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CAFECITO EXPRESS

5220 S PULASKI RD, CHICAGO, IL 60632 · Grocery Store

Inspection summary

CAFECITO EXPRESS has been inspected 2 times by Chicago Department of Public Health since January 31, 2012. The most recent inspection, on December 12, 2014, recorded 9 infractions.

1 of 2 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.

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 once on December 12, 2014. 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 7 times on December 12, 2014. 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 once on December 12, 2014. 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.

2 inspections

  1. Canvass

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED IMPROPER COVER TO CHEESE WARMER. MUST OBTAIN PROPER LID FOR WARMER. OBSERVED SUGAR IN BOWL FOR SELF SERVICE COFFEE WITHOUT LID. SUGAR NEEDS TO BE IN CONTAINER WHERE IT IS PROTECTED FROM PUBLIC CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARD NEEDED ON EACH SIDE OF HANDSINK. SPLASH GUARDS NEED TO BE INSTALLED AND MAINTAINED. PAPER TOWEL HOLDER NEEDS TO BE MOVED NEXT TO EXPOSED HAND SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVVED CARDBOARD USED AS SHELF LINER UNDER MICROWAVE. CARDBOARD IS PROHIBITED AND ALL SURFACES NEED TO BE NON POUROUS SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING AREAS UNCLEAN: ALL SHELVES ANS TABLES NEED TO BE WIPED DOWN AND SANITIZED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER MICROWAVE, UNDER SHELVING, ION CORNERS AND ALONG WALLS. ALL FLOORS NEED TO BE CLEANED AND MAINTAINED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FAUCET LEAKING AT EXPOSED HAND SINK AND WATER FILTRATION SYSTEM ATTACHED TO FAUCET OF EXPOSED HAND SINK. LEAK MUST BE REPAIRED AND WATER FILTRATION DEVICE MUST BE REMOVED FROM EXPOSED HADN SINK. EXPOSED HADN SINK MUST NOT BE USED TO FILL COFFEE POTS OR OTHER USES AND IS STRICTLY FOR HANDWASHING ONLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS WITHIN REFRIGERATORS. INSTALL AND MAINTAIN THERMOMETERS WITHIN REFRIGERATORS TO MAKE SURE THAT REFRIGERATORS ARE MAINTAINING 40F OR LESS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNECESSARY EQUIPMENT INCLUDING PIZZA WAARMER AND EXTRA FOOD RACKS. ALL UNECESSARY ITEMS NEED TO BE REMOVED TO REDUCE CLUTTER AND REDUCE INSECT AND RODENT HARBORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CASES OF SODA AND BOXES OF CHIPS ON FLOOR. ALL FOOD ITEMS NEED TO BE STORED AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES.
  2. License

    0 infractions

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