Mary's Cafe
Last inspected: Jul 23, 2013
86
Score
Mary's Cafe appears in inspection records seven times, starting in 2010. The newest entry in the record is dated Jul 23, 2013. A low risk tier reflects an inspection that turned up minimal issues. Note that Mary's Cafe's inspection history hasn't been updated since Jul 23, 2013; current conditions may have shifted from what the file shows.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “food and non-food contact equipment utensils clean” is the issue that surfaces most often, recorded six times.
The city-wide average for Chicago sits at 81, putting Mary's Cafe on the better side of that line. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jul 23, 2013
Reinspection
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM ALL COOKING EQUIPMENT, PREP TABLES AND STORAGE SHELVES THROUGHOUT THE PREP AREAS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS ESPECIALLY UNDER THE COOKING EQUIPMENT AND ALONG THE WALLS. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS THROUGHOUT THE PREP AREAS. REPLACE THE MISSING WALL TILES IN THE MEN'S WASHROOM.
35
86
Jul 16, 2013
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PEPSI PREP COOLER IN THE CORNER OF THE COOK'S LINE WITH A TEMPERATURE OF 70F INSIDE OF THE COOLER. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND EGGS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PEPSI PREP COOLER: EGGS AT 60.2F, HAM AT 54.3-56.6F, TURKEY BREAST AT 55.4F, SAUSAGE AT 61.8F, COTTAGE CHEESE AT 56.2F, CHEESES AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $400. CRITICAL VIOLATION 7-38-005A.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED LIVE FRUIT FLIES AND LIVE COCKROACHES ON THE WALLS AND CEILING OF THE PREP AREAS, WASHROOMS AND DINING ROOM. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE DISHROOM AND THE WALLS OF THE DINING ROOM. 2 LIVE COCKROACHES WERE OBSERVED ON THE WALL OF THE FOOD PREP AREA BEHIND THE STEAM TABLE AND AROUND THE FOOD STORAGE SHELVES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE ALL PREPARED FOOD STORAGE CONTAINERS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE GREASE AND FOOD DEBRIS FROM ALL COOKING EQUIPMENT, PREP TABLES AND STORAGE SHELVES THROUGHOUT THE PREP AREAS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREAS ESPECIALLY UNDER THE COOKING EQUIPMENT AND ALONG THE WALLS. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO PREVENT PEST HARBORAGE. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS THROUGHOUT THE PREP AREAS. REPLACE THE MISSING WALL TILES IN THE MEN'S WASHROOM.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
40
67
Jul 3, 2012
Reinspection
No violations found.
100
Jun 26, 2012
Complaint
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: INADEQUATE INSECTS CONTROL. FOUND 9 LIVE COCKROACHES BEHIND STAND-UP COOLER AND DISHROOM, INSTRUCTED MGR TO ELIMINATE COCKROACHES ACTIVITY IN ALL AFFECTED AREAS, CLEAN AND REMOVE ALL THE DEAD ONES. PEST CONTROL SERVICE RECOMMENDED.
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING NOT CLEAN: SHELVES IN KITCHEN, SODA DISPENSERS, INTERIOR SURFACES OF ICE MAKER AND PREP TABLES NEXT TO DISH MACHINE.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CRACKS AND CREVICES NOTED THROUGH OUT KITCHEN AND DISHROOM WALLS, ALSO HOLES NOTED ON WALLS, INSTRUCTED TO SEAL AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING LIGT SHIELD ON KITCHEN CEILING LIGHT, INSTRUCTED TO PROVIDE.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: ADDITIONAL HAND SINK MUST BE INSTALLED AT DISH/PREP ROOM.
38
78
Sep 26, 2011
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: FAN GUARDS OF COOLERS, RUBBER GASKETS OF COOLER DOORS-DUE TO 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: FLOOR TILES MISSING AT COOK'S LINE, MUST PROVIDE OR MAKE SMMOTH/EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT FAUCET BASE OF 3-COMP SINK, 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
86
Dec 17, 2010
Routine
5 minor violations.
View 5 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, DEEP CUTS, STAINED. MUST REPLACE AND MAINTAIN.
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. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP.
33
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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD MISSING IN REAR AREA MUST REPLACE.
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. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN.
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. ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN.
40
78
Jan 6, 2010
Routine
4 minor violations.
View 4 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. All utensils shall be thoroughly cleaned and sanitized after each usage. Cooking equipment in need of cleaning to remove grease build-up.
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. Floors in the rear prep area in need of cleaning to remove build-up.
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. Use dustless cleaning methods. Coving in washroom in need of repair. all opening in need of sealing.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. All wiping cloths in need of proper storage in a sanitizing solution.
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Frequently Asked Questions
When was Mary's Cafe last inspected?
The most recent health inspection at Mary's Cafe on file is from Jul 23, 2013. The public record contains seven inspections in total.
What is the most common violation at Mary's Cafe?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited six times, more than any other issue at Mary's Cafe.
Has Mary's Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Mary's Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mary's Cafe 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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