Get ready for your Chicago health inspection.

1. Clean and sanitize

Cited 2,711 times in Chicago in the last six months (49% of categorized violations). What this violation means

• Wash, rinse, and sanitize food-contact surfaces and utensils after each use and at least every four hours during continuous use.
• Check dishwasher temperatures or sanitizer levels daily and write them down.
• Keep wiping cloths in sanitizer solution between uses.
• Follow a written cleaning schedule for equipment, floors, walls, and vents, and sign off when tasks are done.

2. Paperwork, training and postings

Cited 886 times in Chicago in the last six months (16% of categorized violations). What this violation means

• Post your current permit and your latest inspection results where your local rules require.
• Keep a certified food protection manager or trained food handler on duty as your code requires.
• Keep training certificates, temperature logs, and pest control reports organized and easy to show an inspector.
• Renew permits and certificates before they expire.

3. Keep pests out

Cited 514 times in Chicago in the last six months (9% of categorized violations). What this violation means

• Keep a regular contract with a licensed pest control company and keep their service reports on site.
• Seal gaps around pipes, doors, and walls, and keep exterior doors closed or screened.
• Clean up spills and crumbs right away, including under and behind equipment, and empty trash often.
• Look for droppings, gnaw marks, or live insects during daily opening and closing checks, and deal with them immediately.

4. Building upkeep

Cited 506 times in Chicago in the last six months (9% of categorized violations). What this violation means

• Repair damaged floors, walls, and ceiling tiles, especially in prep and storage areas.
• Keep lights working and covered or shatter-resistant over food areas.
• Keep storage areas organized and free of clutter and unused equipment.
• Keep restrooms clean and stocked, with self-closing doors where required.

5. Water, plumbing and drains

Cited 481 times in Chicago in the last six months (9% of categorized violations). What this violation means

• Fix leaks, clogged drains, and slow sinks right away.
• Make sure all sinks have hot and cold running water at the right pressure.
• Keep grease traps serviced and records of the service on hand.
• Check that backflow devices and air gaps are in place where your code requires them.

6. Keep food at safe temperatures

Cited 343 times in Chicago in the last six months (6% of categorized violations). What this violation means

• Check every cooler and hot-holding unit with a calibrated probe thermometer at the start of each shift, and write the readings down.
• Keep cold food cold and hot food hot. Most US departments follow the FDA Food Code: 41°F (5°C) or below for cold holding and 135°F (57°C) or above for hot holding. Check your local code for the exact numbers.
• Cool cooked food quickly in shallow pans, uncovered, before storing it, and never cool large pots at room temperature.
• Put a working thermometer inside every refrigerator where staff can see it.

7. Make handwashing easy and constant

Cited 94 times in Chicago in the last six months (2% of categorized violations). What this violation means

• Every hand sink needs hot and cold water, soap, and paper towels (or a hand dryer) at all times.
• Keep hand sinks clear: no dishes, food, or storage in or in front of them, and never use them for anything but washing hands.
• Staff wash hands when starting work, after breaks, after handling raw meat, after touching their face or phone, and before putting on gloves.
• Post handwashing signs at every hand sink.

8. Protect food from contamination

• Store raw meat, poultry, and seafood below ready-to-eat food in coolers, with raw poultry on the lowest shelf.
• Cover, label, and date all food in storage, and keep everything at least six inches off the floor.
• Use separate cutting boards and utensils for raw and ready-to-eat foods, or wash and sanitize them between uses.
• Avoid bare-hand contact with ready-to-eat food; use gloves, tongs, or deli paper.

9. Store chemicals safely

• Store cleaners and chemicals below and away from food, food equipment, and single-use items.
• Label every spray bottle and container with its contents.
• Use sanitizer at the right strength and check it with test strips several times a shift.
• Only keep chemicals that are actually needed for the operation.

10. Keep sources, dates and labels in order

• Buy food only from approved, licensed suppliers and keep invoices on file.
• Date-mark ready-to-eat food held more than 24 hours, and throw it out when the date passes.
• Label food moved out of its original package with its name and date.
• Keep shellfish tags and other required records for the time your code requires.

11. Staff hygiene and health

• Have a written illness policy, and make sure staff know to report vomiting, diarrhea, fever with sore throat, and similar symptoms.
• Keep sick employees away from food and send them home when required.
• Staff wear clean clothing and hair restraints, and keep personal food, drinks, and phones away from prep areas.
• Keep nails short and jewelry minimal; cover cuts with a bandage and a glove.

12. Equipment in good repair

• Repair or replace cracked, chipped, or rusty equipment, cutting boards, and containers.
• Keep gaskets on coolers intact and clean.
• Use only commercial, food-safe equipment and utensils.
• Store clean utensils covered or inverted so they stay clean.