Cafe Bionda
Last inspected: Sep 17, 2013
67
Score
Inspectors have visited Cafe Bionda eight times, with records going back to 2010. The most recent visit was on Sep 17, 2013. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Note that Cafe Bionda's inspection history hasn't been updated since Sep 17, 2013; current conditions may have shifted from what the file shows.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
When inspectors have written things up, “walls, ceilings, attached equipment constructed per code” has been the most frequent reason, cited five times.
Cafe Bionda's latest score of 67 falls below the Chicago average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Sep 17, 2013
Routine
8 minor violations.
View 8 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...FISH, CHICKEN, BEEF ETC. INSTRUCTED MANAGER TO CORRECT VIOLATION AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL KNIVES MUST BE STORED IN A CLEAN SANITIZED CONTAINER. INSTRUCTED MANAGER THAT KNIVES CAN NOT BE STORED BETWEEN SINK AND WALL MUST STORE IN A CLEAN SANITIZED LOCATION. CORRECT AND MAINTAIN AT ALL TIMES.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CITTING BOARDS MUST BE REPLACED. WORN WITH DEEP CUTS AND DISCOLORATION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF ICE MACHINE, ALL COOKING EQUIPMENT, AND INTERIOR OF REACH IN COFFEE STATION COOLER. ALL BAR GUNS AND HOLDERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN TO REMOVE ALL BUILD UP OF FOOD SPILLS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAKS AT 3 COMPARTMENT SINKS AND HANDSINK IN NEED OF REPAIR.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS IN NEED OF HAIR RESTRAINTS.
42
67
Apr 13, 2012
Reinspection
No violations found.
100
Apr 6, 2012
Routine
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLE RAW CHICKEN, BEEF, PORK ETC./FULL SERVICE KITCHEN) FURTHERMORE, NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED. SERIOUS VIOLATION. CITATION ISSUED.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATION NOT CORRECTED FRFOM REPORT DATED 12-9-10 479212. Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: INSTRUCTED TO INSTALL DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM SCOOPS AT REAR PREP AREA. INSTRUCTED MANAGEMENT TO INSTALL DIPPER WELL WITH RUNNING WATER AND DRAINAGE FOR SCOOPED ICE CREAM AT REAR PREPARATION AREAS. SERIOUS VIOLATION. CITATION ISSUED.
29
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: FOUND WASH CLOTHS NOT PROPERLY STORED ON FLOOR.
43
78
Dec 9, 2010
Reinspection
6 minor violations.
View 6 violations
Water source: safe, hot & cold under city pressure
Inspector notes: FOUND NO HOT RUNNING WATER PER CITY CODE AT PLUMBING FIXTURES. TEMPERATURE OF WATER AT THREE COMPARTMENT SINKS IS 79.8F. INSTRUCTED TO PROVIDE HOT AND COLD WATER PER CITY CODE MANAGER STATES HOT WATER TANK FUSES NOT WORKING SINCE YESTERDAY EVENING. OWNER CALLED PLUMBER TO CHANGE FUSES ON HOT WATER TANK. HOT WATER TEMPERATURE AT 112.6F AT END OF INSPECTION. CRITICAL 7-38-030 ISSUED.
9
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS AT REAR PREP AREA.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DEFROST ICE CREAM CHEST FREEZER. MUST PROVIDE ICE BIN COVERS AT ICE BINS BEHIND BAR AREAS.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN LOWER WALLS IN DISH WASHING ROOM AND WALL SECTIONS AT BAR AND PREP AREAS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXPOSED HAND WASH SINK AT FRONT PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR SAME. INSTRUCTED TO INSTALL DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM SCOOPS AT REAR PREP AREA. PROVIDE HOT RUNNING WATER AT UTILITY SINK.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS.
43
74
Nov 17, 2010
Complaint
12 minor violations.
View 12 violations
Facilities to maintain proper temperature
Inspector notes: FOUND SMALL PREP COOLER AT FRONT PREP AREA AT IMPROPER TEMPERATURE OF 50.1F AND UPRIGHT REFRIGERATOR AT REAR PREP AREA AT 65.3F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. FOOD ITEMS IE BREAD LOAVES, BAGS OF PASTA FILLED TO TOP OF UNIT WHICH WAS BLOCKING FAN INSIDE REAR UPRIGHT REFRIGERATOR HAVE BEEN REMOVED TO ALLOW AIR CIRCULATION. NO TEMPERATURE LOGS PROVIDED FOR UNIT TO VERIFY HOW LONG UNIT WAS AT IMPROPER TEMPERATURE. AMBIENT AIR AT 41.5F OF UPRIGHT REFRIGERATOR. HELD FOR INSPECTION TAG PLACED ON SMALL PREP COOLER. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. CRITICAL 7-38-005(A) ISSUED.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID UNITS: 10LBS OF ITALIAN SAUSAGE AT 45.6-46.0F, 40LBS OF SWEET AND SPICY ITALIAN SAUSAGE AT 53.4-58.0F, AND 6 LBS OF HOT ITALIAN SAUSAGE LINKS AT 60.2F. NO TIME/TEMPERATURE LOGS PROVIDED FOR SAID ITEMS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $250.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURE AT 40F AND BELOW. CRITICAL 7-38-005 (A) ISSUED.
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: FOUND EXPOSED HAND WASH SINK AT FRONT PREP AREA NOT ACCESSIBLE FOR HAND WASHING DUE TO GARBAGE RECEPTACLE BLOCKING SAID SINK. INSTRUCTED TO REMOVE GARBAGE RECEPACLE TO MAKE ACCESSIBLE FOR HAND WASHING BY EMPLOYEES. SECOND EXPOSED HAND WASH SINK AT BAR PREP AREA CLOGGED AND FILLED TO RIM WITH DIRTY WATER. EMPLOYEE UNCLOGGED DRAIN AT SAID SINK BY USING PLUNGER. ALSO, NO SOAP AND PAPER TOWELS AT EXPOSED HAND WASH SINK AT SAID BAR. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL SINKS AT ALL TIMES TO PROPERLY WASH HANDS PER CITY CODE. CRITICAL 7-38-030 ISSUED.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND TWO ROACHES UNDERNEATH MOP HEAD BEHIND REFRIGERATOR UNIT, ONE ROACH CRAWLING ON REACH-IN COOLER DOOR, AND ONE ROACH AT WALL BASE NEXT TO WALK-IN COOLER AT REAR PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
18
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #231242 ON 03/09/10 NOT CORRECTED: #35 INSTRUCTED TO SEAL WALLS WITH EXPOSED INSULATION AT 2ND FLOOR STORAGE AREA, SEAL CRACKS/CREVICES THROUGHOUT, SEAL OPENINGS AT WALL AND AROUND PIPING AT REAR PREP AREA, AND PROVIDE ELECTRICAL COVERS AT OUTLETS TO PREVENT PEST HARBORAGE. #36 PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE ALL PREP AREAS. SERIOUS 7-42-090 ISSUED.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS AT REAR PREP AREA.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DEFROST ICE CREAM CHEST FREEZER. MUST PROVIDE ICE BIN COVERS AT ICE BINS BEHIND BAR AREAS.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN LOWER WALLS IN DISH WASHING ROOM AND WALL SECTIONS AT BAR AND PREP AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE ADEQUATE LIGHTING AT COFFEE PREP STATION. PROVIDE LIGHT SHIELD FOR LIGHT BULB AT VENTILATION HOOD.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXPOSED HAND WASH SINK AT FRONT PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR SAME. INSTRUCTED TO INSTALL DIPPER WELL WITH RUNNING COLD WATER FOR HAND DIPPED ICE CREAM SCOOPS AT REAR PREP AREA. PROVIDE HOT RUNNING WATER AT UTILITY SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE UTILITY SINK CLOSET, INVERT MOP HEADS, AND CLEAN BEHIND WASTE GREASE RECEPTACLE.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE SANITARY CONTAINERS TO STORE ICE DISPENSING UTENSILS.
43
55
Mar 9, 2010
Reinspection
3 minor violations.
View 3 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL WALLS WITH EXPOSED INSULATION AT 2ND. FLOOR STORAGE ARE, SEAL CRACKS/CREVICES THROUGH OUT, SEAL OPENINGS AT WALL AND AROUND PIPING AT REAR PREP AREA, AND PROVIDE ELECTRICAL COVERS AT OUTLETS TO PREVENT PEST HARBORAGE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE ALL PREP AREAS.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTER AT 2ND FLOOR AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
41
86
Feb 5, 2010
Tag Removal
No violations found.
100
Feb 1, 2010
Complaint
9 minor violations.
View 9 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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. FOUND 0PPM CHLORINE READING AT DISHMACHINE BEING USED AT FRONT BAR PREP AREA. ALSO, FOUND 0PPM QUATS READING AT DISHMACHINE AT REAR BAR AREA. INSTRUCTED TO MAINTAIN PROPER SANITIZING RINSE FOR EQUIPMENT/UTENSILS. HELD FOR INSPECTION TAG PLACED ON SAID UNITS. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. CRITICAL 7-38-030 ISSUED.
8
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE GREASE CONTAINER TOP WIDE OPEN WITH EXCESSIVE GREASE BUILD-UP ON TOP OF CONTAINER, WALL OF EXTERIOR GREASE CONTAINER, AND GROUND AT GREASE CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN GREASE AREA/CONTAINERS AND WALLS AT CONTAINER, FREE FROM GREASE AT ALL TIMES. SERIOUS 7-38-020 ISSUED.
19
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #18171 ON 04/22/09 NOT CORRECTED; #35 MUST CLEAN/SANITIZE ALL ATTACHED EQUIPMENT, PIPES, WALLS, RACKS IN COOLER, DISHMACHINE RACKS, DISHMACHINE UPPER/LOWER THROUGHOUT PREP KITCHEN. MUST RESURFACE WALLS IN REAR PREP AREA WITH AN EASILY CLEANABLE SURFACE AND MAINTAIN AT ALL TIMES. MUST ENCLOSE INSULATION AND REMOVE DEBRIS. #36 MUST PROVIDE LIGHT SHIELDS IN COFFEE STATION AREA. #38 DUE TO OBSERVATION OF AN ADDITIONAL PREP AREA IN REAR ANOTHER EXPOSED HAND SINK WITH HOT AND COLD WATER UNDER CITY PRESSURE SHOULD BE INSTALLED. #42 ALL EMPLOYEES IN PREP AREA MUST WEAR HAIR RESTRAINTS. SERIOUS 7-42-090 ISSUED.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL PREPARED FOODS IN WALK-IN COOLER AND REFRIGERATION UNITS. LABEL BULK FOOD CONTAINERS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO INSTALL SPLASH GUARD AT HAND SINK AND PREP COUNTER AT KITCHEN PREP AREA. INSTRUCTED TO PROVIDE RACKS/SHELVES FOR STOCK ITEMS, PAINT RUSTY PREP TABLE BOTTOM.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR DRAINS AT ALL THREE COMPARTMENT SINKS. REPAIR FLOOR SECTIONS AT REAR BAR AREA. REPAIR COVING AT REAR BAR AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL WALLS WITH EXPOSED INSULATION AT 2ND. FLOOR STORAGE ARE, SEAL CRACKS/CREVICES THROUGH OUT, SEAL OPENINGS AT WALL AND AROUND PIPING AT REAR PREP AREA, AND PROVIDE ELECTRICAL COVERS AT OUTLETS TO PREVENT PEST HARBORAGE. INSTRUCTED TO PROVIDE PARTITION/BARRIER BETWEEN BREAD PREP AREA AND CUSTOMER SEATING/WALK WAY.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE ALL PREP AREAS. REPLACE LIGHT BULBS AT VENTILATION HOOD AND FRONT KITCHEN PREP.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTER AT 2ND FLOOR, REMOVE UNUSED ITEMS, REMOVE FOOD DEBRIS AT OUTSIDE GARBAGE AREA.
41
64
Frequently Asked Questions
When was Cafe Bionda last inspected?
The most recent health inspection at Cafe Bionda on file is from Sep 17, 2013. The public record contains eight inspections in total.
What is the most common violation at Cafe Bionda?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited five times, more than any other issue at Cafe Bionda.
Has Cafe Bionda's inspection record improved over time?
Yes. Recent inspections at Cafe Bionda have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Bionda means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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