Skip to content
Loading map…

MARIE'S CAFE & CATERING

3660 W 111TH ST, CHICAGO, IL 60655 · Restaurant

Inspection summary

MARIE'S CAFE & CATERING has been inspected 10 times by Chicago Department of Public Health since April 27, 2012. The most recent inspection, on April 27, 2018, found no infractions.

2 of 10 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.

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.

  • 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 4 times across 4 separate inspections, most recently on February 16, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 3 times across 3 separate inspections, most recently on May 18, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 February 5, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 February 5, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on April 2, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK DRY STORAGE CONTAINERS NOT LABELED. INSTD TO PROPERLY LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CRACKED DRY STORAGE LIDS. REPLACE AND MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MOTORS AND ALL ATTACHED HARDWARE OF PREP COOLERS WITH DUST/DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WEST WALL NEXT TO GRILL IN POOR REPAIR, SMOKE DAMAGED AND CRACKED SURFACE. INSTD TO REPAIR WALL SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE.
  3. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL GASKETS ON PREP COOLER DOORS IN FRONT PREP AREA (EXCESSIVE DIRT AND GRIME BUILDUP).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER 3-COMPARTMENT SINK, 2-COMPARTMENT SINK, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALONG ALL BASEBOARDS IN REAR PREP AND DISH WASHING AREAS. REPLACE MISSING CEILING TILES NEAR WALK-IN COOLER AND REAR EXIT DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD NEAR WALK-IN COOLER AND FREEZER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  4. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE DISH MACHINE FILLED WITH MULTI-USE FOOD EQUIPMENT AND UTENSILS NOT ADEQUATELY SANITIZING CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN 100 PPM TO PROPERLY SANITIZE FOOD EQUIPMENT AND UTENSILS. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED SEVERE BUILDUP OF BLACK MOLD LIKE SLIMY SUBSTANCE ON INTERIOR PANEL, SURFACES, AND EQUIPMENT INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ICE MACHINE. SERIOUS VIOLATION 7-38-005A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1522793 ON 2-9-15: 45-INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL GASKETS ON PREP COOLER DOORS IN FRONT PREP AREA (EXCESSIVE DIRT AND GRIME BUILDUP). CLEAN INTERIOR AND EXTERIOR OF SODA MACHINE AND ICE DISPENSER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER 3-COMPARTMENT SINK, 2-COMPARTMENT SINK, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALONG ALL BASEBOARDS IN REAR PREP AND DISH WASHING AREAS. REPLACE MISSING CEILING TILES NEAR WALK-IN COOLER AND REAR EXIT DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD NEAR WALK-IN COOLER AND FREEZER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  5. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1434467 DATED 04/02/14 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 38-MUST INSTALL 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE THE BIGGEST UTENSIL OR REMOVE ALL LARGE UTENSILS. 42-ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN HANDLING FOOD/UTENSILS. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE WOMEN'S TOILET ROOM.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CORRECTLY REATTACH THE RIGHT (WHEN FACING) DOOR ON THE PREP REACH IN COOLER (CLOSEST TO THE WALL)IN THE FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN THE TOILET ROOMS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
    • 70. NO SMOKING REGULATIONS
      • FOUND AN ASHTRAY, A PACK OF CIGARETTES AND A LIGHTER ON THE REAR PREP TABLE. THE ASHTRAY HAD ASHES AND A CIGARETTE BUTT IN IT. INSTRUCTED TO COMPLY WITH THE CLEAN INDOOR ORDINANCE. SERIOUS VIOLATION 7-32-020 (C)
  6. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK INGREDIENT CONTAINERS IN THE PREP AREA BY THE WALK IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS IN THE WALK IN FREEZER AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN THE VENTILATION HOOD AND THE WALL ON THE SIDE OF THE OVEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE THE BIGGEST UTENSIL OR REMOVE ALL LARGE UTENSILS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN HANDLING FOOD/UTENSILS.
  7. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND THE OUTSIDE GREASE CONTAINER NOT MAINTAINED, LID OPENED WITH THICK GREASE BUILD UP ON IT AND ON THE TOP SURFACE OF THE CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN THE CONTAINER AND ALSO THE GROUND-REMOVE LEAVES AND DEBRIS. SERIOUS VIOLATION 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK INGREDIENT CONTAINERS IN THE PREP AREA BY THE WALK IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS IN THE WALK IN FREEZER AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN THE VENTILATION HOOD AND THE WALL ON THE SIDE OF THE OVEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE THE BIGGEST UTENSIL OR REMOVE ALL LARGE UTENSILS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN HANDLING FOOD/UTENSILS.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO SEAL THE RAW WOOD CABINET FRONT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF FRONT OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN WALK-IN FREEZER FLOOR UNDER STORAGE SHELVES.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT 3 DOOR COOLER DOOR NEEDS REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FILTER OVER GRILL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND GRILL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS (INSIDE) REAR PREP.
  10. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website