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CAFE 787

6019 W FULLERTON AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

CAFE 787 has been inspected 5 times by Chicago Department of Public Health since May 14, 2010. The most recent inspection, on September 12, 2014, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 3 separate inspections, most recently on March 15, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on March 15, 2013. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL RACKS AND OR SHELVES AT BASEMENT STORAGE AREA, LIQUOR ROOM, FURNANCE ROOM, 2ND FLOOR BAR, 2ND FLOOR STORAGE CLOSET
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN SODA GUN HOLDER, INTERIOR PANEL OF ICE MACHINE, BEHIND, AROUND DISHMACHINE, UNDER, AROUND STOCK IN BASEMENT STORAGE ROOMS, EXTERIOR OF SOME DOORS, LIGHT SWITCHES, LIGHT SHIELD AT KITCHEN, WALLS AT OVEN, AND VENTILATION HOOD FILTERS TO REMOVE STAINS, DEBRIS, STAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL ALL OPENINGS, CRACKS/CREVICES AT SECOND FLOOR BAR AREA, WALL SECTION NEXT TO FRONT DOORS, SOME WALL SECTIONS IN BASEMENT BY STAIRS AND STORAGE ROOMS.ALSO HOLES IN THE BRICK WLLS HAVE TO BE REPAIRED. INSTRUCTED WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN THE LIGHT COVERS IN THE KITCHEN. PROVIED END CAPS ON THE LIGHT BULBS.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exterior of betwwen cooking equipment and can opener not cleaned. Instructed to detail clean and sanitize.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light covers in kitchen not cleaned. Instructed to detail clean light covers. End caps not provided on light bulbs. Instructed to install end caps.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Plumbers puddy inside sink next to dishmachine. Instructed to remove toxic sealant.
  5. Canvass

    4 infractions

    • 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. INSTRUCTED TO CLEAN THE FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT AREA.
    • 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. NOTED BRICK WALL BEHIND PREP AREA IN 1ST FLOOR BAR AREA. INSTRUCTED WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO FIX LEAKY DRAINPIPE UNDER EXPOSED HAND SINK IN THE BASEMENT.
    • 41. 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. INSTRUCTED TO REORGANIZE, REMOVE UNNECESSARY ARTICLES STORED IN THE BASEMENT. ALL ITEMS/STOCKS MUST BE KEPT ELEVATED 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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