PASS W/ CONDITIONS
Risk 1 (High)
CAFECITO Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 27, 2022
Complaint
License #2641447
5
Total Violations
3
Critical
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) PINK SUBSTANCE AT INTERIOR PANEL OF ICE BIN FRONT WHITE PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: UPON FULL INSPECTION WE OBSERVED COOKED CUT UP STEAK FOR TACOS AT TEMP OF 45.5F; COOKED WHOLE ROAST BEEF AT TEMP OF 47.8F TO 48.OF; COOKED SLICED PORK AT TENP OF 44.4F TO 45F.MENTIONED PRODUCTS WERE STORED INSIDE WALK-IN COOLER.COLD FOOD MUST MAINTAIN TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS 120,VALUE 1.000. 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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
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 #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING FAUCET AT THREE COMPARTMENT SINK.REPAIR ISSUE
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING FAUCET AT THREE COMPARTMENT SINK.REPAIR ISSUE
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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