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RETRO CAFE RESTAURANT

3246 N CENTRAL AVE, CHICAGO, IL 60634 · Restaurant

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL AND DATE ALL PREPARED AND COOKED FOOD PRODUCTS STORED INSIDE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED CLEAN AND MAINTAIN ALL SODA GUN HOLDER WITH STICKY BUILD-UP BEHIND (3) BARS TO PREVENT PEST HARBORAGE.--------MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AND STORAGE AREA INCLUDING FLOORS IN BASEMENT STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS AROUND REAR PREP/COOKING AREA WITH DRIED FOOD SPILLAGE AND WALLS INSIDE BEER/KEG WALK-IN COOLER IN BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND PAPER TOWEL.-------MUST REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK BEHIND MAIN BAR.-------MUST REPAIR NONWORKING VENTILATION INSIDE MEN'S WASHROOM IN BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE BASEMENT STORAGE ROOM. MUST REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  3. Canvass

    0 infractions

  4. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Clean multi-use utensils are not properly stored.Instructed manager to invert utensils to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Remove cardboard liners troughout the interior of walk-in-cooler shelvings. 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
      • Fan covers inside the walk-in-cooler,exterior between cooking equipments(pizza oven),hood/filters above kitchen stove not clean. Instructed to detail clean and sanitize.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Provide and maintain a visible backflow prevention device for the coffee expresso machine(behind front bar service). Install missing drainage line at bar gun housings such that drains directly into a floor drain. Remove dusts accumulations on ventilation covers throughout the premises. Leak at faucet bar 3 compartment sink.Must repair and maitain.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice dispensing utensil is in poor repair slight crack. Must replace and maintain.
  5. Canvass

    0 infractions

  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated labeled in walk in cooler, reach in freezer, must date and label food items in walk in cooler, reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving, reach in cooler shelving not clean, need detailed cleaning, non food contact surfaces of ice machine not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt storage areas under shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceiling in kitchen prep area not clean, need cleaning(detailed).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler, kitchen prep area, not clean, need detailed cleaning(crevices).
  7. Canvass

    0 infractions

  8. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF PIZZA PREP COOLER, EXTERIOR SIDES OF FRYER AND SODA GUN HOLDER BEHIND BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT (STOVE,FRYERS) WITH GREASE ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE PEELING PAINT ON CEILING ABOVE PREP AREA (BY KITCHEN HOOD).--------MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH MOLD LIKE BUILD-UP INSIDE (2) WALK-IN COOLER (REAR PREP AND IN BASEMENT).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK BEHIND BAR.-----------MUST REPAIR BROKEN VENTILATION IN MEN'S TOILET ROOM AND IN BASEMENT AND TOILET ROOM (NEXT TO DINING AREA).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED IN REAR PREP AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  9. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original cintainers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior ice machine, exterior of cooking equipment, sinks, coolers and prep tables not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in corners and behind equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling not maintained in prep area. Instructed to repair ceiling and repaint.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Soda sprayers holders not properly installed. Instructed to install drainlines to holder. Ventilation not provided in toilet room first and seconds floor. Instructed to repair exhaust fan.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in basement. Instructed to remove all unused articles and detail clean.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoop not properly stored. Instructed to store in sanitize holder or container.
  10. Tag Removal

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Remains to be corrected.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Remains to be corrected.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Remains to be corrected.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Remains to be corrected.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Remains to be corrected.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Remains to be corrected.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Remains to be corrected.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Remains to be corrected.
  11. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 1 PREP COOLER AT IMPROPER TEMPERATURE 53.2F UNABLE TO HOLD COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED;INSTRUCTED COOLER MUST BE 40 F OR BELOW ;TAGGED COOLER ,MUST CALL SERVICE TO FIX COOLER AT 40F OR BELOW
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION ,CITATION ISSUED,GRATED MOZARELLA CHEESE AT 50.5F,GODDA CHEESE,ROASTED RED PEPPERS 50.3F,SWISS CHEESE 50.1F;DISCARDED ALL FOODS;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW
    • 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. MUST LABEL PREPARED FOODS IN STORAGE COOLERS AND FREEZERS WITH FOOD NAME AND DATE OF PREPARATION.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI USE ARTICLES MUST BE STORED PROPERLY,PLATES MUST BE INVERTED
    • 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. MISSING DRAIN STOPPERS AT 3 COMPARTMENT SINK,MUST PROVIDE STOPPERS IN 3 COMPARTMENT SINK; AIR VENTS IN 1 DOOR REFRIGERATOR UNCLEAN,MUST BE CLEAN AND MAINTAINED. SIGHTED MIXER, WITH FOOD DEBRIS ON AND AROUND IT, IN BASEMENT. MUST MOVE MIXER TO KITCHEN AREA, BASEMENT NOT APPROVED FOR FOOD PREPARATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES/RACKS UNDER COOKING EQUIPMENT GREASY AND NOT CLEAN,MUST BE CLEAN AND MAINTAINED;RACKS IN WALK IN COOLER UNCLEAN,MUST BE CLEAN AND MAINTAINED
    • 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. FLOORS UNDER 3 COMPARTMENT SINK AND AROUND COOKING EQUIPMENT UNCLEAN,MUST DETAIL CLEAN AND MAINTAINED
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. BROKEN LIGHT SHIELD IN COOKING AREA MUST BE REPLACED
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. AREAS OF BASEMENT ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY/UNUSED ITEMS AND STORE ALL ELSE NEATLY AND ELEVATED TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP STORED EXPOSED ON TOP OF ICE MACHINE. MUST STORE SCOOP IN A CLEAN, COVERED CONTAINER.