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CARB FREE CAFE

222 W MERCHANDISE MART PLZ, CHICAGO, IL 60654 · Restaurant

Inspection summary

CARB FREE CAFE has been inspected 11 times by Chicago Department of Public Health since October 22, 2015. The most recent inspection, on August 16, 2022, found no infractions.

2 of 11 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on November 6, 2019. For example: FOOD SEPARATED AND PROTECTED

  • 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 4 times across 2 separate inspections, most recently on August 7, 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 3 times across 2 separate inspections, most recently on July 31, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 9 times across 5 separate inspections, most recently on August 7, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 7 times across 5 separate inspections, most recently on November 13, 2019. For example: ALLERGEN TRAINING AS REQUIRED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DAMAGED WALL NOTED NEXT TO FRONT PREP TABLE, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
  4. Canvass

    4 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • REFER TO VIOLATION #60 FOR DESCRIPTION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DAMAGED WALL NOTED NEXT TO FRONT PREP TABLE, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2283004 DATED 4-11-19 FOR VIOLATION #15 (NO FOOD SHIELD AT HOT LINE FOOD DISPLAY SECTION TO PREVENT CUSTOMERS CONTAMINATION) INSTRUCTED MANAGER TO CORRECT CORE VIOLATION WITHIN GIVEN TIME FRAME. PRIORITY FOUNDATION VIOLATION 7-42-090.
  5. Canvass

    2 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • NO FOOD SHIELD AT HOT LINE FOOD DISPLAY SECTION TO PREVENT CUSTOMERS CONTAMINATION, INSTRUCTED TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOP SINK INSTALLED NEXT TO 3-COMP SINK, INSTRUCTED TO INSTALL A SPLASH GUARD.
  6. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED TO IMPLEMENT EMPLOYEE HEALTH POLICY AND MAINTAIN DOCUMENTATION OF TRAINING ON SITE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION:7-38-012(A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE PROCEDURES AND MAINTAIN REQUIRED CLEAN UP MATERIALS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SOAP AND PAPER TOWEL DISPENSER MOUNTED DIRECTLY ABOVE LARGE PREP SINK BEING ACTIVELY USED TO PREP VEGETABLES AT TIME OF INSPECTION. MUST REMOVE HANDWASHING AIDS FROM THE PREP SINK.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED EGG-BASED BREAKFAST ITEMS ON THE MENU, WHERE THE EGGS CAN BE COOKED TO ORDER. INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER FOR ALL MENU ITEMS THAT ARE SERVED COOKED TO ORDER, OR UNDERCOOKED. PRIORITY FOUNDATION: 7-38-005, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ICE ACCUMULATING IN THE BOTTOM OF THE 3 DOOR REACH IN FREEZER. INSTRUCTED TO REPAIR ANY CONDENSATION LEAKS AND REMOVE ICE BUILD UP.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT FAUCET BASE AT REAR HAND SINK, WHERE WATER CONSTANTLY FLOWS DESPITE THE HANDLES BEING IN "OFF" POSITION. ALSO NOTED LEAK IN WASTE PIPING AT THE REAR HAND SINK. INSTRUCTED TO REPAIR LEAKS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THAT NONE OF THE POSTED CERTIFIED FOOD MANAGERS HAVE COMPLETED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AS REQUIRED BY PA 100-0367. PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED.
  7. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED TO IMPLEMENT EMPLOYEE HEALTH POLICY AND MAINTAIN DOCUMENTATION OF TRAINING ON SITE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION:7-38-012(A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE PROCEDURES AND MAINTAIN REQUIRED CLEAN UP MATERIALS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SOAP AND PAPER TOWEL DISPENSER MOUNTED DIRECTLY ABOVE LARGE PREP SINK BEING ACTIVELY USED TO PREP VEGETABLES AT TIME OF INSPECTION. MUST REMOVE HANDWASHING AIDS FROM THE PREP SINK.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD IN THE FRONT SALAD PREP TOP COOLER AT IMPROPER AMBIENT TEMPERATURES: CHEESE, 50 DEGREES F; COOKED CORN, 47 DEGREES F; BEANS, 46 DEGREES F; CUT TOMATOES, 49 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 15 LBS OF PRODUCT WORTH $40. INSTRUCTED THAT ALL COLD TCS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW AT ALL TIMES. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED EGG-BASED BREAKFAST ITEMS ON THE MENU, WHERE THE EGGS CAN BE COOKED TO ORDER. INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER FOR ALL MENU ITEMS THAT ARE SERVED COOKED TO ORDER, OR UNDERCOOKED. PRIORITY FOUNDATION: 7-38-005, NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11- OBSERVED FRONT SALAD PREP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 45 DEGREES F WHILE TCS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE TCS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ICE ACCUMULATING IN THE BOTTOM OF THE 3 DOOR REACH IN FREEZER. INSTRUCTED TO REPAIR ANY CONDENSATION LEAKS AND REMOVE ICE BUILD UP.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO WATER PROVIDED TO THE REAR PREP HAND SINK. INSTRUCTED TO PROVIDE HOT AND COLD WATER TO THIS SINK FOR HANDWASHING. INSTRUCTED TO USE FRONT PREP HAND SINK UNTIL THE REAR SINK IS REPAIRED. PRIORITY FOUNDATION VIOLATION: 7-38-030(C), CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THAT NONE OF THE POSTED CERTIFIED FOOD MANAGERS HAVE COMPLETED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AS REQUIRED BY PA 100-0367. PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED.
  8. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed excessive dust and grease build up inside ventilation hood in rear prep area. Must clean and sanitize. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed hand sink in disrepair in rear prep area. Building management in process of removing hand sink. Instructed must repair and maintain all plumbing present. Must maintain same.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN COOLERS DOOR RUBBER GASKETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING TILES ABOVE REAR PREP AREA. MUST CLEAN CEILING TILES AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK COLD WATER HANDLE STRIPPED. MUST REPAIR COLD WATER HANDLE.
  10. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REAR PREP AREA CEILING LIGHT COVERS (X2) NOT TIGHT FITTED. INSTRUCTED MANAGER ALL CEILING LIGHT COVERS MUST BE TIGHT FITTED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  11. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASH GUARD BETWEEN THE PREP SINK AND THE DRAIN BOARD OF THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL THE GAP AROUND THE PIPES AND CONDUIT TRHU-OUT THE PREP AREA.

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