CHICAGO, IL - Health inspectors documented violations at XOCO during a routine inspection conducted on 08/14/2025.
Located at 65 W ILLINOIS ST in the River North area, the establishment serves the local community. The River North neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 5 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation related to sanitization. Inspectors documented: 16. Food-contact Surfaces: Cleaned & Sanitized - Comments: 4-602.11(b-e)---observed a Slight Debris Accumulation Encrusted on the Interior of the Ice Machine.must Remove Debris, Detail Clean Inside Ice Machine/have Serviced and Maintain Ice Machine at All Times.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
The second violation involved sanitization. Inspectors documented: 47. Food & Non-food Contact Surfaces Cleanable, Properly Designed, Constructed & Used - Comments: 4-101.19---observed Chipped Paint and Rust on the Wire Storage Racks in the 2-door Prep Line Cooler.instructed to Remove Chipped Paint and Rust and Repaint or Replace the Shelves and Maintain.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
The third violation related to sanitation and cleanliness. Inspectors documented: 47. Food & Non-food Contact Surfaces Cleanable, Properly Designed, Constructed & Used - Comments: 4-501.11---observed a Torn Door Gasket Inside of the 2-door Prep Cooler Near the Oven.instructed to Replace the Torn Door Gasket and Maintain.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers.
The fourth violation concerned food temperatures. Inspectors documented: 49. Non-food/food Contact Surfaces Clean - Comments: 4-602.13---instructed to Detail Clean the Grease Build Up Inside of the Deep Fryer and Debris on Top of the High Temperature Dishmachine and Maintain.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The fifth violation involved food safety requirements. Inspectors documented: 56. Adequate Vent. Non-compliance with safety standards may create conditions that compromise food safety.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/14/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-53.6F(SLICED TOMATOES 50.5F, BEANS 53.6F, CHEESE 48.0F, CHICKEN 47.1F, CUT WATERMELON 49.6F, SHRIMP 47.1F, PORK 46.9F, AND ROASTED MUSHROOMS 46.0F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $40 WEIGHING 10LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED; CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE ON MENU STATING ANIMAL DERIVED WITH ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CORRECTED BEFORE CONCLUSION OF INSPECTION OBSERVED DISCLOSURE STATING ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS ADDED TO MENU BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED; COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED NO HACCP PLAN RECORDS REQUIRED AVAILABLE ON PREMISES. INSTRUCTED TO MAINTAIN HACCP PLAN RECORDS REQUIRED ON PREMISES AND HOLD SUCH RECORDS FOR AT LEAST SIX MONTHS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SMALL TWO DOOR COLD HOLDING UNIT USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 47.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE SMALL TWO DOOR COLD HOLDING UNIT REPAIRED BEFORE COMPLETION OF INSPECTION, OBSERVED PROPER AMBIENT TEMPERATURE OF 38.0F BEFORE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE IN ALL GENDER WESTSIDE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER WESTSIDE WASHROOM FOR SANITARY PRODUCTS.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED SOME CITY OF CHICAGO CERIFIED FOODSERVICE MANAGERS WITH NO PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES..
Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness. Biofilms can form on inadequately cleaned surfaces, protecting bacteria from sanitizers. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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