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CAMPUS CENTER CAFE

37-39 S WABASH AVE, CHICAGO, IL 60603 · Restaurant

Inspection summary

CAMPUS CENTER CAFE has been inspected 16 times by Chicago Department of Public Health since May 11, 2012. The most recent inspection, on July 29, 2024, found no infractions.

4 of 16 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 source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

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 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 3 times across 3 separate inspections, most recently on December 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on October 24, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 15, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 February 5, 2016. 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 14 times across 6 separate inspections, most recently on April 28, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED EXCESSIVE GREASE DEBRIS ON TOP OF AND AROUND THE GREASE TRAP. INSTRUCTED TO CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11 OBSERVED SMALL PROPANE GRILLS BEING USED AT THE FRONT FOOD PREP AREA WITHOUT ADEQUATE VENTILATION. INSTRUCTED SMALL PROPANE GRILLS MUST BE USED UNDER VENTILATION HOOD OR REMOVED.
  3. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 1 BURNT OUT LIGHT BULB IN THE MAIN GRILL PREP AREA. INSTRUCTED TO REPLACE
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE TOASTER IN DRY STORAGE ROOM. REMOVE STORE IN A SANITARY CONDITION.
  5. Canvass

    5 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST INSTALL A PREP SINK IN THE FRONT PREP AREA (WHERE VEGETABLE CHOPPING WAS OBSERVED). -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - OBSERVED A SLIGHT LEAK FROM THE FAUCET SPOUT AT THE HANDWASH SINK BY THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED AN EXTREMELY EXCESSIVE ACCUMULATION OF FOOD DEBRIS AND DIRT ENCRUSTED ONTO THE FLOOR AND GREASE TRAP UNDER/AROUND THE 3 COMPARTMENT SINK. MUST REMOVE ALL FOOD DEBRIS/DIRT, DETAIL CLEAN AREA, AND MAINTAIN AT ALL TIMES. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED SOME BURNT OUT LIGHT BULBS IN THE REAR PREP AREA BY THE 3 COMPARTMENT SINK. MUST REPLACE AND MAINTAIN. -
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED GREASE DEBRIS AROUND THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOOD PRODUCTS IN THE KITCHEN UNLABELED. INSTRUCTED TO LABEL ALL BULK FOOD PRODUCTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE 3 DOOR PREP COOLER WITH ACCUMULATED FOOD DEBRIS INSIDE AT THE FRONT PREP COOKLINE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR DRAIN AND AROUND THE FLOOR DRAIN WITH ACCUMULATED DEBRIS AND PONDING WATER AT THE WALK IN COOLER AND ACCUMULATED FOOD DEBRIS BEHIND EQUIPMENT THROUGHOUT. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE HOOD VENTS WITH ACCUMULATED DUST AND OR GREASE. NSTRUCTED TO CLEAN AND MAINTAIN THE HOOD VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE GREASE TRAP AT THE 3 COMPARTMENT SINK MISSING BOLTS.INSTRUCTED TO PROVIDE AND MAINTAIN THE BOLTS FOR THE GREASE TRAP LID.
  9. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  10. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • A SECTION OF WALL WITH CHIPPED PAINT NEXT TO PREP/ CUTTING BOARD AT FRONT SERVICE LINE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETER KEPT IN THE BACK OF PREP COOLERS, INSTRUCTED TO KEEP IN WARMEST PART WHERE IT CAN BE EASILY MONITORED.
  11. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR PANELS OF THE EXHAUST HOOD AT THE REAR GRILLING/COOKING AREA TO REMOVE SLIGHT GREASE AND DUST ACCUMULATION.
  12. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • A SECTION OF WALL WITH CHIPPED PAINT NEXT TO PREP/ CUTTING BOARD AT FRONT SERVICE LINE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON ICE CUBES IN FRONT ICE BIN, INSTRUCTED TO STORE OFF CUBES IN A CLEAN CONTAINER.
  13. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE PLASTIC CUPS USED AS A SCOOP FOR BULK-FOOD CONTAINER, INSTRUCTED TO USE PROPER SCOOPS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEANED PROPERLY BEHAIND BLADE, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND SANITIZE SLICER PROPERLY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • A SECTION OF WALL WITH CHIPPED PAINT NEXT TO PREP/ CUTTING BOARD AT FRONT SERVICE LINE. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THAT'S EASILY CLEANABLE.
  14. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AT ALL TIMES.(I.E., SAUCES, PESTO, AND OTHER CONDIMENTS)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE SPOONS AND FORKS WITH THE HANDLE UP TO PREVENT CONTAMINATION UNTIL USED LOCATED AT THE SELF-SERVICE COUNTER AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST ADJUST/PROPERLY ALIGN SNEEZE GUARDS AT THE BREAKFAST/SALAD BAR AREA AND AT THE BREAD/PASTRY COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN FAUCET BASE AT EXPOSED HANDWASHING SINK NEXT TO THE 3COMP SINK TO PREVENT LEAK. MUST HAVE COFFEE MACHINE DRAIN PIPE DRAIN DIRECTLY INTO A FLOOR DRAIN AT THE COFFEE MAKING STATION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPER IN A RECEPTACLE AT THE ICE MACHINE LOCATED IN THE DRY STORAGE AREA AT ALL TIMES.
  15. License

    0 infractions

  16. License

    0 infractions

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