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GARGOYLE CAFE

5835 S GREENWOOD AVE, CHICAGO, IL 60637 · Restaurant

Inspection summary

GARGOYLE CAFE has been inspected 7 times by Chicago Department of Public Health since April 10, 2012. The most recent inspection, on October 6, 2017, found no infractions.

1 of 7 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 March 10, 2016. 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 April 10, 2012. 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 13 times across 6 separate inspections, most recently on March 10, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 3 times across 3 separate inspections, most recently on September 2, 2015. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE PREP COOLER AT 48 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 2LBS OF TUNA SALAD AT 46.5 DEGREES F, 3LBS OF CHICKEN SALAD AT 46.5 DEGREES F, 1LB OF VARIOUS LETTUCE AT 47 DEGREES F, 12 LBS OF VARIOUS DELI MEATS AT 45-47.5 DEGREES F, 4LBS OF CHEESE AT 49 DEGREES F AND 1LB OF SLICED TOMATOES AT 46 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCET AT THE THREE COPARTMENT SINK AND REMOVE FOUL ODORS COMING FROM THE GREASE TRAP WHEN WATER DRAINED FROM SINK BASIN.
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN WATER AND FOOD DEBRI FROM ALL PREP COOLERS & 3- COMP SINK BASIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA & STORAGE AREA AND FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FOOD DEBRI FROM WALLS NEAR 3- COMP SINK .MUST SCRAPE AND PAINT PEELING PAINT ON WALLS AT COFFEE & SODA AREAS IN DINING ROOM.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE SMALL COOLER, AND FRONT 3 DOOR COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENT OVER THE 3 COMP. SINK DUSTY, AND THE REAR STORAGE CEILING LIGHT NOT CLEAN, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE COLD WATER HANDLE LEAKING AT THE 3 COMPARTMENT SINK WHEN THE HOT WATER HANDLE IS TURNED ON, POOLING ON TOP ON THE BACK OF THE SINK, INSTRUCTED TO REPAIR.
  5. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN FAUCET AT THE MOP SINK AND RESTORE HOT AND COLD RUNNING WATER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT REACH IN COOLER AND REMOVE POOLING WATER.
  6. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM REACH IN COOLER SHELVES IN REAR STORAGE ROOM OR REPLACE. MUST REMOVE PEELING PAINT ABOVE REAR 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER ALL EQUIPMENT IN PREP AND STORAGE AREAS. MUST REMOVE FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR 5TH WASHBOWL FROM THE ENTRANCE IN THE MENS WASHROOM.
  7. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD(ICE) NOT PROPERLY PROTECTED DURING STORAGE. NOTED INTERIOR TOP PANEL AND SIDES OF ICE MACHINE WITH EXCESSIVE CORROSION,RUST AND GRIME DRIPPING ONTO ICE. ALSO NOTED ICE CONTAMINATED WITH BLACK DEBRIS. MUST DETAIL CLEAN INTERIOR OF ICE MACHINE,REMOVE RUST,CORROSION AND GRIME OR REPLACE. SERIOUS CITATION ISSUED 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM REACH IN COOLER SHELVES IN REAR STORAGE ROOM OR REPLACE. MUST REMOVE PEELING PAINT ABOVE REAR 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER ALL EQUIPMENT IN PREP AND STORAGE AREAS. MUST REMOVE FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR 5TH WASHBOWL FROM THE ENTRANCE IN THE MENS WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED FOUL ODORS COMING FROM FRONT AND REAR THREE COMPARTMENT SINK WHEN WASTE WATER DRAINED FROM SINK BASINS. MUST REPAIR AND REMOVE FOUL ODORS.

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