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M KAFE

1136 W THORNDALE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

M KAFE has been inspected 7 times by Chicago Department of Public Health since September 1, 2011. The most recent inspection, on September 27, 2013, found no infractions.

3 of 7 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, Food source, labelling and allergens 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.

  • 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 across 2 separate inspections, most recently on May 21, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 26, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 21, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 13 times across 4 separate inspections, most recently on August 26, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 once on September 1, 2011. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDES COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE AND NAME OF PRODUCTS. INSTRUCTED TO LABEL ALL FOOD ITEMS INCLUDING BULK ITEMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING ON CEILING AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO SEAL SEAL ALL HOLES AND OPENINGS WHERE EVER NEEDED TO PREVENT RODENT RODENT ENTRY.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A MEDIUM MIXER ON FLOOR, INSTRUCTED TO REMOVE FROM FLOOR AND PROVIDE A BASE.
  5. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE. OBSERVED A PLASTIC GREEN GLASS INSIDE THE ICE MACHINE WITH ICE IN IT. ALSO BOTTOM OF THE ICE BIN(SAME UNIT) ACCUMULATE DEBRIS. INSTRUCTED TO REMOVE GLASS AND PROVIDE AN ICE SCOOP TO PICK-UP ICE TO SERVE TO CUSTOMERS AND MAKE SMOOTHIES, ALSO MUST CLEAN INSIDE THE UNIT. SERIOUS VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ITEMS BEHIND THE COOLER AND OTHER UNIT,UNABLE TO CHECK AREA. INSTRUCTED TO ELEVATE ITEMS 6" OFF THE FLOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A MEDIUM MIXER ON FLOOR, INSTRUCTED TO REMOVE FROM FLOOR AND PROVIDE A BASE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF STOVE, BOTTOM PART. REMOVE BURNED FOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DANGLING SPIDER WEB FROM CEILING,ABOVE THE MEAT SLICER. NORTH EAST CORNER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINKS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE DUST BUILD-UP FROM VENT COVERS IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
  6. License Re-Inspection

    0 infractions

  7. License

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN FOOD UTENSILS AND SINGLE SERVICE ARTILES ON SHELVES AND ON COUNTER THROUGHOUT FACILITY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PAINT RAW WOOD INSIDE CABINET AT COUNTER, AND REFINISHE BADLY WORN OUT WOODEN PREP TABLE IN KITCHEN,AND REPAIR DOUGH PIN ON MIXER BOWL.
    • 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. INSTRUCTED TO CLEAN STAINS ON THE FOLLOWINGS:TOILET BOWL,TOILET SEAT,INSIDE MICROWAVE OVEN,GRILL OVEN,EXTERIORS OF COOLERS & DOUGH PROOFER,DOUGH MIXER BOWL,DOUGH PRESSER ROLLER EQUIPMENT,MOP SINK,EXTERIORS OF DRY STORAGE CONTAINER,AND STEAMER INSIDE DOUGH PROOFER EQUIPMENT.
    • 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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN THE RESTROOM,AND AT LARGE DOUGH MIXER BOWL.REPLACE MISSING FLOOR TILES BY ENTRANCE TO KITCHEN ,AND SEAL GAPS ON FLOOR TILES AT ENTRANCE TO THE RESTROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN STAINS ON WALLS BEHIND MICROWAVE OVEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE CLUTTER IN RESTROOM AND IN DINING.

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