MAR 15
2018
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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KING CAFE GOURMET & GO.
YOUR CALL. 66/100
900 N MICHIGAN AVE · STREETERVILLE, CHICAGO
Last inspected March 15, 2018 · passed
9 of 15 inspections passed, 2 failed, 4 passed with conditions. 8 critical violations across the record.
THE NUMBERS
INSPECTIONS
15
9 passed · 4 w/ conditions · 2 failed
VIOLATIONS
38
includes 8 critical
RECORDS COVER
7 YEARS
since Nov 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.
MAR 22018PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
MAR 2
2018
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
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).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
SOME COOLERS MISSING THERMOMETERS AT LOWER LEVEL PREP AREA. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
FEB 22017PASSED3 violationsDETAILS
FEB 2
2017
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DAMAGED RUBBER GASKETS AT PREP COOLER IN BASEMENT'S KITCHEN, INSTRUCTED TO REPLACE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
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.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK UNDER MOP SINK, DRAIN LINE DRAINING IN 1ST FLOOR 3-COMP SINK, MISSING SINK STOPPERS AT SAME SINK. INSTRUCTED TO REPAIR.
FEB 92016PASSED1 violationDETAILS
FEB 9
2016
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATION OF DUST AND DEBRIS IN THE ICE SCOOP BUCKET ON THE BASEMENT LEVEL ICE MACHINE. DETAIL CLEAN THE ICE SCOOP BUCKET.
FEB 82016PASS W/ CONDITIONS3 violations2 CRITICALDETAILS
FEB 8
2016
PASS W/ CONDITIONS
3 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
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)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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).
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATION OF DUST AND DEBRIS IN THE ICE SCOOP BUCKET ON THE BASEMENT LEVEL ICE MACHIEN. DETAIL CLEAN THE ICE SCOOP BUCKET.
show all 15 inspections →
JUL 172015PASSED2 violationsDETAILS
JUL 17
2015
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.
JUN 172015PASS W/ CONDITIONS2 violationsDETAILS
JUN 17
2015
PASS W/ CONDITIONS
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.
JUN 92015PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
JUN 9
2015
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
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
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
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.
AUG 122014PASSED2 violationsDETAILS
AUG 12
2014
PASSED
2 violationsDETAILS
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED CEILING VENTS IN THE BASEMENT PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED FOOD HANDLERS IN THE BASEMENT PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE FOOD IS BEING HANDLED.
SEP 272013FAILED2 violations1 CRITICALDETAILS
SEP 27
2013
FAILED
2 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVRD ABOUT 30 FRIUT FLIES ON WALLS AND CEILING. SERIOUS VIOLATION. CITATION ISSUED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS NOT CLEAN UNDER EQUIPMENT THROUGHOUT.(FOOD DEBRIS)
OCT 292012PASSED3 violationsDETAILS
OCT 29
2012
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOOD SHELVES TOO CLOSE TO MOP SINK, INSTRUCTED TO PROVIDE A SPLASH GUARD.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
TILES UNDER 3-COMP SINK IN POOR REPAIR, INSTRUCTED TO REPLACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
SINK STOPPERS NOT HOLDING UP, INSTRUCTED TO REPAIR.
SEP 122011FAILED5 violations1 CRITICALDETAILS
SEP 12
2011
FAILED
5 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
(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.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
ALL AFFECTED WALL AREAS (FROM PEST ACTIVITY) MUST BE CELANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
NOV 102010PASSED4 violationsDETAILS
NOV 10
2010
PASSED
4 violationsDETAILS
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. CUTTING BOARDS IN NEED OF REPLACING. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
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. FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CEILING IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ALL COOLERS IN NEED OF THERMOMETERS, MUST INSTALL.
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 →