Cafeneo
Last inspected: Dec 16, 2011
70
Score
Going back to 2010, Cafeneo has three inspections in the public record. Inspectors last stopped by on Dec 16, 2011. Diners should read medium risk as a signal that some issues exist but aren't extreme. The most recent inspection at Cafeneo is from Dec 16, 2011, and nothing newer appears in the public record.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded two times.
Restaurants in Chicago average 81, so Cafeneo trails the local norm. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 16, 2011
Complaint
7 minor violations.
View 7 violations
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. MUST REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOOR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZER, FRONT PREP AREA CABINETS AND SHELVES UNDER COUNTERS, BOTTOM PANELS OF PREP TABLES, SLICE AND MIXER, AND MOP SINK IN BASEMENT.
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. EXCESSIVE DEBRIS THRU-OUT BASEMENT AND CLOSET, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
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. MUST CLEAN VENT COVERS IN BOTH WASHROOMS.
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. MUST REPAIR 3PART SINK AND EXPOSED SINK FAUCETS IN BASEMENT PREP AREA.
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.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE CLUTTER THRU-OUT BASEMENT AND DINING AREA CLOSET. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
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70
Jun 17, 2010
Reinspection
No violations found.
100
May 3, 2010
License
12 minor violations.
View 12 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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.// NO PEST CONTROL LOG BOOK OR SERVICE
18
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.//NO LICENSE DISPOSAL SERVICE
19
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO CERTIFIED FOOD MANAGER
21
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.//SEE REPORT # 80288 ON VIOLATION/5/3/2010
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//SEE VIOLATION ON REPORT # 80288/5/3/2010
31
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.//SEE VIOLATION ON REPORT # 80288/5/3/2010
32
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.//SEE VIOLATION ON REPORT # 80288/5/3/2010
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.//SEE VIOLATION ON REPORT # 80288 /5/3/2010
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.//SEE VIOLATION ON REPORT # 80288 /5/3/2010
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.//SEE VIOLATION ON REPORT # 80288 /5/3/2010
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.//SEE VIOLATION ON REPORT # 80288 /5/3/2010 MUST REMOVE THREDS FROM FAUCET ON UTILITY SINK IN BASEMENT
38
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.//SEE VIOLATION ON REPORT # 80288 /5/3/2010
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55
Frequently Asked Questions
When was Cafeneo last inspected?
The most recent health inspection at Cafeneo on file is from Dec 16, 2011. The public record contains three inspections in total.
What is the most common violation at Cafeneo?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Cafeneo.
Has Cafeneo's inspection record improved over time?
Results have been roughly steady. Inspections at Cafeneo have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cafeneo 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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