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CAFE CENTRAL ASIA

1143 N WELLS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

CAFE CENTRAL ASIA has been inspected 6 times by Chicago Department of Public Health since December 2, 2013. The most recent inspection, on January 21, 2015, found no infractions.

1 of 6 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 and Food source, labelling and allergens.

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.

  • 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 7 times across 3 separate inspections, most recently on October 21, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 21, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 9 times across 5 separate inspections, most recently on October 21, 2014. 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 2 times across 2 separate inspections, most recently on July 8, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 October 10, 2014. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS AND MICROWAVES, AND PREP TABLES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED SEVERAL PREP COOLERS WITHOUT A THERMOMETER. MUST PROVIDE INSIDE OF ALL COOLERS.
  3. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND ON THE PREP COUNTER. OBSERVED COOKED RICE STORED AT 55.4F SITTING IN A CONTAINER ON THE PREP COUNTER. OBSERVED THE FOLLOWING FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER: HALF AND HALF AT 45.5F, YOGURT AT 43.1F, AND SOUR CREAM AT 44.7F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1493591 ON 8/13/14 NOT CORRECTED: 32/01 - PAINT OR SEAL THE RAW WOOD UNDER THE 2 COMPARTMENT SINK CABINET. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR SEAL THE RAW WOOD SHELVES IN THE FOOD PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS AND MICROWAVES, AND PREP TABLES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED SEVERAL PREP COOLERS WITHOUT A THERMOMETER. MUST PROVIDE INSIDE OF ALL COOLERS.
  4. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR SEAL THE RAW WOOD UNDER THE 2 COMPARTMENT SINK CABINET.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR SEAL THE RAW WOOD SHELVES IN THE FOOD PREP AREA.
  5. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE PREP COOLER AT 50.7F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND CREAM CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP AREA AND INSIDE OF THE PREP COOLER. OBSERVED COOKED RICE STORED IN A CONTAINER INSIDE OF THE UNUSED STEAM TABLE AT 54.5F. ALSO OBSERVED THE FOLLOWING ITEMS INSIDE OF THE PREP COOLER: SOUR CREAM AT 53.6F, SHELL EGGS AT 46F, MAYONNAISE AT 53.4F, CREAM CHEESE AT 51.6F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $35. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISHES BEING WASHED AND RINSED IN THE 3 COMPARTMENT SINK WITHOUT BEING SANITIZED. MANAGEMENT INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. MUST SANITIZE DISHES AND UTENSILS AT 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DISCARD THE PLASTIC SPATULAS WITH CHIPPED AND PEELING PLASTIC. OBSERVED FROZEN MEATS STORED IN THE CHEST FREEZER IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS. PAINT OR SEAL THE RAW WOOD UNDER THE 2 COMPARTMENT SINK CABINET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A RAW WOOD WALL IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PAINT OR SEAL THE WALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS ARE NEEDED FOR THE CEILING LIGHT FIXTURES IN THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK IS LOCATED IN THE FOOD PREP AREA ACROSS FROM THE KITCHEN. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HANDSINK IN THE FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER AVAILABLE ONSITE TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
  6. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROVIDE A DURABLE SMOOTH SURFACE ON WALL BEHIND CLEAN UTENSILS RACK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REMOVE GLASS LIGHT FIXTURE FROM ABOVE STEAM TABLE.

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