Pittsfield Cafe

April 24, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings22
critical findings4

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED HOT RUNNING WATER TEMPERATURE AT BOTH HAND SINKS IN STAFF MEN'S TOILET ROOM AT 65.7F AND STAFF WOMEN'S TOILET ROOM 57.8F AND HAND SINK IN BEVERAGE STATION AREA AT 56.9F.MUST REPAIR AND MAINTAIN.MUST HAVE HOT RUNNING WATER AT 100.0F.(PRIORITY 7-38-030(C)(CITATION ISSUED)
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
code 3Priority
handwashing sink issuescritical

Official wording: Hands Clean & Properly Washed
Inspector note: OBSERVED POOR HYGIENIC PRACTICIES BY DISH WASHER PLACING DIRTY DISHES INTO DISH RACK AND PROCEEDED TO HANDLE CLEAN UTENSILS.INSTRUCTED MANAGER TO HAVE EMPLOYEE TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
code 8Priority
water/temperature at the sink offcritical

Official wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed
Inspector note: OBSERVED BARE HAND CONTACT BY FEMALE FOOD HANDLER WITH READY TO EAT FOOD SUCH AS TOAST SHE REMOVED FROM TOASTER AND PLACED ON CUTTING BOARD .PRODUCT WAS DISCARDED BY MANAGER. INSTRUCTED MANAGER TO PROVIDE (DELI PAPER,UTENSILS OR GLOVES FOR READY TO EAT FOODS(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
code 9Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN 2- DOOR PREP COOLER SUCH AS 1.5LBS. COOKED MEATLOAF-55.6F.0.5LBS. CHICKEN-54.7F.1.5LBS. KALE-54.1F-57.6F.2.5LBS. SOUR CREAM-56.5F.5LBS. -WAFFLE BATTER-55.0F.9LBS. -YOGURT-59.9F.2.5LBS. SALMON-54.0F. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 21.5LBS. $80.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
code 22
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: OBSERVED NO CONSUMER ADVISORY ON MENU WITH REMINDER (ASTERISKING) OF CONSUMING RAW OR UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-005)
code 25
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED 2- DOOR #1 PREP COOLER AT 57.0F WITH TCS FOODS STORED INSIDE. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: OBSERVED NO THERMOMETER FOR CONDIMENT COOLER IN BEVERAGE AREA MUST PROVIDE AND MAINTAIN.
code 36
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME(SHAKERS, SQUEEZE BOTTLES,ETC)
code 37
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: OBSERVED EVIDENCE OF APPX. 100 OR MORE RAT DROPPINGS ON FLOOR UNDER DRY FOOD STORAGE SHELVES,IN CORNER OF PIPES OF MOTOR,BEHIND ICE MACHINE ,STOVE,OVENS AND PREP TABLES.LIVE ROACHES IN A BUCKET IN HOT WATER TANK AREA AND DEAD ROACHES ON FLOOR IN BASEMENT PREP AREA.MUST REMOVE DROPPINGS AND DEAD ROACHES CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/24/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
code 38
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. DISH WASHING AREA NEXT TO MOPSINK AND IN BASEMENT PREP /DISH WASHING AREA NEXT TO 3- COMPARTMENT SINK TO PREVENT CROSS CONTAMINATION.
code 39
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION FROM CUTTING BOARD WHEN NOT IN USE.
code 41
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
code 44
Gloves Used Properly

Inspector note: OBSERVED NO GLOVES USED FOR READY TO EAT FOODS BY FOOD HANDLER(COS)
code 46
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED PLASTIC GROCERY BAGS BEING USED FOR FOOD STORAGE IN CHEST FREEZER MUST PROVIDE FOOD GRADE BAGS. • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS. • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER #1 & 2 1ST FL AND WALK IN FREEZER.MUST PROVIDE SINK STOPPERS FOR 3-COMPARTMENT SINK.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED 3- COMPARTMENT SINK BACKING UP WITH FOOD DEBRIS INTO FAR LEFT & RIGHT SINK BASINS AND SLOW DRAINING MUST REPAIR AND MAINTAIN TO BE IN GOOD REPAIR.(PRIORITY FOUNDATION 7-38-025)(CITATION ISSUED)INSTRUCTED TO USE DISH MACHINE TO WASH,RINSE AND SANITIZE DISHES UNTIL REPAIRED AND CLEANED.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF FRYER CABINETS, PREP COOLERS,GRILL TABLES, PREP TABLES,STORAGE CABINETS,ICE MACHINE,DISH RACKS,DEFROST CHEST FREEZER,DELIME DISH MACHINE.
code 49
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: MUST PROVIDE GARBAGE CANS WITH LIDS IN WOMEN'S STAFF TOILET ROOM AND CUSTOMERS.
code 53
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST SCRAPE CHIPPING PAINT ON WALLS IN BASEMENT PREP AND DISH WASHING AREAS TO BE GOOD REPAIR. • MUST GROUT FLOOR IN 1ST FL. PREP AREA TO BE SMOOTH AND EASILY CLEANABLE.MUST SEAL HOLE IN LOWER WALL IN BASEMENT BY PIPES ACROSS FROM WALK IN COOLER. • MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT 1ST FL & BASEMENT PREP AND DISH WASHING AREAS,WALK IN FREEZER AND COOLER. • MUST ELEVATE,REMOVE OR ORGANIZE MASSIVE CLUTTER AND DEBRIS FROM FLOOR IN LOWER LEVEL HOT WATER TANK AREA. • MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS THROUGHOUT PREP & DISH WASHING AREAS.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT & HOT WATER TANK AREA,CRACKED LIGHT SHIELD IN BASEMENT PREP AREA. • MUST CLEAN GREASE AND BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
code 56
All Food Employees Have Food Handler Training

Inspector note: OBSERVED MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: OBSERVED MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
code 58

What changed since the previous inspection?

Compared with Pass on March 19, 2025: 19 findings appeared for the first time. 3 findings recurred.

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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.