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CEDAR HOTEL CAFE

1112-1114 N STATE ST, CHICAGO, IL 60610 · Restaurant

7 inspections

  1. Canvass

    0 infraction

  2. Plainte

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE SALAD PREP COOLER. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: EGGS AT 48.7F, COOKED BLACK BEANS AT 43.1F, HUMMUS AT 45.8F, CHEESE AT 45.3F, COOKED CORN AT 45.3F, BLUE CHEESE AT 51.9F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $76. CRITICAL VIOLATION 7-38-005A.
  3. Canvass

    0 infraction

  4. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND AIR TEMPERATURE FOR PREP COOLER AT 55.6F, COOLER IS USED TO STORE PERISHABLES AT PREP LINE. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER, COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION, FOUND THE FOLLOING FOOD ITEMS STORED IN THE TEMPERATURE DANGER ZONE: 30 LBS OF RAW CHICKEN AT 55.2F, 20 LBS OF RAW BEEF AT 52.5F AND 15 LBS OF COOKED BEEF AT 54.6F. INSTRUCTED MGR TO STORE SUCH ITEMS AT 40F OR LOWER, FOOD ITEMS DISCARDED VALUED AT $140.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVERS AT BAR ICE BINS, INSTRUCTED TO INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED WALL BEHIND CLEAN POT AND PANS SHELVES, INSTRUCTED TO PROVIDE A DURABLE SURFACE AND MAINTAIN.
  5. Canvass Re-Inspection

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BOTH SOUTH RESTROOMS IN THE HALLWAY NEAR THE FOOD PREP AREA REQUIRE A VENTILATION FAN. MUST INSTALL.
  6. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #315232 ON 7/28/10 NOT CORRECTED: 32/01- All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE COVERS FOR ALL ICE BINS BEHIND BOTH BARS. SERIOUS VIOLATION 7-42-090.
    • 32. 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. REPLACE THE BROKEN DOOR HANDLE FOR THE PREP COOLER ACROSS FROM THE GRILL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BOTH SOUTH RESTROOMS IN THE HALLWAY NEAR THE FOOD PREP AREA REQUIRE A VENTILATION FAN. MUST INSTALL.
  7. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. ALSO, NO CERTIFICATE POSTED AT THIS TIME. SERIOUS CITATION ISSUED 7-38-012. (CHICKEN WINGS BEING COOLED AT THIS TIME)
    • 32. 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. MUST PROVIDE COVERS FOR ALL ICE BINS BEHIND BOTH BARS.
    • 34. 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. MUST REPAIR BROKEN FLOOR TILES UNDER SODA SYRUP DISPENSER BEHIND MAIN BAR.
    • 36. 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. PROVIDE MORE ADEQUATE LIGHTING OVER PREP AREA.