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UR CAFE

3220-3224 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

UR CAFE has been inspected 3 times by Chicago Department of Public Health since September 20, 2010. The most recent inspection, on October 4, 2011, found no infractions.

2 of 3 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.

The last 2 inspections in a row found no infractions.

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 on September 20, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times on September 20, 2010. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

  • 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 September 20, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 once on September 20, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. 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 DISPLAY PREP COOLER AT IMPROPER TEMPERATURE 51.6F TO 55F.(THEIR OWN THERMOMETER SHOWED 68F). ALSO FOUND UPRIGHT REFRIGERATION IN FRONT PREP AREA AT IMPROPER TEMPERATURE 51.7F TO 52F;POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE BOTH UNITS.(MEAT, VEGETBLES,ETC)UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.ONE SMALL REFRIGERATOR ON PREMISES AT TEMP OF 39F.ALSO 2 CHEST FREEZERS. CRITICAL VIOLATION:7-38-005(A) HOOOO64217-13
    • 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 FOOD AT IMPROPER TEMPERATURE:WATERMELON AT TEMP OF 55.4F;GYRO MEAT ON THE SPIT UNIT AT TEMP OF 104F; FRESH EGGS AT TEMP OF 51.2F; CHICKEN AT TEMP OF 47.6F TO 48F; BEEF AT TEMP OF 45.6F TO 46F; SLICED TOMATOES AT TEMP OF 54.6F;CUT VEGETABLES IN WATER AT TEMP OF 67F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED. POUNDS10 VALUE42. CRITICAL VIOLATION:7-38-005(a)HOOOO64127-13
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING UP AT 3 COMPARTMENT SINK(BLACK PARTICLES AND GREASE COMING UP)THE FRONT 4 COMPARTMENT SINK (WHICH WAS IN USE,GLASSES SOAKING IN SOAP),ONE FAUCET WAS COMPLETLY REMOVED,THE OTHER FAUCET DOESN'T REACH THE OTHER COMPARTMENTS,UNABLE TO WASH,RINSE AND SANITIZE. ALSO OBSERVED WASTE WATER ON FLOOR NEXT TO GREASE CONTAINER.MUST CONTACT A PLUMBER,TO FIX BOTH SINK.CRITICAL VIOLATION:7-38-030 HOOOO64128-14
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER OR NOR PROOF OF ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOOD WERE COOKED, STORED AND SERVED TO CUSTOMERS.A CERTIFIED FOOD HANDLER IS REQUIRED TO BE ON PREMISES AT ALL TIMES.SERIOUS VIOLATION:7-38-012 HOOOO64128-14
    • 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.DETAIL CLEANING ON PIPE UNDER THE HOOD, DUST AND GREASE BUILD-UP.NEED TO CLEAN FILTERS UNDER THE HOOD(GREASE BUILD-UP).CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL SHELVES AND INTERIOR OF CHEST FREEZERS(FOOD AND ICE BUILD-UP.)
    • 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. DETAIL CLEAN FLOOR UNDER AND AROUND THE COOKING EQUIPMENT(GREASE BUILD-UP),ALSO PAINT RAW WOOD FLOOR INSIDE OUTSIDE REAR STORAGE AREA.SEAL ALL PLASTIC BASEBOARD THROUGHOUT THE PREMISES, INCLUDED BEHIND THE COOKING EQUIPMENT.
    • 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 OPENING ON CEILING TILES AROUND THE PIPE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. FRONT LIGHT ABOVE THE FRONT COUNTER NEED TO BE SHIELD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. WORKING THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. PERSONAL ITEMS MUST BE REMOVED FROM SHELVES IN PREP AND STORAGE AREA. PESONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.

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