PASS W/ CONDITIONS
Risk 1 (High)
ALEBRIJES CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 9, 2022
Canvass
License #2694855
8
Total Violations
2
Critical
2
Major
4
Minor
1
Corrected On Site
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on February 9, 2022. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 8 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
8
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE 2 DOOR PREP COOLER (AIR TEMPERATURE OF 57.2F). NOTED INTERNAL TEMPERATURE OF CREAM CHEESE AT 56.8F/57.2F/56.2F, SLICED TURKEY AT 54.7F, CHICKEN AT 57.3F/56.4F, SAUSAGE AT 56.8F. INSTRUCTED MANAGER TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 30 LBS, TOTAL VALUE $350.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND 2 DOOR REACH-IN COOLER (IN PREP AREA) WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 57.2F. COOLING EQUIPMENT MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F. INSTRUCTED TO FIX. THE SAID COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-005 CITATION ISSUED
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #50
CORRECTED
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT RUNNING WATER TEMPERATURE OF 90.0F AT MULTIPLE SINKS INCLUDING (2) HAND WASHING SINK AND 3 COMPARTMENT SINK ON PREMISE. INSTRUCTED TO FIX. INSTRUCTED MANAGER, MUST SUPPLY AND MAINTAIN HOT WATER TEMPERATURE OF 100F AT HANDSINKS AND A MINIMUM TEMPERATURE OF 110F - 120F AT 3 COMPARTMENT SINK. (CORRECTED ON SITE) WATER TEMPERATURE HAS BEEN FIXED, NOW AT 114F.0F) PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 5-103.11
Violation #56
MINOR
Violation Details
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: PREMISES HAS TWO ELECTRIC COUNTERTOP BAKING/CONVECTION OVEN. INSTRUCTED TO PROVIDE (KILOWATT) OVEN SPECIFICATION (OVER 7.5 KW NEEDS VENTILATION).
Why This Matters
Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.
Food Code Requirement
Proper ventilation and lighting required throughout.
Specific Requirements
Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.
CDPH Food Code: Section 6-303.11, 6-304.11
Violation #57
MINOR
Violation Details
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLERS WITH INCOMPLETE PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
Why This Matters
Smoking contaminates hands and food with nicotine and tar residues.
Food Code Requirement
Smoking prohibited in food establishments.
Specific Requirements
No smoking in any part of establishment; Designated areas away from food; Proper signage posted.
CDPH Food Code: Section 2-401.11
Violation #58
MAJOR
Violation Details
ALLERGEN TRAINING AS REQUIRED - Comments: FOUND CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
Why This Matters
Inadequate allergen knowledge can cause life-threatening allergic reactions.
Food Code Requirement
Food allergen training required for certified managers.
Specific Requirements
Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.
CDPH Food Code: Section 2-103.11
Violation #64
MINOR
Violation Details
MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: FOUND NO WRITTEN PROTOCOL AVAILABLE ON SITE. INSTRUCTED TO HAVE A WRITTEN RECORD DESCRIBING PROTOCOL FOR CHECKING PROOF OF VACCINATION IN PUBLIC PLACES. VIOLATION 2-112-340
Chicago Municipal Code: Title 4, Chapter 4-8 (Food Dealers)
Violation #64
MINOR
Violation Details
MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: FOUND NO WRITTEN PROTOCOL AVAILABLE ON SITE. INSTRUCTED TO HAVE A WRITTEN RECORD DESCRIBING PROTOCOL FOR CHECKING PROOF OF VACCINATION IN PUBLIC PLACES. VIOLATION 2-112-340
Chicago Municipal Code: Title 4, Chapter 4-8 (Food Dealers)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection