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SAMANTHA'S RESTAURANT & CAFE

5549 W BELMONT AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

SAMANTHA'S RESTAURANT & CAFE has been inspected 8 times by Chicago Department of Public Health since September 27, 2013. The most recent inspection, on December 17, 2021, recorded 10 infractions.

6 of 8 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.

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 2 times on December 17, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 5 times across 2 separate inspections, most recently on December 17, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 3 times on December 17, 2021. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 3 times on January 24, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 17, 2021. For example: SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

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.

8 inspections

  1. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES AND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE POSTED ON SITE.INSTRUCTED PERSON IN CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES (TCS FOODS) ARE PREPARED,HANDLED, AND OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATES.(NO TCS FOODS IN THE PREMISES AT THIS TIME OF INSPECTION).PRIORITY FOUNDATION VIOLATION 7-38-012,NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED MANAGEMENT TO PROVIDE A HANDWASHING SINK ACCESSIBLE TO THE FRONT AND REAR BAR AREAS WITH HOT AND COLD RUNNING WATER, SUPPLIED WITH SOAP AND HAND PAPERTOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT KITCHEN ICE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • INSTRUCTED TO INSTALL GREASE TRAP BOX/INTERCEPTOR CONNECTED UNDERNEATH KITCHEN 3-COMPARTMENT SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS INSPECTION REPORT SUMMARY FROM (01/24/2017) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B).
  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND GARBAGE BAG BEING USED TO STORE ICE INSIDE THE REACH IN FREEZER. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG. MUST REMOVE ALUMINUM FOIL BEING USED AS A SHELVE LINER AND ALL OVER THE EXTERIOR OF THE STOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL HOLE ON THE CEILING ABOVE THE REACH IN FREEZER AND MAINTAIN. MEN'S WASHROOM CEILING VENT COVER WITH DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULBS ABOVE THE PREP TABLES IN THE PREP/KITCHEN AREA AND ON THE HOOD/CANOPY. MUST REPLACE AND MAINTAIN. ALSO MISSING END CAPS TO HOLD THE PLASTIC LIGHT SHIELD ON ALL THE LIGHT BULBS IN THE PREP/KITCHEN AREA. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK IN BOTH FRONT AND REAR BAR. MUST INSTALL WITH HOT AND COLD RUNNING WATER AND PROVIDE PAPER TOWEL AND HAND SOAP. MUST INSTALL A GREASE TRAP BOX UNDER THE 3 COMPT SINK.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass

    0 infractions

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