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AVE PASTA

50 E CHICAGO, CHICAGO, IL 60611 · Restaurant

Inspection summary

AVE PASTA has been inspected 16 times by Chicago Department of Public Health since August 3, 2011. The most recent inspection, on October 29, 2019, found no infractions.

3 of 16 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times on September 21, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on September 21, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on September 21, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 September 21, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 27 times across 12 separate inspections, most recently on September 21, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    0 infractions

  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 NO EMPLOYEES MUST WASH HANDS SIGNS POSTED AT EMPLOYEES AND WASHROOM HANDWASH BOWLS. INSTRUCTED MANAGER MUST PROVIDE EMPLOYEES MUST WASH HANDS SIGNS AT ALL EMPLOYEES HANDWASH BOWLS.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A) MUST LABEL REFRIGERATED READY-TO-EAT TCS FOODS, PREPARED ON SITE AND HELD > 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.11 METAL STEM THERMOMETER NOT CALIBRATED ALSO FRONT 2-DOOR STAND UP REACH IN COOLER MISSING THERMOMETER. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS ALSO MUST PROVIDE THERMOMETER FOR FRONT 2-DOOR REACH IN COOLER. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED ONE FOOD HANLDER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 REAR PREP AREA TALL BOY STAND UP REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.13 VENTILATION HOOD FILTERS NOT CLEAN. INSTRUCTED MANAGER MUST CLEAN VENTILATION HOOD FILTERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A LOOSE GASKET (VERTICAL AND HORIZONTAL) ON THE RIGHT HAND SIDE DOOR OF THE 2-DR COOLER IN THE REAR AREA ON THE MOST RIGHT HAND SIDE OF THE WALL. FOUND A MISSING TOP/LID FOR THE WASTE BASKET LOCATED IN THE RESTROOM.MUST REPAIR AND MAINTAIN ALL ABOVE STATED. FOUND THE BREAD CUTTING BOARD TABLE ACROSS FROM THE HOT HOLDING SOUP CONTAINERS WITH A ROUGH SURFACE.MUST REPAINT/RE-VARNISH ABOVE STATED TABLE WITH NON-TOXIC PAINT/SEALANT SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND EXCESSIVE FROST/ICE BUILD-UP AT THE REACH-IN FREEZER LOCATED IN THE REAR AREA. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RE-CAULK WALL WHERE IT MEETS WITH THE END OF THE LEFT HAND SIDE OF THE 3-COMP SINK. FOUND ABOVE IN POOR CONDITION AND WITH EXCESSIVE GRIME BUILD-UP. MUST CLEAN, SANITIZE AND REPLACE ABOVE STATED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND TWO NEW EMPLOYEES WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATES. INSTRUCTED TO HAVE NEW EMPLOYEES OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATES WITHIN 30 DAYS OF HIRE.
  6. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE PEELING DUCT TAPE FROM EXTERIOR SURFACE OF THE REACH-IN FREEZER IN THE REAR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE RIPPED GASKETS FROM THE 2-DOOR REFRIGERATOR TO PROVIDE A TIGHT FITTING SEAL TO MAINTAIN TEMPERATURES AT ALL TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DUST BUILDUP FROM THE STORAGE RACK ON THE WALL DIRECTLY ABOVE A CUTTING BOARD/PREP AREA WHERE BREAD IS SLICED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CONDENSATION POOLING ON THE BOTTOM SHELF OF THE INTERIOR SURFACE OF THE COLD-HOLDING REFRIGERATION UNIT WHERE PRODUCE ITEMS ARE STORED. FOOD ITEMS ON THE BOTTOM SHELF WERE COVERED IN A PLASTIC CONTAINER AND THE CONDENSATION WAS NOT IN CONTACT WITH THE FOOD.
  7. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE DUST BUILDUP FROM THE FAN VENT COVER IN THE 2-DOOR PREP COOLER IN REAR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS UNDER THE REAR PREP TABLE, AROUND THE GREASE TRAP NEAR THE 3-COMPARTMENT SINK, AND IN THE EMPLOYEE/CUSTOMER BATHROOM TO REMOVE FOOD DEBRIS, BOXES, CLUTTER, ETC.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT BULB IN THE 2-DOOR PREP REFRIGERATOR AND MAINTAIN TO PROVIDE ADEQUATE LIGHTING.
  8. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND COLD-HOLDING UNIT IN THE PREP AREA UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 54.8F BY MY THERMOMETER AND THEIR INTERNAL THERMOMETER WAS MISSING. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING FOODS INSIDE THE COLD-HOLDING UNIT AT IMPROPER TEMPERATURES: SLICED TURKEY BREAST AT 57.7F, SLICED HAM AT 55.7F, CHICKEN AND CILANTRO AT 50.1F, SLICED TOMATO AT 54.6F, BACON AT 53.7, AND SLICED CHEESES AT 54.F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $100. CRTICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE DUST BUILDUP FROM THE FAN VENT COVER IN THE 2-DOOR PREP COOLER IN REAR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS UNDER THE REAR PREP TABLE, AROUND THE GREASE TRAP NEAR THE 3-COMPARTMENT SINK, AND IN THE EMPLOYEE/CUSTOMER BATHROOM TO REMOVE FOOD DEBRIS, BOXES, CLUTTER, ETC.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT BULB IN THE 2-DOOR PREP REFRIGERATOR AND MAINTAIN TO PROVIDE ADEQUATE LIGHTING.
  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR BOTTOM OF 2-DR COOLER AT REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AREA AT BOTTOM LEDGE BEHIND BAG IN BOX STORAGE AREA OF SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER AND AROUND BREAD STORAGE RACK BEHIND FRONT SERVING COUNTER. CLEAN FLOOR IN CUSTOMER DINING AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER REQUIREMENTS.
  10. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER SHELVING AND BEHIND EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
  11. Complaint

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE SPOONS STORED IMPROPERLY. INSTRUCTED TO STORE WITH THE HANDLE UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER SHELVING AND BEHIND EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOP STORED IN THE MOP SINK. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
  12. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENT INSIDE OF RESTROOM WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED PERSONAL ITEMS STORED WITH FOOD EQUIPMENT. INSTRUCTED TO STORE PERSONAL ITEMS SEPARATELY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOP STORED INSIDE OF THE MOP SINK. INSTRUCTED TO STORE WET MOPS HANGING OR INVERTED.
  13. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CUTTING BOARDS IN POOR REPAIR.MUST REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS WITH DEBRIS BELOW TABLES/EQUIPMENT.
  14. Short Form Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
  15. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALLS BEHIND 3-COMP SINK NOT CLEAN, MOLD BUILD-UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LARGE CONTAINERS OF BREAD STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR BY AT LEAST 6".
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED WALLS, PEELING PAINT NOTED BEHIND FRONT PREP AREA, INSTRUCTED TO PROVIDE DURABLE SMOOTH NON-ABSORBANT SURFACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SINK STOPPERS FOUND AT 3-COMP SINK, INSTRUCTED TO PROVIDE.
  16. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED; CHEST FREEZER LID ARE MISSING THE SIDE SCREWS, THEREFORE LOOSE-MUST FIX. 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
      • FOLLOWING NEED CLEANING: GASKETS OF COOLER DOORS, FAN GUARDS OF COOLERS ALSO-DUE TO DUST /FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND THE 3-COMP SINK HAS EVIDENCE OF MILDEW-MUST CLEAN OR REPLACE. DUSTY BATHROOM VENT & DUST ACCUMULATION ON CEILING VENT DUCTS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

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