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JUNEBUG CAFE

4944 W IRVING PARK RD, CHICAGO, IL 60641 · Restaurant

Inspection summary

JUNEBUG CAFE has been inspected 9 times by Chicago Department of Public Health since June 11, 2019. The most recent inspection, on January 18, 2024, found no infractions.

3 of 9 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: Handwashing and staff hygiene, Pests and Food temperature control.

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.

  • 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 5 times across 2 separate inspections, most recently on July 31, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on May 16, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 June 8, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on July 31, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 11, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED. PREMISES ONLY HAS ONE PEST INSPECTION REPORT FROM THE LAST YEAR IN THE BOOK. MANAGEMENT INSTRUCTED TO HAVE A MINIMUM OF 2 PEST INSPECTION REPORTS PER YEAR AND TO KEEP THEM IN THE LOG BOOK AVAILABLE FOR INSPECTION. MANAGEMENT INSTRUCTED TO PROVIDE AN ADDITIONAL RECENT PEST CONTROL INSPECTION REPORT. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR. MANAGEMENT INSTRUCTED TO INSTALL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  4. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE WATER LINE TO UTILITY SINK LOCATED IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  5. Canvass

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURES: MEAT PIE (125.7F) AND BEAN PIE (129.2F). ALL HOT FOODS MUST BE HELD AT 135F OR HIGHER. MANAGER DISCARDED APPROXIMATELY 1 POUND OF FOOD PRODUCTS AT A COST OF $25. PRIORITY. 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE UNABLE TO BE LOCATED ON ICE MACHINE. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT DATED 07/24/2020 NOT CORRECTED: #58 MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.
  6. Canvass

    3 infractions

    • 20. PROPER COOLING TIME AND TEMPERATURE
      • PIC COULD NOT VERIFY PROPER COOLING PROCEDURE FOR SOUPS. OBSERVED SOUPS AT IMPROPER TEMPERATURES OF 86.9-92.3F INSIDE COOLER. OPERATOR STATES SOUP COOKED IN MORNING BUT UNABLE TO VERIFY TIME OR RAPID COOLING PROCEDURE FOLLOWED. INSTRUCTED MUST RAPIDLY COOL COOKED TCS FOODS FROM 165F TO 70F WITHIN 2 HOURS AND TO 41F WITHIN 4 HOURS. OPERATOR DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. SEE VIOLATION # 22 FOR CITATION.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE PREP COOLER. OBSERVED SOUPS AT 86.9-92.3F. INSTRUCTED MUST KEEP ALL TCS FOODS AT 41F OR LESS AT ALL TIMES INSIDE REFRIGERATION. OPERATOR VOLUNTARILY DISCARDED 2OLBS DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES COST TO BE $85. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.
  7. License Re-Inspection

    0 infractions

  8. License Re-Inspection

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 3 COMPARTMENT SINK SHALL BE PROVIDED FOR MANUALLY WASHING,RINSING,AND SANITIZING EQUIPMENTS AND UTENSILS AND ALL SINK COMPARTMENTS MUST BE LARGE ENOUGH TO COMPLETELY SUBMERGE THE LARGEST PIECE OF EQUIPMENT AND UTENSILS AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-025,NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • WATER UNDER PRESSURE MUST BE PROVIDED TO ALL FIXTURES,EQUIPMENT,NONFOOD EQUIPMENT THAT ARE REQUIRED TO USE WATER.PRIORITY VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICES NOT LOCATED AT COFFEE ESPRESSO UNIT,COFFE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WALLS IN REAR STORAGE/FURNACE ROOM NOT FINISHED.INSTRUCTED TO PROVIDE FINISHED WALLS SUCH THAT IS MAINTAINED TO SMOOTH,EASILY CLEANABLE SURFACES.
  9. License

    16 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO SANITATION FOOD SERVICE SANITATION CERTIFICATE OR VALID DOCUMENTATION ON THE PREMISES.INSTRUCTED TO PROVIDE ORIGINAL VALID CITY OF CHICAGO SANITATION CERTIFICATE AND HAVE IT POSTED AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012,NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND SOAPS AT HAND WASHING SINKS.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINKS.INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND WASHING SIGNAGE AT HAND WASHING SINKS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROXIMATELY 1/4" INCH GAP ALL ACROSS THE REAR EXIT DOOR.MUST MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTS ON THE PREMISES.MUST BE PROVIDED AND AVAILABLE FOR INSPECTION.PRIORITY FOUNDATION VIOLATION 7-38-020(C),NO CITATION ISSUED .
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND NO SPLASH GUARD AT THE HAND SINK IN PREP AREA.INSTRUCTED TO INSTALL SPLASH GUARD AT THE LEFT SIDE OF HAND SINK WHICH IS NEXT TO FOOD PREP TABLE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A CHEMICAL TEST KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER USED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • WATER UNDER PRESSURE MUST BE PROVIDED TO ALL FIXTURES,EQUIPMENT,NONFOOD EQUIPMENT THAT ARE REQUIRED TO USE WATER.PRIORITY VIOLATION 7-38-030(C),NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICES NOT LOCATED AT COFFEE ESPRESSO UNIT,COFFE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASH ROOM DOOR MUST BE SELF CLOSING.INSTRUCTED TO INSTALL SELF CLOSING DEVICE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WALLS IN REAR STORAGE/FURNACE ROOM NOT FINISHED.INSTRUCTED TO PROVIDE FINISHED WALLS SUCH THAT IS MAINTAINED TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO FOOD HANDLER TRAINING CERTIFICATES FOR FOOD EMPLOYEES.INSTRUCTED TO PROVIDE. -

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