PASS W/ CONDITIONS
Risk 1 (High)
MARKET CREATIONS Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 9, 2025
Complaint
License #2617034
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE SUSHI DISPLAY COOLER AND SALAD BUFFET COOLERS. 3 POUNDS VIGITIE RAW FISH AT 63.0F, 3 POUNDS RAW TUNA AT 64.2F, 2 POUNDS RAW SALMON AT 67.3F, 2 POUNDS CRAB MEAT AT 59.4F, 3 POUNDS RAW SALMON AT 56.5F, 2 POUNDS RAW TUNA AT 59.2F, AND 3 POUNDS TUNA AT 62.2F. 10 POUNDS COOKED CHICKEN AT 53.2F, 5 POUNDS COOKED CHICKEN AT 54,5F, 2 POUNDS COOKED CHICKEN AT 54.2F, 1 POUND BEEF AT 54.9F, 1 POUND COOKED EGGS AT 50.7F, 2 POUNDS COOKED TURKEY AT 54.2F, 1 POUND CUT TOMATOES 57.7F, 1 POUND CUT CUCUMBERS AT 47.9F, 3 POUNDS CUCUMBER SALAD AT 57.7F, AND 2 POUNDS COOKED SQUASH SALAD AT 69.2F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005. DISPOSED 0F 46 POUNDS OF TCS FOODS. VALUE AT 800 DOLLARS.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE SUSHI DISPLAY COOLER AND SALAD BUFFET COOLERS. 3 POUNDS VIGITIE RAW FISH AT 63.0F, 3 POUNDS RAW TUNA AT 64.2F, 2 POUNDS RAW SALMON AT 67.3F, 2 POUNDS CRAB MEAT AT 59.4F, 3 POUNDS RAW SALMON AT 56.5F, 2 POUNDS RAW TUNA AT 59.2F, AND 3 POUNDS TUNA AT 62.2F. 10 POUNDS COOKED CHICKEN AT 53.2F, 5 POUNDS COOKED CHICKEN AT 54,5F, 2 POUNDS COOKED CHICKEN AT 54.2F, 1 POUND BEEF AT 54.9F, 1 POUND COOKED EGGS AT 50.7F, 2 POUNDS COOKED TURKEY AT 54.2F, 1 POUND CUT TOMATOES 57.7F, 1 POUND CUT CUCUMBERS AT 47.9F, 3 POUNDS CUCUMBER SALAD AT 57.7F, AND 2 POUNDS COOKED SQUASH SALAD AT 69.2F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005. DISPOSED 0F 46 POUNDS OF TCS FOODS. VALUE AT 800 DOLLARS.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection