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LAVAZZA CAFE

162 E OHIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

LAVAZZA CAFE has been inspected 9 times by Chicago Department of Public Health since June 1, 2010. The most recent inspection, on May 8, 2015, 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: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 August 19, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 on May 22, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 22, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 15 times across 5 separate inspections, most recently on June 9, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 6 times across 6 separate inspections, most recently on August 19, 2014. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (HAM, MILK AND EGGS) WERE BEING SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER WITH THEIR ORIGINAL CERTIFICATE ON THE PREMISES WHILE POTANTIALLY HAZARDOUS FOODS ARE BEING SERVED. SERIOUS VIOLATION 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMPARTMENT SINK IN THE PREP AREA NOT DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER EQUIPMENT AND 3 COMPARTMENT SINK WITH FOOD DEBRIS AND EXCESS WATER. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
  3. Consultation

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN REAR HALL WAY. INSTRUCTED TO STORE SINGLE SERVICE ITEMS AT LEAST 6" ABOVE THE FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND THE 3 COMPARTMENT SINK AND BEHIND THE OVEN,AND UNDER AND AROUND EQUIPMENT NEEDS DETAIL CLEANING,REAR KITCHEN AREA,THRU OUT THE PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS THROUGHOUT KITCHEN AND PREP AREA WITH CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR FOOD PREP KITCHEN AREA NOT BEING USED FOR COOKING, NEED TO MAINTAIN AND CLEAN FOOD EQUIPMENT.
  4. Canvass Re-Inspection

    5 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • OBSERVED OUTER OPENINGS AT DOOR LEADING TO THE HOTEL WITH A 1/4 INCH OPENING. INSTRUCTED TO REPAIR AND PROVIDE RODENT PROOF OUTER OPENINGS. CRITICAL VIOLATION
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN REAR HALL WAY. INSTRUCTED TO STORE SINGLE SERVICE ITEMS AT LEAST 6" ABOVE THE FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND THE 3 COMPARTMENT SINK AND BEHIND THE OVEN,AND UNDER AND AROUND EQUIPMENT NEEDS DETAIL CLEANING,REAR KITCHEN AREA,THRU OUT THE PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS THROUGHOUT KITCHEN AND PREP AREA WITH CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR FOOD PREP KITCHEN AREA NOT BEING USED FOR COOKING, NEED TO MAINTAIN AND CLEAN FOOD EQUIPMENT.
  5. Canvass

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EXTERIOR DOORS WITH 1/4 INCH OPENINGS AT REVOLVING DOOR AND SIDE HOTEL ENTRANCE DOOR. INSTRUCTED TO REPAIR OPENINGS AND PROVIDE RODENT PROOFED EXTERIOR DOORS. SERIOUS VIOLATION 7-38-020
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED NO UP TO DATE PEST CONTROL LOG ON THE PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN AN UP TO DATE PEST CONTROL LOG WITH THE PEST CONTROL OPERATORS CURRENT LICENSE. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, MILK AND CHEESE) ARE BEING HANDLED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHEN POTENTIALLY HAZARDOUS FOOD IS BEING HANDLED. SERIOUS VIOLATION 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3 COMPARTMENT SINK NOT DRAINING PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. SERIOUS VIOLATION 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN REAR HALL WAY. INSTRUCTED TO STORE SINGLE SERVICE ITEMS AT LEAST 6" ABOVE THE FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUNG THE 3 COMPARTMENT SINK AND BEHIND THE OVEN,AND UNDER AND AROUNG EQUIPMENT NEEDS DETAIL CLEANING,REAR KITCHEN AREA,THRU OUT THE PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS THROUGHOUT KITCHEN AND PREP AREA WITH CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR FOOD PREP KITCHEN AREA NOT BEING USED FOR COOKING, NEED TO MAINTAIN AND CLEAN FOOD EQUIPMENTS,
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLER IN FOOD PREP AREA NOT WEARING ANY HAIR RESTRAINT DURING THE INSPECTION. INST EVERYONE IN FOOD PREP AREA MUST WEAR HAIR RESTRAINT AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS STORED IMPROPERLY. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.
  6. Canvass

    0 infractions

  7. Complaint Re-Inspection

    0 infractions

  8. Complaint

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION #38 (3-COMP SINK SLOWLY DRAINING, FROM 6/1/10 VISIT), NOT CORRECTED AT THIS TIME (7-38-090), MUST FIX. A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF GREASE TRAP NEED CLEANING & RE-PAINTING, DUE TO RUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER 3-COMP SINK, BEHIND COOLER & PREP TABLE BY THE PREP SINK & IN THE BASEMENT STORAGE ROOM MUST BE KEPT CLEAN & FREE OF SPILLS/FOOD DEBRIS. ANY ITEMS STORED UNDER SINKS MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CABINET DOORS AT DISHROOM AREA & WALLS ABOVE THE OVEN MUST BE FREE OF FOOD STAINS & SOME DUST. The walls and ceilings shall be in good repair and easily cleaned.
  9. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food debris inside prep coolers rubber door gaskets. Must clean and maintain gaskets.
    • 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. Observed food/dirt build up inisde floor drain under 1-compartment sink. Must clean and maintain interior of floor drain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 3-compartment sink draining slowly. Must rod out pipe and maintain sink.

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