FAIL
Risk 1 (High)
COCULA RESTAURANT Fails Health Inspection - Chicago Restaurant
May 6, 2025
Canvass
License #75052
5
Total Violations
1
Critical
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE FOR CONSUMER ADVISORY ON MENU. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, OYSTERS) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION VIOLATION #7-38-005.
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Violation #28
CRITICAL
Violation Details
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED WITH DRY STORAGE ITEMS. INSTD TO STORE IN DESIGNATED AREA
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CONTAINER OF LIMES AND CONTAINER OF SEALED CHERRIES STORED ON FLOOR IN BAR. INSTD TO ELEVATE ALL FOOD ITEMS 6 ITEMS AND MAINTAIN
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
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: CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
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