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EURO CAFE'

3435 N HARLEM AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

EURO CAFE' has been inspected 13 times by Chicago Department of Public Health since September 17, 2010. The most recent inspection, on March 19, 2021, found no infractions.

4 of 13 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 June 21, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 February 7, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 30, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 21, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on November 21, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND DRAIN BOARD FOR CLEAN DISHES IN THE REAR PREP/DISH AREA. RE CAULK AROUND THE EXPOSED HAND SINK AND MOP SINK IN THE REAR PREP/DISH AREA AND MAINTAIN(CAULK WORN OUT).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN ON THE FLOOR UNDER THE 3 COMPT SINK IN THE PREP/DISH AREA AND BEHIND THE BAR NEEDS DETAIL CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTER/HOOD,CONNECTING TUBES ON THE HOOD WITH GREASE AND DUST BUILD-UP. MUST CLEAN IN DETAIL,REMOVE DUST AND GREASE AND MAINTAIN. CEILING VENT IN BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY IN POOR REPAIR, WHEN WATER IS DRAINED FROM THREE COMPARTMENT SINK, WASTE WATER OVER FLOWS ON TO FLOOR, NOT DRAINING INTO SEWER LINE, NOT PROPERLY BEING MAINTAINED, INSTRUCTED TO REPAIR, SERIOUS CITATION: 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR COOKING FRYERS NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN KITCHEN AND REAR PARTY AREA, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN PREP/COOKING AREA. INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING OR REPLACE EXISTING (DIMMED) LIGHT BULBS.
  5. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SEAL OR PAINT RAW WOOD STORAGE SHELVES IN PREP/COOKING AREA AND IN REAR STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTER TOP WITH EXCESSIVE DUST AND LITTER UNDERNEATH COFFEE MACHINE BEHIND BAR AND INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT BAR SINK AT SAME AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS BEHIND/AROUND BAR.--------MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH COOKING EQUIPMENT WITH EXCESSIVE GREASE AND FOOD ACCUMULATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN PREP/COOKING AREA. INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING OR REPLACE EXISTING (DIMMED) LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET IN REAR PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION PROVIDED.
  6. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts, shall be repaired/replaced.Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in freezer shelving that had rust, peeling paint shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of ice machine not clean, needs detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need cleaning(corners), floors under ice machine not clean, need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tiles in bathrooms, shall be repaired/replaced.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-8040 OR can e-mail the requests to [email protected]. FOR TAG REMOVAL. ATT:D.BHATTAL. SERIOUS VIOLATION 7-38-005A
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY,STORE AND INVERT POTS/PANS ON KITCHEN SHELVINGS TO PREVENT CONTAMINATION BEFORE USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORNED-OUT CUTTING BOARDS WITH DEEP CUTS AND RAW WOODEN KITCHEN SHELVES MUST BE SEALED USING A NON-TOXIC FINISH.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE BROKEN FLOOR TILES IN THE ICE MACHINE ROOM,FLOORS AND FLOOR DRAINS IN KITCHEN,BAR AREA NEED CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR EAST SECTION OF CEILING INSIDE THE ICE MACHINE ROOM POSSIBLE ROOF LEAK(SNOW MELTING)AND WEST WALL MUST BE SMOOTH,EASILY CLEANABLE SURFACE SAME AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BURNT-OUT LIGHTS IN THE KITCHEN AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE DUSTS ACCUMULATIONS FROM INSIDE THE TOILET ROOMS.
  9. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in reach in freezer, must date and label food items in reach in freezer.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in freezer had peeling paint/rust, shall be repaired/sealed, reach in cooler shelving/racks that had peeling paint/rust shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, racks not clean need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment, and by front bar area not clean, need detailed cleaning(corners), floors in storage room need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tiles in bathrooms shall be replaced/repaired.Wall by bar that had exposed plaster, shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean, need cleaning(detailed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in kitchen prep area not clean, need detailed cleaning.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 585912, DATE: 07-20-2011. SERIOUS CITATION ISSUED 7-42-090 #33 - Cooking equipment, ice machine, sinks, prep tables and soda nozzle holder not cleaned. Instructed to detail clean and sanitize. #34 - Floor along wall base and behind equipment not cleaned. Instructed to detail clean and elevate stock 6 inches or higher. #35 - Several openings and holes in walls. Instructed to seal all openings. #41 - Unnecessary articles stored in storage room. Instructed to elevate stock 6 inches or higher and away from wall.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF REACH-IN FREEZER WITH HEAVY ICE BUILD-UP AND DRIED FOOD DEBRIS ACCUMULATION, INTERIOR SURFACES OF MOP SINK WITH DEBRIS AND BLACK STAIN, INTERIOR SURFACES OF EXPOSED HAND SINK BEHIND BAR AND 3 COMPARTMENT SINK IN REAR PREP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AROUND GREASE BOX UNDER 3 COMPARTMENT SINK IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • NOTED ICE SCOOP STORED INSIDE ICE MACHINE AND ICE SCOOP STORED ON TOP OF ICE BEN BEHIND BAR. INSTRUCTED TO PROPERLY STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  12. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooking equipment, ice machine, sinks, prep tables and soda nozzle holder not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean and eleavte stock 6 inches or higher.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Several openings and holes in walls. Instructed to seal all openings.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in storage room. Instructed to elevate stock 6 inches or higher and away from wall.
  13. Canvass

    4 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. COOKING HOOD FULL OF GREASE AND EXTERIOR UNCLEAN,MUST CLEAN AND MAINTAIN,MUST CALL FOR SERVICE CLEANING
    • 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. GUN HODER UNCLEAN,MUST CLEAN AND MAINTAIN;VENT COVER IN WOMEN'S WASHROOM FULL OF DUST,VENT COVER IN RIGHT SIDE FRONT AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. FLOORS UNDER ICE BIN IN BAR AREA,UNDER AND BEHIND COOKING EQUIPMENT, UNDER SODA CONNECTION UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. CEILING TILES IN 2 WASHROOMS WITH 3 TO 5INCH HOLE MUST BE SEALED

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