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CRAGIN PUBLIC COFFEE

3150 N CENTRAL AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

CRAGIN PUBLIC COFFEE has been inspected 4 times by Chicago Department of Public Health since March 26, 2021. The most recent inspection, on September 27, 2022, found no infractions.

3 of 4 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: Handwashing and staff hygiene, Food temperature control and Pests.

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.

  • 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 on April 14, 2021. 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 once on April 14, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 14, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 April 14, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 April 14, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS, AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED MANAGEMENT TO PROVIDE A HANDWASHING SINK ACCESSIBLE TO THE REAR 3-COMPARTMENT SINK AREA WITH HOT AND COLD RUNNING WATER, SUPPLIED WITH SOAP AND HAND PAPERTOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C), NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO LICENSED PEST CONTROL LOGBOOK AVAILABLE ON THE PREMISES.INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS (CONTRACT/SERVICE AGREEMENT, SERVICE REPORT, CHEMICALS USED ETC.) PRIORITY FOUNDATION VIOLATION 7-38-020 (C),NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE COFFEE PREPARATION AREA NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. MUST PROVIDE A PHYSICAL BARRIER AT THE ENTRANCE TO PREVENT CUSTOMERS FROM ENTERING THE COFFEE PREPARATION AREA.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE PLASTIC CONTAINERS TOO LARGE TO FULLY SUBMERGE IN EXISTING 3- COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE.INSTRUCTED MANAGEMENT TO REMOVE OVERSIZED FOOD EQUIPMENTS;MULTI-USE KITCHEN UTENSILS OR REPLACE 3-COMPARTMENT SINK SINK COMPARTMENTS MUST BE LARGE ENOUGH TO COMPLETELY SUBMERGE THE LARGEST PIECE OF EQUIPMENT AND UTENSILS AS REQUIRED OR PROVIDE AN APPROVED METHOD (AND DEMONSTRATE) TO PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-025,NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE, HOT WATER DISPENSER AND COFFEE/ESPRESSO MACHINE.MUST INSTALL SO BACKFLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED ROUGH BRICK WALLS WITH CRACKS, CREVICES AND OPENINGS BEHIND THE FRONT COFFEE PREP AREA. INSTRUCTED TO REPAIR, FINISH AND SEAL EXPOSED BRICK WALLS FROM FLOOR TO CEILING TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NOTICEABLE OPENINGS HOLES ON FLOOR THROUGHOUT THE DINING AREAS MUST BE SEALED SO AS SURFACES ARE SMOOTH,AND EASILY CLEANABLE AND NON-ABSORBENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END-CAPS FOR LIGHT ALL FIXTURES BEHIND FRONT COFFEE PREP/3-COMPARTMENT SINK AREAS OR SHATTER-PROOF LIGHT BULBS.
  4. License

    0 infractions

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