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KAFENIO

111 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

KAFENIO has been inspected 4 times by Chicago Department of Public Health since January 6, 2015. The most recent inspection, on September 7, 2017, found no infractions.

1 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 temperature control.

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 19, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 26, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 January 6, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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 Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WHITE CABINET DOOR IN POOR REPAIR.MUST REPAIR/REPLACE DOOR ON CABINET IN PREP AREA.ALSO OBSERVED THE JUICER MACHINE PLASTIC LID CRACKED AND REPAIRED WITH TAPE AND GLUE. MUST REMOVE. INSTUCTED TO REPLACE LID OF JUICER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR WALLS AND FAN GUARDS INSIDE WALK IN COOLER IN BASEMENT NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.
  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES DISPLAY COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 47.8F COOLER MUST MAINTAIN 40.0F OR BELOW. INSTRUCTED TO USE ADDITIONAL COOLERS ON PREMISES THATS 40.0F OR BELOW. COOLER WILL BE TAG HELD FOR INSPECTION.MUST CONTACT CDPH FOR TAG REMOVAL,CDI.CRITICAL VIOLATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE OF DISPLAY COOLER.APPROX 2LBS OF SPINACH QUICHE AT 49.8F,1 LB OF TOMATO GOAT CHEESE QUICHE AT 50.2F, 3-LBS CUT FRUIT CUPS WITH HONEY DEW MELONS AND CANTALPOE AT 50.8F,2 HAM/CHEESE CROSSANTS AT 50.2F.MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT APPROX 6 LBS/$40.00. CRITICAL VIOLATION ISSUED 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WHITE CABINET DOOR AND SILVER CABINET DOORS BELOW BOTH 1-COMP SINK BROKEN IN POOR REPAIR.MUST REPAIR DOORS ON BOTH CABINETS IN PREP AREA.ALSO OBSERVED THE JUICER MACHINE PLASTIC LID CRACKED AND REPAIRED WITH TAPE AND GLUE. MUST REMOVE. INSTUCTED TO REPLACE LID OF JUICER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR WALLS AND FAN GUARDS INSIDE WALK IN COOLER IN BASEMENT NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE NECK AT BASE OF THE BOTH FAUCETS ON THE 3-COMPARTMENT SINK VERY LEAKY.MUST REPAIR.ALSO CONDENSOR LEAKY INSIDE WALK IN COOLER IN BASEMENT.MUST REPAIR.ALSO DIP WELL NOT WORKING.MUST REPAIR. 1-COMPARTMENT SINK DIP WELL FAUCET MISSING.MUST REPLACE.
  4. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST ADJUST LOOSE TOILET HANDLE AT THE TOILET WATER TANK IN THE RESTROOM. MUST REATTACH WHITE CABINET DOOR AT THE COFFEE MAKING STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE CHIPPING PAINT AT ALL WALL EDGES IN THE PREP AREA AND AT ALL CORNERS. MUST ALSO REPAINT ABOVE STATED SURFACES TO BE SMOOTH AND EASILY CLEANABLE. MUST REATTACH WALL PVC AT LOWER RIGHT CORNER BETWEEN THE REAR EXIT DOOR AND THE MOP SINK TO SEAL OPENING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD HANDLER'S WITH THE ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. ALL FOOD PREP STAFF MUST OBTAIN ABOVE STATED DOCUMENT.

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