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CAFE CON LECHE (CCLB)

1732 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

CAFE CON LECHE (CCLB) has been inspected 7 times by Chicago Department of Public Health since November 19, 2010. The most recent inspection, on August 27, 2015, found no infractions.

4 of 7 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 and Food temperature control.

The last 2 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.

  • 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 February 11, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on July 13, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 12 times across 3 separate inspections, most recently on February 11, 2013. 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 4 times across 3 separate inspections, most recently on February 11, 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS INSIDE THE REFRIGERATION UNITS MUST BE LABELED/DATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS AND SHELVINGS INSIDE THE REFRIGERATION UNITS MUST BE CLEANED/MAINTAINED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE DAMAGED/WATER STAINED CEILING TILES AT REAR 3 COMP SINK AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE BRIGHTER LIGHTING INSIDE THE WALK-IN-COOLER,LIGHT BULBS NEAR THE WALK-IN-COOLER MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LEFT FAUCET AT THE 3 COMPARTMENT SINK.
  4. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE PITTED CUTTING BOARDS IN KITCHEN PREP AREA AND RESEAL RUSTY WIRE SHELVING
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN TOPS AND SIDES OF COOKING EQUIPMENT, AND INTERIOR OF FRYER
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILE IN KITCHEN AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN LIGHT SHIELDS IN REAR KITCHEN PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK IN KITCHEN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE COOLERS CONSPICUOUSLY, AND PROVIDE LONG STEM THERMOMETERS FOR TAKING FOOD TEMPS,
  5. Canvass

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License

    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 ALL CLEAN UTENSILS ON SHEVING UNITS AND ON COUNTERS THROUGHOUT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE FILTER MISSING ON HOOD AT FRONT KITCHEN,AND RESURFACE CUTTING BOARDS AT PREP AREAS WITH STAINS AND DEEP CUTS.ALSO MUST REMOVE CARDBOARD COVERINGS ON SHELF BOTTOM AT REAR PREP AREA AND REPAIR PEELING PAINT ON THE SHELVES,AND REPAIR RUSTING METAL COVERING ON WALK IN COOLER FLOORS.
    • 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 INTERIOR OF TOILET BOWL,AND CAN OPENER BLADE WITH DEBRIS.PLASTIC PANEL INSIDE ICE MACHINE AND EXTERIORS OF SAME EQUIPMENT WITH DEBRIS NEEDS CLEANING.
    • 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 REPAIR PEELING PAINTS ON FLOORS THROUGHOUT REAR PREP AND STORAGE AREAS.
    • 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 REPAIR WATER DAMAGED AND OPENINGS ON CEILING TILES THROUGHOUT REAR PREP,STORAGE AND IN TOILET ROOM,AND MISSING TILE ON WALL AT CORNER OF MOP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPAIR MISSING LIGHT SHIELDS AT REAR AREAS,AND PROVIDE ADEQUATE LIGHT AT REAR STORAGE AREAS.
    • 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 EXCESS CLUTTER ON THE TOP OF ICE MACHINE,NOT A STORAGE PLACE.

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