Market Creations

No violations were recorded at this inspection.

1. Apr 23, 2025 Pass

   Canvass · Pass

   1 critical1 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Weak hot water pressure at women's restroom hand wash sink faucet. Instructed to provide under city pressure.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Meat slicer not cleaned properly behind blade, food debris noted at the blade housing, Instructed to clean and maintain.

     Official wording (code 49)

     Non-food/food contact surfaces clean

2. Jul 15, 2024 Pass

   Canvass · Pass

   4 general Show violations

   • GeneralFood handling

     Food wasn’t labeled or wasn’t in its original container.

     Inspector’s note: Bulk food ( salt ) not labeled, instructed to label and maintain.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Rice large spoons kept in standing water at room temp. instructed to keep utensils according to health code, ie.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Ice scoop holder not clean at bottom, found gray water at bottom, instructed to keep in a clean holder.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Keeping large live pottery plant hanging over open foods, instructed to keep away from open foods.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

3. Apr 7, 2023 Pass

   Complaint Re-Inspection · Pass

   No violations

4. Feb 27, 2023 Fail

   Complaint · Fail

   1 critical3 general Show violations

   • CriticalFood handling

     Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

     Inspector’s note: Observed an expired sushi rice laboratory analysis letter on site at the inspection. Instructed to provide either updated analysis or working ph meter on site. Priority foundation violation 7-38-005. Citation issued.

     Official wording (code 29)

     Compliance with variance/specialized process/haccp

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed build-up of black slime on caulk around 3 compartment sink located in rear dish area. Instructed to remove caulk, clean, sanitize, re-caulk, and maintain good condition.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed one burnt-out lightbulb in the hood above the main cook line. Instructed to repair and maintain in good condition.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed build-up of grease on hood above fryers. Instructed to clean and maintain in good condition.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

5. Jun 29, 2022 Pass

   Complaint Re-Inspection · Pass

   No violations

6. Jun 22, 2022 Fail

   Complaint · Fail

   4 critical Show violations

   • CriticalFood temperature

     Hot food was held below a safe temperature.

     Inspector’s note: Found hot tcs food at improper hot holding temperatures ranging from 70f - 110f. Instructed manager to maintain a hot holding temperature of 135f or above at all times.priority violation 7-38-005 citation issued. Cooked chicken and rice discarded approx 50lbs at $300.

     Official wording (code 21)

     Proper hot holding temperatures

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Found time/temperature control for safety foods sliced turkey, chicken breast, cheese, tuna etc at an improper cold holding temperature ranging from 70f - 50f. Must provide a minnimum cold holding temperature of 41f or below at all times. Priority violation. 7-38-005. Citation consolidated with above violation.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood handling

     No warning to customers about raw or undercooked food.

     Inspector’s note: Observed sushi on menu said item is served raw. Instructed facility to provide footnote, disclosure ( written disclosure and disclosure by asterisk) and reminder for menu items that can be ordered under cooked. Priority foundation violation..7-38-005

     Official wording (code 25)

     Consumer advisory provided for raw/undercooked food

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed hot holding unit at an improper hot holding temperature of 110 at time of inspection. Must discard all tcs foods and not use. Hot holding unit must maintain a proper hot holding temperature of 135f. Hot holidng unit tagged and held for inspection by the chicago department of public health and may not be used until hot holding unit is re-inspected by cdph and maintaining a proper hot holding temperature of 135f or above. Priority violation. 7-38-005. Citation issued.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

7. Jan 22, 2021 Pass

   Canvass · Pass

   1 paperwork Show violations

   • PaperworkManagement & training

     Required allergen training was missing.

     Inspector’s note: No allergen training for all city of chicago food service managers. Instructed to provide and maintain

     Official wording (code 58)

     Allergen training as required

8. Oct 7, 2020 Pass

   Canvass · Pass

   2 general Show violations

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed some use of milk crates for elevation behind the counter where coffee is served and the storage closet area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed the interior of the mini prep cooler in the kitchen in need of cleaning. Instructed to provide and maintain.

     Official wording (code 49)

     Non-food/food contact surfaces clean

9. Nov 14, 2019 Conditional

   Canvass Re-Inspection · Pass w/ Conditions

   5 critical5 general1 paperwork Show violations

   • CriticalManagement & training

     Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

     Inspector’s note: Observed no properly signed employees health policy on site.must provide and maintain.(priority foundation-7-38.010-no citation issued

     Official wording (code 3)

     Management, food employee and conditional employee; knowledge, responsibilities and reporting

   • CriticalManagement & training

     No written plan or kit for cleaning up vomit or diarrhea.

     Inspector’s note: Observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005

     Official wording (code 5)

     Procedures for responding to vomiting and diarrheal events

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed facility missing employee hand washing signage when returning to work from restroom, and missing signs on all exposed hand washing sinks. Must obtain and maintain signage

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood temperature

     Prepared food wasn’t date-marked, or was kept past its discard date.

     Inspector’s note: Observed ready to eat, temperature control for safety foods (marinated chicken, salsa, )not properly dated , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation. No citation issued. 7-38-005

     Official wording (code 23)

     Proper date marking and disposition

   • CriticalFood handling

     No warning to customers about raw or undercooked food.

     Inspector’s note: Menu does not disclose and inform consumers the specific menu items that are raw or under cooked and a potential hazard of consuming such food. Must disclose and remind such items. Priority foundation violation:7-38-005. No citation issued

     Official wording (code 25)

     Consumer advisory provided for raw/undercooked food

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFood handling

     Single-use items weren’t stored or used properly.

     Inspector’s note: Observed that single service cups are a stored on floor in coffee prep bar area. Must elevate and stored 6 inch of the floor

     Official wording (code 45)

     Single-use/single-service articles: properly stored & used

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed torn rubber gasket on door to reach in cooler in rear storage area cooler. Instructed to repair and/or replace and maintain

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Toilet rooms weren’t built, stocked, or cleaned properly.

     Inspector’s note: Noted the bathroom door by entrance to kitchen are not self closing. Instructed to provide a self closing device at the door and maintain.

     Official wording (code 53)

     Toilet facilities: properly constructed, supplied, & cleaned

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Must clean or replace caulking around 3 compartment sink that is covered with black slimy mold like substance

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • PaperworkManagement & training

     Required allergen training was missing.

     Inspector’s note: Noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification.

     Official wording (code 58)

     Allergen training as required

10. Nov 7, 2019 Fail

    Canvass · Fail

    8 critical10 general1 paperwork Show violations

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Observed no properly signed employees health policy on site.must provide and maintain.(priority foundation-7-38.010-no citation issued

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed facility missing employee hand washing signage when returning to work from restroom, and missing signs on all exposed hand washing sinks. Must obtain and maintain signage

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand soap at hand washing sink in front prep area and hand washing sink in rear by dish washing station. Must provide and maintain priority foundation 7-38-030(c) citation issued

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: Statement or record that fish used raw for sushi product has been frozen by distributor or in facility not presented at time of inspection. Must provide and maintain required statement or record. Priority violation , 7-38-005 no citation issued

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed improper temperature of tcs foods on buffet cold table such as cottage cheese 47 f ,cooked diced eggs 48 f,capresse 46 f ,chicken salad 47 f .priority violation 7-38-005) citation issued

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed ready to eat, temperature control for safety foods (marinated chicken, salsa, )not properly dated , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation. No citation issued. 7-38-005

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Menu does not disclose and inform consumers the specific menu items that are raw or under cooked and a potential hazard of consuming such food. Must disclose and remind such items. Priority foundation violation:7-38-005. No citation issued

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: Observed approximately 20-25 live small flying insects at site during inspection in the following areas : in dish washing area 5, in food prep area 5,in rear storage area 5-10,behind ice machine 5 . Recommend contacting pest control, wash clean affected area. Priority foundation violation. 7-38-020(a).citation issued.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Food containers stored on floor in walk-in cooler. Must provide proper, raised shelving to store food containers 6" off floor.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFood handling

      Single-use items weren’t stored or used properly.

      Inspector’s note: Observed that single service cups are a stored on floor in coffee prep bar area. Must elevate and stored 6 inch of the floor

      Official wording (code 45)

      Single-use/single-service articles: properly stored & used

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed torn rubber gasket on door to reach in cooler in rear storage area cooler. Instructed to repair and/or replace and maintain

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Must clean and maintain clean exterior of ice machine

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Noted the bathroom door by entrance to kitchen are not self closing. Instructed to provide a self closing device at the door and maintain.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed that floor mats and other items are stored on floor by rear exit door.must elevate all items to allow cleaning and remove all unnecessary items.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed significant amount of clean standing water under ice machine and 3 compartment sink . Must remove standing water and prevent water build up at all the time

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must clean or replace caulking around 3 compartment sink that is covered with black slimy mold like substance

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification.

      Official wording (code 58)

      Allergen training as required

11. Jan 30, 2018 Pass

    License · Pass

    3 general Show violations

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Missing cabinet door on food line display unit.instructed to install.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Missing coving behind bar. Instructed to install.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Door attachment on bottom of west door damaged.instructed to replace. Also brick wall in prep area and behind salad display station not sealed. Instructed to seal.observed buffet self serve food area ceiling with pipes along lighting area. Instructed to install adequate ceiling.

12. Jan 12, 2018 Not Ready

    License · Not Ready

    No violations