE TO NOT ABLE TO SHUT-OFF WATER FROM WATER HANDLES. INSTRUCTED TO USE WASHROOM WASHBOWL WHICH IS LOCATE CLOSE TO PREP AREA.TAGGED SINK "HELD FOR INSPECTION".INSTRUCTED TO REPAIR.CRITICAL VIOLATION: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVES AND CABINET,INSTRUCTED TO PROVIDE A SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED FEW BROKEN SPATULAS WHICH IS USED TO MIX DRINKS, INSTRUCTED TO REPLACE. PROVIDE ICE SCOOP FOR THE ICE STORED IN BAGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO REMOVE EXCESS DEAD INSECTS FROM INSIDE THE LIGHT SHIELD IN REAR DISH ROOM / STORAGE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS IS NEEDED AT THREE COMPARTMENT SINK
  4. License

    0 infractions

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