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MAY STREET CAFE

1146 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

Inspection summary

MAY STREET CAFE has been inspected 9 times by Chicago Department of Public Health since March 3, 2011. The most recent inspection, on January 10, 2018, found no infractions.

4 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: Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 August 29, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 August 29, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 separate inspections, most recently on August 29, 2016. 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 4 times across 3 separate inspections, most recently on August 29, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on August 4, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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

    0 infractions

  3. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED LOW TEMP DISH MACHINE NOT AT THE PROPER CONCENTRATION. DISH MACHINE WAS NOT IN USE AT THE TIME OF INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN, AND TO SET UP 3 COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE UNTIL UNIT IS REINSPECTED NY CDPH. UNIT TAGGED AND HELD FOR INSPECTION. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK DRY STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO LABEL ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE WALK IN COOLER WITH STANDING WATER. OBSERVED FLOORS THRU OUT IN NEED OF CLEANING TO REMOVE DIRT DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LOOSE COVING IN THE FOOD PREP AREA AND IN THE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED WALL BY THE EXPOSED HAND SINK WITH DUST DEBRIS. INSTRUCTED TO CLEAN.
  4. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, FRYERS, AND COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AND REMOVE ALL SPILLS IN BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN DRAINLINES OF BAR 3-COMPARTMENT SINK AND WOMEN WASHBOWL(SLOW DRAINING). REPAIR MINOR LEAK UNDER KITCHEN EXPOSED SINK. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE WALK-IN COOLER AND REAR STORAGE AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  5. Canvass

    0 infractions

  6. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUST ON SHELVINGS INSIDE THE WALK-IN-COOLER-INSTRUCTED TO REPLACE OR REPAIR USING A NON-TOXIC FINISH. Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE BAR GUNS AND HOUSING ATTACHED,UPPER PANEL OF ICE MAKER,SIDES OF HOT COOKING EQUIPMENTS,INTERIOR COMPARTMENT OF DEEP FRYER,KITCHEN SHELVINGS ETC.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING END CAPS FOR LIGHT BULBS IN THE KITCHEN AREA-INSTRUCTED TO PROVIDE MISSING END CAPS AND CLEAN LIGHT SHIELDS THROUGHOUT THE KITCHEN ALSO,WALK-IN-COOLER NEEDS BRIGHTER LIGHTING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOORS MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING SINK STOPPER FOR THE 3 COMPARTMENT SINK-INSTRUCTED TO PROVIDE AND MAINTAIN AND REPAIR WATER LEAK AT BASE OF THE FAUCET AT KITCHEN EXPOSED HANDSINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE WALK-IN-COOLER-INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETER IN ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS FROM INSIDE THE MOP SINK AND MAKE IT ACCESSIBLE AT ALL TIMES FOR LIQUID WASTE WATER DISPOSAL.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF FRYER DOORS. ALSO CLEAN FLITER IN HOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS BEHIND 4 DOOR COOLER.
  8. Canvass

    0 infractions

  9. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. THE LARGE FOOD CONTAINERS NOT LABELED RICE,BEANS ECT. INSTRUCTED TO LABEL SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE HOOD AND FILTERS NOT CLEAN HAS GREASE BUILDUP. INSTRUCTED TO CLEAN SAME.
    • 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. THE FLOOR IN THE PREP AREA IS WORN PAINT COMMING OFF. INSTRUCTED TO PAINT SAME.
    • 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. WALL IN THE PREP AREA BEHIND THE 3 COMPARTMENT IN POOR REPAIR THE PAINT IS COMMING OFF. INSTRUCTED TO REPAIR OR REPLACE

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