Chicago Department of Public Health - Food Protection: Licensing Requirements

Further update

English for Cooks, Fast Food
English for Cooks, Institution and Cafeteria
English for Cooks, Private Household
English for Cooks, Restaurant
English for Cooks, Short Order
English for Cooks, Wazwan, All Other
English for Janitor

Before opening a department store/restaurant, answering following question is essential.

What is the population of this area/zip code?

Who has this information?

What are the projections for next year?

Are there any seasonal variations?

What is their ethnicity?

What type of products/food do they consume?

How is each product manufactured?

How is each food item prepared?

How is briyani prepared?

For Example:
Chicken 7 lbs
Gharam masala 50 ge or 1.75 oze
Onions 2
Edible oil = 300ml
Utensil 10 inches / 7 inches
Water-3 / 500 ml Initial
Salt
Rice-2 / in 500 ml measure
8-10 servings
multiply by number of people.
or

Dum Biryani

Utensil: 8 Inches by 8 Inches

Fry

Total 1 hour
Oil : 250ml
Onions : 3
Chicken : 3 lbs
Kashmiri chillies 2TSF
Ground cinnamon 2TSF
Ground green cardamom 2TSF
Ground black cardamoms 2TSF
Ground cloves 2TSF
Ground black peppercorns 2TSF
Ground fennel seeds 2TSF
Coriander Powder 2TSF

Yogurt 1cup

Tomatos 3
3 green onions
Garlic, ginger paste 4TSF

Boil Rice

500 ml rice

1000 ml water

2 TSF Salt

4 Sticks cinnamon

Place in layers.
Chicken curry/layer of cooked rice/chicken curry/layer of cooked rice/chicken currt later at tip
Add food color
Boil for 15 minutes.
Put in low heat for 1 hour.

Add cut Green Coriander after 1 hour.

Eat with yogurt or rita.

What materials are required to prepare for 100 people?

How many should you prepare every 24 hours?

How big should the utensils be?

Do I need prefabricated kitchen utensils?

How would you rate the quality of this Gushtaba recipe?

Boil 2000 ml water.
Mix 500gm ground mutton or beef, 4big tsf yogurt, 50gms kofta powder.
Make total 20 gushtabas.
Put gushtabas in boiling water for one hour.

Heat the remaining ghee and add sugar, cream, salt, the remaining yogurt and 1 tsp garam masala powder.
100ml ghee + 1000ml yogurt + 4sugar sachets + 250mlcream + 2sachetssalt + 50gram kofatpowder.

Ingredients :

Lamb - 750 gms
Lamb stock - 250 gms
Cayenne pepper powder - 2 tsp
Fennel seed - 2tsp
Ginger powder - 1 tsp
Coriander powder - 1 tsp
Black pepper powder - 2 tsp
Powdered cardamoms - 2
Garam masala - 2 tsp
Yogurt - 1/2 cup
Ghee - 2 tbsp
Sugar - 1 tsp
Cream - 1/2 cup
Milk - 1 cup

Method
1. Chop the meat and in a food processor grind the chopped meat with the stock, cayenne pepper powder, fennel seeds, ginger, coriander, pepper, cardamom powder and 1 tsp of garam masala powder to a fine paste.
2. Add a little yogurt and ghee in the final stages of grinding. Shape meat paste into small balls.
3. Heat the remaining ghee and add sugar, cream, salt, the remaining yogurt and 1 tsp garam masala powder.
4. Pour in the milk slowly and add the koftas and simmer until the liquid evaporates and the koftas are very tender.

Hilwa

Butter 2 lb 13oz (1.27 kg) (may need more)
Soji 4 lb
Sugar 1 lb
Elaichi 10
Kishmish 1 lb
Water 2.5 Tumblers
Container I * one and a half ft. Minimum 2 inches height.
Boil to melt. Add soji. Mix. Add sugar, Elaichi, Kishmish.
Heat for 5 minutes. Add 2.5 Tumblers hot water. Stirr.
Heat for 10 minutes.

Ice machines and coolers. Both of these items are expensive yet have relatively short operating life spans. Their motors and condensers work very hard and can quickly burn out, and there is no market for used ones.

Dishwashers. This equipment is very expensive upfront and usually can be leased through your chemical supplier. Some chemical suppliers will even give you the machine if you buy your products from them.

Tea, Coffeemakers. Some coffee vendors will provide you with a machine if you buy the coffee from them. Though the product may cost you a little more, you will reap savings in maintenance and repair and have new equipment.

Linens. You can lease a variety of uniforms, towels, tablecloths, and napkins. Usually you pay a single fee to have them delivered, stocked, and laundered.

What is the consumer law?

Who fixes rates for the items?

What criteria do they use to fix rates?

Is it fair?

What is the catalogue or menu of products/food?

Where are the warehouse located that serve this area?

How many department stores/restaurants are there already?

What is the timing of their operations?

Where and how do they procure?

Where is the office that issues a business license for this business?

Will there be an inspection before opening?

There is a difference between intensive care unit cleanliness and restaurant cleanliness. In an intensive care unit, people aren't permitted to enter with shoes. In this context, what are the cleanliness codes?

Who sets these codes?

What regulations are applicable?

Are these regulations justified?

If regulations are unjustified, do you dispute them or disobey them?

What other regulations are applicable?

Consumer Affairs and Public Distribution
Essential commodities and weights and measures act.
Essential Commodities Act and Profiteering and Hoarding
Food Adulteration Act,
Water Prevention and Control of Pollution Act
HACCP (Hazard Analysis Critical Control Points) are implemented in letter and spirit.
Adhering to HACCP will also enable them to comply with the Food Safety Act which is mandatory.
Food Processing business it is imperative that we strictly follow HACCP.

Good Manufacturing Practices (GMP)
Good Hygiene Practices (GHP)
Location
Premises
Equipment and design facilities
Maintenance
Cleaning and sanitation
Pest control and personal hygiene
Hotels and restaurants
Food Processing Industry How often will there be inspections?

Who should be contacted in case of harassment during inspection?
Who should be contacted in case of corrupt practices or barter corruption?

Procurement

What should you look for during procurement?
Availability, quality, quantity, rate, fairness.
Are you following these practices?
Who is sabotaging these practices?
Who are involved in the procurement process?

How often should there be inspections?
Who decides when to inspect?
How is harassment eliminated during an inspection?
What is observer variability?
How do we eliminate observer variability?
What's the difference between inspectors variability and inspectors prejudice?
How are inspectors; variability and prejudice eliminated?
There is a difference between intensive care unit cleanliness and Food Establishments, restaurant cleanliness. In an intensive care unit, people aren't permitted to enter with shoes. In this context, what are the cleanliness codes?
Who sets these codes?
What regulations are applicable?
Are these regulations justified?
What other regulations are applicable?
How often will there be inspections?
Who should be contacted in case of harassment during inspection?
Who should be contacted in case of corrupt practices or barter corruption?
Who knows the population of a specific district or state at a given point in time?
Who should know the population of a specific district or state at a given point in time?
Who keeps these records?
Who should keep these records?
Catering

What is Catering?

Who may be a caterer?

Can any permitted food establishment do catering, i.e., a restaurant?

What kind of catering do you do?

How do you calculate the price for my event?

The cost of your event is booked as a cost per person, which is based on your projected number of guests. If the number of guests in your party changes significantly in the weeks prior to the event (usually 10 +/-), then we may want to rethink the price per person, as it may actually be less than expected. Unless otherwise requested, this per person fee does not include rental costs, staffing, gratuities and appropriate taxes.

Is there someone I can talk to if I have questions, even after I've signed a contract?

What are your menu offerings?

Is a deposit required?

What can we do for you?

How much food do I need?

Ordering food for any size group is never easy. There are many variables involved. This is where we can guide you. No one wants to run out of food, but you also do not want a truckload of leftovers either.

We will tell you the average amount you will need and you decide if you want to increase or decrease these amounts. To help us get to this average, please inform us of pertinent information such as: Is your event short or long? Will there be a large amount of children or a group of hungry football players? Is 'Aunt Millie' bringing her famous tuna casserole?

Make a few menu selections and we can guide you from there. Unless ______ is catering your event full service, you are responsible for the amounts of food that you order.

How and when can I pay for my order?

How late can I change, update, or cancel my order?

Additions can usually be made up to the last minute. Just call and ask and we will do the best that we can. Cancellations or deletions may be made no later than 5 days prior to the date. Please make sure you have a contingency plan for rain, snow, etc. Your food will be prepared regardless of the weather.

Do you offer all-inclusive, flat rates, or per person packages?

Let me get this straight� You are saying that you do not want to customize your event? Even with a nice variety of packages, there are usually items that people want to drop, add, or substitute with different items. You�re event should be exactly how you want it to be, without putting limits on what you can do.

We know that your event is unique. So we'll work with you to create a menu that is perfect for your event. Years of experience has shown that customers are happier when they choose their menu and level of service.

What if I need to place an order and have less than 72 hours?

A: Review the "Limited Menu" choices and call us at ______ to place your order. We will try to accommodate any last minute order.

Q: I keep trying to place an order, but I can't seem to change the quantities...help!

A: You must sign in before you can actually place the order. Just click on the "sign in" link at the top left.

Q: Can I make menu substitutions?

A: Unfortunately we cannot accept substitutions in our menu selections at this time.

Q: Where can I find the ingredient descriptions for the different ______ you offer?

A: You can find complete descriptions of our menu items from the "Full Menu" link at the lower left on the Menu link OR on our boxed meals web page on the "Printer-friendly Menu" icon at the top or the "i" icons on the same page.

Q: How do I know if my order went through?

A: After you submit your order, you will see a web page thanking you for your order and letting you know an e-mail confirmation will sent to you. If you DO NOT receive an e-mail confirmation shortly after you place your order, please contact us at ______.

Q: Do you also offer full service catering?

General Information

* About Food Inspections
* How to Get a New Retail Food Business License
* About the Food Service Sanitation Manager Certification Program
* How to Obtain a Food Service Sanitation Manager Certification

About Food Inspections

The Food Protection Division of the Chicago Department of Public Health (CDPH) is committed to maintaining the safety of food bought, sold, or prepared for public consumption in Chicago by carrying out science-based inspections of all retail and wholesale food establishments. These inspections promote public health in areas of food safety and sanitation and prevent the occurrence of food-borne illness. CDPH's licensed, accredited sanitarians inspect retail food establishments such as restaurants, grocery stores, bakeries, convenience stores, hospitals, nursing homes, day care facilities, shelters, schools, and temporary food service events. Inspections focus on food handling practices, product temperatures, personal hygiene, facility maintenance, and pest control. The department operates under the ordinances of the City of Chicago�s Municipal Code, chapters 4-8, 7-38, 7-40, and 7-42 (PDF 200K) and the Chicago Board of Health Rules and Regulations (PDF 282K).

Each establishment must meet health code standards in order to remain compliant. At the time of licensing, the risk type of the business is determined based on the complexity of food handling practices and the type of food served. Subsequent inspections are determined by risk type. Establishments are categorized as Risk 1, Risk 2, or Risk 3 depending on the type of operation and the potential for causing a food-borne illness. Risk 1 establishments are considered to be high-risk and have complex menus with more risky food handling practices, whereas, Risk 3 establishments are considered to be low-risk and have food that may be packaged in a commercially inspected facility or are nonperishable. The frequency of inspections that an establishment receives per year depends upon its risk type. As a general rule, Risk 1 establishments are inspected at least twice per calendar year; Risk 2 establishments are inspected at least once per calendar year; and Risk 3 establishments are inspected every two years. However, there are many exceptions to this rule, such as additional inspections in response to complaints or suspected food-borne illnesses.

The status of an inspection can be Pass, Pass with Conditions, or Fail.

* A status of Pass is given if the business meets the minimum requirements of the municipal code and does not have Serious or Critical violations present during the inspection.

* A status of Pass with Conditions is given if the business has Serious or Critical violations that are corrected during the inspection or the certified Food Service Sanitation Manager is not present at the time of inspection.

* A status of Fail is given if the business has Serious violations that cannot be corrected during the inspection. The business must correct the Serious violations promptly and pass a re-inspection in order to remain open.

* A status of Fail is also given if the business has Critical violations that cannot be corrected during the inspection. In this situation, the business will have its license suspended until it passes a re-inspection.

In addition, each business is required to post a written Summary Report outlining the results of its most recent inspection. This report must be posted prominently and in plain view of all customers.

How to Get a New Retail Food Business License

All retail food establishments seeking new food business licenses must first contact:

City of Chicago, Department of Business Affairs & Licensing
121 N. LaSalle, Room 800
Chicago, IL 60602
(312) 74-GOBIZ [744-6249]

Once the application has been made, the Department of Business Affairs & Licensing will request an inspection from the Department of Public Health. The Department of Public Health makes every effort to inspect and re-inspect facilities in a timely manner. Retail food establishments seeking the status of the inspection through the health department should call the Department of Public Health

Food Protection Division at (312) 746-8046.

A copy of the municipal code is available on the Department of Public Health�s section of the City of Chicago web site � City of Chicago�s Municipal Code, chapters 4-8, 7-38, 7-40, and 7-42 (PDF 200K) � or by calling the Department of Public Health at (312) 746-8030.

About the Food Service Sanitation Manager Certification Program

The Food Service Sanitation Manager Certification program administered by the Department of Public Health is designed to offer food handlers and supervisors a basic food science background and develop knowledge for the proper handling of food and the sanitary maintenance of food establishments.

All facilities categorized as Risk 1 or Risk 2 are required under the Food Service Sanitation Manager Certification, City of Chicago Municipal Code, Chapter 7-38-012 to have a certified Food Service Sanitation Manager on duty at all times when potentially hazardous food (e.g., eggs, shellfish, beef, and poultry) is prepared or served. This person is to oversee the food-handling process, ensuring that food is appropriately handled to prevent the occurrence of food-borne illness. Each Food Service Sanitation Manager�s certificate must be prominently posted in the food establishment and accessible for public viewing.

How to Obtain a Food Service Sanitation Manager Certificate

To obtain a Food Service Sanitation Manager Certificate you must attend and pass an approved course. The course and instructor must be approved by the State of Illinois and the City of Chicago. The fee for the certificate is $35. Please leave the "Payable to" line blank if you are paying by check. Various providers throughout Chicago offer the course, including Harold Washington College and the Illinois Restaurant Association. After students pass the course their certificates are generated through Harold Washington College and the Illinois Restaurant Association.

Although all food inspection records are public information under the Freedom of Information Act, the Department of Public Health developed this web site in order to provide easy access to basic information of particular interest to the public and to increase public awareness of food inspections on restaurants, grocery stores, bakeries, and convenience stores in Chicago. Every effort is taken to post timely and accurate information on this web site. However, due to the complexity of the process involved, the City of Chicago cannot be responsible for any discrepancies between information posted on this web site and actual inspection reports.

If you note any discrepancies, please send us your feedback.

Violations noted during the inspection are merely allegations and may be disputed and dismissed at a City administrative hearing. The published information may reflect inspections that have not yet been adjudicated.

The information published describes conditions found only at the time of the last inspection and is not intended to provide a historical picture of the establishment. In a limited number of cases, the information published may not be from the most recent inspection for some establishments. The date of inspection is noted for each establishment. This web site only includes inspections conducted by Chicago Department of Public Health sanitarians.

Additional information not available on this web site regarding the following topics may be obtained by contacting:

Phone
Contact Name
Food Sanitation Managers Certification Program (312) 746-8049 Clifford Gale Freedom of Information requests (312) 747-9429 Jennifer Herd

The Chicago Department of Public Health
Freedom of Information Request
c/o Jennifer Herd
DePaul Center, Room 200
333 South State
Chicago, IL 60604

Freedom of Information requests should be printed or typed and include the following information: the name, mailing address and daytime phone number of the requester; and a description of the records being requested. Requests can be mailed, faxed or dropped off in person.

Fax: (312) 747-1031

Complaints (non-emergency)

311 or
(312) 744-8500 from outside the city of Chicago
Food License questions
(312) 746-8046
Food Protection question/
Report a foodborne illness
(312) 747-FOOD (3663)

Chicago Department of Public Health - Food Protection: Licensing Requirements

Food Protection Division – Food Inspection Reporting System

Health Code Violations

Critical Violations
Serious Violations
Minor Violations
- Minor Violations and License Inspections
Summary of Specific Health Code Violations

Critical Violations

This category includes such occurrences as:

Inadequate storage temperatures

Inappropriate food handling practices

Improper personal hygiene

Rodent and/or insect infestation

Lack of hot running water

These types of violations create an immediate health hazard that carries a greater risk of causing food-borne illness (disease carried to humans through food). Critical violations identified during an inspection must be corrected immediately. If the business fails to do so, it fails the inspection, receives a citation, and has its business license suspended. The business owner is required to correct the violation(s) and contact the Chicago Department of Public Health to schedule an inspection to reopen the business.

See all Critical Code Violations

Serious Violations

This category includes such occurrences as:

Potentially hazardous food improperly thawed

Re-serving food previously served to another customer (except for packaged food in its original unopened packages)

Food not properly protected from contamination during storage, preparation, display, service, and transportation

These types of violations create a potential health hazard if not corrected in the timeframe specified by the Department of Public Health. Serious violations identified during an inspection, if not immediately corrected, result in a failed inspection. However, the business license is not suspended as in the case of Critical violations. A failed inspection will result in an automatic re-inspection within a period determined by the Department of Public Health.

When the food establishment is inspected, a Serious violation from the previous inspection that has not been corrected is upgraded to a Critical violation. This Critical violation requires the establishment to immediately cease operation. It also results in a citation and the suspension of the business license.

If a business immediately corrects all Serious violations, the inspection will be given a Pass with Conditions status. No re-inspection is required until the next routine inspection but the business does not get a full passing grade.

See all Serious Code Violations

Minor Violations

This category includes such occurrences as:

Poorly constructed, unclean, or dilapidated walls, ceilings, or floors

Improper storage of soiled and clean linens, coats, and aprons

Unauthorized personnel in the food-prep area

These types of violations are less likely than Critical or Serious violations to contribute to food contamination or illness and do not pose an immediate threat to the public’s health. Citations are not issued for Minor violations. However, Minor violations that are not corrected within the timeframe specified by the Department of Public Health are upgraded to Serious violations and the inspection is failed. A Serious violation due to an uncorrected previous Minor violation results in a citation.

See all Minor Code Violations

Minor Violations and License Inspections

A license inspection is an exception to the above. An application for a business license will not be approved if any violations are cited during the licensing inspection, required before a business can open. Unlike other inspections, a license inspection will fail if Minor violations are present. A business that fails a license inspection must fax a written request for re-inspection to (312) 746-8099 or call (312) 742-FOOD (3663).

Summary of Specific Health Code Violations

The following table identifies specific Critical, Serious, and Minor Health Code Violations:

Critical Health Code Violations (V1-14)
Serious Health Code Violations (V15-29)
Minor Health Code Violations (V30-44, V70)

Violation Number	Health Standard to Be Met	Violation Type
V1	All food shall be from sources approved by health authorities and safe for human consumption. Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.	Critical
V2	All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.	Critical
V3	All hot food shall be stored at a temperature of 140�F or higher. All cold food shall be stored at a temperature of 40�F or less.	Critical
V4	All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.	Critical
V5	No person affected with or carrying any disease in a communicable form or afflicted with boils, infected wounds, sores, acute respiratory infection, or intestinal disorder shall work in any area of a food establishment in any capacity where there is a likelihood of that person contaminating food or food contact surfaces.	Critical
V6	All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.	Critical
V7	Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110�F to 120�F containing an adequate amount of detergent effective to remove grease and solids.	Critical
V8	Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180�F.	Critical
V9	All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.	Critical
V10	In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.	Critical
V11	Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.	Critical
V12	Adequate and convenient hand washing facilities shall be provided for all employees.	Critical
V13	All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.	Critical
V14	A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.	Critical
Violation Number	Violation Short Description	Violation Type
V15	Food once served to a consumer shall not be re-served, with the exception of packaged food remaining in its original, unopened package.	Serious
V16	All food should be properly protected from contamination during storage, preparation, display, service, and transportation.	Serious
V17	Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40�F or less, or by other approved method.	Serious
V18	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.	Serious
V19	The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.	Serious
V20	All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage.	Serious
V21	A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.	Serious
V22	All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks.	Serious
V23	Dishes and other utensils shall be rinsed or scraped to remove gross food particles and other soil before washing.	Serious
V24	All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.	Serious
V25	Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.	Serious
V26	When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.	Serious
V27	In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.	Serious
V28	One copy of the Food Inspection Report Summary must be displayed and visible to all customers.	Serious
V29	A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.	Serious
Violation Number	Violation Short Description	Violation Type
V30	All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health�s Consumer Advisory relating to consuming raw and undercooked animal products.	Minor
V31	Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.	Minor
V32	All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.	Minor
V33	All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.	Minor
V34	The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.	Minor
V35	The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.	Minor
V36	All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.	Minor
V37	Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.	Minor
V38	The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.	Minor
V39	Soiled and clean linens, coats, and aprons shall be properly stored.	Minor
V40	All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.	Minor
V41	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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.	Minor
V42	Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature.	Minor
V43	Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.	Minor
V44	The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.	Minor
V70	Smoking shall be prohibited in all public places except in designated smoking areas.	Minor

Chicago Department of Public Health - Food Protection: Licensing Requirements

Food Protection Division – Food Inspection Reporting System

General Information

Code
Violations

Search for Inspection
Feedback / Comments
Licensing Requirements

Licensing Requirements for Food Establishments

Sanitation Certificate
Hand Washing Facilities
Dish/Utensil Washing
Maintaining Food Temperature
Light Shields
Floors, Walls, and Ceilings
Ventilation

The following is a summary of municipal code requirements that must be met prior to obtaining a food service license in the City of Chicago. A licensee must comply with all of the regulatory provisions pertaining to the City of Chicago’s Municipal Code, chapters 4-8, 7-38, 7-40, and 7-42 (PDF 200K) and the Chicago Board of Health Rules and Regulations (PDF 282K).

Click here to download Adobe Acrobat Reader (needed to view/print the previously referenced municipal codes).

No person shall engage in the business of a food establishment without first obtaining a food establishment license. For detailed information on obtaining a food license, contact the Chicago Department of Revenue at (312) 744-6775 and the Chicago Department of Public Health at (312) 746-8030.

Sanitation Certificate

All food establishments must have a person certified in Food Service Sanitation by the City of Chicago. This person is required to be on duty at all times when potentially hazardous food is prepared or served to ensure the safe handling of food.

Hand Washing Facilities

Adequate and convenient hand-washing facilities must be provided for all employees in food establishments. Such facilities must be located within or immediately adjacent to all toilet rooms.

In all food establishments that are newly constructed or remodeled, hand-washing facilities must be provided in the food preparation area.

Dish/Utensil Washing

All food establishments manually washing and sanitizing dishes and utensils must provide a minimum of a three-compartment metal sink – equipped with an attached metal drain board, a grease interceptor, and running hot and cold water under city pressure.

Sinks must be big enough to permit complete immersion of the utensils and equipment.

All dishwashing machines must comply with the requirements of the plumbing section of the City of Chicago’s Municipal Code, chapters 4-8, 7-38, 7-40, and 7-42 (PDF 200K) and the Chicago Board of Health Rules and Regulations (PDF 282K).

In all food establishments that are newly constructed or remodeled, a separate utility sink is required for dispensing water for cleaning and maintaining floors, walls, ceilings, and windows, and to dispose of wastewater.

Maintaining Food Temperature

All food establishments that display, prepare, or store potentially hazardous food must have adequate refrigerated facilities to provide proper food temperature in compliance with the Chicago Board of Health Rules and Regulations (PDF 282K).

Refrigerated food temperatures must be 40°F or below.
Frozen food temperatures must be 0°F or below.
Hot holding units must maintain food at 140°F.

All cooking units must comply with the cooking requirements of the Chicago Board of Health Rules and Regulations (PDF 282K).

Light Shields

Light shields are required for all artificial lighting where food is prepared, served, and displayed, to protect against broken glass falling into food.

Floors, Walls, and Ceilings

Floors, walls, and ceilings, in areas where food or drink is stored or prepared or where utensils are washed, must be smooth and non-absorbent and have such construction as to be easily cleanable and washable.

All facilities newly constructed or remodeled are required to provide a 4-inch cove – a concave surface forming a junction between the wall and the floor.

Ventilation

All food establishments shall have adequate ventilation systems that comply with the requirements of the ventilation and fire prevention codes of the City of Chicago’s Municipal Code, chapters 4-8, 7-38, 7-40, and 7-42 (PDF 200K) and the Chicago Board of Health Rules and Regulations (PDF 282K).

Click here to download Adobe Acrobat Reader (needed to view/print the previously referenced municipal codes).

Take the following precautions:
1. Be careful when handling meat, fish and especially poultry. Wash hands with hot water and soap before handling any food preparation.
2. Use hot water to thoroughly wash food preparation surfaces, such as chopping boards.
3. Always keep raw foods away from other foods.
4. Keep food refrigerated.
5. Never use food that smells bad, and food from damaged or puffed cans. Puffiness or bulging of a can may be caused by pressure of gases produced by bacterial metabolism.
Moreover you cannot see or smell most bacteria that might make you sick. Tasting is risky and will not tell you if a food is unsafe. That is why the best advice is: When in doubt, throw it out.

Prevention of food adulteration act What types of industries are in each district?
Can I/we have a tour of a specific industrial plant?
Can you send a DVD of a specific industrial plant?
What is the capacity of each?
What is the capacity in measurement units?
What is the capacity of each in terms of trucks?
How many truckloads are manufactured each week?
What is the capacity for each truck?
How many ships?
What is the capacity of each ship?

Further update

English for Cooks, Fast Food
English for Cooks, Institution and Cafeteria
English for Cooks, Private Household
English for Cooks, Restaurant
English for Cooks, Short Order
English for Cooks, Wazwan, All Other
English for Janitor

How is briyani prepared?

How would you rate the quality of this Gushtaba recipe?

Hilwa

Burfi

Ice machines and coolers. Both of these items are expensive yet have relatively short operating life spans. Their motors and condensers work very hard and can quickly burn out, and there is no market for used ones.

Dishwashers. This equipment is very expensive upfront and usually can be leased through your chemical supplier. Some chemical suppliers will even give you the machine if you buy your products from them.

Tea, Coffeemakers. Some coffee vendors will provide you with a machine if you buy the coffee from them. Though the product may cost you a little more, you will reap savings in maintenance and repair and have new equipment.

Linens. You can lease a variety of uniforms, towels, tablecloths, and napkins. Usually you pay a single fee to have them delivered, stocked, and laundered.

Computer systems What is the consumer law?

Who fixes rates for the items?

What criteria do they use to fix rates?

Is it fair?

What is the catalogue or menu of products/food?

Where are the warehouse located that serve this area?

How many department stores/restaurants are there already?

What is the timing of their operations?

Where and how do they procure?

Where is the office that issues a business license for this business?

Will there be an inspection before opening?

There is a difference between intensive care unit cleanliness and restaurant cleanliness. In an intensive care unit, people aren't permitted to enter with shoes. In this context, what are the cleanliness codes?

Who sets these codes?

What regulations are applicable?

Are these regulations justified?

If regulations are unjustified, do you dispute them or disobey them?

What other regulations are applicable?

Consumer Affairs and Public Distribution
Essential commodities and weights and measures act.
Essential Commodities Act and Profiteering and Hoarding
Food Adulteration Act,
Water Prevention and Control of Pollution Act
HACCP (Hazard Analysis Critical Control Points) are implemented in letter and spirit.
Adhering to HACCP will also enable them to comply with the Food Safety Act which is mandatory.
Food Processing business it is imperative that we strictly follow HACCP.

Good Manufacturing Practices (GMP)
Good Hygiene Practices (GHP)
Location
Premises
Equipment and design facilities
Maintenance
Cleaning and sanitation
Pest control and personal hygiene
Hotels and restaurants
Food Processing Industry How often will there be inspections?

Who should be contacted in case of harassment during inspection?
Who should be contacted in case of corrupt practices or barter corruption?

Procurement

What should you look for during procurement?
Availability, quality, quantity, rate, fairness.
Are you following these practices?
Who is sabotaging these practices?
Who are involved in the procurement process?

How often should there be inspections?
Who decides when to inspect?
How is harassment eliminated during an inspection?
What is observer variability?
How do we eliminate observer variability?
What's the difference between inspectors variability and inspectors prejudice?
How are inspectors; variability and prejudice eliminated?
There is a difference between intensive care unit cleanliness and Food Establishments, restaurant cleanliness. In an intensive care unit, people aren't permitted to enter with shoes. In this context, what are the cleanliness codes?
Who sets these codes?
What regulations are applicable?
Are these regulations justified?
What other regulations are applicable?
How often will there be inspections?
Who should be contacted in case of harassment during inspection?
Who should be contacted in case of corrupt practices or barter corruption?
Who knows the population of a specific district or state at a given point in time?
Who should know the population of a specific district or state at a given point in time?
Who keeps these records?
Who should keep these records?

Catering

What is Catering?

Who may be a caterer?

Can any permitted food establishment do catering, i.e., a restaurant?

What kind of catering do you do?

How do you calculate the price for my event?

The cost of your event is booked as a cost per person, which is based on your projected number of guests. If the number of guests in your party changes significantly in the weeks prior to the event (usually 10 +/-), then we may want to rethink the price per person, as it may actually be less than expected. Unless otherwise requested, this per person fee does not include rental costs, staffing, gratuities and appropriate taxes.

Is there someone I can talk to if I have questions, even after I've signed a contract?

What are your menu offerings?

Is a deposit required?

What can we do for you?

How much food do I need?

Ordering food for any size group is never easy. There are many variables involved. This is where we can guide you. No one wants to run out of food, but you also do not want a truckload of leftovers either.

We will tell you the average amount you will need and you decide if you want to increase or decrease these amounts. To help us get to this average, please inform us of pertinent information such as: Is your event short or long? Will there be a large amount of children or a group of hungry football players? Is 'Aunt Millie' bringing her famous tuna casserole?

Make a few menu selections and we can guide you from there. Unless ______ is catering your event full service, you are responsible for the amounts of food that you order.

How and when can I pay for my order?

How late can I change, update, or cancel my order?

Additions can usually be made up to the last minute. Just call and ask and we will do the best that we can. Cancellations or deletions may be made no later than 5 days prior to the date. Please make sure you have a contingency plan for rain, snow, etc. Your food will be prepared regardless of the weather.

Do you offer all-inclusive, flat rates, or per person packages?

Let me get this straight� You are saying that you do not want to customize your event? Even with a nice variety of packages, there are usually items that people want to drop, add, or substitute with different items. You�re event should be exactly how you want it to be, without putting limits on what you can do.

We know that your event is unique. So we'll work with you to create a menu that is perfect for your event. Years of experience has shown that customers are happier when they choose their menu and level of service.

What if I need to place an order and have less than 72 hours?

A: Review the "Limited Menu" choices and call us at ______ to place your order. We will try to accommodate any last minute order.

Q: I keep trying to place an order, but I can't seem to change the quantities...help!

A: You must sign in before you can actually place the order. Just click on the "sign in" link at the top left.

Q: Can I make menu substitutions?

A: Unfortunately we cannot accept substitutions in our menu selections at this time.

Q: Where can I find the ingredient descriptions for the different ______ you offer?

A: You can find complete descriptions of our menu items from the "Full Menu" link at the lower left on the Menu link OR on our boxed meals web page on the "Printer-friendly Menu" icon at the top or the "i" icons on the same page.

Q: How do I know if my order went through?

A: After you submit your order, you will see a web page thanking you for your order and letting you know an e-mail confirmation will sent to you. If you DO NOT receive an e-mail confirmation shortly after you place your order, please contact us at ______.

Q: Do you also offer full service catering?

Chicago Department of Public Health - Food Protection: Licensing Requirements

Food Protection Division – Food Inspection Reporting System

Health Code Violations

Critical Violations
Serious Violations
Minor Violations
- Minor Violations and License Inspections
Summary of Specific Health Code Violations

Critical Violations

This category includes such occurrences as:

Inadequate storage temperatures

Inappropriate food handling practices

Improper personal hygiene

Rodent and/or insect infestation

Lack of hot running water

These types of violations create an immediate health hazard that carries a greater risk of causing food-borne illness (disease carried to humans through food). Critical violations identified during an inspection must be corrected immediately. If the business fails to do so, it fails the inspection, receives a citation, and has its business license suspended. The business owner is required to correct the violation(s) and contact the Chicago Department of Public Health to schedule an inspection to reopen the business.

See all Critical Code Violations

Serious Violations

This category includes such occurrences as:

Potentially hazardous food improperly thawed

Re-serving food previously served to another customer (except for packaged food in its original unopened packages)

Food not properly protected from contamination during storage, preparation, display, service, and transportation

These types of violations create a potential health hazard if not corrected in the timeframe specified by the Department of Public Health. Serious violations identified during an inspection, if not immediately corrected, result in a failed inspection. However, the business license is not suspended as in the case of Critical violations. A failed inspection will result in an automatic re-inspection within a period determined by the Department of Public Health.

When the food establishment is inspected, a Serious violation from the previous inspection that has not been corrected is upgraded to a Critical violation. This Critical violation requires the establishment to immediately cease operation. It also results in a citation and the suspension of the business license.

If a business immediately corrects all Serious violations, the inspection will be given a Pass with Conditions status. No re-inspection is required until the next routine inspection but the business does not get a full passing grade.

See all Serious Code Violations

Minor Violations

This category includes such occurrences as:

Poorly constructed, unclean, or dilapidated walls, ceilings, or floors

Improper storage of soiled and clean linens, coats, and aprons

Unauthorized personnel in the food-prep area

These types of violations are less likely than Critical or Serious violations to contribute to food contamination or illness and do not pose an immediate threat to the public’s health. Citations are not issued for Minor violations. However, Minor violations that are not corrected within the timeframe specified by the Department of Public Health are upgraded to Serious violations and the inspection is failed. A Serious violation due to an uncorrected previous Minor violation results in a citation.

See all Minor Code Violations

Minor Violations and License Inspections

A license inspection is an exception to the above. An application for a business license will not be approved if any violations are cited during the licensing inspection, required before a business can open. Unlike other inspections, a license inspection will fail if Minor violations are present. A business that fails a license inspection must fax a written request for re-inspection to (312) 746-8099 or call (312) 742-FOOD (3663).

Summary of Specific Health Code Violations

The following table identifies specific Critical, Serious, and Minor Health Code Violations:

Critical Health Code Violations (V1-14)
Serious Health Code Violations (V15-29)
Minor Health Code Violations (V30-44, V70)

Violation Number	Health Standard to Be Met	Violation Type
V1	All food shall be from sources approved by health authorities and safe for human consumption. Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.	Critical
V2	All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.	Critical
V3	All hot food shall be stored at a temperature of 140�F or higher. All cold food shall be stored at a temperature of 40�F or less.	Critical
V4	All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.	Critical
V5	No person affected with or carrying any disease in a communicable form or afflicted with boils, infected wounds, sores, acute respiratory infection, or intestinal disorder shall work in any area of a food establishment in any capacity where there is a likelihood of that person contaminating food or food contact surfaces.	Critical
V6	All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.	Critical
V7	Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110�F to 120�F containing an adequate amount of detergent effective to remove grease and solids.	Critical
V8	Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180�F.	Critical
V9	All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.	Critical
V10	In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.	Critical
V11	Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.	Critical
V12	Adequate and convenient hand washing facilities shall be provided for all employees.	Critical
V13	All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.	Critical
V14	A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.	Critical
Violation Number	Violation Short Description	Violation Type
V15	Food once served to a consumer shall not be re-served, with the exception of packaged food remaining in its original, unopened package.	Serious
V16	All food should be properly protected from contamination during storage, preparation, display, service, and transportation.	Serious
V17	Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40�F or less, or by other approved method.	Serious
V18	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.	Serious
V19	The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.	Serious
V20	All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage.	Serious
V21	A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.	Serious
V22	All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks.	Serious
V23	Dishes and other utensils shall be rinsed or scraped to remove gross food particles and other soil before washing.	Serious
V24	All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.	Serious
V25	Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.	Serious
V26	When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.	Serious
V27	In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.	Serious
V28	One copy of the Food Inspection Report Summary must be displayed and visible to all customers.	Serious
V29	A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.	Serious
Violation Number	Violation Short Description	Violation Type
V30	All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health�s Consumer Advisory relating to consuming raw and undercooked animal products.	Minor
V31	Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.	Minor
V32	All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.	Minor
V33	All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.	Minor
V34	The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.	Minor
V35	The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.	Minor
V36	All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.	Minor
V37	Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.	Minor
V38	The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.	Minor
V39	Soiled and clean linens, coats, and aprons shall be properly stored.	Minor
V40	All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.	Minor
V41	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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.	Minor
V42	Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature.	Minor
V43	Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.	Minor
V44	The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.	Minor
V70	Smoking shall be prohibited in all public places except in designated smoking areas.	Minor

Chicago Department of Public Health - Food Protection: Licensing Requirements

Food Protection Division – Food Inspection Reporting System

General Information

Code
Violations

Search for Inspection
Feedback / Comments
Licensing Requirements

Licensing Requirements for Food Establishments

Sanitation Certificate
Hand Washing Facilities
Dish/Utensil Washing
Maintaining Food Temperature
Light Shields
Floors, Walls, and Ceilings
Ventilation

Sanitation Certificate

Hand Washing Facilities

Adequate and convenient hand-washing facilities must be provided for all employees in food establishments. Such facilities must be located within or immediately adjacent to all toilet rooms.

In all food establishments that are newly constructed or remodeled, hand-washing facilities must be provided in the food preparation area.

Dish/Utensil Washing

Sinks must be big enough to permit complete immersion of the utensils and equipment.

Maintaining Food Temperature

Refrigerated food temperatures must be 40°F or below.
Frozen food temperatures must be 0°F or below.
Hot holding units must maintain food at 140°F.

All cooking units must comply with the cooking requirements of the Chicago Board of Health Rules and Regulations (PDF 282K).

Light Shields

Light shields are required for all artificial lighting where food is prepared, served, and displayed, to protect against broken glass falling into food.

Floors, Walls, and Ceilings

All facilities newly constructed or remodeled are required to provide a 4-inch cove – a concave surface forming a junction between the wall and the floor.

Ventilation

Click here to download Adobe Acrobat Reader (needed to view/print the previously referenced municipal codes).

Take the following precautions:
1. Be careful when handling meat, fish and especially poultry. Wash hands with hot water and soap before handling any food preparation.
2. Use hot water to thoroughly wash food preparation surfaces, such as chopping boards.
3. Always keep raw foods away from other foods.
4. Keep food refrigerated.
5. Never use food that smells bad, and food from damaged or puffed cans. Puffiness or bulging of a can may be caused by pressure of gases produced by bacterial metabolism.
Moreover you cannot see or smell most bacteria that might make you sick. Tasting is risky and will not tell you if a food is unsafe. That is why the best advice is: When in doubt, throw it out.

Prevention of food adulteration act

What types of industries are in each district?
Can I/we have a tour of a specific industrial plant?
Can you send a DVD of a specific industrial plant?
What is the capacity of each?
What is the capacity in measurement units?
What is the capacity of each in terms of trucks?
How many truckloads are manufactured each week?
What is the capacity for each truck?
How many ships?
What is the capacity of each ship?