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GREEN GARDEN CAFE

3517 W Arthington ST, CHICAGO, IL 60624 · Restaurant

Inspection summary

GREEN GARDEN CAFE has been inspected 5 times by Chicago Department of Public Health since June 9, 2015. The most recent inspection, on April 21, 2022, recorded 2 infractions.

1 of 5 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, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 April 21, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 June 17, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 times across 3 separate inspections, most recently on November 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 April 21, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

5 inspections

  1. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INSIDE OF THE REACH IN DISPLAY COOLER WITH A BUILD UP OF DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS AND FLOORS WITH A BUILD UP OF, DIRT, DUST, GREASE AND DEBRIS UNDER AND AROUND ALL CABINETS, COLD HOLDING UNITS AND DEEP FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT HARBORING.
  2. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR THROUGHOUT ESTABLISHMENT ALONG TH BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT(2 TABLE TOP GRILLS AND 2 TABLE TOP DEEP FRYERS) IN FOOD PREP AREA MUST BE UNDERNEATH AN EXHAUST SYSTEM - MUST INSTALL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL NEWLY HIRED EMPLOYEES THAT DO NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE, AND FALL UNDER THE CATEGORY OF A FOOD HANDLER MUST BE CERTIFIED WITHIN 30 DAYS OF BEING HIRED.
  3. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED ON 6-17-16 FROM REPORT# 1559211 NOT CORRECTED: -32- NO ATTACHED METAL DRAINBOARD INSTALLED AT THE 3 COMPARTMENT SINK. MUST INSTALL. -35- CLEAN THE DUST FROM THE CEILING TILES AND LIGHT SHIELDS IN THE FOOD PREP AREA. -38-MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE 3 COMPARTMENT SINK. NON COMPLIANT SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL CABINET INTERIORS THROUGHOUT, STORAGE HELVES, INTERIORS AND EXTERIORS OF ALL REFRIGERATED UNITS, ND COUNTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR THROUGHOUT ESTABLISHMENT ALONG TH BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL COOKING EQUIPMENT(2 TABLE TOP GRILLS AND 2 TABLE TOP DEEP FRYERS) IN FOOD PREP AREA MUST BE UNDERNEATH AN EXHAUST SYSTEM - MUST INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLER(S) REGARDLESS OF TITLE MUST WEAR HAIR RESTRAINT(S) WHEN PREPARING UNCOVERED FOODS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL NEWLY HIRED EMPLOYEES THAT DO NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE, AND FALL UNDER THE CATEGORY OF A FOOD HANDLER MUST BE CERTIFIED WITHIN 30 DAYS OF BEING HIRED.
  4. License

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE USE UTENSILS IMPROPERLY STORED. MUST STORE ALL SINGLE USE UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION BY HANDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO ATTACHED METAL DRAINBOARD INSTALLED AT THE 3 COMPARTMENT SINK. MUST INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE DUST FROM THE CEILING TILES AND LIGHT SHIELDS IN THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN ADDITIONAL SINK STOPPER FOR THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
  5. License

    0 infractions

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