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EL JARDIN CAFE

3401 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

EL JARDIN CAFE has been inspected 4 times by Chicago Department of Public Health since October 15, 2010. The most recent inspection, on September 3, 2013, found no infractions.

1 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: Food temperature control and Protecting food from contamination.

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 2 times on October 15, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 October 15, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 12 times across 3 separate inspections, most recently on November 27, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on November 27, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE MUST CLEAN AND SANITIZE. INTERIOR BASEMENT TALL REACH-IN COOLER WITH FOOD SPILLAGE. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED MISSING FLOOR TILES AT 1ST FLOOR SERVICE BAR AREA. MUST REPLACE/REPAIR. FLOOR UNDER 1ST FLOOR THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN. ALL STORED ITEMS THROUGHOUT BASEMENT STORAGE MUST BE ELEVATED FROM FLOOR 6" OR ABOVE, ORGANIZED AND ELEVATED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS THROUGHOUT BASEMENT PREP. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER BASEMENT EXPOSED HAND SINK. MUST REPAIR.
  3. Tag Removal

    6 infractions

    • 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. PAINT THE EXTERIOR OF THE ICE MACHINE (RUST BUILDUP). PROVIDE AN ICE BIN COVER BEHIND THE BAR.
    • 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. DETAIL CLEAN THE DUST AND GREASE BUILDUP ON THE VENTILATION HOODS, DUST BUILDUP INSIDE OF THE BROILER UNIT, GREASE ON EXTERIOR OF STEAM TABLE, FOOD DEBRIS INSIDE OF THE 2 DOOR PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE THE BROKEN FLOOR TILES IN THE PREP AREA. REPAIR THE OPENINGS IN THE CEMENT FLOOR IN THE BASEMENT. DETAIL CLEAN THE FLOORS IN THE PREP AREA AND THE BASEMENT.
    • 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. OBSERVED CHIPPED PAINT ON THE BASEMENT CEILING ABOVE THE BOXES OF FOUNTAIN POP SYRUP. MUST REPAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING DRAIN AT THE BASEMENT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE AND MAINTAIN THE AREAS IN THE BASEMENT TO PREVENT PEST HARBORAGE. REMOVE ANY UNNECESSARY ITEMS AND STORE REMAINING ITEMS AT LEAST 6" OFF OF THE FLOOR.
  4. Canvass

    9 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE INSIDE OF 2 DOOR PREP COOLER AT 46F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MUST MAINTAIN BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 FOR REINSPECTION OF UNIT. CRITICAL VIOLATION 7-38-005A.
    • 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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED BEE AT 45.3F, SOUR CREAM AT 47.3F, CHICKEN AT 47F, COOKED RICE AT 47.1F, CHORIZO AT 48.2F, PORK AT 45.6F, CHEESE AT 47.8F, COOKED BEANS AT 43.7F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH AND RUST BUILDUP ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED BY CDPH. MUST HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. REMOVE RUST BUILDUP ON INTERIOR SURFACES. FAX REINSPECTION LETTER TO (312) 746-4240. SERIOUS VIOLATION 7-38-005A.
    • 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. PAINT THE EXTERIOR OF THE ICE MACHINE (RUST BUILDUP). PROVIDE AN ICE BIN COVER BEHIND THE BAR.
    • 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. DETAIL CLEAN THE DUST AND GREASE BUILDUP ON THE VENTILATION HOODS, DUST BUILDUP INSIDE OF THE BROILER UNIT, GREASE ON EXTERIOR OF STEAM TABLE, FOOD DEBRIS INSIDE OF THE 2 DOOR PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE THE BROKEN FLOOR TILES IN THE PREP AREA. REPAIR THE OPENINGS IN THE CEMENT FLOOR IN THE BASEMENT. DETAIL CLEAN THE FLOORS IN THE PREP AREA AND THE BASEMENT.
    • 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. OBSERVED CHIPPED PAINT ON THE BASEMENT CEILING ABOVE THE BOXES OF FOUNTAIN POP SYRUP. MUST REPAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING DRAIN AT THE BASEMENT 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE AND MAINTAIN THE AREAS IN THE BASEMENT TO PREVENT PEST HARBORAGE. REMOVE ANY UNNECESSARY ITEMS AND STORE REMAINING ITEMS AT LEAST 6" OFF OF THE FLOOR.

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