King Cafe Gourmet & Go
Last inspected: Mar 15, 2018
90
Score
The health department has logged 15 inspections at King Cafe Gourmet & Go, the earliest from 2010. On Mar 15, 2018, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer. Public records show no inspections at King Cafe Gourmet & Go since Mar 15, 2018, so this file may not reflect current conditions.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “food and non-food contact equipment utensils clean” is the recurring theme, flagged six times.
The city-wide average for Chicago sits at 81, putting King Cafe Gourmet & Go on the better side of that line. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 15, 2018
Reinspection
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED DIRT/LITTER ON FLOOR AT LOWER LEVEL PREP AREA ALONG WALLS/CORNERS ALSO LOWER LEVEL WITH STANDING WATER UNDER/AROUND ICE MACHINE DUE TU FLOOR TILES MISSING. MUST CLEAN FLOOR THROUGHOUT LOWER LEVEL PREP AREA ALSO MUST PROVIDE FLOOR TILES/MAKE LOWER LEVEL FLOOR SMOOTH AND EASY TO CLEAN UNDER ICE MACHINE.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE LOWER LEVEL PREP AREA ALSO OBSERVED CEILING LIGHT BULB WITHOUT COVER ABOVE 3-COMPARTMENT SINK. MUST PROVIDE CEILING LIGHT BULB COVER ABOVE 3-COMPARTMENT SINK AND PROVIDE WORKING LIGHT BULBS ABOVE LOWER LEVEL PREP AREA.
36
90
Mar 2, 2018
Routine
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: SALAD DISPLY REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 47.3 F, FOUND TUNA, CUT GREENS, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITCAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- TUNA AT 47.1 F, CHICKEN AT 47.3 F, FRUIT SALADS AT 47.1. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
3
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED DIRT/LITTER ON FLOOR AT LOWER LEVEL PREP AREA ALONG WALLS/CORNERS ALSO LOWER LEVEL WITH STANDING WATER UNDER/AROUND ICE MACHINE DUE TU FLOOR TILES MISSING. MUST CLEAN FLOOR THROUGHOUT LOWER LEVEL PREP AREA ALSO MUST PROVIDE FLOOR TILES/MAKE LOWER LEVEL FLOOR SMOOTH AND EASY TO CLEAN UNDER ICE MACHINE.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE LOWER LEVEL PREP AREA ALSO OBSERVED CEILING LIGHT BULB WITHOUT COVER ABOVE 3-COMPARTMENT SINK. MUST PROVIDE CEILING LIGHT BULB COVER ABOVE 3-COMPARTMENT SINK AND PROVIDE WORKING LIGHT BULBS ABOVE LOWER LEVEL PREP AREA.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: SOME COOLERS MISSING THERMOMETERS AT LOWER LEVEL PREP AREA. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
40
78
Feb 2, 2017
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DAMAGED RUBBER GASKETS AT PREP COOLER IN BASEMENT'S KITCHEN, INSTRUCTED TO REPLACE.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OPEN GRATES CEILING AND STAINRS ABOVE BASEMENTS KITCHEN, INSTRUCTED TO INSTALL A BARRIER TO PREVENT CONTAMINATION. CHIPPED WALL BEHIND COOKING AREA, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE ALL AROUND COOKING AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK UNDER MOP SINK, DRAIN LINE DRAINING IN 1ST FLOOR 3-COMP SINK, MISSING SINK STOPPERS AT SAME SINK. INSTRUCTED TO REPAIR.
38
86
Feb 9, 2016
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATION OF DUST AND DEBRIS IN THE ICE SCOOP BUCKET ON THE BASEMENT LEVEL ICE MACHINE. DETAIL CLEAN THE ICE SCOOP BUCKET.
33
95
Feb 8, 2016
Routine
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: THE FOLLOWING COLD HOLDING UNITS WERE OBSERVED TO BE AT IMPROPER TEMPERATURES: THE PREP TOP COOLER AMBIENT TEMPERATURE OF 55 F, THE BEVERAGE COOLER AMBIENT TEMPERATURE OF 56 F, AND THE DISPLAY COOLER AT AMBIENT OF 58 F. THE COOLERS WERE TAGGED DURING INSPECTION AND MAY NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. CRITICAL VIOLATION: 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS WERE OBSERVED TO BE STORED AT IMPROPER TEMPERATURES IN THE FOLLOWING GROUND FLOOR PREP AREA COOLERS: IN THE DISPLAY COOLER, NOTED APPROX. 20LBS SALAD, 4 LBS CHICKEN, 4 LBS BEANS, 3 LBS RICE ALL AT 47 F, TOTAL VALUE $500. IN THE BEVERAGE REACH IN COOLER , NOTED APPROX. 20LBS MILK AT 48 F, TOTAL VALUE APPROX. $30. IN THE PREP TOP COOLER, NOTED APPROX. 10LBS FRESH MADE SALAD DRESSING, 10LBS EGGS, 1 LB DELI MEAT, 1 LB CHEESE, ALL AT 50 F, TOTAL VALUE APPROX. $200. ALL POTENTIALLY HAZARDOUS FOODS OBSERVED AT IMPROPER TEMPERATURES WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. MUST MAINTAIN POTENTIALLY HAZAROUDS FOODS AT 40 F OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A).
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED ACCUMULATION OF DUST AND DEBRIS IN THE ICE SCOOP BUCKET ON THE BASEMENT LEVEL ICE MACHIEN. DETAIL CLEAN THE ICE SCOOP BUCKET.
33
86
Jul 17, 2015
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BLOWN OUT LIGHT BULBS IN THE BASEMENT PREP AREA. ALSO PROVIDE THE PROPER END CAPS FOR A LIGHT SHIELD ABOVE THE BASEMENT THREE COMPARTMENT SINK.
36
90
Jun 17, 2015
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BLOWN OUT LIGHT BULBS IN THE BASEMENT PREP AREA. ALSO PROVIDE THE PROPER END CAPS FOR A LIGHT SHIELD ABOVE THE BASEMENT THREE COMPARTMENT SINK.
36
90
Jun 9, 2015
Routine
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: REFIGERATED FOOD STORAGE FACILITIES NOTED AT IMPROPER TEMPERATURE. PREP COOLER IN 1ST FLOOR PREP AREA NOTED AT 62.2 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 15LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 54-61.4 DEGREES F. NOTED APPROXIMATELY 1LB OF CHICKEN SALAD AT 61.4 DEGREES F, 1LB OF COOKED CHICKEN AT 54 DEGREES F,1LB OF TUNA SALAD AT 60 DEGREES F, .5LBS OF HAM AT 54 DEGREES F, 7.5LBS OF RAW EGGS AT 56 DEGREES F, 2LBS OF VARIOUS CHEESES AT 61.1 DEGREES F, AND 3LBS OF BLUE CHEESE DRESSING AT 56 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BLOWN OUT LIGHT BULBS IN THE BASEMENT PREP AREA. ALSO PROVIDE THE PROPER END CAPS FOR A LIGHT SHIELD ABOVE THE BASEMENT THREE COMPARTMENT SINK.
36
82
Aug 12, 2014
Routine
2 minor violations.
View 2 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED CEILING VENTS IN THE BASEMENT PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
35
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD HANDLERS IN THE BASEMENT PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE FOOD IS BEING HANDLED.
42
90
Oct 4, 2013
Reinspection
No violations found.
100
Sep 27, 2013
Routine
2 minor violations.
View 2 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVRD ABOUT 30 FRIUT FLIES ON WALLS AND CEILING. SERIOUS VIOLATION. CITATION ISSUED.
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN UNDER EQUIPMENT THROUGHOUT.(FOOD DEBRIS)
34
90
Oct 29, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOOD SHELVES TOO CLOSE TO MOP SINK, INSTRUCTED TO PROVIDE A SPLASH GUARD.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: TILES UNDER 3-COMP SINK IN POOR REPAIR, INSTRUCTED TO REPLACE.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SINK STOPPERS NOT HOLDING UP, INSTRUCTED TO REPAIR.
38
86
Sep 20, 2011
Reinspection
No violations found.
100
Sep 12, 2011
Routine
5 minor violations.
View 5 violations
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 PEST ACTIVITY ON PREMISES. NOTED 16-SMALL/FRUIT FLIES ON THE SOUTH PILLAR OF THE 1st FLOOR PREP AREA; 7-ON THE NORTH PILLAR OF THE SAME AREA;3-ON THE BACK WALL OF THIS SERVING AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE AFFECTED AREA. 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 in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL PRE-PACKAGED FOOD (IN TO-GO CONTAINER) MUST BE DATED & LABELED WITH INGREDIENTS. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CABINETS UNDER SINKS AT FRONT SERVING AREA & DOOR GASKETS OF COOLERS ON PREMISES, DUE TO FOOD DEBRIS/DUST/DIRT. 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: FLOOR DRAINS THRU-OUT PREMISES & AREA BELOW THE STAIRS OF THE BASEMENT KITCHEN NEED CLEANING. 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 WALL AREAS (FROM PEST ACTIVITY) MUST BE CELANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
35
78
Nov 10, 2010
Routine
4 minor violations.
View 4 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. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
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. FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. 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: CEILING IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ALL COOLERS IN NEED OF THERMOMETERS, MUST INSTALL.
41
82
Frequently Asked Questions
When was King Cafe Gourmet & Go last inspected?
The most recent health inspection at King Cafe Gourmet & Go on file is from Mar 15, 2018. The public record contains 15 inspections in total.
What is the most common violation at King Cafe Gourmet & Go?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited six times, more than any other issue at King Cafe Gourmet & Go.
Has King Cafe Gourmet & Go's inspection record improved over time?
Results have been roughly steady. Inspections at King Cafe Gourmet & Go have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at King Cafe Gourmet & Go 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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