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LA BORRA DEL CAFE DELAWARE

10 E DELAWARE PL, CHICAGO, IL 60611 · Restaurant

Inspection summary

LA BORRA DEL CAFE DELAWARE has been inspected 4 times by Chicago Department of Public Health since September 21, 2021. The most recent inspection, on June 21, 2023, 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: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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 once on February 7, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 September 21, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 September 21, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on September 21, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 3 times on September 21, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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. Complaint

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • REAR PREP AREA HAND WASH SINK FAUCET ARE HARD TO TURN, INSTRUCTED TO REPAIR AND MAINTAIN.
  3. License Re-Inspection

    2 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE. THERE IS CURRENTLY NO FOOD PREP TAKING PLACE ON SITE (NO FOOD ON SITE). INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CERTIFIED FOOD MANAGERS. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS
  4. License

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMPERATURE DISH MACHINE NOT SANITIZING. MANAGEMENT INSTRUCTED TO REPAIR MACHINE SO THAT IT IS SANITIZING ACCORDING TO THE DATA PLATE. PRIORITY VIOLATION 7-38-025.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND MULTIPLE COOLERS THROUGHOUT THE ESTABLISHMENT UNABLE TO MAINTAIN PROPER TEMPERATURE OF 41F OR BELOW. INSTRUCTED TO KEEP ALL COOLERS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND ICE SCOOP BEING STORED ON DUSTY SURFACE ON TOP OF ICE MACHINE. MUST STORE ICE SCOOP IN A CLEAN LOCATION PROTECTED FROM SOURCES OF CONTAMINATION OR INSIDE MACHINE WITH SCOOP HANDLE OUT OF ICE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND BROKEN GASKETS ON THE WALK-IN COOLER DOOR. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND MATERIALS USED FOR CONSTRUCTION (LADDERS, TOOLS) STORED THROUGHOUT THE ESTABLIHSMENT. MUST REMOVE ALL ITEMS THAT ARE UNNECESSARY TO THE OPERATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CRACKED/MISSING PIECES OF TILE FLOORING IN THE REAR KITCHEN PREP AREA AND IN THE WALK WAY LEADING TO THE REAR KITCHEN. MUST REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN COOLER AND IN THE MAIN KITCHEN AREA.

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