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CAFFE STREETS INC.

1750 W DIVISION ST, CHICAGO, IL 60622 · Restaurant

Inspection summary

CAFFE STREETS INC. has been inspected 10 times by Chicago Department of Public Health since January 11, 2011. The most recent inspection, on January 17, 2019, found no infractions.

4 of 10 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on July 31, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 17, 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 7 times across 4 separate inspections, most recently on December 12, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 3 separate inspections, most recently on July 31, 2018. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

10 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING HANDLED AND SERVERD SUCH AS PASTRY,HAM & CHEESE SANDWHICHES AND MILK BASE COFFEE DRINKS. INSTRUCTED MANAGER A VALID CITY OF CHICAGO CERIFIED MANAGER HAS TO BE ON SITE AT ALL TIMES. ADVISE MANAGER TO ENROLL MORE EMPLYOEE'S TO COVER ALL SHIFTS. PRIORITY FOUNDATION CITATION ISSUED #7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS NO CLEAN PROCEDURES IN PLACE. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATION WILL FOLLOW. PRIORITY FOUNDATION #2-501.11.
  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the 3 door cooler in the front prep area: (a total of) 1 gallon Vitamin D milk ranging from 46.8F-56.7F; 1/2 gallon of 2% mlk @ 50.8F; and (a total of) 2 gallons of skim milk ranging from 46.4F-46.8F. Operator estimated total cost @ $17.50. Must keep all cold potentially hazardous foods at 40F or less at all times. Operator voluntarily discarded denatured milk products during inspection. Critical citation 7-38-005(a).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago certified food manager on site while potentially hazardous foods (coffee drinks with milk, scones with cheese and sausage, sandwiches, etc.)being prepped and served. Must have a City of Chicago certified food manager on site at all times when potentially hazardous foods being prepped or served. Serious violation 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found raw wood shelving in the dry storage closet. Must paint or seal all porous materials. All surfaces must be smooth and easily cleanable. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found holes and gaps in walls around mop sink in the unisex bathroom closet. Must repair and maintain to prevent pest entry.
  5. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL PACKAGED YOGURT PARFAITS IN DISPLAY COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR GASKET ON PREP COOLER DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN STORAGE CLOSET.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  7. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Utensils and three compartment sink in rear not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind equipment not cleaned. Instructed to detail clean daily.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Catch basin not visible for three compartment sink. Instructed to obtain access to additional area of catch basin storage.
    • 70. NO SMOKING REGULATIONS
      • "No Smoking" signs not posted or displayed conspicuously on premises in plain view of establishment customers. Instructed to posted "No Smoking" signs inside establishment, on entry door and in outdoor pation. Citation issued 7-32-202(A).
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Splashguard is needed at the front exposed handsink.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food.
  9. Short Form Complaint

    0 infractions

  10. License

    0 infractions

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