✓!

Cafe 28

March 10, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

← Back to the current restaurant page

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN SECOND PREP AREA WITH DIRTY CONTAINER IN IT.MAIN KITCHEN EXPOSED HAND SINK DID NOT HAVE SOAP, AND THE SECOND FLOOR DID NOT HAVE PAPER TOWELS.EXPOSED HAND SINK IN BAR AREA NEXT TO MAIN KITCHEN DID NOT HAVE SOAP OR PAPER TOWELS.VIOLATION WAS CORRECTED UPON MY REQUEST.INFORMATION GIVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO60150-14
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND COOKED POT ROAST AT TEMPERATURE OF 47.6F-48F-AND 48.3F;ALSO TWO CONTAINER OF COOKED PULLED BEEF IN SAUCE AT TEMPERATURE OF 70F- 71F AND 81.8F(BOTH PRODUCTS WERE STORED AT SECOND FLOOR WALK-IN COOLER).NO TIME AND TEMPERATURE LOG PROVIDED.WALK-IN COOLER MAINTAIN TEMP OF 40.7F.PRODUCTS DISCARDED AND DENATURED.POUNDS(23,VALUE37.95);POUNDS (54, VALUE 205.35) CRITICAL VIOLATION:7-38-005(A) HOOOO60149-13
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOY WASHING AND RINSING MULTI USE UTENSILS(FOOD CONTAINER,FOOD TOUNGE ETC)NOT SANITIZING.INFORMATION GIVEN HOW TO SET UP 3 COMPARTMENT SINK(WASH ,RINSE AND SANITIZE 100 PPM). CRITICAL VIOLATION:7-38-030 HOOOO60149-13
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE:FOUND MADE EMPANADAS, CHICKEN,AND POTATOES STORED INSIDE SMALL COOLER UNCOVERED ON TOP OF FOOD WAS DIRTY AND CLEANED WASHCLOTHS.IN DISPLAY PREP COOLER OBSERVED READY TO EAT FOOD(SLICE RED PEPPERS,RED ONIONS AND OTHER VEGETABLE ON TOP THE FOOD PRODUCTS WAS STORED CONTAINER WITH FOOD IN IT AND A RED ONION UNPEELED.FOUND ITALIAN BREAD STORED IN PREP AREA TOUCHING DIRTY WALL,ALSO BREAD WAS STORED IN OPENED BROWN BAG,IN MOP SINK CLOSET.FOUND FOOD STORED UNCOVERED ON METAL SHELVES AT SECOND FLOOR NEXT TO OPENED DOOR(NO SCREEN FOR PROTECTION).INFORMATION GIVEN HOW FOOD PRODUCTS SHOULD BE STORED. SERIOUS VIOLATION:7-38-005(A) HOOOO60150-14
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ADDITIONAL THRESHOLD IS NEEDED AT REAR SECOND FLOOR DOOR, AND SIDE DOOR NEXT TO WASHROOMS.INTRUCTED TO PROVIDE A NEW GARBAGE LID FOR THE THIRD GARBAGE CONTAINER, OUTSIDE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF DEEP FRYER, EXCESS GREASE BUILD UP.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD IS NEEDED IN MAIN KITCHEN ABOVE SMALL COOLER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.THREE COMPARTMENT SINK (IN BAR AREA NEXT TO SECOND KITCHEN),IS LEAKING (1ST COMPARTMENT SINK NEXT TO WALL)
code 38

Browse this restaurant's inspections

More restaurants in North Center

See every restaurant in North Center →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.