Skip to content
Loading map…

MICHAEL'S ON MAIN CAFE

8430 W BRYN MAWR AVE, CHICAGO, IL 60631 · Restaurant

Inspection summary

MICHAEL'S ON MAIN CAFE has been inspected 11 times by Chicago Department of Public Health since September 1, 2010. The most recent inspection, on May 24, 2019, found no infractions.

3 of 11 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, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on May 2, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 times across 3 separate inspections, most recently on May 2, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 May 2, 2017. 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 September 17, 2010. 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 19 times across 8 separate inspections, most recently on May 2, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found potentially hazardous foods at improper temperatures: on a rolling cart in the prep area 5lbs of chicken at 53.1f, 1lb of pasta salad at 50.2f, 0.5lbs of a kale and cheese salad, and 1lb of a broccoli and cheese salad at 52.0f; at the customer self service area: 3lbs of hard boiled eggs at 46.6f and 1.5lbs of cottage cheese at 45.0f. Operator discarded and denatured said food valued at $60. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • Observed poor hygienic practices: observed an employee crack eggs into a bowl with gloves on, then wipe the counter with a used sanitizing rag, then proceed to handle deli meat and breads all without washing hands and changing gloves. Also observed an employee handle cash/credit cards then go into the prep area and handle bacon, touch a knife and cutting board, eat at said prep area, and wipe the counter with a used sanitizing rag, and place gloves on without washing hands first- all without washing hands. Instructed facility that all foodhandlers must wash hands frequently and at every possible point of contamination. Critical violation 7-38-010(a).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found no valid city of chicago certified food manager certificate on site. Instructed facility that a valid city of chicago certified food manager must be on site, with original certificate posted in plain view of customers, at all times when potentially hazardous foods are prepared and/or served. Serious violation 7-38-012(a).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed bulk food containers unlabeled. Instructed to label and maintain. Observed packaged food for customer self service not labeled. Instructed facility to label with name, date, production location, and ingredients and to maintain.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Observed utensils for customer self service stored incorrectly. Instructed to maintain with handle side sticking out to help prevent contamination.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed slight dirt accumulation in the upper portion of the ice machine that is used for ice/food consumption. Instructed facility to clean, sanitize, and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors along wall bases, in corners, under equipment, and near the mop sink. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed the wall near the mop sink to be damaged at the corner. Instructed facility to repair and maintain. Observed the wall behind the steam table at the front prep area to have slight peeling paint. Instructed to repair and maintain smooth and easily cleanable.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Observed sanitizing rags stored on counters. Instructed facility to store in sanitizer or in the appropriate clean or dirty location.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS INSIDE BOILER ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE CLEANING EQUIPMENT (MOPS AND BROOMS) OFF THE FLOOR FOR EASY ACCESS ON CLEANING INSIDE BOILER ROOM (BY FRONT SERVICE AREA).
  4. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE ARTICLES NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER ATTACHED TO PREP TBALE, INTERIOR ICE MACHINE, STORAGE SHELVES AND PREP COUNTER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER EQUIPMENT AND ALONG WALLBASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB INSIDE WALK-IN COOOLER NOT SHIELDED. INSTRUCTED TO SHIELD BULB OR INSTALL SHATTER-PROOF BULB.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRIANT. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZE HOLDER OR CONTAINER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  5. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL SINKS AT REAR PREP/DISHWASH AREA, FOOD BUILD UP ON ALL SHELVES AT PREP AREAS, FOOD DEBRIS INSIDE PREP REACH IN COOLERS DOOR GASKETS AND PREP TABLE TOPS AND TABLE LEGS WITH FOOD BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS THROUGHOUT REAR PREP AND DISHWASH AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND SINKS AT REAR PREP/DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN WALLS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE AND MAKE VISIBLE BACK FLOW DEVICE FOR ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETER NOT CALIBRATE FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE THEROMETER FOR FOOD HANDLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED METAL ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
  6. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES AT THE FRONT PREP COUNTER NOT PROPERLY WASHING HANDS. EMPLOYEES WITH GLOVES ON SERVING CUSTOMERS,WIPED THE CUTTING BOARD ON SERVING LINE WITH WASH CLOTH, THEN WIPED THEIR HANDS WITH THE SAME WASH CLOTH. ALSO WIPED THEIR HANDS STILL WITH THEIR GLOVES ON WIPED THEIR HANDS ON APRONS. INSTRUCTED ON THE IMPORTANCE OF PROPER HAND WASH WHILE USING GLOVES AND AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR ORIGINAL CITY OF CHICAGO CERTIFICATE DISPLAYED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SOUPS, PASTA,CHICKEN ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES AND THE ORIGINAL CERTIFICATE ON SITE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE UTILITY SINK,COOKING STOVE AND AT THE HEATING ROOM WITH SODA SYRUP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY, OILY AND FOOD STAINED WASH CLOTHS SCATTERED ON FOOD PREP AREAS (FRONT AND BACK PREP AREAS). INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE AND MAINTAIN CLEAN.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN, REMOVE WORN-OUT CAULKING WITH BLACK MOLD-LIKE BUILD-UP AND RE CAULK AROUND 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN COOKING HOOD FILTERS WITH HEAVY GREASE BUILD-UP ABOVE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOLERS AND COOKING EQUIPMENT WITH DRIED FOOD DEBRIS AND DIRT ACCUMULATION THROUGHOUT REAR PREP AREA AND INSIDE BOILER ROOM (NEXT TO FRONT SERVICE LINE), AND INCLUDING FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED WALLS BEHIND 3 COMPARTMENT SINK IN POOR REPAIR. INSTRUCTED TO FIX OR INSTALL FRP BOARD/PANEL. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.--------MUST DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT REAR PREP AREA WITH DRIED FOOD SPILLAGE OR REPAINT AND WALLS BEHIND COOKING EQUIPMENT.------MOPSINK WALLS MUST BE CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND BOXES STORED ON TOP OF WALK-IN COOLER TO PREVENT RODENT AND INSECT HARBORAGE.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Prep tables, utensils, storage shelves, and cooking equipment not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behinds equipment not cleaned. Instructed to detail clean daily.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in all coolers or visible. Instructed to have thermometers conspicuous inside all coolers.
  9. License Re-Inspection

    0 infractions

  10. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. SNEEZE GUARDS NOT PROPERLY INSTALLED ON THE BUFFET/SALAD BAR. INSTRUCTED TO PROPERLY INSTALLED TO PREVENT ANY CONTAMINATION.
    • 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. MUST RE CAULK THE EXPOSED HAND SINK IN THE PREP AREA AND SERVING AREA. CAULKING WORN OUT.
  11. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website