AUG 27
2014
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
CAFE BALLOU, LLC.
EAT. 93/100
939 N WESTERN AVE · WICKER PARK, CHICAGO
Last inspected August 27, 2014 · passed
Passed all 5 inspections (1 with conditions).
THE NUMBERS
INSPECTIONS
5
4 passed · 1 w/ conditions
VIOLATIONS
15
none critical
RECORDS COVER
4 YEARS
since Aug 2010
INSPECTION HISTORY
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE THERMOMETER IN REFRIGERATOR.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE ALL UNUSED EQUIPMENT ARTICLES IN PREP AND BASEMENT AREAS. ORGANIZE ALL STORAGE AREAS.
NOV 182013PASSED4 violationsDETAILS
NOV 18
2013
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Storage shelves, sink, prep cooler and prep counter not cleaned. Instructed to detail clean and sanitize.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floor not maintained in prep and tile missing. Instructed to replace missing floor tile and detail clean floor.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Ventilation cover not toilet room not maintained. Instructed to detail clean.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Unnecessary articles in basement and unused equipment. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
NOV 62012PASS W/ CONDITIONS5 violationsDETAILS
NOV 6
2012
PASS W/ CONDITIONS
5 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
No certified food manager on premises when potentially hazardous foods are being served to customers.(preparing sandwiches,salads). Instructed that a certified food manager must be on premises during all hours of operation. Serious citation issued 7-38-012.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors behind equipment not cleaned. Instructed to detail clean daily.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Detail clean dusts accumulations on ceiling fans over customer dining areas.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Detail clean,organize basement storage areas and remove unnecessary articles due to potential pest harborage and remaining articles must be properly stored 6" off floor/wall for easier cleaning.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
Food handlers must have hair restraints when working around open food.
AUG 222011PASSED1 violationDETAILS
AUG 22
2011
PASSED
1 violationDETAILS
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. MUST REMOVE ALL CLUTTER, AND UNUSED EQUIPMENT FROM PREMISES
AUG 52010PASSED3 violationsDETAILS
AUG 5
2010
PASSED
3 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND ARTICLES IN BASEMENT NOT PROPERLY STORED,NOT 6"OFF FLOOR.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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.THERMOMETERS FOR ALL COOLERS ARE NEEDED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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.REMOVE ALL CLUTTER FROM PREMISES.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →