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EATS AND SWEETS CAFE, INC.

1636 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

EATS AND SWEETS CAFE, INC. has been inspected 10 times by Chicago Department of Public Health since April 29, 2014. The most recent inspection, on June 19, 2019, found no infractions.

1 of 10 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 Food temperature control.

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 2 separate inspections, most recently on August 31, 2018. 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 August 31, 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 once on August 31, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 August 31, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 February 4, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED - -
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2) FOUND TCS FOOD AT IMPROPER TEMPERATURE: 10# OF COOKED CHICKEN BREAST AT TEMP OF 48.0F TO 48.6F; 3# OF FETA CHEESE AT TEMP OF 53.6F TO 57F,BOTH PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER IN THE KITCHEN,(WHICH UNITS MAINTAIN AIR TEMP OF 39.5F) . FOOD DISCARDED AND DENATURED BY THE MANAGER. POUNDS 13 ,VALUE 47 . PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-305.13 FOOD REMOVED FROM ORIGINAL CONTAINERS, MUST BE LABELED WITH COMMON NAME -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11(2) ELEVATE 6" OFF THE FLOOR ITEMS STORED IN BASEMENT THROUGHOUT THE STORAGE. -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.120 ACCUMULATION OF ICE BUILD-UP INSIDE THE WHITE CHEST FREEZER IN THE KITCHEN,CLEAN AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 WHITE CHEST FREEZER INTERIOR LINER BROKEN WITH EXPOSED INSULATION, IN THE KITCHEN,REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): ACCUMULATION OF FOOD DEBRIS INSIDE THE OVEN, DRY STORAGE AND UNDER EQUIPMENT,INCLUDED WHEELS FOR THE EQUIPMENT. MUST DETAIL CLEAN ALL AREAS AND MAINTAIN. - -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 FOUND FLOOR UNDER COOKING EQUIPMENT WITH GREASE BUILD UP,DEBRIS AROUND MOP SINK,ALONG BASEBOARD WALLS,CORNERS, UNDER THE SHELVES AND BEHIND THE FRONT COUNTER, MUST CLEAN AND MAINTAIN FLOORS THROUGH-OUT.RE-SEAL UNSEALED BASEBOARD WALL UNDER THREE COMPARTMENT SINK IN THE KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11: OBSERVED HOLES IN WALL BEHIND THE TOILET BOWL IN WASHROOM. MUST REPAIR AND MAINTAIN. GREASE AND DEBRIS ON WALLS IN THE KITCHEN SPECIALLY UNDER THREE COMPARTMENT SINK AND BEHIND THE COOKING EQUIPMENT,CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO ALL EMPLOYEES HAS FOOD HANDLER CERTIFICATES ON THE PREMISES. MUST PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN -
  3. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOODHANDLER AT PREMISES WITH NO FOOD HANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  4. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 5-4-17 INSPECTION # 2049807. VIOLATION 38. FOUND NO BACKFLOW PREVENTION DEVICES INSTALLED AT WATERLINES FOR ICE MACHINE, ESPRESSO MACHINE, AND COFFEE DRIP MACHINE. SERIOUS VIOLATION.7-42-090. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOODHANDLER AT PREMISES WITH NO FOOD HANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND COUNTER AREAS NOT CLEAN BY ESPRESSO MACHINE. MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT SWEPT AT BASEMENT. MUST CLEAN FLOORS AT BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ICE MACHINE, ESPRESSO MACHINE, AND COFFEE DRIP MACHINE. MUST PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOODHANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD-UP ON VENTILATION HOOD ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATED ON CEILING VENTILATION FANS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMET FOOD STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.
  7. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING PREVENTING LID FROM CLOSING PROPELY. THIS HARBORAGE AND A FOOD SOURCE FOR RODENTS AND OTHER PEST. SERIOUS VIOLATION 7-38020. MANAGER CORRECTED VIOLATION BY PUSHING GARBAGE DOWN INTO GARBAGE CONTAINER. MUST MAINTAIN GARBAGE AREA ADEQUATELY MAINTAINED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS IN KITCHEN FOOD PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CRACKED FLOOR TILES INSIDE CUSTOMERS WASHROOMS. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP IMPROPERLY STORED. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  8. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT PREP AREA ALONG WALLS AND UNDERNEATH EQUIPMENT. INSTRUCTED MANAGER TO CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN WALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FLOOR CLUTTERED ALONG NORTH WALL. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.
  9. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND SINGLE SERVICE UTENSILS STORED AT THE FRONT COUNTER WITH HANDLES FACING IN ALL DIFFERENT DIRECTIONS. INSTRUCTED TO STORE UTENSILS IN ONE DIRECTION TO AVOID BARE HAND CONTACT WITH FOOD CONTACT SURFACE OF UTENSILS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE WALK-IN COOLER UNDER THE FOOD STORAGE RACKS REQUIRE A DETAIL CLEANING TO REMOVE LIQUID SPLATTER AND FOOD DEBRIS BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND ALL CEILING VENTS ON PREMISES INCLUDING THE BATHROOMS SOILED WITH DUST BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL VENTILATION UNITS ON PREMISES.
  10. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE DEEP GROOVED/STAINED CUTTING BOARD ON THE FOOD PREP COOLER TO PROVIDE A SMOOTH, EASILTY CLEANABLE CUTTING BOARD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PROVIDE A BASEBOARD ALONG THE BOTTOM OF THE WALL OUTSIDE OF THE WASHROOMS TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE CRACKED CEILING TILE IN THE BATHROOM HALLWAY.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE ON THE BATHROOM DOOR CLOSEST TO THE NORTH WALL.

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