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THE VAULT CAFE

135 S LA SALLE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

THE VAULT CAFE has been inspected 11 times by Chicago Department of Public Health since August 5, 2015. The most recent inspection, on December 6, 2023, found no infractions.

2 of 11 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 10, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 10, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 July 18, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on October 7, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 11 times across 7 separate inspections, most recently on April 24, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND THE FOLLOWING SINKS LEAKING FROM DRAIN PIPE: 2 COMPARTMENT SINK LOCATED IN SALAD PREP AND HANDWASHING SINK LOCATED IN SALAD PREP MUST REPAIR AND MAINTAIN.
  4. Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLY A WRITTEN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGMENT BY EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY NOR A REMINDER AND DISCLOSURE PROVIDED FOR CONSUMERS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS UNDER THE DISH MACHINE LOCATED IN THE DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLER'S CERTIFICATES NOT AVAILABLE FOR INSPECTOR'S REVIEW. INSTRUCTED TO PROVIDE ALL FOOD HANDLER'S CERTIFICATES AT THE NEXT ROUTINE INSPECTION AND MAINTAIN.
  5. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH STANDING WATER AND MINOR ACCUMULATED FOOD AND DIRT DEBRIS LOCATED AROUND THE DISH MACHINE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING AND WALLS UNDER AND AROUND THE DISH MACHINE WITH MINOR FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE GRAB AND GO COOLER (40 15OZ BOTTLES OF NAKED JUICE AT 49.1-50.8F, 35 6OZ CONTAINERS OF YOGURT AT 51.1-51.5F, 20 HALF PINTS OF MILK AT 48.8-50.4F AND 15 4OZ CONTAINERS OF HUMMUS AT 49.8-50.6F). INSTRUCTED TO PROVIDE COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 67LBS OF FOOD VALUED AT $72. CRITICAL VIOLATION 7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING VENTS ABOVE THE FRONT COOK LINE WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED ICE BUILD UP ON THE FLOOR INSIDE OF THE REAR WALK IN COOLER. INSTRUCTED TO REMOVE ALL ICE BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE REAR 3 COMPARTMENT SINK FAUCET BASE AND WASTE PIPE UNDER THE RIGHT BASIN LEAKING, THE MIDDLE PREP AREA 1 COMPARTMENT SINK WASTE PIPE LEAKING, THE VEGETABLE PREP AREA 2 COMPARTMENT SINK FAUCET BASE LEAKING AND DUCT TAPE AND TOWELS WRAPPED AROUND THE DISH ROOM 3 COMPARTMENT SINK WASTE PIPES. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING AND REMOVE ALL DUCT TAPE AND TOWELS FROM AROUND PLUMBING.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED LOOSE WIRES ON FOOD STRAINER, INSTRUCTED TO USE SOUND UTENSILS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OIL SPILLS NOTED UNDER COOKING AREA AT REAR PREP KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ICE CONDENSATION NOTED IN WALK-IN FREEZERS, INSTRUCTED TO REAPIR.
  9. Complaint

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING TILES WITH ACCUMULATED GREASE IN THE REAR PREP ROOM. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FRONT 3 COMPARTMENT SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER WITHOUT A HAIR RESTRAINT . INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT WHILE HANDLING FOOD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS WITH NO PROOF OF STATE APPROVED FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE AND MAINTAIN PROOF OF STATE APPROVED FOOD HANDLER EDUCATION.
  10. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING TILES WITH ACCUMULATED GREASE IN THE REAR PREP ROOM. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING TILES.
  11. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED AN EXISTING REAR PREP AREA WITH NO EXPOSED HANDSINK. INSTRUCTED TO PROVIDE AN EXPOSED HAND SINK FOR THAT PREP AREA. CRITICAL VIOLATION. 7-38-030 NO CITATION ISSUED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING TILES WITH ACCUMULATED GREASE IN THE REAR PREP ROOM. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXISTING REAR PREP AREA WITH NO EXPOSED HANDSINK. INSTRUCTED TO PROVIDE AN EXPOSED HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: BOTH 2 COMPARTMENT SINK FAUCET BASES IN THE VEGETABLE PREP ARAE, 3 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE RIGHT BASIN IN THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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