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HAAGEN DAZS CAFE

700 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

HAAGEN DAZS CAFE has been inspected 7 times by Chicago Department of Public Health since May 12, 2011. The most recent inspection, on October 19, 2015, found no infractions.

2 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 Pests.

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 3 times across 2 separate inspections, most recently on July 19, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 24, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 11 times across 4 separate inspections, most recently on February 27, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 4 times across 4 separate inspections, most recently on May 29, 2014. 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

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ICE BUILD UP AT TOP OF WALK-IN FREEZER JUST BEYOND THE ENTRANCE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF 2DR FREEZER AT REAR OF FROZEN SPILLS. CLEAN COFFEE COUNTER AT FRONT BEHIND SERVICE COUNTER OF SPILLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN EMPLOYEES WASH ROOMS, ORGANIZE AND MAINTAIN AT ALL TIMES.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ACCUMULATED ICE INSIDE OF THE WALK IN FREEZER. INSTRUCTED TO REMOVE ACCUMULATED BUILD UP OF ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CONDENSER COVER MISSING AT SALADS/WRAPS PREP COOLER IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN CONDENSER COVERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED RAW CONCRETE FLOOR INSIDE OF THE WALK IN COOLER. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENT IN THE WOMENS RESTROOM WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 1 COMPARTMENT PREP SINK IN THE PREP AREA WITHOUT HOT WATER. INSTRUCTED TO PROVIDE HOT WATER.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRUIT FLY AND HOUSE FLY ACTIVITY AT PREMISES. OBSERVED ABOUT 70 FRUIT FLIES ON WALLS BY BAR AREAS AND BY CUSTOMER BOOTHS. OBSERVED ABOUT 10 HOUSE FLIES ON WALLS BY ICE CREAM PREPARATION AREAS. SERIOUS VIOLATION. CITATION ISSUED. INSTRUCTED MANAGEMENT TO NOTIFY PEST CONTROL OPERATOR FOR FLY TREATMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOOR DRAINS NOT CLEAN AT BAR AREAS. MUST BE SCRUBBED AND FLUSHED. FOUND FLOORS NOT CLEAN AT/UNDER CUSTOMER BOOTHS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY ON SIDE OF COOLER.
  6. Complaint

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAING PROPER COOLING TEMPERATURE. FOUND DELI PREP COOLER AT 48.2F WHERE SLICED DELI MEATS STORED IN. INSTRUCTED TO KEEP ALL COOLRS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST WHEN READY.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING FOOD ITEMS STORED IN PREP COOLER AT TEMPERATURE RANGING BETWEEN 51.2-48.3F. 3LBS TURKEY, 2LBS CHICKEN, 2LBS HAM. INSTUCTED MGR TO STORE SUCH FOOD ITEMS AT 40F OR LOWER, FOOD ITEMS DISCARDED VALUED AT $50.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER ALONG WALL BASE BEHIND DISH WASHING AREA, INSTRUCTED TO MINIMIZE STANDING WATER.
  7. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • INADEQUATE FOOD PROTECTION (7-38-005A). FOUND 5-LBS. OF PRE-WEIGHED PACKAGES OF CHICKEN & HAM ON A DISPLAY CASE AT 50.9-51.4F (VALUE=$23.00). INSTRUCTED TO PROPERLY DISPOSE OF SAID PRODUCTS & MONITOR/HOLD COLD DELI MEATS AT 40F OR BELOW, AT ALL TIMES. All cold food shall be stored at a temperature of 40F or less.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR FLOOR OF FRONT COOLERS, FAN GUARDS/CONDENSER OF WALK-IN COOLER, BAR HANDSINK-DUE TO FOOD DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS AT FRONT PREP AREAS NEED DETAILED CLEANING; WATER UNDER BAR SINK MUST BE REMOVED & KEPT DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE WASTE WATER LINE FROM THE COFFEE MACHINE AT THE BAR MUST EXTEND TO THE FLOOR DRAIN. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

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