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CAFE BELLA INCORPORATED

3311 W FULLERTON AVE, CHICAGO, IL 60647 · Restaurant

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Prep table lower shelving had rust, peeling paint, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen prep area under heavy equipment not clean, had excess debris accumulation, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceilings in rear storage area that had peeling paint/exposed plaster, shall be repaired/sealed.
  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY SHELVING INSIDE FRONT PREP COOLER. MUST REPAINT OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR INSIDE UTILITY ROOM MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL STOPPERS NEEDED AT THE 3-COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR STORAGE ROOM. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6 INCHES OFF FLOOR /WALL IN REAR STORAGE AREA
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLER IN KITCHEN FOOD PREP AREA PREPING FOOD WITHOUT WEARING HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOODS IS BEING PREPARED AND SERVED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMNTS NOT MET. NO LOGS RECORDS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NOTED NO TEST STRIPS ON SITE TO TEST THE FINAL RINSE STRENGTH OF LOW TEMPERATURE SANITIZER. INSTRUCTED TO PROVIDE AT ALL TIMES. SERIOUS VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES AT THE FRONT DISPLAY COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DIRTY FAN INSIDE 2 DOOR REFRIGERATION UNIT AT THE REAR DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS RECORDS ON SITE AS REQUIRED. MUST PROVIDE.
  7. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED FOUR SMALL LIVE ROACHES CRAWLING ON WALL AND PIPES BEHING COOKING EQUIPMENT IN FOOD PREPARATION AREA. MUST CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE ROACH ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS AND REAR 3-D00R COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUIL-UP ON WALL BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS IN FOOD PREPARATION AREA PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS RECORDS ON SITE AS REQUIRED. MUST PROVIDE.
  8. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UPON ARRIVAL AT FACILITY NO CERTIFIED MANAGER WAS PRESENT. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN, ETC.) ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012(A).
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO INSPECTION REPORT SUMMARY FROM REPORT # 1353861, DATED 7-25-13, DISPLAYED ON PREMISES AND VISIBLE TO CUSTOMERS. INFORMED FACILITY THAT THE MOST CURRENT INSPECTION REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. SERIOUS CITATION ISSUED 7-42-010(B).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TORN GASKETS ON REACH IN COOLER DOORS. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND DIRT AND GREASE BUILDUP ON AND AROUND COOKING EQUIPMENT. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT BUILDUP ON FLOOR IN WATER HEATER CLOSET AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND HOLES IN WALLS AND CEILINGS IN BACK HALLWAY AND IN THE WATER HEATER CLOSET. INSTRUCTED TO SEAL ALL HOLES AND TO MAINTAIN.
  9. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MOZARRELA CHEESE AT 59F,RAW CHICKEN AT 60F, SALAD DRESSINGS AT 58F, BLUE CHEESE CRUMBS AT 58F, PASTAS AT 61F, FETA CHEESE AT 59F, MASHED POTATOES 62.0F. MANAGEMENT VOLUNTARILY DISCARDED 19#'s OF FOOD WORTH APPROX. $200. CRITICAL VIOLATION 7-38-005A.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils,multi-use kitchen food equipments must be properly stored,inverted to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Must provide adequate working sink stoppers for the 3 compartment sink,a consumary advisory is required to post for public view due to shellfish on the premises.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must provide and maintain a metal stem thermometer for monitoring food temperatures.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Remove cluttered conditions from the mop sink closet.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food.
  10. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL/CEILING REAR AREA, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHIELDED LIGHT BULBS UNDER EXHAUST HOOD
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER ORGANIZE REAR STORAGE AREA
  11. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.FOUND EGGS NOT STORED IN THE ORIGINAL CONTAINERS,CONSUMARY ADVISORY SIGNAGE NOT POSTED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.All clean single service utensils must be stored with handles up.
    • 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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 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.FOUND FLOORS DIRTY IN THE MOP SINK CLOSET,CLEAN FLOORS IN DETAIL.
    • 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.FOUND EAST WALL AT 3 COMP SINK AREA WITH CHIPPING PAINT MUST BE SMOOTH,EASILY CLEANABLE,REPLACE WATER STAINED CEILING TILE IN DINING AREA.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REMOVE CLUTTERED CONDITIONS ALONG REAR STORAGE AREA,BACKYARD DUE TO POTENTIAL PEST HARBORAGE 6" OFF FLOOR FOR EASIER CLEANING.
  12. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES AND COUNTERS AT ALL TIMES.
    • 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. INSTRUCTED TO CLEAN 3COMP.AND EXPOSE HAND WASH SINKS IN KITCHEN WITH DERIS
    • 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 FLOORS AT 3COMP.SINK AREAS WITH DEBRIS.
    • 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. INSTRUCTED TO CLEAN WALLS AT 3COMPS.AND AT EXPOSE HAND WASH SINKS IN KITCHEN WITH FOOD SPLASHES AND MARKS,AND WALLS UNDER HOOD.
    • 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. INSTRUCTED TO PROVIDE SELFCLOSING DEVICE ON TOILET DOOR.
    • 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 REMOVE CLUTTERS ON 3COMP.AND EXPOSE SINKS IN KITCHEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED FOODSERVICE STAFF IN KITCHEN HANDLING FOODS TO RESTRAIN HAIR.