Canvass
Mar 12, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 12, 2025 · Original Source
Restaurant · Chicago, IL
The Goddess Gold Coast
1127 N State St
Last inspected Mar 12, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
Get the next inspection, free.
We'll email you when The Goddess Gold Coast has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCanvass
Aug 6, 2024
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DIRT AND DEBRIS UNDER COUNTERS IN FRONT FOOD SERVICE AREAS WHERE THE COFFEE STAION IS LOCATED. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED MISSING LID ON RECEPTACLE IN THE EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE RECEPTACLE WITH LID.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED LIGHTS IN REAR FOOD SERVICE AREA WITH MISSING COVERS (COVERS ON SITE) INSTRUCTED TO COVER AS A MEANS OF PREVENTING POSSIBLE PHYSICAL CONTAMINATION OF FOODS IF GLASS BREAKS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Aug 6, 2024 · Original Source
Canvass
Nov 27, 2023
Pass w/ Conditions
12 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED FOOD EMPLOYEE USE CELL PHONE AND PUT GLOVES ON TO HANDLE FOOD WITHOUT WASHING HANDS IN-BETWEEN TASKS. DISCUSSED WITH EMPLOYEES AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 15Other
Official wording
FOOD SEPARATED AND PROTECTED
Inspector’s notes
OBSERVED RAW EGGS STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. RAW EGGS RELOCATED TO THE BOTTOM SHELF WHILE ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON/NEAR CUTTING BOARDS THROUGHOUT. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS RAW EGGS COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED AND SERVED ON SITE. CITY MANAGER ARRIVED APPROXIMATELY AT 9:15AM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE EMPLOYEE WASHROOM HANDSINK. FACILITY PROVIDED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND ON THE PREP COUNTER OF THE COOKLINE AREA; 2LBS RAW EGGS MEASURED AT 58.6F, 1LB OF AND COOKED CHICKEN MEASURED BETWEEN 48-50F. APPROXIMATELY 3LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $15. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED PREPARED PREPACKED FOODS SUCH AS GREENBEAN CASSEROL, TURKEY, GRAVY, MASHED POTATOES, SOUP, WITH EXPIRATION DATE OF 11.25.23 WHICH HAS NOT BEEN DISCARDED. MANAGER STATED THAT FOODS ARE DONATED BUT DISCARDED ALL ITEMS WHILE ON SITE. APPROXIMATELY 45LBS AT AN APPROXIMATE COST OF OVER $150 WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED DELI-MEAT AND BACON IS THAWING AT ROOM TEMPERATURE ON STOOL NEAR COOKLINE. TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
PREPACKAGED TCS (SOUPS AND YOGURT/FRUIT CUPS) IN THE DISPLAY COOLER AND PASTRY ITEMS IN PASTRY DISAPLY CASE (VARIOUS CAKES) IS NOT PROPERLY LABELED. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS. ITEMS HAVE BEEN PROPERLY LABELED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SALAD BAR STATION DOES NOT HAVE A SNEEZE GUARD CANNOT PROTECT FOOD FROM CONTAIMINATION. SALAD BAR IS CURRENT NOT IN USE FOR THE WORK DAY. FACILITY MUST PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS WHEN IN USE.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED VENT ABOVE THE COOKLINE AND FAN GUARD IN THE WALK-IN COOLER HEAVILY ACCUMILATED WTIH DUST. FACILITY MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED EXPIRED FOOD HANDLER CERTIFICATION. FACILITY MUST ENSURE ALL FOOD EMPLOYEES PROVIDED A VALID FOOD HANDLER CERTIFICATION ON SITE AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Nov 27, 2023 · Original Source