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HAIFA CAFE AND FIRE CHICKEN

24 E ADAMS ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

HAIFA CAFE AND FIRE CHICKEN has been inspected 5 times by Chicago Department of Public Health since October 7, 2011. The most recent inspection, on November 12, 2013, found no infractions.

3 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: Food temperature control, Handwashing and staff hygiene and Pests.

The last 2 inspections in a row found no infractions. 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 September 26, 2013. 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 2 times on December 14, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 September 26, 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 7 times across 2 separate inspections, most recently on September 26, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 14, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER, COOLER HAD AN AIR TEMPERATURE OF 51.6F. INSTRUCTED TO HAVE UNIT FIXED SO AS TO MAINTAIN THE PROPER TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY A CDPH INSPECTOR. WHEN READY FOR REINSPECTION MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. FOOD RANGED FROM 50.5F-53.6F AND INCLUDED RAW CHICKEN AND CHICK PEAS. AN APPROXIMATE WEIGHT OF 18LBS. VALUED AT $50 WAS DENATURED AND DISCARDED. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED/MAINTAINED FROM REPORT #1114613 DATED DECEMBER 14, 2012: 21-FOUND NO CITY OF CHICAGO CERTIFICATE OR CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, RICE, HUMMUS, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. CRITICAL VIOLATION 7-42-090
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND RAT DROPPINGS (20 IN BASEMENT BY WALK IN COOLER)AND SMALL LIVE FLIES (6 IN THE EMPLOYEES TOILET ROOM) ALSO, PEST CONTROL LOG BOOK NOT MAINTAINED. FOUND NO SERVICE REPORTS AVAILABLE FOR REVIEW. INSTRUCTED TO ELIMINATE ACTIVITY, CLEAN AFFECTED AREAS AND PROVIDE A MAINTAINED LOG BOOK AT ALL TIMES. RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED/MAINTAINED FROM REPORT #1114613 DATED DECEMBER 14, 2012: 32- MUST SAND OR REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES. 33-MUST DETAIL CLEAN AND MAINTAIN RUBBER GASKETS ON COOLER, INTERIOR OF ALL COOLERS AND COOKING EQUIPMENT. 34-MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN BASEMENT. 35-MUST REPLACE WATER STAINED CEILING IN FRONT PREP AND IN DINING AREA. 35-MUST DETAIL CLEAN AND MAINTAIN VENTS IN DINING AREA AND BATHROOMS AND WALLS AROUND SINKS AND COOKING EQUIPMENT. 38-MUST FIX THE LEAK AT THE PIPE IN THE BASEMENT AND AT THE BASE OF THE 3-COMP. SINK. 42-ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. 43-MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CLEAN/FIX AND MAINTAIN ALL. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE REACH IN FREEZER AND THE PREP COUNTER AND TABLES.
  4. Canvass

    11 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: EMPLOYEE PUTTING ON GLOVES WITH OUT WASHING HANDS THEN HANDLING READY TO EAT FOOD THEN ANOTHER EMPLOYEE MULTI TASKING-HANDLING MONEY AND ANSWERING THE PHONE WITH OUT ADEQUATELY WASHING HANDS. INSTRUCTED TO WASH HANDS BEFORE/AFTER PUTTING ON GLOVES, MULTI TASKING, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND WASHING SINK IN PREP AREA NOT ABLE TO DRAIN AND LEAKING PROFUSELY FROM THE PIPE. INSTRUCTED TO REPAIR AND MAINTAIN. CRITICAL VIOLATION 7-38-030 AFTER BEING RODDED SINK NOW PROPERLY DRAINS AND NO LONGER PROFUSELY LEAKS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFICATE OR CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. RICE, CHICKEN, GYROS, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN RUBBER GASKETS ON COOLERS, INTERIOR OF ALL COOLERS AND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND HEAVY EQUIPMENT AND IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN FRONT PREP AND IN DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN VENTS IN DINING AREA AND BATHROOM AND WALLS AROUND SINKS AND COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE PIPE IN THE BASEMENT AND AT THE BASE OF THE 3 COMP. SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  5. License

    0 infractions

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