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Restaurant: Caffe De Luca
Address: 1721 N Damen Ave, Chicago, IL 60647
Type: Restaurant
Total inspections: 6
Last inspection: Apr 10, 2012

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Violation descriptions and comments

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN WALK IN COOLER.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGOUT FACILITY.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN TOP OF ICE MACHINA,AND EXPOSE HAND WASH SINK IN BAR WITH DEBRIS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESURFACE CUTTING BOARD IN KITCHEN PREP AREA WITH DEEP CUTS AND STAINS.MUST PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON SMOOTHIE PREP AND BY CLEAN UTENSIL STORAGE SIDES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ON 2ndfl WITH DEBRIS NEEDS CLEANING,ALSO FLOORS UNDER COUNTERS AND UNDER SHELVES IN FRONT PREP AND BAR SERVING AREAS NEEDS CLEANING. MUST ELEVATE DISH WASHER RACKS STORED ON BARE FLOOR 6' OFF THE FLOOR AT ALL TIMES.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AT DISH MACHINE AND AT FRONT KITCHEN COOKING AREAS WITH FOOD SPLASHES.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR FAUCET JOINTS AND KNOBS LEAKING ON EXPOSE HAND WASH SINK BY MOP SINK PREP AREA.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE CLUTERS ON TOP OF ICE MACHINE AND HAND WASH SINK BY MOP SINK.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE SEPARATE CONTAINER WITH COVER FOR ICE SCOOPS AT ICE MACHINE.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTEDTO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT WITH THEIR CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (BEANS,SOUPS) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #413485 ON 9/15/10 NOT CORRECTED: 30 All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED FOOD CONTAINERS IN WALK IN COOLER. 11/15/2010 31 Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGOUT FACILITY. 12/15/2010 32 All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESURFACE CUTTING BOARD IN KITCHEN PREP AREA WITH DEEP CUTS AND STAINS. 12/15/2010 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN TOP OF ICE MACHINE. 12/15/2010 34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ON 2ndfl WITH DEBRIS NEEDS CLEANING,ALSO FLOORS UNDER COUNTERS AND UNDER SHELVES IN FRONT PREP AND BAR SERVING AREAS NEEDS CLEANING. MUST ELEVATE DISH WASHER RACKS STORED ON BARE FLOOR 6' OFF THE FLOOR AT ALL TIMES. 12/15/2010 35 The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALLS AT DISH MACHINE AND AT FRONT KITCHEN COOKING AREAS WITH FOOD SPLASHES. 12/15/2010 38 Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR FAUCET JOINTS AND KNOBS LEAKING ON EXPOSE HAND WASH SINK BY MOP SINK PREP AREA. 12/15/2010 40 All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTEDTO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS. 12/15/2010 41 All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE CLUTERS ON TOP OF ICE MACHINE AND HAND WASH SINK BY MOP SINK. 12/15/2010 MUST CORRECT ALL NOTED VIOLATIONS BY REINSPECTION 11/11/11 .SERIOUS VIOLATION 7-42-090.
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANIIZED. ALSO OBSERVED OPEN ICE BIN NOT PROTECTED STORED ON SHELVING AT HALLWAY LEADING TO TOILET ROOMS. MUST REMOVE,MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION AT ALL TIMES. SERIOUS VIOLATION 7-38-005A.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 11 LIVE FRUIT FLIES INSIDE THE DISHMACHINE/ REAR PREP AREA OF THE RESTAURANT. THE FRONT DOOR TO THE RESTAURANT NOT CLOSING PROPERLY ALLOWING A GAP AT RIGHT CORNER MODE OF ENTRY FOR PESTS. MANAGEMENT CLOSED THE DOORS TO THE RESTAURANT WHEN THIS WAS BROUGHT TO THEIR ATTENTION.ALSO APPROXIMATELY 35 RODENT MICE DROPPINGS WERE FOUND IN VARIOUS AREAS OF THE RESTAURANT BOTTOM SHELVINGS AT FRONT SERVICE AREA,AND ON FLOORS IN 2ND FLOOR DRY STORAGE AREA/OFFICE.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,RODENT PROOF SAID DOOR.RECCOMENDATION PEST CONTROL SERVICE MUST ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LOOSE EXPOSED HANDSINK BEHIND FRONT SERVICE COOKLINE,DETAIL CLEAN FILTERS AND HOOD OVER COOKING EQUIPMENTS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR/REPAINT ALL WOODEN BOTTOM SHELVINGS/INTERIOR CABINETS ALL ALONG NORTH WALL FOOD PREP TABLES USING A NON-TOXIC FINISH.

VIOLATION STILL PENDING.SEE REPORT.
VIOLATION STILL PENDING.SEE REPORT.
VIOLATION STILL PENDING.SEE REPORT.
VIOLATION STILL PENDING.SEE REPORT.

SEE VIOLATION #14.
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #659225 ON 11/04/11 NOT CORRECTED. 18/01 - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.WE CONTINUE TO OBSERVE FRUIT FLY ACTIVITY,RODENT ACTIVITY THAT IS MICE DROPPINGS MORE THAN 100+ IN THE FOOD ESTABLISHMENT IN FRONT LINE KITCHEN AREAS,BENEATH COOKING EQUIPMENTS,2ND FLOOR DRY STORAGE AREAS/OFFICE AREA,CRAYOLA BOX STORAGE DINING AREA,ELECTRIC METER SAME SAID AREA, BOTTOM SHELVINGS AT FRONT SERVICE AREA.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE GREASE BUILD UP ALONG WALLS AND IN ALL CORNERS,REMOVE UNNECESSARY ARTICLES,PEST CONTROL SERVICE IS REQUIRED.ALSO PREVIOUS SERIOUS VIOLATION FROM INITIAL REPORT DATED 11/4/11 FOR MINOR VIOLATIONS NOT CORRECTED THE FOLLOWING REQUIRES COMPLIANCE: INSTRUCTED TO RESURFACE CUTTING BOARD IN KITCHEN PREP AREA WITH DEEP CUTS AND STAINS. 12/15/2010 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FLOORS ON 2ndfl WITH DEBRIS NEEDS CLEANING,ALSO FLOORS UNDER COUNTERS AND UNDER SHELVES IN FRONT PREP AND BAR SERVING AREAS NEEDS CLEANING. INSTRUCTED TO CLEAN WALLS AT DISH MACHINE AND AT FRONT KITCHEN COOKING AREAS WITH FOOD SPLASHES. 12/15/2010 MUST REPAIR FAUCET JOINTS AND KNOBS LEAKING ON EXPOSE HAND WASH SINK BY MOP SINK PREP AREA. 12/15/2010 MUST CORRECT ALL NOTED VIOLATIONS. CRITICAL VIOLATION 7-42-090.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.WE OBSERVE THE GREASE TRAP BOX BENEATH THE 3 COMP SINK AREA DURING THIS INSPECTION AT REAR NOT MAINTAINED,WATER SEAPING ON FLOOR SAME AREA.MUST REPAIR TO GOOD WORKING CONDITION.SERIOUS VIOLATION 7-38-030.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR/REPAINT ALL WOODEN BOTTOM SHELVINGS/INTERIOR CABINETS ALL ALONG NORTH WALL FOOD PREP TABLES USING A NON-TOXIC FINISH,PROVIDE SINK STOPPERS FOR THE 3 COMP SINK DISHWASHING REAR AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIOR/EXTERIOR OF COOKING EQUIPMENTS,DEEP FRYER,STOVES,INTERIOR AND EXTERIOR OF THE PREP LINE COOLER, STORAGE SHELVES AND PREP TABLES, STEAM TABLE AND GAS LINES, ELECTRICAL LINES WITH GREASE/FOOD DEBRIS NEAR THE COOLER AND PREP TABLE, EXTERIOR OF THE COOLERS AND FREEZERS,BAR GUNS AND HOUSINGS ATTACHED ETC.

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.ABATED.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.ABATED.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.ABATED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ABATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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