APR 24
2018
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
CAPTAIN CAFE & BAKERY.
EAT. 91/100
2161 S CHINA PL · CHINATOWN, CHICAGO
Last inspected April 24, 2018 · passed
Passed all 11 inspections, but 4 critical violations on file.
THE NUMBERS
INSPECTIONS
11
8 passed · 3 w/ conditions
VIOLATIONS
36
includes 4 critical
RECORDS COVER
8 YEARS
since Apr 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOUR, AND FOOD SPILLS FROM FLOOR UNDER 3 COMPARTMENT SINK AND AROUND COOKING EQUIPMENT. CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN WALLS AND CEILING TO REMOVE ALL DUST BUILD UP. CLEAN AND MAINTAIN.
APR 172017PASSED4 violationsDETAILS
APR 17
2017
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED SOME FOOD ITEMS STORED IN PLASTIC BAGS IN WALK-IN COOLERS. MUST USE FOOD GRADE CONTAINERS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR AROUND AND UNDER PREP TABLES, HEAVY EQUIPMENT AND PALLETS IN KITCHEN AREA.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE CLUTTER UNDER PREP TABLES AT REAR ORGANIZE AND MAINTAIN AT ALL TIMES.
NOV 172016PASSED2 violationsDETAILS
NOV 17
2016
PASSED
2 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER AND AROUND SOME KITCHEN EQUIPMENT.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
NO SELF CLOSING DEVICE FOUND ON EMPLOYEE WASHROOM DOOR; PROVIDE A SELF CLOSING DEVICE FOR WASHROOM DOOR.
MAR 252016PASSED2 violationsDETAILS
MAR 25
2016
PASSED
2 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO CLEAN LOWER WALL UNDERNEATH THE THREE COMP SINK IN KITCHEN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO CLEAN THE EXTERIOR SURFACE OF THE THREE COMP SINK COMPARTMENTS AND THE EXTERIOR TOP OF THE GREASE RECEPTOR.
DEC 182015PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
DEC 18
2015
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE. FOUND THE FOLLOWING FOOD ITEMS STORED IN UNREFRIGERATED DISPLAY CASE. 10 LBS OF CUSTERED PIES, 8LBS OF HOT DOGS IN BUN, 1 HAM SANDWICH, 3 LBS OF CREAM FILLED BUNS, 3 LBS OF COOKED NOODLES WITH SAUTED ONIONS AND OTHER VEGETABLES. ALL STORED AT TEMP BETWEN 64.6F-71.3F, INSTRUCTED MGR TO KEEP SUCH FOODS STORED 140F OR HIGHER, 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $100. CRITICAL CITATION ISSUED 7-38-005A
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FAN COVERS IN PREP COOLERS NOT CLEAN, SHELVES IN REAR KITCHEN NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
show all 11 inspections →
FEB 232015PASSED2 violationsDETAILS
FEB 23
2015
PASSED
2 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BULK-FOOD, SPRAY BOTTLES AND SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXTERIOR OF FOOD CONTAIONERS NOT CLEAN, GREASEY SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN.
AUG 192014PASSED3 violationsDETAILS
AUG 19
2014
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN SHELVES INSIDE OF WALK-IN COOLER AND BOTTOMS OF PREP TABLES IN KITCHEN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN FLOOR OF WALK-IN COOLER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
LIGHT AMOUNTS OF DUST OBSERVED INSIDE OF FAN COVER OF WALK-IN COOLER AND ON VENTS ABOVE COOKING EQUIPMENT; CLEAN BOTH. SOME DUST OBSERVED ON CEILING VENTS IN THE DINING AREA; CLEAN VENTS.
AUG 192013PASSED3 violationsDETAILS
AUG 19
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR OF WALK IN COOLER AND ALL SHELVES. CLEAN AND MAINTAIN CLEAN AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING. CLEAN UNDER AND AROUND ALL EQUIPMENT. CLEAN AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
AUG 72012PASSED3 violationsDETAILS
AUG 7
2012
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND 3COMPARTMENT SINK NOT CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN UNDER 3 COMPARTMENT SINK AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
FOUND WASHCLOTHS NOT PROPERLY STORED.
SEP 132011PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
SEP 13
2011
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT FRONT DISPLAY CASE: 18 HAM AND CORN FILLED BUNS, 33 READY TO EAT EGG CUSTARDS, AND 2 STICKY RICES AT 75.5-92.0F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN COOKING STOVE BURNERS AND HAND WASH SINK AT REAR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN UNDER AROUND EQUIPMENT AT MAIN KITCHEN, STORAGE RACKS, AND UNDER AROUND THREE COMPARTMENT SINK.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. CLEAN STAINED CEILING PANELS AT REAR KITCHEN, REMOVE YELLOW STAINS FROM WALL AND CEILING NEXT TO LARGE OVENS BEHIND VENTIALTION HOOD. CLEAN WALLS AT FRONT BEVERAGE STATION TO REMOVE DUST.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE LIGHT BULB IN UPRIGHT COOLER AT PREP AREA.
APR 52010PASS W/ CONDITIONS8 violations2 CRITICALDETAILS
APR 5
2010
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS OFFERED FOR SALE ON TOP OF FRONT DISPLAY CASE AT IMPROPER TEMPERATURES OF 80.3-88.4F: 7 CURRY BEEF TURNOVERS, 16 BBQ TURNOVERS, 3 TURNIP CAKES, 5 PAN FRIED NOODLES, AND 4 STICKY RICES AT APPROXIMATE VALUE OF $50.00. NO TIME/TEMPERATURE LOGS PROVIDED FOR SAID FOOD ITEMS. MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS. CRITICAL 7-38-005(A) ISSUED. All cold food shall be stored at a temperature of 40F or less.
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOODHANDLERS AT FRONT AND REAR PREP AREAS. FRONT FOODHANDLER MULTI-TASKING PACKAGING READY TO EAT PASTRIES, THEN HANDLE MONEY FROM CUSTOMER, THEN PACKAGING COOKED NOODLES INTO CONTAINERS WITHOUT WASHING HANDS BETWEEN SAID TASKS. FOODHANDLERS AT REAR PREP AREA USING DIRTY APRON TO WIPE HANDS AND THEN HANDLE DOUGH WITH BARE HANDS AND OTHER FOODHANDLER DRINKING BEVERAGE AT PREP TABLE WITH EXPOSED DOUGH ON SAME TABLE. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE BETWEEN EVERY POSSIBLE CONTAMINATION AND CHANGE IN TASK TO PREVENT CONTAMINATION OF FOOD PRODUCTS. CRITICAL 7-38-010(A) ISSUED.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL READY TO EAT PACKAGED FOOD ITEMS AT FRONT DISPLAY AREA.
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. INSTRUCTED TO REMOVE CARDBOARD LINING FROM ALL PREP, STORAGE, AND WALK-IN COOLER SHELVES. INSTRUCTED TO REMOVE MILK CRATES BEING USED AS STORAGE RACKS.
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. INSTRUCTED TO CLEAN INTERIOR OF COOKING EQUIPMENT,UNDER, AROUND REFRIGERATION UNITS, PREP TABLES, WALK-IN COOLER AT WALLS/CEILING/FAN COVERS INSIDE REFRIGERATION UNITS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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. INSTRUCTED TO PROVIDE LIGHTING AT REAR PREP AREA, AT VENTAILTION HOODS, AND INSIDE REFRIGERATION UNIT. INSTRUCTED TO PROVIDE LIGHT SHIELDS AT LIGHT BULB AT VENTILATION HOOD.
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. INSTRUCTED TO PROVIDE VENTILATION ABOVE LARGE OVEN AT PREP AREA. INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AT THREE COMPARTMENT SINK AND AT HANDLE AT UTILITY SINK. INSTRUCTED TO ADJUST HANDLES AT WASHBOWL IN TOILET ROOM.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. FRONT FOODHANDLER MUST WEAR HAIR RESTRAINT WHILE HANDING FOOD.
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 →