PASS
Risk 1 (High)
CAFE ISTANBUL Passes Health Inspection - Chicago Restaurant
January 27, 2020
Canvass
License #2601247
5
Total Violations
1
Critical
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE BAFFLE INSIDE THE ICE MACHINE A LITTLE DIRTY. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE BULK CONTAINERS OF FLOUR, SUGAR, AND RICE NOT PROPERLY LABELED. INSTRUCTED THAT FOOD OUTSIDE OF THE ORIGINAL CONTAINER MUST BE PROPERLY LABELED.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED USED WIPING CLOTHS ON TOP OF CUTTING BOARDS IN THE REAR PREP AREA AND CUTTING BOARDS IN THE COOK AREA. INSTRUCTED THAT WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LARGE CONTAINERS OF DRIED FOOD ITEMS ON THE FLOOR IN THE REAR PREP AREA. INSTRUCTED THAT ALL ITEMS MUST BE 6 INCHES OR ABOVE OFF OF THE FLOOR.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LARGE CONTAINERS OF DRIED FOOD ITEMS ON THE FLOOR IN THE REAR PREP AREA. INSTRUCTED THAT ALL ITEMS MUST BE 6 INCHES OR ABOVE OFF OF THE FLOOR.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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