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RAPHA

1514 N MILWAUKEE AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

RAPHA has been inspected 7 times by Chicago Department of Public Health since October 13, 2016. The most recent inspection, on October 26, 2022, recorded 3 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 temperature control and Pests.

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.

  • 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 3 separate inspections, most recently on October 26, 2022. For example: PERSONAL CLEANLINESS

  • 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 2 separate inspections, most recently on November 24, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 10, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 November 24, 2017. 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 4 times across 3 separate inspections, most recently on October 26, 2022. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

7 inspections

  1. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED MALE FOOD HANDLER PREPPING DRINK IN COFFEE AREA WITHOUT HAIR RESTRAINT. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS BEHIND THE COFFEE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DUST/DIRT/DEBRIS BUILDUP ON THE TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.
  2. Canvass Re-Inspection

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASH SIGNAGE AT EXPOSED HAND SINK LOCATED IN COFFEE BAR. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE FOR COFFEE MAKER AND ESPRESSO MACHINE. INSTRUCTED TO PROVIDE.
  3. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO EMPLOYEE ON SITE AT TIME OF INSPECTION HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE. INSTRUCTED TO MAINTAIN A CERTIFIED MANAGER AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN A PROCEDURE AND KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASH SIGNAGE AT EXPOSED HAND SINK LOCATED IN COFFEE BAR. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED TO CONTRACT WITH A LICENSED PEST CONTROL PROVIDER AND RECEIVE SERVICE AND MAINTAIN ALL NECESSARY RECORDS THEREOF ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE FOR COFFEE MAKER AND ESPRESSO MACHINE. INSTRUCTED TO PROVIDE.
  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE, LOCATED IN FRONT 1 DOOR COOLER BEHIND FRONT COUNTER: -45.6F, EGG AND CHEESE QUICHE AT 3.50LBS, $20.00 -47.F, YOGURT AT 6LBS, $13.50 -44.4F, SLICE HAM AT 2LBS, $6.50 -45.6F, SLICED CHEDDAR CHEESE AT 1LB, $6.50 -47.5F, MOZZARELLA CHEESE AT 2LBS, $8.00 MANAGER STATED TOTAL WEIGHT OF 14.5 LBS AT APPROXIMATELY VALUE OF $54.50 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PRE-PACKAGED BAKERY ITEMS OFFERED FOR SALE NOT PROPERLY LABELED, CHOCOLATE CHIP COOKIES, OATMEAL, ETC., INSTRUCTED ON PROPER LABELING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED UNFINISHED CEILING IN BASEMENT DRY STORAGE AREA ABOVE ICE MACHINE AND INVENTORY SHELVING UNIT, IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO SEAL AREA TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELD COVERS ABOVE ICE MACHINE AND INVENTORY SHELVING UNIT, IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE.
  5. License Re-Inspection

    0 infractions

  6. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • TWO DOOR REACH-IN COOLER MAINTAINS AIR TEMP OF 42.5F, MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION: 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOT ABLE TO SANITIZE ONLY TWO COMPARTMENT SINK ON SITE,AND LOW TEMP DISH MACHINE NOT IN WORKING CONDITION.INSTRUCTED TO REPAIR CAUSE. CRITICAAL VIOLATION:7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK SLOWLY DRAINING.INSTRUCTED TO REPAIR CAUSE CRITICAL VIOLATION:7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD AT FRONT PREP COUNTER NOT TALL ENOUGH TO PROTECT FOOD AND FOOD EQUIPMENTS,IF THE AREA BY THE EXPOSED HAND SINK IS USED FOR FOOD PREPARATION AND EQUIPMENTS MUST INSTALL SAID SPLASH GUARD
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE DUST/ WOOD FROM INSIDE THE CABINETS IN PREP AREA.
  7. License

    0 infractions

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