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CAFE PACHUCA

2635 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

CAFE PACHUCA has been inspected 4 times by Chicago Department of Public Health since May 19, 2020. The most recent inspection, on September 27, 2022, found no infractions.

1 of 4 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: Protecting food from contamination and Cleaning and sanitizing.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on May 19, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 May 19, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 8 times across 3 separate inspections, most recently on May 5, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on May 19, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO STOPPERS (X3)FOR 3-COMPARTMENT SINK. MUST PROVIDE STOPPERS FOR 3-COMPARTMENT SINK.
  3. License Re-Inspection

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN THE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
  4. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE STORAGE SHELVES AND PREP TABLES TO STORE FOODS AT LEAST 6" OFF OF THE FLOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FIREPROOFING INSULATION ATTACHED TO THE BEAMS AND CEILING ABOVE THE PREP AREAS. MANAGEMENT INSTRUCTED TO INSTALL A DROP CEILING OR OTHER MEANS TO PREVENT CONTAMINATION OF FOOD AND UTENSILS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE THE PROPER CHEMICAL TEST STRIPS FOR THE TYPE OF SANITIZER THAT IS BEING USED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INADEQUATE AVAILABILITY OF HOT WATER AT THE 3 COMPARTMENT SINK AND HAND WASHING SINKS. MANAGEMENT INSTRUCTED TO PROVIDE AN ADEQUATE SUPPLY OF HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT THE HAND WASHING SINKS. PRIORITY 7-38-030(C). NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE 3 SINK STOPPERS AT THE 3 COMPARTMENT SINK.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP WAS OBSERVED AT THE 3 COMPARTMENT SINK. MUST INSTALL A GREASE TRAP OR SHOW THE LOCATION OF IT ON THE PREMISES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE RESTROOM DOOR WITHOUT A SELF-CLOSING DOOR DEVICE. MANAGEMENT INSTRUCTED TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPAIR THE FLOOR IN FRONT OF THE 3 COMPARTMENT SINK SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE STOVE NOT STORED UNDERNEATH THE VENTILATION HOOD. MANAGEMENT INSTRUCTED THAT ALL COOKING EQUIPMENT MUST BE STORED UNDERNEATH THE VENTILATION HOOD.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN AWARENESS CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.

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