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COCO PAZZO CAFE

212 E OHIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

COCO PAZZO CAFE has been inspected 14 times by Chicago Department of Public Health since June 6, 2013. The most recent inspection, on June 21, 2024, found no infractions.

4 of 14 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, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 March 28, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 March 28, 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 March 28, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on March 28, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 25, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Deli cups not air dried after washing, instructed to air dry all multi-use utensils.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Damaged cooler door gasket at front prep area, instructed to replace.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • condensation noted on walk-in cooler cooling lines, instructed to insulate to prevent condensation.
  4. Non-Inspection

    0 infractions

  5. Non-Inspection

    0 infractions

  6. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • - THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED COOKWARE EQUIPMENT AND UTENSILS STORED DIRECTLY UNDER SEWAGE LINES IN THE BASEMENT. MUST REMOVE AND STORE ALL ARTICLES AWAY FROM POTENTIAL CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - MUST PROVIDE A VERIFIABLE, DETAILED, STEP BY STEP, WASH/RINSE/SANITIZE CLEANING PROCEDURE (INCLUDING EQUIPMENT/SUPPLIES USED, CONCENTRATION LEVELS, CONTACT TIMES ETC) FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT ARE TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK (LARGE COOKING POTS).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST INSTALL A PREP SINK IN THE COFFEE/BREAD PREP AREA AND IN THE PIZZA PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED THE CAULK ON THE WALL BY THE THREE COMP SINK PEELING AND WITH A MOLD-LIKE SUBSTANCE ACCUMULATION ON IT. MUST RE-CAULK, DETAIL CLEAN AREA, AND MAINTAIN. OBSERVED THE DRAIN COVER IN A FLOOR DRAIN IN THE BASEMENT MISSING. MUST REPLACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE PIZZA PREP AREA EXHAUST VENTILATION GRATE. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • - OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.
  7. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR TILES WITH LOW GROUT AT DISHMACHINE AREA. INSTRUCTED MANAGER TO REGROUT FLOOR TILES AT DISHWASH AREA.
  8. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED BLACK AND PINK SLIME BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE WHICH IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ALL ICE INSIDE ICE MACHINE VOLUNTARILLY DISCARDED AT THIS TIME. SERIOUS VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS NOT LABELED AT PIZZA PREP AREA. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTERS AND FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS. INSTRUCTED MANAGER TO CLEAN VENTILATION HOOD FILTERS AND CLEAN LOWER SIDE OF DISHMACHINE DRAINBOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAIN AT COFFEE STATION ALSO OBSERVED FLOOR TILES WITH LOW GROUT AT DISHMACHINE AREA. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND REGROUT FLOOR TILES AT DISHWASH AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME FOOD HANDLERS CERTIFICATES HAVE EXPIRED. INSTRUCTED MANAGER TO UPDATE ALL EXPIRED FOOD HANDLERS CERTIFICATES.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK-FOOD CONTAINERS NOT LABELED( SUGAR, FLOUR ...) INSTRUCTED TO LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SOFT CLEAR PLASTIC CONTAINER NOT AIR DRIED AFTER WASHING, STACKED INSIDE EACH OTHER. INSTRUCTED TO AIR DRY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET AT FRONT PREP COOLER, INSTRUCTED TO REPLACE. BAR AREA ICE BIN NOT COVERED NEXT TO CUSTOMERS SEATING AREA, INSTRUCTED TO COVER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEANED PROPERLY AT BACK OF BLADE, ICE SCOOP HOLDER IN BASEMENT NOT CLEAN, STANDING WATER AT BOTTOM INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT PROPERLY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD, INSTRUCTED TO WEAR A BEARD RESTRAINTS.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASH GUARD ON THE EXPOSED HAND SINK BEHIND THE BAR TO PROTECT CLEAN DISHES ON THE DRAINBOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLER TO REMOVE FOOD DEBRIS HANGING FROM THE SHELVES AND MAINTAIN.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR PANEL OF BASEMENT ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN WALK-IN FREEZER UNDER SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE/REPAIR DAMAGED WEATHER STRIPPING AT FORNT BETWEEN DOORS AND AT BOTTOM OF DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING AT CEILING IN FRONT OF WALK-IN COOLER AT REAR. MUST PROVIDE.
  12. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND THE DISHMACHINE IN NEED OF CEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REGROUT THE FLOOR TILES IN THE REAR HALLWAY NEAR THE MOP SINK AND WALK-IN FREEZER TO PREVENT PEST HARBORAGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SEVERAL COOLERS DID NOT HAVE A THERMOMETER INSIDE OF THEM. MUST PROVIDE A THERMOMETER INSIDE OF ALL COOLERS.
  14. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • COOLING LINES IN WALK-IN COOLER MISSING INSULATION CAUSING CONDENSATION AND DRIPPING, INSTRUCTED TO REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • RUSTY AND GREASY COOKING EQUIPMENT, INSTRUCTED TO REMOVE RUST AND CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • KITCHEN FLOOR TILES MISSING GROUT, DEEP GROVES BETWEEN TILES TRAPPING DIRT AND WATER, INSTRUCTED TO GROUT ALL KITCHEN FLOOR TILES AND CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • UNFINISHED CEILING ABOVE ICE MAKER IN BASEMENT, INSTRUCTED TO PROVIDE FINISHED SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTS IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

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