PASS
Risk 1 (High)
CHAPEL STREET CAFE & RESTAURANT Passes Health Inspection - Chicago Restaurant
April 17, 2025
Canvass Re-Inspection
License #2983387
5
Total Violations
1
Critical
1
Major
3
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on April 17, 2025. The inspection type was "Canvass Re-Inspection" and resulted in a Pass outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #6
CRITICAL
Violation Details
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: FOUND A FOOD EMPLOYEE EATING WHILE PREPARING READY TO EAT FOOD PLACING ON A FOOD CUTTING BOARD IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #46
MAJOR
Violation Details
GLOVES USED PROPERLY - Comments: NOTED THAT FOOD EMPLOYEES WERE ENGAGED IN HANDLING FOOD WITHOUT THE USE OF GLOVES, INSTRUCTED PIC TO ADDRESS THE CURRENT PRACTICES REGARDING THE IMPORTANCE OF PROPER GLOVE USAGE TO ENSURE FOOD SAFETY AND TO COMPLY WITH HYGIENE STANDARDS
Why This Matters
Improper glove use spreads contamination worse than bare hands.
Food Code Requirement
Single-use gloves must be used correctly.
Specific Requirements
Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.
CDPH Food Code: Section 3-304.15
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
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 #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED IN FRONT BARISTA AREA EXCESSIVE AMOUNT OF FOOD DEBRIS UNDERCOUNTER AND ON SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED IN FRONT BARISTA AREA EXCESSIVE AMOUNT OF FOOD DEBRIS UNDERCOUNTER AND ON SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
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