Skip to content
Loading map…

M2 Cafe

850 W JACKSON BLVD, CHICAGO, IL 60607 · Restaurant

Inspection summary

M2 Cafe has been inspected 7 times by Chicago Department of Public Health since March 29, 2018. The most recent inspection, on August 11, 2023, found no infractions.

2 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: Handwashing and staff hygiene, Food source, labelling and allergens and 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.

  • 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 2 times on April 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on April 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 April 16, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 April 16, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 2 separate inspections, most recently on March 29, 2023. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (EGGS, BAGELS WITH CREAM CHEESE, DELI MEAT SANDWICHES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED. THE FOOD MANAGER ARRIVED ON SITE DURING THE INSPECTION.
  3. Canvass

    1 infraction

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110.0F OR ABOVE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. MAINTENANCE ARRIVED ON SITE TO FIX PLUMBING ISSUE.
  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS BEHIND HEAVY EQUIPMENT (3 DOOR FREEZER) WHERE NEEDED.
  6. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO PERSON ON SITE WITH PROOF OF CERTIFIED FOOD MANAGERS CERTIFICATE AS REQUIRED DURING TIME OF INSPECTION, WHILE TCS FOODS (ROASTED CHICKEN SLICES, PRECOOKED EGGS,TUNA,SOUPS) ARE BEING PREPARED AND SERVED. INSTUCTED MANAGER THAT AT LEAST ONE PERSON ON SITE SHOULD HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE, OR RECIPROCITY RECEIPT WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLYEE HEALTH POLICIES ON SITE FOR FOOD OR CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE ON SITE OR NECCESARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT CAN CCUR IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING RTE TCS FOODS AT IMPROPER TEMPERTAURES IN REFREIGERATOR IN PREP AREA; CHICKEN @56.7F,EGG SALAD @49.0F AND PICO @56.1F. INSTRUCTED MANAGER TO HOLD ALL COLD FOODS AT 41F OR LOWER AT ALL TIMES. MANAGER DISCARDED SAID FOODS DURING TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS IN ALL REFRIGERATION UNITS (TUNA AND EGG SALAD,PRECOOKED EGGS, CHOPPED TOMATOES, SLICED AVOCADO,ETC) WIT IMPOROPER LABELING. INSTRUCTED TO PROVIDE THE DISCARD OR USE BY DATE LABLES (NOT TO EXCEED 7 DAYS) FOR ALL TCS FOODS PREAPRED ON SITE AND HELD FOR MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER WITHOUT PROPER HAIR RESTRIANT. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS IN BOTTOM OF CONDIMENT HOLDING DRAWERS IN SELF SERVICE STATION OF DINING ROOM. INSTRUCTED TO CLEAN AND SANITIZE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES FOR ALL EMPLOYEES ON SITE. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO MEET REQUIREMENT.
  7. License

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED ITEMS (YOGURT PARFAIT) IN 1 DOOR COOLER WITHOUT PROPER LABELS. INSTRUCTED THAT ALL PREPACKAGED, TO-GO FOOD ITEMS MUST HAVE PROPER LABEL AND DATES, THAT CONTAINS: NAME OF PRODUCT, ADDRESS OF MANUFACTURER/PACKAGER, LIST OF INGREDIENTS AND ALLERGENS, NET WEIGHT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed duct tape used as a means of repair in the following areas: 1 door refrigerator, a along door gaskets. Also along floor and wall junction on 2nd pillar, near prep area. Instructed manager to remove/replace and ensure surface is smooth and easily cleanable. Observed 2 door prep cooler at front prep counter with torn and broken door gaskets. Instructed manager to replace and maintain at all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed top exterior surface of sneeze guard, located at front counter covered with dust. Instructed manager to detail clean and maintain at all times. Observed chipped paint on middle pillar, next to prep station. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal surface and ensure surface is smooth and easily cleanable. Must maintain. Observed excessive dust on vent cover in dry storage closet. Instructed manager to detail clean and maintain at all times.

Nearby inspected facilities

Own this business? Add a badge to your website