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Hudson News\Euro Cafe (#833)

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

Hudson News\Euro Cafe (#833) has been inspected 4 times by Chicago Department of Public Health since September 9, 2010. The most recent inspection, on October 31, 2013, found no infractions.

2 of 4 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 and Pests.

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 on August 3, 2011. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 9, 2010. 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 4 times across 2 separate inspections, most recently on August 3, 2011. For example: FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

  • 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 2 times across 2 separate inspections, most recently on August 3, 2011. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • All food shall be from sources approved by health authorities and safe for human consumption. 15 pounds of breakfast pastries, muffins and cookies delivered by an unlicensed business. Invoice infromation states:HighRise Baking Company @ 1438 W Fulton Street Chicago, IL 60607 (312) 526-3815 fax (312) 846-1296. The Chicago Department of Public Health has no record of the above businesses license and $150.00 worth of product has been tagged held for inspection until proof of a City of Chicago license is produced.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • The pre-wrapped cookies are sold without any labeling, include the ingredients and bakery name and location on a label.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor between the display cooler and the counter is dirty, clean in detail.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Wiping cloths are being stored in plain water. Test the solution prior to using it and check it.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 0VER 30-MICE DROPPINGS ALONG THE EAST & SOUTH WALLS OF THE BASEMENT DRY STORAGE ROOM;MORE THAN 20-DROPPINGS ON BOTTOM SHELVES OF CABINETS AT SOUTH WALL OF SAME ROOM. MUST CLEAN/SANITIZE AFFECTED AREAS & CONTACT P.C.O.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN DRY STORAGE SHELVINGS IN BASEMENT & CABINET UNDER PREP AREA HANDSINK-DUE TO DEBRIS/CLUTTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THRUOUT BASEMENT STORAGE ROOM MUST BE CLEANED & ALL STOCK MUST BE ELEVATED OFF THE FLOOR, FOR EASY ACCESS TO CLEANING/PEST MONITORING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. ANY OPENINGS/HOLES AROUND PIPES ON WALL/CEILING MUST BE SEALED TO PREVENT PEST ENTRY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ANY UNNECESSARY ARTICLES/UNUSED EQUIPMENT OR CLUTTER IN STORAGE ROOM MUST BE REMOVED/MINIMIZED TO PREVENT PEST HARBORAGE.

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