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CAL-HARBOR RESTAURANT

546 E 115TH ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

CAL-HARBOR RESTAURANT has been inspected 15 times by Chicago Department of Public Health since June 14, 2010. The most recent inspection, on November 20, 2023, found no infractions.

2 of 15 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, Cleaning and sanitizing and Food source, labelling and allergens.

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 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 5 times across 3 separate inspections, most recently on May 30, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on February 2, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on February 25, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on August 14, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 across 2 separate inspections, most recently on August 14, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

15 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. COOKING AND HANDLING FOODS, EGGS, RICE-159.F. PRIORITY FOUNDATION ISSUED 7-38-012.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DRY FOOD CAN GOOD SHELVES NOT CLEAN OF DEBRIS, DUST. INSTRUCTED TO CLEAN/MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY PIPE CONNECTION UNDER 3- COMPARTMENT SINK. MUST REPAIR.
  4. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO LABEL FOOD ITEMS IN THE FREEZER WITH THE NAME AND DATE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE ALL COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING IN THE DISH WASHING AREA AND STORAGE AREA ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
  5. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED EMPLOYEE CLEAN UP PROCEDURE IN PLACE.HOWEVER INSTRUCTED TO PROVIDE ALL NECESSARY ITEMS OUTLINE IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK,DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED FOOD NOT DISCLOSED ( EGGS, STEAKS, HAMBURGERS) FOR CONSUMER ADVISORY POSTED. INSTRUCTED THAT CONSUMER ADVISOREY MUST CLEARLY STATE AS REMINDER AND DISCLOSURE FOR ANY RAW OR UNDERCOOKED FOODS SERVED. PRIORITY FOUNDATION
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RACK HOLDER IN BASEMENT STORAGE AREA FOR POTATOE BOXES NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS NOT CLEAN OF DEBRIS IN BASEMENT STORAGE HOT WATER HEATER ROOM.INSTRUCTED TO CLEAN/MAINTAIN.
  6. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED ( PIC)TO PROVIDE. PRIORITYFOUNDATION. NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE OR REMINDER ON MENU FOR UNDERCOOKED FOODS SERVED, ( STEAKS, EGGS). INSTRUCTED THAT A REMINDER AND DISCLOSURE MUST BE ON ALL MENUS WHERE ANY RAW OR UNDER COOKED FOODS ARE SERVED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE CONTAINERS OF GRILL OIL IN LOWER LEVEL FOOD STORAGE SHELVES NOT LABELED. INSTRUCTED TO LABEL WITH COMMON NAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED REAR DOOR NEAR BAR NOT RODENT PROOFED AT INSIDE LEFT BOTTOM CORNER OF DOOR. INSTRUCTED TO REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED INTERIOR AREA OF ICE MACHINES IN LOWER FOOD STORAGE AREA HAS SLIGHT BUILD-UP. INSTRUCTED TO CLEAN/MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED ANY WASHROOM USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NOT CLEAN OF DEBRIS AROUND PAINT CANS IN REAR STORAGE AREA BEHIND BAR. INSTRUCTED TO CLEAN/MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN AWARENESS FOR MANAGERS. INSTRUCTED ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN AWARENESS.
  7. Short Form Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALL ATTACHMENT AT BOTTOM OF REAR DOOR IN POOR REPAIR.MUST REPAIR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER IN PASTRY/MILK COOLER BEHIND FRONT COUNTER.MUST INSTALL.
  8. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS AROUND DEEP FREEZERS IN LOWER LEVEL.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALL ATTACHMENT AT BOTTOM OF REAR DOOR IN POOR REPAIR.MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER IN PASTRY/MILK COOLER BEHIND FRONT COUNTER.MUST INSTALL.
  9. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF BOTTOM SURFACES UNDER STEAM TABLE, FRYER CABINETS, AND ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL PALLETS AND EQUIPMENT IN LIQUOR STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST BUILDUP ON CEILING VENT IN REAR DISH WASHING AREA AND FANS INSIDE REAR REACH-IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED ARTICLES AND EQUIPMENT IN LIQUOR STORAGE AREAS TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
  10. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CAULK AROUND THE WASHBOWL IN THE MEN'S TOILET ROOM AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE DIPPING WELL AND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE AND REPLACE THE MISSING AND DAMAGED FLOOR TILES IN FRONT OF THE COOLER IN THE BAR AREA. MUST MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP/SANITARY HAND DRYING DEVICE PER CITY CODE.
  11. Complaint

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • AIR TEMPERATURE TAKEN OF THE 2 DOOR REACH-IN COOLER IN REAR PREP AREA WAS FOUND AT 48.9F, THE THERMOMETER INSIDE THE COOLER WAS ALSO READING 48.OF WHICH HAD POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION,7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INTERNAL TEMPERATURE TAKEN OF POTENTIALL HAZARDOUS FOODS INSIDE THE 2 DOOR REACH-IN COOLER,RANGE FROM 49.8F TO 56.7F FOOD ITEMS ARE EGGS,1 ROLL OF GROUND BEEF,SLICED ONIONS,AND SLICED TOMATOES,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,TOTAL WEIGHT 22LBS TOTAL COST $53.00,CRITICAL VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT OF DEEP FRYER OF GREASE BUILD-UP IN PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS AND REPAIR THE THERMOMETER OUT SIDE THE WALK-IN COOLER IN BASEMENT AND INSTALL A THERMOMETER INSIDE COOLER UNTIL THERMOMETER IS REPAIRED ON WALK-IN COOLER
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE PREP AREA,BEHIND STOVE,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE CHIP PAINT FROM WALL NEAR BASEMENT STAIRS
  13. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY STORE ALL CLEAN MULTI-USE EQUIPMENT OFF FLOOR IN DISHWASING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE REACH-IN COOLER.
  14. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND WALK-IN COOLER AREAS (FOOD DEBRIS, GREASE, SPILLS). ELEVATE BREAD OFF FLOOR IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL VENTS IN UPPER DINING AREA (DUST BUILDUP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER SINK IN MEN WASHROOM.
  15. Canvass

    2 infractions

    • 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.OBSERVED FLOORS NEED CLEANING IN BASEMENT STORAGE CLOSET IN CORNER/DEBRIS,MUST CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. OBSERVED LEAKY CONNECTION ON PIPE BEHIND COOLER IN PREP AREA,MUST REPAIR.

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