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CAFE ZIPO

5645 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

CAFE ZIPO has been inspected 7 times by Chicago Department of Public Health since October 15, 2010. The most recent inspection, on September 3, 2015, found no infractions.

2 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 temperature control, Handwashing and staff hygiene and Pests.

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 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 3 times across 3 separate inspections, most recently on December 12, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 12, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 22, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 13 times across 5 separate inspections, most recently on May 15, 2015. 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 6 times across 5 separate inspections, most recently on May 15, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of 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 under heavy equipment, 3 compartment sink not clean, need detailed cleaning(corners), floors in bsmt storage areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in women's bathroom had peeling paint/gaps shall be repaired/sealed.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 compartment sink faucet leaking at neck, shall be repaired/replaced.
  3. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND REMOVE COBB WEBS, DEAD INSECTS AND DIRT DEBRI FROM THE FLOOR CORNERS IN THE BASEMENT STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN COLD WATER FAUCET HANDLE AT THE 3-COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A STEM THERMOMETER AT THE COFFEE BAR AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED STAFF MEMBER MAKE A COFFEE DRINK WITHOUT WEARING A HAIR RESTRAINT. MUST PROVIDE.
  4. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING COFFEE CUPS USED BY CUSTOMERS.PERSONALLY SET UP SAID SINK:WASH,RINSE AND SANITIZE(100 PPM). CRITICAL VIOLATION:7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A CHARCOAL GRILL ON PREMISES,INSTRUCTED TO REMOVE FROM PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR IN BASEMENT AND REAR STORAGE AREA,INSTRUCTED TO SWEEP FLOORS AND ELEVATE ITEMS 6" OFF THE FLOOR IN BOTH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TWO STOPPERS AT THREE COMPARTMENT SINK ARE BROKEN,ALSO FAUCET AT JOINT IS LEAKING INSTRUCTED TO REPAIR.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND EVIDENCE OF MICE AND RAT DROPPINGS IN THE BASEMENT AND IN THE REAR EXIT DOOR OVER 45 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS. CLEAN AND SANITIZE THE AFFECTED AREAS. ALSO FRONT ENTRANCE DOOR AND EXIT DOOR NOT RODENT/INSECTS PROOFED WITH 1/4 OF AN INCH GAP AT THE BOTTOM AND RIGHT CORNER OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOF THE DOOR. CITATION ISSUED SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID/COVER FOR THE GARBAGE CONTAINER IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR IN THE BASEMENT BOILER ROOM AND ELEVATE ALL ITEMS/ STOCKS IN THE STORAGE ROOM. MUST PROVIDE FLOOR DRAIN COVER IN THE BASEMENT FLOOR DRAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE HOLE AROUND THE PIPE INSIDE THE FURNACE ROOM IST FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER IN ALL COOLER AND MUST BE VISIBLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE BASEMENT BOILER ROOM.INSTRUCTED TO ORGANIZE, DISCARD ALL THE UNNECESSARY ITEMS/ARTICLES TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE AN EASY ACCESS IN CLEANING THE FLOOR.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • cooler shelving/racks not clean need cleaning, counter shelving need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floors behind heavy equipment not clean need detailrd cleaning, floors behind 3 compartment sink, storage room, and bsmt. storage areas need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • wall in rear dining area had gap around exhaust pipe, shall be repair, peeling paint on wall rear dining area shall be repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • light shields need cleaning in coolers, bathrooms.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • exhaust vents(ventilation)in prep area, coolers, bathrooms, and dining areas not clean need cleaning(detailed).

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