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TOWER CAFE

10 W 35TH ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

TOWER CAFE has been inspected 8 times by Chicago Department of Public Health since April 9, 2010. The most recent inspection, on April 13, 2021, found no infractions.

4 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: Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 October 26, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 August 13, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETER MUST BE KEPT IN A CLEAR VIEW FOR EASY MONITORING.
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CABINET DOOR UNDER CASH REGISTER IN DISREPAIR. REPAIR AND MAINTAIN CABINET DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DRAIN AND CABINET UNDER 3 COMPARTMENT SINK VERY UNCLEAN WITH RUST AND DIRT. CLEAN AND MAINTAIN INTERIOR OF CABINET AND DRAIN.
  5. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND GLOVES/WASHCLOTHS NOT PROPERLY STORED.
  6. License Re-Inspection

    0 infractions

  7. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • INSTRUCTED TO PROVIDE ACCESS TO UPRIGHT DOUBLE DOOR REFRIGERATOR AND MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. CRITCAL 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. INSTRUCTED TO PROVIDE THREE COMPARTMENT SINK WITH ATTACHED METAL DRAINBOARD WHICH IS LARGE ENOUGH TO IMMERSE LARGEST PAN/MULTIUSE UTENSILS AND OR COMMERCIAL HIGH AND OR LOW TEMPERATURE DISHMACHINE TO WASH, RINSE, AND SANITIZE MULTI-USE UTENSILS AND EQUIPMENT. CRITICAL 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ENTRANCE/EXIT DOORS AND REVOLVING DOORS WITH 1/4-1/2 INCH GAPS UNDER AND CENTER OF SAID DOORS. INSTRUCTED TO MAKE DOORS TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN. NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE ALL REQUIRED DOCUMENTATION AND MAKE AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.SERIOUS 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL OPENINGS AROUND PIPING INSIDE CABINETS UNDER THREE COMPARTMENT SINK.CLEAN VENT COVER IN MEN'S TOILET ROOM. SEAL OPENING AT WALL NEXT TO URINAL IN MENS TOILET ROOM.
  8. License

    0 infractions

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