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PILLARS SOCIAL CAFE

6800 N SHERIDAN RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

PILLARS SOCIAL CAFE has been inspected 4 times by Chicago Department of Public Health since December 19, 2011. The most recent inspection, on March 26, 2013, found no infractions.

3 of 4 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.

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 once on June 8, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on June 8, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 June 8, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FRESH EGGS AT TEMP OF 51.4F TO 55.9F; DICED HAM AT TEMP OF 56.9F; GRAVY FOR BISCUIT AT TEMP OF 63.9F. ALSO FOUND COOKED VEGETARIAN CHILI STORED INSIDE THE WALK-IN COOLER AT TEMP OF 47.6F,THIS PRODUCTS WAS COOKED ON 6-7-12. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 36, VALUE 80 DOLLARS. CRITICAL VIOLATION: 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RELOCATE FOOD AND FOOD CONTAINERS STORED ON SHELVES UNDER THE WASTE WATER PIPE IN BASEMENT STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR IN BASEMENT AREA,WERE HOT WATER TANK IS INSTALLED,ALSO ELEVATE WHAT IS NEEDED OF CONSTRUCTION MATERIAL 6" ABOVE THE FLOOR. REMOVE DEBRIS FROM UNDER THE DISH MACHINE.
  3. License

    0 infractions

  4. License

    0 infractions

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