Cafe Med
Last inspected: Jul 10, 2012
100
Score
Cafe Med has been inspected six times since 2010. The most recent report on file is from Jul 10, 2012. Low risk indicates the latest report didn't flag anything that would worry the average customer. The file hasn't been updated since Jul 10, 2012, so take the current picture with that in mind.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “walls, ceilings, attached equipment constructed per code” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 10, 2012
Reinspection
No violations found.
100
Jun 19, 2012
Reinspection
No violations found.
100
Jun 12, 2012
Routine
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE. FOUND 3-DOOR PREP COOLER AIR TEMPERATURE AT 55.8F, COOLER DOORS NOT CLOSING TIGHTLY, POOR DOOR GASKETS. COOLER IS USED FOR PERISHABLE STORAGE. INSTRUCTED MGR TO KEEP ALL COOLERS TEMPS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: INADEQAUTE FOOD PRETECTION, FOUND THE FOLLWOING FOOD ITEMS STORED AT SAID PREP COOLER AT TEMPERATURE RANGING BETWEEN 51.6F- 55.4F, : 15 LBS RAW CHICKEN, 10 LBS OF RAW BEEF, 6 QUARTS OF LIQUID EGGS AND 2LBS OF DELI MEAT. INSTRUCTED MGR TO STORE SUCH FOOD ITEMS AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $250.
3
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: WASTE WATER BACKING UP FROM FLOOR DRAIN WHEN HAND SINK IS USED AT THE BAR/PIZZA STATION. NSTRUCTED MGR TO REPAIR PLUMBING, AN ADJACENT DUMP SINK CAN BE USED AS A HAND SINK UNTIL THE MAIN HAND SINK IS REPAIRED. SINK IS TAGGED AT THIS TIME.
10
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: INADEQUATE INSECTS CONTROL. FOUND ABOUT 60 LIVE FRUIT FLIES SCATTERED IN KITCHEN, DINING ROOM AND DISH WASHING AREA. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PREP COOLER DOOR GASKETS IN POOR REPAIR, DOORS NOT CLOSING PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: SHELVES, WALK-IN COOLER COOLING LINES NOT CLEAN, DIRT AND HEAVY DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: HEAVY DUST BUILD-UP ON KITCHEN CEILING AROUND ELECTRIC PIPING OPENINGS AND AROUND VENTS. INSTRUCTED TO CLEAN AND MIANTAIN.
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: LEAKY PIPE AT THE CEILING OF DRY FOOD STORAGE ROOM, MUST REMOVE ALL FOOD AND FOOD CONTAINERS FROM DRY FOOD STORAGE WHERE WASTE WATER LINES ARE RUNNING ABOVE. NO FOOD ITEMS AFFECTED BY LEAKS, A BUCKET IS USED TO CATCH DRIPPINGS.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MISSING THERMOMETER IN SEVERAL PREP COOLERS. INSTRUCTED TO PROVIDE IN FRONT WHERE IT CAN BE VISIBLE.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED MGR TO HAVE ALL WITH PROPER HAIR RESTRAINTS.
42
61
Aug 12, 2011
Reinspection
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: POOR FLOOR GROUTING IN KITCHEN, BAR & DISHROOM MUST BE REPLACED; ALL FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ANY MILK/SODA/BREAD CRATES USED FOR ELEVATION OF STOCK/FOOD/SUPPLIES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.
41
90
Aug 4, 2011
Routine
8 minor violations.
View 8 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: (7-38-030) INADEQUATE SANITIZING OF EQUIPMENT/UTENSILS AT BAR. THE CHLORINE SANITIZER AT BAR'S LOW-TEMPERATURE DISHMACHINE BEING USED BY AN EMPLOYEE IS=0 PPM. (UNIT TAGGED). CHLORINE SANITIZER MUST BE AT LEAST 100 PPM AT ALL TIMES. INSTRUCTED TO USE THE HIGH TEMPERATURE DISHMACHINE IN DISHROOM UNTIL THE UNIT IS FIXED. 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.
8
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: (7-38-020) EVIDENCE OF SMALL/FRUIT FLY ACTIVITY ON PREMISES: ABOUT 38-NOTED ON THE BAR WALLS (BY THE LIQUOR DISPLAY WALL); 8- ON WALL BY GLASS WINDOW (NORTH OF BAR); 12-ON A WALL LEADING TO THE BASEMENT DOOR (AT DINING AREA). INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FAN GUARDS MISSING IN KITCHEN COOLERS-MUST PROVIDE. SNEEZEGUARD BY THE PASTRY TABLE MUST BE EXTENDED TO COVER ALL OPEN BREAD PRODUCTS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR FLOORS OF COOLERS IN KITCHEN & FAN GUARDS OF ALL COOLERS MUST BE FREE OF DUST/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: POOR FLOOR GROUTING IN KITCHEN, BAR & DISHROOM MUST BE REPLACED; ALL FLOORS MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: ALL AFFECTED WALLS (DUE TO PEST ACTIVITY) MUST BE CLEANED/SANITIZED REGULARLY. The walls and ceilings shall be in good repair and easily cleaned.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: BOTTOM PIPE OF 2-COMP SINK BY DISHMACHINE IS LEAKING-MUST FIX. 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ANY SODA/MILK/BREAD CRATES USED FOR ELEVATION OF STOCK/FOOD MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITOEING. 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.
41
67
Sep 3, 2010
Routine
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN/SANITIZE INTERIOR OF UNUSED REACH IN PREP COOLER UNDER GRILL.
33
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. OBSERVED DIRT/DEBRIS BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS
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. OBSERVED UNCLEAN CEILING TILES/CEILING LIGHT COVERS ABOVE PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN TILES/COVERS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. 2-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
40
78
Frequently Asked Questions
When was Cafe Med last inspected?
The most recent health inspection at Cafe Med on file is from Jul 10, 2012. The public record contains six inspections in total.
What is the most common violation at Cafe Med?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at Cafe Med.
Has Cafe Med's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Med have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cafe Med means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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