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CHARMERS CAFE/THE DAGEL AND BELI SHOP

1500 W JARVIS AVE, CHICAGO, IL 60626 · Restaurant

Inspection summary

CHARMERS CAFE/THE DAGEL AND BELI SHOP has been inspected 6 times by Chicago Department of Public Health since August 10, 2011. The most recent inspection, on November 26, 2014, found no infractions.

1 of 6 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 on August 10, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 16, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 March 14, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on August 8, 2012. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 17 times across 5 separate inspections, most recently on March 14, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED THAT ALL SANDWICHES AND INDIVIDUAL SLICE OF POUND CAKE MUST HAVE LABELS(FOOD NAME,INGREDIENTS AND SOURCE).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE A SPLASH GUARD BETWEEN THE FRONT EXPOSED HAND SINK AND COFFEE MACHINE.OBSERVED ICE CUBES STORED INSIDE IGLOO CONTAINER,INSTRUCTED TO PROVIDE A SELF DRAIN CONTAINER FOR THE ICE.
  3. Complaint Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN PAPER HOLDER TISSUE FOR THE FRONT WASHROOM
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF MOP SINK,REMOVE FLOOR DEBRIS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE EXCESS SPIDER WEBS AND DUST BUILD-UP FROM CEILING, WALLS AND CHAINS THAT HOLD UP HANGING MENU BOARDS,EAST SIDE AREA. REMOVE SPLATTERED FOOD ON WALLS BETWEEN THE PREP COOLER(EAST SIDE),AND RESEAL AND PAINT WALL BEHIND THE PREP COOLER BY THE JUICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • RE-ORGANIZE OUTSIDE AREA IN FRONT OF REAR DOOR.ELEVATE ITEMS NEEDED 6" OFF THE FLOOR,SWEEP AND MAINTAIN AREA TO MINIMIZE INSECTS ACTIVITIES.
  4. Complaint

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. ICE MACHINE WAS TURNED OFF. TAGGED UNIT" HELD FOR INSPECTION".CLEAN AND SANITIZE UNIT.BUY ICE IN BAGS FROM A RETAIL FOOD PROVIDER, KEEP RECEIPT. CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE BROKEN PAPER HOLDER TISSUE FOR THE FRONT WASHROOM
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF MOP SINK,REMOVE FLOOR DEBRIS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF COOLERS AND WHITE REACH-IN FREEZER IN REAR AREA,FOOD DEBRIS; ALSO CLEAN AND SANITATIZE MEAT SLICER,ENCRUSTED FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER THE FRONT THREE COMPARTMENT SINK,BEHIND THE GREASE TRAP,REMOVE DEBRIS.SWEEP FLOOR AT REAR EXIT AREA UNDER THE STAIR CASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT FROM CEILING(EAST SIDE) ABOVE SHELVES,BY THE WINDOW,REPAINT SAID AREA. REMOVE EXCESS SPIDER WEBS AND DUST BUILD-UP FROM CEILING, WALLS AND CHAINS THAT HOLD UP HANGING MENU BOARDS,EAST SIDE AREA. REMOVE SPLATTERED FOOD ON WALLS BETWEEN THE PREP COOLER(EAST SIDE),AND RESEAL AND PAINT WALL BEHIND THE PREP COOLER BY THE JUICE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • RE-ORGANIZE OUTSIDE AREA IN FRONT OF REAR DOOR.ELEVATE ITEMS NEEDED 6" OFF THE FLOOR,SWEEP AND MAINTAIN AREA TO MINIMIZE INSECTS ACTIVITIES.
  5. Tag Removal

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT, AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN DEBRIS AND STAINS ON CABINET STORAGE AT FRONT PREP AREAS,MOP SINK,PREP COUTERS AT COFFEE MACHINE AREAS, AND PLASTIC PANEL ON ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR DAMAGED WALLS AT FRONT AND REARAIR PREP AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODSERVICE EMPLOYEES PREPARING AND MAKING SANDWICHES WITHOUT HAIR RESTRAINT,APPROACHED OWNER WHO WAS CONDUCTING INSPECTION WITH ME ABOUT IT,HE REPLIED SAYING THAT "BECAUSE THEIR FACILITY IS A CAFE,THEY NOT REQUIRED TO HAVE HAIR RESTRAINT ON". INSTRUCTED TO HAVE HAIR RESTAINT ON WHEN FOODS ARE HANDLED AT ALL TIMES.
  6. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND CHEF PREP REACH IN COOLER AND BAKED GOODS DISPLAY COOLER AT FRONT PREP/SERVING AREA AT IMPROPER TEMPERATURES OF 50.0F TO 58.8F AT THE TIME OF INSPECTION. CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED OWNER TO REPAIR ABOVE COOLERS TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT ALL TIMES. ABOVE COOLERS ARE TAGGED INSTRUCTED OWNER TO FAX LETTER TO OUR OFFICE AT 312 746 4240 AFTER REPAIR TO HAVE COOLER CHECK AND REMOVE TAG. MANAGEMENT HAVE OTHER COOLERS THAT ARE MAINTAINING REQUIRED TEMPERATURES OF 38-40F.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS,CORNBEEF,HAM,CHEESES,ETC STORED IN THE ABOVE COOLERS AT INADEQUATE TEMPERTURES RANGING FROM 52.3F TO 60.5F AT THE TIME OF INSPECTION CITATION ISSUED 7-38-005(a) CRITICAL INSTRUCTED TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. INSTRUCTED ALSO TO DISCARD ABOVE MENTIONED FOODS, SUCH WAS DONE 50pds TOTAL AT TOTAL COST OF $318.00 WERE DISCARDED AND DENATURED WITH SANITIZER. HEARING FOR TICKET #H000073118-13 WILL BE ON 10-06-11 AT 400 W. SUPERIOR AVE ROOM 112 AT 10:00am
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES AND ON COUNTERS THROUGHOUT, AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESUFACE STAINS AND DEEP CUTS ON CUTTING BOARDS ON PREP COUNTERS IN PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON CABINET STORAGE AT FRONT PREP AREAS,MOP SINK,PREP COUTERS AT COFFEE MACHINE AREAS, AND PLASTIC PANEL ON ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR DAMAGED WALLS AT FRONT AND REAR PREP AREAS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZERS AND MONITOR DAILY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEES PREPARING AND MAKING SANDWICHES WITHOUT HAIR RESTRAINT,APPROACHED OWNER WHO WAS CONDUCTING INSPECTION WITH ME ABOUT IT,HE REPLIED SAYING THAT "BECAUSE THEIR FACILITY IS A CAFE,THEY NOT REQUIRED TO HAVE HAIR RESTRAINT ON". INSTRUCTED TO HAVE HAIR RESTAINT ON WHEN FOODS ARE HANDLED AT ALL TIMES.

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