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SHIV CAFETERIA, INC.

3300 N CAMPBELL AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

SHIV CAFETERIA, INC. has been inspected 9 times by Chicago Department of Public Health since August 6, 2013. The most recent inspection, on August 31, 2020, found no infractions.

1 of 9 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 Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on January 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on January 16, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 14, 2016. 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 9 times across 6 separate inspections, most recently on November 14, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 4 separate inspections, most recently on January 16, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • SOME REACH IN COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  3. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (COOKED CHICKEN, CHEESE, ETC.) IS BEING PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATELABEL AND PROVIDE BUSINESS ADDRESS, NAME, AND PHONE NUMBER ON THE FRUIT CUPS(TO GO CUPS) LOCATED IN THE REACH-IN COLD HOLDING UNIT.ALL FOODS NOT FOUND IN THEIR ORIGINAL PACKAGING MUST BE PROPERLY DATED AND LABELED AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE WARPED AND DENTED DOOR THRESHOLD IN FRONT OF THE FRONT DOOR (1ST DOOR ON THE RIGHT HAND SIDE. AT THIS TIME ABOVE STATED DOOR IS RODENT PROOFED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR CORNERS TO REMOVE DEBRI IN THE REAR AREA ACROSS FROM THE 1DR REFRIGERATOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST TIMER AT THE HAND SINK LOCATED IN THE FAMILY RESTROOM SO AS TO RUN FOR A MINIMUM OF 15 SECONDS AT ALL TIMES AT A MINIMUM OF 85F.
  5. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING FRONT PREP AREA HAND WASHING SINK. MUST INCREASE WATER PRESSURE AT THE FAMILY RESTROOM HAND WASHING SINK. MUST REPAIR/REPLACE 1 ST FROM THE RIGHT HAND SIDE NON-WORKING HAND SINK IN THE MEN'S RESTROOM (OTHER 7 HAND SINKS ARE IN WORKING ORDER). IN THE LADIES RESTROOM MUST REPAIR/REPLACE 1ST AND 2ND FROM THE RIGHT HAND SIDE NON-WORKING HAND WASHING SINKS.(OTHER 6 HAND SINKS IN RESTROOM ARE WORKING).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES. FOUND STACKS OF JUICES AND WATER BOTTLES ON THE FLOOR IN THE REAR AREA NEXT TO THE 1DR REFRIGERATOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE NEW EMPLOYEES WITH THEIR IDPH FOOD HANDLER'S CERTIFICATE WITHIN 30 DAYS OF HIRE DATE.MUST PROVIDE FOR THE NEXT INSPECTION.
  6. Canvass

    3 infractions

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.INSTRUCTED TO PROVIDE AND MAINTAIN WHEN WORKING AROUND OPEN FOODS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND ICE SCOOP UTENSIL FOR ICE MACHINE NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE AND INVERT TO PREVENT CONTAMINATION BEFORE USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AS REQUIRED AND MAINTAIN.
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR SHELVES AND EXTERIOR SURFACES OF COOLERS AND FREEZERS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DINING AREA FLOOR, REMOVE ALL FOOD DEBRI,
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST STORE EMPLOYEES PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,
  8. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE HOT WATER PRESSURE AT EXPOSED HAND SINK IN REAR KITCHEN AREA,
  9. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE ONE COMPARTMENT SINK AND ICE MAKER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS INSIDE THE MOP SINK CLOSET. INSTRUCTED TO SCRAPE AND MAINTAIN. INSTRUCTED TO SEAL THE GAP AROUND THE CONDUIT AND TUBE CLOSE TO THE DOOR

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