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Business Info

Restaurant: The Cupcake Gallery
Address: 1319 W Wilson Ave, Chicago, IL 60640
Type: Restaurant
Total inspections: 12
Last inspection: Mar 11, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in rear premises shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment, cooler shelving, not clean need detailed cleaning
Needs detail cleaning thur out the floor under and around all equipment basement office storeage area needs to repair wall in the kitchen area, needs to install covering coving baseboard along the walls.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls that had peeling paint, plaster in rear prep area, storage area shall be repair.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in rear prep area shall be provided.
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.exhaust vents(ventilation)in kitchen area, and bathroom nedd cleaning.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE MISSING LIGHT SHIELD IN REAR 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. REMOVE ALL DEBRIS AND CLEAN AREA UNDER AND AROUND DUMPSTERS. MAINTAIN CLEAN DUMPSTER AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE DEAD RAT AND ROACHES FROM FLOOR OF BASEMENT UNDER ESTABLISHMENT TO REDUCE AND CONTROL PEST ACTIVITY. STANDING BRACKISEH WATER IN SOUTH EAST CORNER OF BASEMENT AROUND SEWER COVER. MUST REMOVE WATER AND MAKE REPAIRS TO MAINTAIN A DRY FLOOR. DETAIL CLEAN FLOORS IN PREMISES ALONG WALLS THROUGHOUT.
The walls and ceilings shall be in good repair and easily cleaned. SEAL BASEBOARD BEHIND RADIATOR NEAR WASHROOM. SEAL ALL RAW WOOD BEHIND COUNTER.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:22 EACH OF FRESH EGGS STORED INSIDE THE REACH-IN COOLER AT TEMP OF 60.4F.(COOLER MAINTAINES TEMP OF 39F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS:22 EACH VALUE:NONE.CRITICAL VIOLATION:7-38-005(A) HOOOO64145-13
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. EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:INSIDE CABINET UNDER THE EXPOSED HAND SINK,CLOSET OF MOP SINK,BEHIND THE SHELVES IN DISH ROOM,AND STORAGE AREA ,WHICH I WAS NOT ABLE TO CHECK ALL AREA DUE TO TOO MUCH ITEMS ON FLOOR.INSTRUCTED TO REMOVE DROPPINGS,AND ELEVATED ALL ITEMS 6' OFF THE FLOOR,AND CLEAN AND SANITIZE AREAS.(APPROX. 40 OR MORE DROPPINGS)NEED TO REPAIR HOLE ON WALL NEXT TO FRAME DOOR,REMOVE CARDBOARD THAT IS PARTIALLY TAPED BY TAPE.MUST RESEAL HOLE WITH PROPER MATERIAL. SERIOUS VIOLATION:7-38-020 HOOOO64145-13
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FRONT DOOR NOT THIGHED FITTED,OBSERVED LIGHT COMING THRU (ENOUGH SPACE FOR INSECTS ENTRY)FROM TOP OF THE DOOR,INSTRUCTED TO REPAIR.
All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN THE FOLLOWING:INTERIOR OF FREEZER(FOOD DEBRIS); SHELVES THROUGHOUT; HOOD AND FILTERS;COOKING EQUIPMENT(GREASE BUILD-UP).NEED TO DETAIL CLEAN INTERIOR OF MOP SINK(DEBRIS BUIL-UP
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.).KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY ALONG WALLS AND CORNERS
The walls and ceilings shall be in good repair and easily cleaned.NEED TO CLEAN WALL IN PREP AREA, FOOD DEBRIS ON WAALS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.DEAD LIGHT BULB IN DISHROOM,INSTRUCTED TO REPLACE,CLEAN LIGHT SHIELD THROUGHOUT.(GREASE AND DEAD INSECTS).
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. WATER PIPE UNDER THE 3 COMPARTMENT SINK IS LEAKING, INSTRUCTED TO REPAIR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LABEL FOR FOOD INFORMATION (INGREDIENTS)IN EACH FOOD PRODUCTS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL SHELVES IN THE TRUCK MUST BE DETAIL CLEANED, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR MUST BE CLEANED AND COMPLETELY SEALED,THROUGHOUT THE TRUCK
The walls and ceilings shall be in good repair and easily cleaned.WALLS MUST BE CLEANED,WITH SMOOTH SURFACE AND NON ABSORBENT MATERIAL.
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. NO COLD WATER PROVIDED IN PORTABLE SINK.NO EXPOSED HAND SINK,NO RETENTION DISPOSABLE WATER TANK.MUST HAVE A STATIONARY EXPOSED HAND SINK WITH HOT/COLD RUNNING WATER WITH SOAP AND PAPER TOWELS,ALSO A WATER RETENTION TANK FOR PROPER WATER DISPOSAL.
All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.A REFRIGERATION UNIT IS NEEDED WITH A WORKING THERMOMETER(40F AND BELOW,TO STORE CUP CAKES).

All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN THE FOLLOWING:INTERIOR OF FREEZER(FOOD DEBRIS); SHELVES THROUGHOUT; HOOD AND FILTERS;COOKING EQUIPMENT(GREASE BUILD-UP).NEED TO DETAIL CLEAN INTERIOR OF MOP SINK(DEBRIS BUIL-UP
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY ALONG WALLS AND CORNERS
The walls and ceilings shall be in good repair and easily cleaned..NEED TO CLEAN WALL IN PREP AREA, FOOD DEBRIS ON WALLS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. A REFRIGERATION UNIT IS NEEDED WITH A WORKING THERMOMETER(40F AND BELOW,TO STORE CUP CAKES).
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LABEL FOR FOOD INFORMATION (INGREDIENTS)IN EACH FOOD PRODUCTS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL SHELVES IN THE TRUCK MUST BE DETAIL CLEANED, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.SHELVES CAN NOT BE BENDED , BROKEN AND WITH HOLES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR MUST BE CLEANED AND COMPLETELY SEALED,THROUGHOUT THE TRUCK,REMOVE GRIMES FROM FLOORS,ALONG THE WALLS AND CORNERS.
The walls and ceilings shall be in good repair and easily cleaned. WALLS MUST BE CLEANED,WITH SMOOTH SURFACE AND NON ABSORBENT MATERIAL.ALSO MUST SEAL ALL HOLES ON WALLS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD AT LIGHT INSIDE THE TRUCK,STORAGE /SERVING SPACE.
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. NO COLD WATER PROVIDED IN PORTABLE SINK.NO EXPOSED HAND SINK,NO RETENTION DISPOSABLE WATER TANK.MUST HAVE A STATIONARY EXPOSED HAND SINK WITH HOT/COLD RUNNING WATER WITH SOAP AND PAPER TOWELS,ALSO A WATER RETENTION TANK FOR PROPER WATER DISPOSAL.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED LIGHT SHIELD ON LIGHT OVER REAR PREP AREA
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS ,DRY STORAGE,UNDER HOOD OVER COOKING RANGE,INSIDE UTILITY SINK ,NEED DETAIL CLEANING.
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 FRONT DOOR NOT RODENT INSECT PROOF,DOOR MEASURED AT 1/4' GAP ON SIDE BOTTOM OF DOOR AT THE 1321 FRONT SIDE.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.//NO HOT RUNNING WATER ON PREMISES AT THIS TIME
All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//VIOLATION REMAINING SEE REPORT #525222
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.//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 food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #525222
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #525222

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.//VIOLATION REMAINING SEE REPORT #525227
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #525222/INTERIOR & EXTERIOR OF ALL EQUIPMENT NEED DETAIL CLEANING
The walls and ceilings shall be in good repair and easily cleaned//WALLS BEHIND PREP TABLE,STORAGE RACKS THROUGHT REAR PREP & STORAGE AREA NEED DETAIL CLEANING OR REPAINTING.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED CLEANING.

All food not stored in the original container shall be stored in properly labeled containers.//ABATED
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//ABATED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//ABATED
The walls and ceilings shall be in good repair and easily cleaned.//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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Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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