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KAFENIO

162 E OHIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

KAFENIO has been inspected 11 times by Chicago Department of Public Health since August 19, 2014. The most recent inspection, on January 14, 2021, found no infractions.

4 of 11 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, Pests and Handwashing and staff hygiene.

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 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 4 times across 3 separate inspections, most recently on May 16, 2018. 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 2 times across 2 separate inspections, most recently on July 17, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on July 17, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on July 17, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 separate inspections, most recently on July 25, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • - OBSERVED DEAD AND TRAPPED ROACHES ON THE FLOOR UNDER THE COOLERS AND TABLES IN THE PREP AREA. MUST REMOVE ROACHES, DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS. -
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • - OBSERVED A ACCUMULATION OF DIRT AND DEBRIS BUILDUP ON THE INTERIOR OF THE DISPLAY COOLER'S CONDENSER UNIT AREA, MUST DETAIL CLEAN AND MAINTAIN. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED AN ACCUMULATION OF DIRT/DUST BUILDUP ENCRUSTED ON TO THE CEILING PIPES AND OTHER ATTACHMENTS. MUST DETAIL CLEAN AND MAINTAIN. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 3-DOOR REACH IN MILK COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.5 F, FOUND MILK INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND MILK HELD AT IMPROPER TEMPERATURE BETWEEN 47.7 F AND 48.2 F INSIDE REACH IN COOLER. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE MILK VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
  5. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 3-DOOR REACH IN MILK COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.5 F, FOUND MILK INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND GRIME ACCUMULATION INSIDE THE ICE MACHINE TUBES LOCATED ON THE RIGHT HAND SIDE AS YOU LOOK INSIDE.MUST CLEAN,SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL ON THE LEFT HAND SIDE IN THE REAR STORAGE AREA ROUGH AND WITH TORN WALL PAPER.MUST REPAIR ABOVE STATED WALL SO AS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND GREASE TRAP BOX LOCATED ON THE RIGHT HAND SIDE OF THE 3-COMP SINK IN POOR REPAIR FOUND BOX EXTREMELY RUSTED OUT AND WITH A ROUGH SURFACE.MUST CLEAN, SANITIZE, REPAIR/REPLACE SO AS TO BE SMOOTH AND EASILY CLEANABLE AND IN GOOD REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND ONE NEW STAFF MEMBER WITHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATE. ALL NEW EMPLOYEES MUST OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATE WITHIN 30 DAYS OF HIRE. MUST PROVIDE.
  6. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS TO THE LEFT OF THE EXPOSED HAND SINK ON THE WALL WITH THE FIRE EXTINGUISHER HAS LIQUID STAINS AND BUILDUP. INSTRUCTED TO DETAIL CLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK IS LEAKING. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE SARAN WRAP FROM THE EXTERIOR OF THE DISPLAY COOLER IN FRONT WHERE QUICHE AND OTHER FOOD ITEMS ARE STORED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS UNDER THE COLD HOLDING UNIT TO REMOVE DUST, COFFEE GRINDS, AND FOOD DEBRIS.
  8. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE MICROWAVE, PREP SURFACES, REFRIGERATION UNITS AND THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE SLOW DRAIN AT THE WASH BOWLS IN THE WOMENS WASH ROOM.
  9. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 4LBS OF QUICHE AT 49-55 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL FLIES THROUGHOUT THE PREP AND SEATING AREAS. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE MICROWAVE, PREP SURFACES, REFRIGERATION UNITS AND THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE SLOW DRAIN AT THE WASH BOWLS IN THE WOMENS WASH ROOM.
  10. License Re-Inspection

    0 infractions

  11. License

    0 infractions

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