CAFE 28.

Chicago Health Dept

1800-1806 W IRVING PARK RD · LAKEVIEW, CHICAGO

Last inspected 2012.

3 inspections on record since 2010 · Last inspected Oct 2012.

Last inspected Oct 2012. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

OCT 2012

INSPECTION HISTORY

OCT 29

2012

PASS 9 violations 1 CRITICAL

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED.

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL EXPOSED TABLEWARES MUST BE COVERED, WRAPPED, PROTECTED FROM CONTAMINATION.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE LID FOR REAR BAR ICE BIN. HANDLE OF REAR KITCHEN TWO DOOR COOLER REPAIRED WITH PLASTIC WRAP. MUST BE CLEANABLE. BOTTOM METAL SHELVING IN THE FOLLOWING COOLERS IN POOR REPAIR WITH OPEN CREVICES AND FOOD ACCUMULATION: FRONT KITCHEN COOKS LINE COOLER, SALAD COOLER IN SAME KITCHEN, 2ND FLOOR TALL REACH-IN FREEZER. MUST REPAIR/SEAL ALL WITH CLEANABLE MATERIAL. NOT DUCT TAPE. RUSTY SHELVING UNDER FRONT KITCHEN FLAT TOP GRILL. MUST REMOVE. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT OR SHELVING. TORN RUBBER DOOR GASKET ON DESSERT COOLER IN FRONT KITCHEN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER FRONT BAR WITH DEBRIS AND SYRUP SPILLAGE UNDER BAG IN BOX SODA. MUST CLEAN. FLOORS IN THE FOLLOWING AREAS IN POOR REPAIR WITH EXPOSED RAW WOOD: THROUGHOUT FRONT KITCHEN AT COOKS LINE AND DISH AREA, THROUGHOUT 2ND FLOOR PREP AREA, IN 2ND FLOOR WALK-IN COOLER. MUST REPAIR ALL AND MAKE SMOOTH AND CLEANABLE. FLOOR DRAINS AT FRONT AND REAR BARS, AT REAR KITCHEN WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING WALL TILES AT FRONT KITCHEN EXPOSED AND THREE COMPARTMENT SINK. MISSING AND CHIPPING PLASTER ON WALLS UNDER SAME SINKS. WALL CAULKING AT THREE COMPARTMENT SINK TORN, BLACKENED AND IN POOR REPAIR. MUST REPAIR ALL. MAKE SMOOTH AND CLEANABLE. REPLACE CAULKING. HOLE IN CEILING ABOVE SAME THREE COMPARTMENT SINK. MUST SEAL. MISSING AND DAMAGED WALL BASEBOARD TILES ALONG WINDOW WALL IN REAR KITCHEN. MUST REPLACE.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE A LIGHT SHIELD ABOVE ICE MACHINE.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT NOZZLE ON FRONT KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.

Critical Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

UNUSED COOKING EQUIPMENT ON REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.

OCT 19

2012

FAIL 12 violations 2 CRITICAL

Critical Pest Activity

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE FOOD WASTE RECEPTACLE WITH MISSING LID. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-020.

Serious Other

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO COLD WATER AT MAIN KITCHEN EXPOSED HAND SINK AND ONE OF THE TWO EXPOSED HAND SINKS AT REAR KITCHEN. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-030.

Serious Other

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 3-10-10 NOT CORRECTED.#36-LIGHT SHIELD IS NEEDED IN MAIN KITCHEN.#38-THREE COMPARTMENT SINK (IN BAR AREA NEXT TO SECOND KITCHEN),IS LEAKING. SERIOUS CITATION ISSUED 7-42-090.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED.

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ALL EXPOSED TABLEWARES MUST BE COVERED, WRAPPED, PROTECTED FROM CONTAMINATION.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE A LIGHT SHIELD ABOVE ICE MACHINE.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT NOZZLE ON FRONT KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.

Critical Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

UNUSED COOKING EQUIPMENT ON REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.

MAR 10

2010

PASS W/ CONDITIONS 8 violations 3 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.FOUND COOKED POT ROAST AT TEMPERATURE OF 47.6F-48F-AND 48.3F;ALSO TWO CONTAINER OF COOKED PULLED BEEF IN SAUCE AT TEMPERATURE OF 70F- 71F AND 81.8F(BOTH PRODUCTS WERE STORED AT SECOND FLOOR WALK-IN COOLER).NO TIME AND TEMPERATURE LOG PROVIDED.WALK-IN COOLER MAINTAIN TEMP OF 40.7F.PRODUCTS DISCARDED AND DENATURED.POUNDS(23,VALUE37.95);POUNDS (54, VALUE 205.35) CRITICAL VIOLATION:7-38-005(A) HOOOO60149-13

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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.NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOY WASHING AND RINSING MULTI USE UTENSILS(FOOD CONTAINER,FOOD TOUNGE ETC)NOT SANITIZING.INFORMATION GIVEN HOW TO SET UP 3 COMPARTMENT SINK(WASH ,RINSE AND SANITIZE 100 PPM). CRITICAL VIOLATION:7-38-030 HOOOO60149-13

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN SECOND PREP AREA WITH DIRTY CONTAINER IN IT.MAIN KITCHEN EXPOSED HAND SINK DID NOT HAVE SOAP, AND THE SECOND FLOOR DID NOT HAVE PAPER TOWELS.EXPOSED HAND SINK IN BAR AREA NEXT TO MAIN KITCHEN DID NOT HAVE SOAP OR PAPER TOWELS.VIOLATION WAS CORRECTED UPON MY REQUEST.INFORMATION GIVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO60150-14

Serious Sanitation

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE:FOUND MADE EMPANADAS, CHICKEN,AND POTATOES STORED INSIDE SMALL COOLER UNCOVERED ON TOP OF FOOD WAS DIRTY AND CLEANED WASHCLOTHS.IN DISPLAY PREP COOLER OBSERVED READY TO EAT FOOD(SLICE RED PEPPERS,RED ONIONS AND OTHER VEGETABLE ON TOP THE FOOD PRODUCTS WAS STORED CONTAINER WITH FOOD IN IT AND A RED ONION UNPEELED.FOUND ITALIAN BREAD STORED IN PREP AREA TOUCHING DIRTY WALL,ALSO BREAD WAS STORED IN OPENED BROWN BAG,IN MOP SINK CLOSET.FOUND FOOD STORED UNCOVERED ON METAL SHELVES AT SECOND FLOOR NEXT TO OPENED DOOR(NO SCREEN FOR PROTECTION).INFORMATION GIVEN HOW FOOD PRODUCTS SHOULD BE STORED. SERIOUS VIOLATION:7-38-005(A) HOOOO60150-14

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ADDITIONAL THRESHOLD IS NEEDED AT REAR SECOND FLOOR DOOR, AND SIDE DOOR NEXT TO WASHROOMS.INTRUCTED TO PROVIDE A NEW GARBAGE LID FOR THE THIRD GARBAGE CONTAINER, OUTSIDE.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF DEEP FRYER, EXCESS GREASE BUILD UP.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD IS NEEDED IN MAIN KITCHEN ABOVE SMALL COOLER.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.THREE COMPARTMENT SINK (IN BAR AREA NEXT TO SECOND KITCHEN),IS LEAKING (1ST COMPARTMENT SINK NEXT TO WALL)

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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