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ART ZONE GALLERY CAFE

3238 W BRYN MAWR AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

ART ZONE GALLERY CAFE has been inspected 13 times by Chicago Department of Public Health since April 13, 2010. The most recent inspection, on October 22, 2021, found no infractions.

6 of 13 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 26, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 26, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 11 times across 6 separate inspections, most recently on August 23, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 8 times across 4 separate inspections, most recently on March 26, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL DRY FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH FOR WIPING THE DINING TABLES, CHOPPING BOARD AND PREP TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE MOP SINK AND ICE MACHINE. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE, SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • LEAKING FROM THE CEILING IN THE NORTH SIDE REAR AREA IN THE BASEMENT,RESULTING WET FLOOR. INSTRUCTED TO REPAIR TO STOP THE LEAK AND DRY THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HEAVY DUST ACCUMULATED ON THE CEILING VENT COVER IN BOTH WASHROOMS. INSTRUCTED TO CLEAN, REMOVE DUST AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLUTTER,UNNECESSARY ITEMS/ARTICLES IN THE BASEMENT. INSTRUCTED TO DISCARD UNUSABLE ITEMS/ARTICLES,ELEVATE ARTICLES/ITEMS OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.
  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD ITEMS STORED INSIDE GROCERY BAGS INSIDE REFRIGERATION UNITS AND FREEZERS. INSTRUCTED TO STORE FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING IDS....NOTED FOOD ITEMS STORED IN TIN CANS INSIDE THE REFRIGERATION UNIT. INSTRUCTED TO REMOVE FOOD FROM TINS CANS AND STORE IN A CONTAINER WITH TIGHT LIDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED HEAVY CLUTTER AT THE BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN,ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  5. Canvass

    0 infractions

  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Prep table counter had exposed raw wood, shall be repaired/sealed, cooler shelving that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine not clean, need detailed cleaning(crevices). Cooler shelving/racks not clean, need cleaning(detailed).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shield in kitchen prep area, shall be provided.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
  7. Canvass

    0 infractions

  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESSIVE FROST AND ICE BUILD-UP AT ICE BOX FREEZERS ON PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 SINK STOPPERS FOR THE 3-COMP SINK AT ALL TIMES. FOUND ONLY SINK SCREENS AVAILABLE AT THE 3-COMP SINK.
  9. Canvass

    0 infractions

  10. Canvass

    0 infractions

  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL SOME ART DISPLAYS, IN THE DINING AREA, WITH MINIMAL DUST BUILT UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DRY THE FLOOR IN THE BASEMENT TO PREVENT INSECTS HARBORAGE. MUST PROVIDE DRAIN COVER FOR THE FLOOR DRAIN IN THE BASEMENT. MUST ELEVATE ALL BAGS, BOXES, ARTICLES ON THE FLOOR IN THE BASEMENT TO PREVENT INSECT/PEST HARBORAGE AND HAVE AN EASY ACCESS IN CLEANING THE FLOOR.
  12. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, ice machine not clean need detailed cleaning(crevices).shelving in cabinets need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen areas under heavy equipment need cleaning, floors in storage areas need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged, stained ceiling tiles in dining areas shall be repair/replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in coolers, prep area not clean need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in coolers, kitchen areas not clean need cleaning.
  13. Canvass Re-Inspection

    1 infraction

    • 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. ABATED

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