What is Icafe ON Irving Park, Inc.'s health inspection score?

Icafe ON Irving Park, Inc. has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Icafe ON Irving Park, Inc. last inspected?

Icafe ON Irving Park, Inc. was last inspected on June 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Icafe ON Irving Park, Inc. have?

Icafe ON Irving Park, Inc. has 59 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Icafe ON Irving Park, Inc. safe to eat at?

Icafe ON Irving Park, Inc. has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Icafe ON Irving Park, Inc. serve?

Icafe ON Irving Park, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Icafe ON Irving Park, Inc.

Name: Icafe ON Irving Park, Inc.
Address: 1812-1814 W IRVING PARK RD, Chicago, 60613
Rating: 68

1812-1814 W IRVING PARK RD, Chicago

Last inspected 9mo ago

▲Improving

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0Fair

American•Lakeview

Ranked #706 of 979 in LakeviewBetter than 17% of american restaurants

Improving

8 inspections

Last: Jun 13, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1812-1814 W IRVING PARK RD, Chicago, IL 60613

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Violation Timeline

Sep 2022

2 inspections

2 intermediate

9 basic

Sep

Sep 2023

2 inspections

6 high priority

2 intermediate

10 basic

Feb 2024

1 inspections

3 high priority

3 intermediate

11 basic

Feb

Mar 2024

1 inspections

1 intermediate

1 basic

May 2025

1 inspections

2 high priority

1 intermediate

4 basic

May

Jun 2025

1 inspections

1 intermediate

3 basic

Inspection History

8 records on file

2 Canvass Re-Inspection2 Canvass2 Complaint Re-Inspection2 Complaint

Jun 25

Canvass Re-Inspection InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED INTERNAL AMBIENT AIR THERMOMETER NOT PROVIDED AT THE FRONT UPRIGHT BEVERAGE COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DRY RED PEPPER FLAKES PROVIDED IN OPEN, UNPROTECTED PLASTIC CONTAINERS AT EACH INDIVIDUAL TABLE IN THE DINING AREA. INSTRUCTED TO MAINTAIN DRY RED PEPPER FLAKE CONTAINERS AND OTHER CONDIMENTS ADEQUATELY COVERED AND PROTECTED WHEN PROVIDED AT INDIVIDUAL TABLES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINLESS STEEL WALL SURFACE (ON RIGHT-HAND SIDE OF GRILL) IN THE REAR KITCHEN AREA IN POOR REPAIR, PULLING AWAY FROM THE WALL. INSTRUCTED TO REPAIR OR REPLACE STAINLESS STEEL WALL SURFACE IN THE REAR KITCHEN AREA AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD EMPLOYEE WITH EXPIRED FOOD HANDLER TRAINING AND CERTIFICATE. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING TO ALL FOOD EMPLOYEES WITHOUT CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES.

Base deductions−11 pts

May 25

Canvass InspectionFail

2 High1 Med4 Basic

7 total2 risk factors

57/100inspection score

−33 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON-IN-CHARGE MISSING CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE EVERY PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE PRESENT ON-SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED (COOKED MEAT, MEAT PASTRIES, SOUPS) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND ORIGINAL CERTIFICATE PRESENT AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED INTERNAL AMBIENT AIR THERMOMETER NOT PROVIDED AT THE FRONT UPRIGHT BEVERAGE COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DRY RED PEPPER FLAKES PROVIDED IN OPEN, UNPROTECTED PLASTIC CONTAINERS AT EACH INDIVIDUAL TABLE IN THE DINING AREA. INSTRUCTED TO MAINTAIN DRY RED PEPPER FLAKE CONTAINERS AND OTHER CONDIMENTS ADEQUATELY COVERED AND PROTECTED WHEN PROVIDED AT INDIVIDUAL TABLES AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS PROVIDED FOR MEASURING UTENSIL SURFACE TEMPERATURE AT THE HIGH-TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR VERIFYING HIGH-TEMPERATURE DISH MACHINE AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINLESS STEEL WALL SURFACE (ON RIGHT-HAND SIDE OF GRILL) IN THE REAR KITCHEN AREA IN POOR REPAIR, PULLING AWAY FROM THE WALL. INSTRUCTED TO REPAIR OR REPLACE STAINLESS STEEL WALL SURFACE IN THE REAR KITCHEN AREA AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD EMPLOYEE WITH EXPIRED FOOD HANDLER TRAINING AND CERTIFICATE. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING TO ALL FOOD EMPLOYEES WITHOUT CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES.

Base deductions−33 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

Complaint Re-Inspection InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED PREPARED, PRE-PACKAGED READY TO EAT FOODS FOR SALE TO GO IN THE FRONT CUSTOMER DISPLAY TOGO COOLER NOT PROPERLY LABELED. MUST PROVIDE THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET ON THE WEST KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.

Base deductions−7 pts

Feb 24

Complaint InspectionFail

3 High3 Med11 Basic

17 total

33/100inspection score

−67 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND WASHING SINK AVAILABLE IN THE CREATED FRONT FOOD PREP AREA WHERE FOODS ARE BEING DISPENSED AND SERVED FROM A DISPLAY CASE, BREADS SLICED, CAPPUCCINO MACHINE AND COFFEE STATION. A WALL HAS BEEN INSTALLED BETWEEN THE ONCE ONE FULL FOOD PREP KITCHEN WITH A HAND WASHING SINK IN THE REAR OF THE KITCHEN AND THE NEWLY INSTALLED WALL SEPARATES THE TWO PREP AREAS WITHOUT ACCESS TO THE REAR HAND WASHING SINK FROM THE FRONT FOOD PREP. INSTRUCTED TO INSTALL A HAND WASHING SINK IN THE FRONT FOOD PREP AREA WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS TO A FLOOR DRAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C).CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE WEST KITCHEN HAND WASHING SINK BEING USED AS A FOOD PREP SINK WITH A FOOD/TEA/COFFEE STRAINER INSIDE THE SINK NOT ALLOWING ACCESSIBILITY FOR HAND WASHING. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. MANAGER REMOVED THE STRAINER. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AVAILABLE AT THE WEST KITCHEN HAND WASHING SINK. INSTRUCTED MUST PROVIDE AT ALL TIMES. MANAGEMENT PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED APPROXIMATELY 20 LBS ASSORTED COOKED, STUFFED PASTRIES FILLED WITH BEEF, CHICKEN AND POTATO IN THE FRONT DISPLAY GRAB AND GO DISPLAY COOLER HELD AT IMPROPER FOOD TEMPERATURE RANGING BETWEEN 45.5F TO 52.1F. ALL FOODS DISCARDED. REVIEWED PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED PREPARED, PRE-PACKAGED READY TO EAT FOODS FOR SALE TO GO IN THE FRONT CUSTOMER DISPLAY TOGO COOLER NOT PROPERLY LABELED. MUST PROVIDE THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT ALL FOOD PREP AREAS ON PREP SURFACES. MUST STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FRONT PREP AREA COUNTER AND THE OUTDOOR DRY FOOD STORAGE GARAGE MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN ALL FREEZERS AND COOLERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.-----NOTED PLASTIC UTENSILS AND FOOD CONTAINERS BEING USED IN FOOD PREP THAT APPEAR MELTED/BURNT. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE GREASE ON THE EXTERIOR AND DIRT IN THE INTERIOR OF THE UNUSED ICE MACHINE. MUST CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET ON THE WEST KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK IN THE NEWLY INSTALLED FRONT FOOD PREP AREA CAPPUCCINO/COFFEE STATION AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REMOVE CARPETING FROM THE FLOORS OF THE GARAGE DRY FOOD STORAGE ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXTREMELY DIRTY FLOORS UNDER BOTH THREE COMPARTMENT SINKS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEADS IMPROPERLY STORED ON THE REAR PATIO AND INSIDE DIRTY MOP BUCKETS AT THE UTILITY SERVICE SINK. MUST PROPERLY STORE INVERTED AT THE SERVICE SINK.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 9-22-23 NOT CORRECTED.#43-NOTED SERVING PLATES AND SILVERWARE ON SHELVES AND TABLE AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT AND COVER ALL SERVING PLATES AND SILVERWARE TO PREVENT DUST ACCUMULATION AND CONTAMINATION. #47- CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS. #55- NOTED HEAVY CLUTTER THROUGHOUT THE REAR (EXTERIOR). FLOORS INSIDE, UNUSED EQUIPMENT (SUCH AS ICE MACHINE) AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.#58- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−67 pts

Sep 23

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES AND SILVERWARE ON SHELVES AND TABLE AT THE KITCHEN PREP AREA AND FRONT DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT AND COVER ALL SERVING PLATES AND SILVERWARE AT THE DINING TABLES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 NOTED HEAVY CLUTTER THROUGHOUT THE REAR (EXTERIOR) FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−8 pts

Sep 23

Complaint InspectionFail

6 High2 Med6 Basic

14 total2 risk factors

8/100inspection score

−82 pts

High Priority (6)

−60 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND EATING AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES PERFORMED THE FOLLOWING TASK:- --WIPED HER NOSE AND FACE WITH A PIECE OF CLOTH --CLEANED THE TABLE WITH WIPE CLOTHS --DUMPED TRASH INSIDE THE GARBAGE CAN AND WENT BACK TO THE PREP TABLE TO CONTINUE PREPARING FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE POLICY OF WEARING GLOVES THAT INCLUDES HAND WASHING WHEN CHANGING TASKS AND WHEN MOVING FROM ONE AREA TO ANOTHER. PRIORITY VIOLATION# 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINKS OF THE PREP AREA WITH OVEN. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION#7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINK BY THE OVEN. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS.PRIORITY FOUNDATION #7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT THE OVEN CORNER ACCESSIBLE WITH LARGE FOOD CONTAINERS IN FRONT OF SINK AND WATER JAR INSIDE THE HAND WASH SINK. INSTRUCTED TO HAVE ALL HAND SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED CLOGGED HAND WASH SINK (WATER NOT DRAINING AT ALL) AT THE REAR FOOD PREP AREA.DISCUSSED WITH MANAGER THAT ALL HAND WASH SINKS MUST BE MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.CONSOLIDATED WITH ALL ABOVE CITATION.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (STEAK) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
PREPACKAGED FOODS ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES AND SILVERWARE ON SHELVES AND TABLE AT THE KITCHEN PREP AREA AND FRONT DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT AND COVER ALL SERVING PLATES AND SILVERWARE AT THE DINING TABLES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED BROKEN DOOR OF SERVICE PREP COOLER AT THE PREP AREA WITH THE OVEN. INSTRUCTED TO REPAIR AND MAINTAIN. NOTED TORN RUBBER GASKET INSIDE THE 2-DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER THROUGHOUT REAR (EXTERIOR) FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE PREP AREAS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−82 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE OUTDOOR DRY STORAGE AREA DOOR IS NOT RODENT PROTECTED AT THE BOTTOM. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED THE ICE SCOOP IN THE DISHWASHING AREA STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO STORE ICE SCOOP AND MAINTAIN PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11 OBSERVED CLEAN TABLEWARE (PLATES) IN THE DISHWASHING AREA NOT INVERTED. INSTRUCTED TO INVERT ALL TABLEWARE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED IN THE EMPLOYEE TOILET ROOM A RECEPTACLE WITH NO LID. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID IN THE EMPLOYEE TOILET ROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED GREASE AND DEBRIS ON THE FLOORS UNDER THE THREE-COMPARTMENT SINK, THE COOKING EQUIPMENT, AND THE REFRIGERATION UNITS THROUGHOUT. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID FLOORS AND MAINTAIN THEM.

Base deductions−13 pts

Sep 22

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE OUTDOOR DRY STORAGE AREA DOOR IS NOT RODENT PROTECTED AT THE BOTTOM. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE ICE SCOOP IN THE DISHWASHING AREA STORED ON TOP OF THE ICE MACHINE. INSTRUCTED TO STORE ICE SCOOP AND MAINTAIN PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN TABLEWARE (PLATES) IN THE DISHWASHING AREA NOT INVERTED. INSTRUCTED TO INVERT ALL TABLEWARE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED IN THE EMPLOYEE TOILET ROOM A RECEPTACLE WITH NO LID. INSTRUCTED TO PROVIDE A RECEPTACLE WITH A LID IN THE EMPLOYEE TOILET ROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND DEBRIS ON THE FLOORS UNDER THE THREE-COMPARTMENT SINK, THE COOKING EQUIPMENT, AND THE REFRIGERATION UNITS THROUGHOUT. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID FLOORS AND MAINTAIN THEM.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 10/27/2021, REPORT #2537360 #58) NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE PENDING CITY OF CERTIFIED FOOD MANAGER. MUST PROVIDE. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED

Base deductions−15 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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