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GAUDI CAFE

1147 W GRAND AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

GAUDI CAFE has been inspected 8 times by Chicago Department of Public Health since January 29, 2014. The most recent inspection, on February 17, 2017, 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: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on February 6, 2015. 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 2 times on August 5, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 5, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 5, 2014. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 16 times across 5 separate inspections, most recently on January 12, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE INTERIOR PANEL ON THE ICE MACHINE WITH RUST. INSTRUCTED TO REMOVE RUST. MAINTAIN SAME. FOUND THE WASHBOWL IN THE WOMENS TOILET ROOM AND THE EXPOSED HAND WASHING SINK BY THE COOKING EQUIPMENT IN THE PREP AREA IN NEED OF RECAULKING. INSTRUCTED TO RECAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE SHELVES, THE INTERIOR OF THE ICE MACHINE, DEEP FRYER AND CAN OPENER IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT IN THE PREP AND BASEMENT AREA NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE THE BROKEN FLOOR TILES UNDER THE TALL REACH IN COOLER (ACROSS FROM THE COOKING EQUIPMENT) IN THE PREP AREA. MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN THE TOILET ROOMS AND THE WALLS BEHIND/AROUND THE COOKING EQUIPMENT AND SINKS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND THE LIGHTS IN THE PREP AREA ABOVE THE PREP COOLERS NOT WORKING. INSTRUCTED TO FIX/PROVIDE ADEQUATE LIGHTING TO THAT AREA AND MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK AT THE PIPE UNDER THE WASHBOWL IN THE WOMENS TOILET ROOM AND AT THE ELBOW OF THE FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX LEAKS. MAINTAIN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND THE ICE SCOOP IN THE PREP AND BAR AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE IN A CLEAN BIN OR IN THE ICE HANDLES UP SO AS TO NOT TOUCH THE ICE WITH BARE HANDS.
  3. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR/WALL COVING BEHIND COOKS LINE. MUST REPLACE.
  4. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED IE: BEANS IN HOT HOLDING UNIT AT 169.2F. INSTRUCTED A CITY OF CHICAGO CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. EMPLOYEE TELEPHONED MANAGEMENT UPON MY ARRIVAL AND ARRIVED APPROXIMATELY ONE HOUR LATER. SERIOUS CITATION ISSUED 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 8-25-14 NOT CORRECTED. #32-INSTRUCTED FACILITY TO INSTALL A SPLASH GUARD AT THE EXPOSED HAND SINK AT THE SERVER/CARRY OUT STATION BETWEEN UTENSILS AND SINK AND TO MAINTAIN.#41-FOUND CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALL, AND MAINTAIN. SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING CONSUMER ADVISORY. MUST OBTAIN AND POST TO PUBLIC VIEW. ALL BULK FOOD CONTAINERS MUST BE LABELED. PREPARED FOODS IN THE FREEZER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT COOKS LINE. WALL MOUNTED RAW WOODEN SHELVING ON COOKS LINE MUST BE PAINTED/SEALED. WALL AT DISH MACHINE AND SERVER WINDOW SEALED WITH PAPER. MUST REMOVE AND PROPERLY SEAL WITH SMOOTH CLEANABLE MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING EQUIPMENT NEED CLEANING. TABLE TOP CAN OPENER. EXTERIOR OF COOKS LINE EQUIPMENT. INTERIOR OF THE ICE MACHINE INCLUDING HOLDING BIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT COOKS LINE, UNDER AND AROUND REFRIGERATION AND ICE MACHINE WITH EXCESSIVE DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR/WALL COVING BEHIND COOKS LINE. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE PROPER STOPPERS FOR BOTH THREE COMPARTMENT SINKS. TWO LEAKS UNDER TWO WASHBOWLS AT THE KITCHEN THREE COMPARTMENT SINK INTO BUCKETS AND ATTEMPTED TO REPAIR WITH DUCT TAPE. LEAK AT NOZZLE ON SAME SINK AND REPAIRED WITH PLASTIC WRAP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  5. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL A SPLASHGUARD AT THE EXPOSED HANDSINK AT THE SERVER/CARRY OUT STATION BETWEEN UTENSILS AND SINK AND TO MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALL, AND MAINTAIN.
  6. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND AN UNUSED BEVERAGE/BEER COOLER IN THE FRONT BAR AREA NOT HOLDING A TEMPERATURE OF 40F OR BELOW. TAGGED COOLER HELD FOR INSPECTION BY CDPH. INSTRUCTED FACILITY NOT TO USE UNTIL TAG IS REMOVED BY CDPH. INSTRUCTED TO REPAIR AND MAINTAIN. NO CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 1 GALLON OF MILK AT 47.1F IN THE FRONT BEVERAGE COOLER. ALSO FOUND 1 POUND OF CHICKEN AT 46.9F IN THE KITCHEN REACH IN COOLER. OPERATOR VOLUNTARILY DISCARDED AND DENATURE SAID FOOD WHICH WAS VALUED AT $7. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEES HANDLE DIRTY DISHES AND CASH AND PROCEED TO HANDLE CLEAN UTENSILS AND FOOD CONTACT ITEMS WITHOUT WASHING HANDS. INSTRUCTED FACILITY THAT ANY TIME EMPLOYEES HANDS DO BECOME OR CAN POSSIBLY BECOME CONTAMINATED THEY MUST WASH THEIR HANDS. CRITICAL CITATION ISSUED 7-38-010(A).
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND AN UNUSED LOW TEMPERATURE DISH MACHINE IN THE KITCHEN THAT DID NOT MEET SANITIZER CONCENTRATION REQUIREMENTS. TAGGED HELD FOR INSPECTION BY CDPH AND INSTRUCTED NOT TO USE UNTIL TAG IS REMOVED BY CDPH. INSTRUCTED TO REPAIR AND MAINTAIN. NO CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND NO CONSUMER ADVISORY POSTED ON PREMISES. INSTRUCTED TO POST AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL A SPLASHGUARD AT THE EXPOSED HANDSINK AT THE SERVER/CARRY OUT STATION BETWEEN UTENSILS AND SINK AND TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT DIRT ACCUMULATION ON UPPER PANEL OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALL, AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED USED WASH CLOTHS LEFT ON COUNTERS. INSTRUCTED TO STORE ALL IN USE WASH CLOTHS IN A CLEANING SOLUTION AND TO MAINTAIN.
  7. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED FLOOR TILES IN PREP AREA NEAR ICE MACHINE AND DRY STORAGE. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS IN PREP AND DRY STORAGE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE BASEMENT STORAGE AREA.
  8. License

    0 infractions

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