Skip to content
Loading map…

ALONTI CAFE

1 N FRANKLIN ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

ALONTI CAFE has been inspected 8 times by Chicago Department of Public Health since August 9, 2010. The most recent inspection, on October 3, 2014, found no infractions.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on December 3, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 6 separate inspections, most recently on April 30, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 6 separate inspections, most recently on April 30, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 26, 2012. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE KNIVES IN KNIFE RACK, CLEAN AND SANITIZE AFTER USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/SANITIZE FLOOR IN WALK-IN COOLER, MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND WASH SINK AT REAR NEXT TO PREP TABLE WHERE MEAT SLICER IS PLACED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT PIPE UNDER 3-COMPARTMENT SINK AT REAR. MUST REPAIR.
  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HARARDOUS FOODS IN THE FRONT PREP COOLER AT IMPROPER INTERNAL TEMPERATURES SUCH AS HAM AT 49.3F, TURKEY AT 47.8F, CHICKEN AT 67.8F AND HUMMUS AT 60.6F TOTAL WEIGHT 8lbs AND COST $25.00. ALL FOODS WERE DISCARD AND DENATURED. CRITICAL CITATION #7-38-005(A) ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE SHEVLING INSIDE THE WALK IN COOLER AND INSIDE ALL PREP COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS,DEBRIS AND LITTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CHIPPING OR PEELING PAINT ON THE VENTS IN THE REAR PREP/STORAGE AREA. MUST PAINT AND MAINTAIN. ALSO DETAIL CLEAN THE WALLS IN THE REAR DISH WASHING AREA AND BEHIND THE FRONT PREP COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED A MISSING LIGHT SHIELD ABOVE THE REACH IN FREEZER. MUST PROVIDE AND MAINTAIN LIGHT SHIELDS IN THE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAKY PIPE UNDERNEATH THE MIDDLE SINK OF THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. ALSO MUST DETAIL CLEAN THE FLOOR DRAIN IN THE REAR DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS IN ALL COOLERS.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM SHELF OF 2DR FREEZER TO REMOVE FOOD SPLASHES AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN FRONT OF THE 2DR FREEZER IN THE REAR AREA. MUST REMOVE GRIME BUILD-UP FROM UNDER PREP TABLES IN THE REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WATER DAMAGED CEILING AND PEELING PAINT ABOVE STORAGE RACK LOCATED IN FRONT OF THE ICE MACHINE. MUST RECAULK WALL AT TOP BASE OF THE 3COMP SINK TO REMOVE GRIMMY AND BLACK SUBSTANCE BUILD-UP.
  5. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT DISHROOM AREA, MUST RE-SURFACE TO PREVENT PEST HARBOTAGE. THE WALK-IN COOLER FLOOR MUST BE RE-SEALED, DUE TO HEAVY RUSTING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  6. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • (7-42-090) PREVIOUS MINORS NOT CORRECTED. VIOLATIONS #32-WALK-IN COOLER DOOR GASKET RIPPED; #35-DUST BUILD-UP ON CEILING TILES & LIGHT COVERS AROUND CEILING VENTS (FROM 4/8/11 VISIT). 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALK-IN COOLER SHELVES MUST BE FREE OF FOOD DEBRIS/SPILLS/STAINS. INTERIOR OF SMALL FREEZER, BY THE SINK AREA MUST BE KEPT CLEAN ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT DISHROOM AREA, MUST RE-SURFACE TO PREVENT PEST HARBORAGE. THE WALK-IN COOLE FLOOR MUST RE-SEALED DUE TO HEAVY RUSTING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON BATHROOM VENT & CONDENSER FAN GUARD OF WALK-IN COOLER MUST BE REMOVED & KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
  7. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP AREA SANDWICH REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 53.6 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. FOUND POTENTIALLY HAZARDOUS FOODS- TURKEY, HAM, ETC. INSIDE COOLER. CITATION ISSUED.
    • 3. 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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 52.3 F AND 53.0 F- TUNA SALAD, CHEESE, TURKEY, HAM, CHICKEN SALAD CUT TOMATOES. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL THE ABOVE FOODS WERE VOLUNTARILY DISCARDED. VALUED AT $200.00, WEIGHT AT 35 LBS. CITATION ISSUED.
    • 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. WALK IN COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR AND MAINTAIN DOOR GASKET.
    • 33. 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. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP COOLERS DOOR RUBBER GASKETS AND FOOD BUILD UP ON PREP TABLE TOPS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 35. 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. OBSERVED DUST BUILD UP ON CEILING TILES(AROUND VENT COVERS) AND UNCLEAN CEILING LIGHT COVERS ABOVE REAR PREP. MUST CLEAN AND MAINTAIN ALL UNCLEAN CEILING TILES AND COVERS.
  8. Canvass

    4 infractions

    • 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 remove cardboard liner on bottom of front prep table & keep clean.
    • 33. 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. Following need cleaning: some walk-in cooler shelves at bottom section, bottom of prep tables at front & rear, pipes under dishmachine- due to food stains/debris or dust.
    • 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. Floors around corners of prep tables & other equipment, (including the walk-in cooler,) under ice machine-need cleaning & maintaining.
    • 35. 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. Dusty ceiling vents/areas around them, walls with food stains around rear prep table, walls under prep table & dishmachine msut be kept clean.

Nearby inspected facilities

Own this business? Add a badge to your website