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FRANNIE'S CAFE

623 S WABASH AVE, CHICAGO, IL 60605 · Restaurant

Inspection summary

FRANNIE'S CAFE has been inspected 8 times by Chicago Department of Public Health since September 11, 2015. The most recent inspection, on November 22, 2021, found no infractions.

2 of 8 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 Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on February 28, 2019. 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 2 times on February 28, 2019. For example: PROPER REHEATING PROCEDURES FOR HOT HOLDING

  • 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 2 times on February 28, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 January 28, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 3 separate inspections, most recently on March 14, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO WIPE DOWN SHELVES UNDER FRONT COUNTER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-2102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FRONT PREP KITCHEN SOAP DISPENSER IN DISREPAIR NOT PERMANENTLY AFFIX. MUST REPAIR AND MAINTAIN.
    • 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
      • OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS. PERSON IN CHARGE UTILIZED HOT HOLDING UNIT TO REHEAT FOOD ITEMS,TWO 4 POUND PANS OF CHILI AND BISQUE SOUP IN THE HOT HOLDING UNIT AT 89-102.2 DEGREES F IN FRONT PREP KITCHEN HOT HOLDING AREA. FACILITY MUST REHEAT SOUP TO REQUIRED TEMPERATURE THEN HOT HOLD FOOD ITEMS. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED SOUP. APPROX 8 POUNDS $ 60. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH #21.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED FOOD NOT MEETING TEMPERATURE,TWO 4 POUND PANS OF CHILI AND BISQUE SOUP IN THE HOT HOLDING UNIT AT 89-102.2 DEGREES F IN FRONT PREP KITCHEN HOT HOLDING AREA. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED SOUP. APPROX 8 POUNDS $ 60. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, SANDWICHES, ETC. STORED INSIDE REACH IN COOLER LOCATED AND DISPLAY COOLERS IN FRONT FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D) OBSERVED GRAB AND GO ITEMS SANDWICHES, FRUIT, PASTRIES,DESERTS, ETC MISSING REQUIRED LABEL INFORMATION ALLERGEN, WEIGHT, INGREDIENTS ETC. INFORMED PERSON IN CHARGE TO PROVIDE PROPER LABELS FOR FOOD ITEMS.
  4. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE PAPER PLATES NOT BEING STORED INVERTED LOCATED BY THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO INVERT PAPER PLATES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE OF THE TOASTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED MALE FOOD HANDLER WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE.
  5. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. SOUPS, DAIRY, DELI MEATS, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND THE NON-COMPLIANCE SUMMARY DATED MARCH 8, 2016 NOT POSTED IN PLAIN VIEWING OF THIS ESTABLISHMENT'S CUSTOMERS. IT WAS BLOCKED BY THE SOUP STATION'S SIGN. INSTRUCTED TO POST IN PLAIN VIEW AT ALL TIMES. SERIOUS VIOLATION 7-42-010(B)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE INTERIOR OF THE FLOOR DRAIN AND THE FLOORS IN THE CORNERS WITH DIRT AND FOOD DEBRIS IN THE FOOD PREPARATION AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK AT BOTH OF THE KNOBS ON THE 3-COMPARTMENT SINK IN THE FOOD PREPARATION AREA. INSTRUCTED TO FIX AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INADEQUATE HANDS WASHING FACILITY, FOUND THE MAIN HAND WASH SINK OBSTRUCTED WITH A BOX IN THE HAND SINK BASIN, EMPLOYEE STATED "THEY DO NOT USE THIS SINK" INSTRUCTED MGR TO KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR.
  8. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE GASKETS OF THE 2 DOOR PREP COOLER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL GASKETS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE PLUMBING UNDER THE 3 COMPARTMENT SINK WRAPPED. ALSO OBSERVED THE 3 COMPARTMENT SINK HOT & COLD KNOBS LEAKING. INSTRUCTED TO REMOVE WRAPPING FROM THE PLUMBING AND REPAIR AND MAINTAIN ALL LEAKS.

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