Catalpa Cafe — Catalpa Kitchen
Last inspected: Jul 15, 2016
82
Score
The health department has logged four inspections at Catalpa Cafe — Catalpa Kitchen, the earliest from 2015. The most recent report on file is from Jul 15, 2016. A low risk tier reflects an inspection that turned up minimal issues. No fresh inspection data is available: the latest entry for Catalpa Cafe — Catalpa Kitchen dates to Jul 15, 2016.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
When inspectors have written things up, “food and non-food contact surfaces properly designed” has been the most frequent reason, cited three times.
Compared to the broader Chicago restaurant scene, this is about average. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jul 15, 2016
Routine
4 minor violations.
View 4 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Found front prep hand sink with utensil and debris inside. No drying device or paper towels at this sink as well. Found service station hand sink with strainer and debris inside. Instructed all hand sinks must be stocked with soap, paper towel and hot/cold water at all times. Hand sink may not be used for any other purpose other than hand washing. Hand sinks must be easily accessible at all times. Operator removed items from hand sinks, and supplied paper towels during inspection. Critical violation 7-38-030.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: No City of Chicago certified manager on site while potentially hazardous foods being prepped, cooked or served (mole sauce, turkey sausage, salad, etc.). Instructed City of Chicago certified manager must be present at all times (when the restaurant is operating). Serious violation 7-38-012.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Operator stated rear ice bucket in server station is for customer ice. Instructed must provide lid for container to protect ice from contamination. (Operator stated from ice bin is used strictly for cooling items.)
32
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Found ice dispensing utensil stored inside container for customer ice. Instructed to properly store utensil in a clean, separate container. Operator corrected during inspection.
43
82
Nov 16, 2015
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE A LID FOR THE FRONT PREP ICE BIN. MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING AT CLEAN DISHWARE STORAGE IN THE BASEMENT.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR UNDER THE BASEMENT THREE COMPARTMENT SINK WITH DIRT, POOLING LIQUID AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
34
90
Nov 5, 2015
Complaint
12 minor violations.
View 12 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. THREE DOOR COOKS LINE COOLER FOUND RANGING IN TEMPERATURE BETWEEN 46.9F TO 50F WITH FOOD SUCH AS COOKED BEEF AT 49.5F. SMALL DAIRY COOLER IN THE SERVER STATION FOUND AT 45.6F WITH HALF AND HALF FOUND AT 45.8F. CRITICAL VIOLATION 7-38-005(A). BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED APPROXIMATELY 65 LBS OF ASSORTED FOODS SUCH AS COOKED BEEF AT 49.5F, SAUSAGE AT 46.4F, IN THE ABOVE MENTIONED THREE DOOR COOLER. ALSO 20 LBS MILK AND HALF AND HALF IN THE SERVER STATION COOLER AT 45.6F. MANAGEMENT STATES ESTIMATED VALUE TO BE $300.00. ALL FOODS DISCARDED. CRITICAL VIOLATION 7-38-005(A).
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: OBSERVED FRONT PREP EXPOSED HAND SINK NOT ACCESSIBLE BEING BLOCKED BY STORED DIRTY DISHES INSIDE SINK. NO PAPER TOWELS AT SAME SINK. SERVER STATION EXPOSED HAND SINK FOUND WITHOUT SOAP AND BEING USED AS A PREP SINK TO FILL GLASSES OF WATER FOR CUSTOMERS. BASEMENT PREP EXPOSED HAND SINK WITH NO PAPER TOWELS AND SOAP DISPENSER NOT MAINTAINED OR ACCESSIBLE. MANAGEMENT CLEARED ALL SINKS AND PROVIDED SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030.
11
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED FOODS NOT PROTECTED DURING STORAGE. BAKED PASTRIES AND COOKED BACON ON STORAGE COOLING RACKS ADJACENT TO DINING ROOM WITH ACCESS FROM CUSTOMERS PASSING BY. ALSO FRONT PREP TWO DOOR AND THREE DOOR COOLERS WITH LIDS OF COOLERS MISSING EXPOSING ALL FOODS IN THE TOPS OF COOLERS TO CUSTOMERS SITTING AT BAR SEATS IN FRONT OF THE COOLERS. (WITHIN ONE FOOT) ALL FOODS DISCARDED. SERIOUS VIOLATION 7-38-005(A).
16
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATION FROM REPORT # 1441998 ON 8-4-15 NOT CORRECTED. #36-OBSERVED EXPOSED BRICK BEHIND FRONT PREP AREA. WALLS MUST BE SMOOTH EASILY AND CLEANABLE SURFACES. MUST REPAIR UNFINISHED WALLS IN BASEMENT BEHIND REFRIGERATION UNITS AND BEHIND DISH WASHING AREA. NO FOOD HANDLER CERTIFICATES ON SITE OR AVAILABLE DURING INSPECTION. MUST PROVIDE FOR ALL FOOD HANDLERS.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROVIDE PROPER ICE SCOOP FOR THE FRONT PREP ICE BIN WITH A HANDLE. NOT DRINK SHAKERS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE A LID FOR THE FRONT PREP ICE BIN. MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING AT CLEAN DISHWARE STORAGE IN THE BASEMENT. MUST NOT USE PLASTIC MILK CRATES AS SHELVING. FLOORS MUST BE ASSESSABLE FOR CLEANING AT ALL TIMES.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR UNDER THE BASEMENT THREE COMPARTMENT SINK WITH DIRT, POOLING LIQUID AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILINGS IN BASEMENT DRY FOOD AND TO GO FOOD CONTAINER STORAGE, ABOVE ICE MACHINE. PEELING PAINT ON THE CEILING ABOVE CLEAN STORED GLASSWARE IN THE BASEMENT. MUST REMOVE/REPAIR.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL STORED ARTICLES THROUGHOUT ESTABLISHMENT MUST BE ELEVATED FROM FLOORS 6" OR ABOVE. JUICER IN THE BASEMENT DRY STORAGE ROOM MUST BE REMOVED OR STORED PROPERLY. MUST BE USED IN FOOD PREP AREAS ONLY. EMPLOYEE BICYCLES MUST NOT BE STORED IN THE BASEMENT DRY STORAGE ROOM.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL PREP WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
43
55
Aug 4, 2015
License
1 minor violation.
View 1 violation
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED EXPOSED BRICK WALLS IN DINING AREA AND BEHIND FRONT PREP AREA. WALLS MUST BE SMOOTH EASILY AND CLENABLE SURFACES. MUST REPAIR UNFINISHED WALLS IN BASEMENT BEHIND REFRIGERATION UNITS AND BEHIND DISHWASHING AREA.
36
95
Frequently Asked Questions
When was Catalpa Cafe — Catalpa Kitchen last inspected?
The most recent health inspection at Catalpa Cafe — Catalpa Kitchen on file is from Jul 15, 2016. The public record contains four inspections in total.
What is the most common violation at Catalpa Cafe — Catalpa Kitchen?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Catalpa Cafe — Catalpa Kitchen.
Has Catalpa Cafe — Catalpa Kitchen's inspection record improved over time?
Yes. Recent inspections at Catalpa Cafe — Catalpa Kitchen have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Catalpa Cafe — Catalpa Kitchen 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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