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Business Info

Restaurant: Indie Cafe
Address: 5951-5953 N Broadway, Chicago, IL 60660
Type: Restaurant
Total inspections: 8
Last inspection: Oct 5, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

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 had excess grease build up needs detailed cleaning, non food contact surfaces of cooler shelving, storage shelving/racks not clean need detailed cleaning(crevices).
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, and storage shelving in prep areas not clean need detailed cleaning(corners).floors in rear storage areas under shelving need detailed cleaning(corners).
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 storage area shall be provided, light shields in kitchen prep area not clean need cleaning.
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 canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, bathrooms no clean need detailed cleaning.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls that had peeling paint in rear kitchen area shall be repair, walls in kitchen prep area need cleaning(detailed).
excess debris and clutter in rear storage areas, rear kitchen, shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.

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. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. exhaust canopy not clean needs cleaning, exhaust vents(ventilation)in prep areas, bathrooms not clean need cleaning.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of counter, shelving in front prep area by coolers, had exposed raw wood, shall be repair. caulking of exposed hand sink in prep area shall be replaced.
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, and storage shelving/racks, not clean need cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, storage shelving not clean need detailed cleaning(corners).
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls, ceilings that had peeling paint in prep areas, 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. damaged, broken light shields in prep areas, storage areas shall be replaced. light shields in prep areas, storage areas, bathrooms, not clean need cleaning(detailed).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. above violation has been corrected at this time of license re-inspection on 7/29/2010.
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. above violation has been corrected at this time of license re-inspection on 7/29/2010.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. above violation has been corrected at this time of license re-inspection on 7/29/2010.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation has been corrected at this time of license re-inspection on 7/29/2010.
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. above violation has been corrected at this time of license re-inspection on 7/29/2010.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. above violation has been corrected at this time of license re-inspection on 7/29/2010.

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. FOUND DISH MACHINE NOT SANITIZING AT FINAL RINSE DURING ROUTINE CHECK AT THE TIME OF INSPECTION.SAID EQUUIPMENT WAS RUN ABOUT 2-3TIMES,THE TEMP.WAS 112,WHEN CHECKED FOR CHEMICAL PRESENCE,NON APPEARED BOTH CHLORINE,QUART,OR IODINE.CITATION ISSUED 7-38-030 SERIOUS.INSTRUCTED NOT USE FOR WASING OF UTENSILS UNTIL REPAIRED.MEANWHILE ALL UTENSILS HAS TO BE WASH,RINSE,AND SANITIZE AT 3COMP.SINKS.DISHMACHINE IS TAGGED.
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 ALL CLEAN UTENSILS ON SHELLVING UNITS AND ON COUNTERS THROUGHOUT.MUST REMOVE KNIVES STORED ON WALLS AND TOUCHING WALL PAINT.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT WATER TANK AND IN FURNACE ROOM.MUST ELEVATE FOOD UTENSILS AND DISH WASHER RACKS 6' OFF THE FLOOR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE.

INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELLVING UNITS AND ON COUNTERS THROUGHOUT.MUST REMOVE KNIVES STORED ON WALLS AND TOUCHING WALL PAINT.
VIOLATION CORRECTED,DISHWASHING MACHINE NOW SANITIZING 100PPM AT FINAL RINSE.
INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP AND DRAIN BOARD SIDES.
INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN DEBRIS ON EXTERIOR OF ICE MACHINE.
. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN DRY STORAGE ROOM ALONG WALLS,AND UNDER STORAGE SHELVES THROUGHOUT,AND MAINTAIN FLOORS DRY AT HOT WATER TANK AND IN FURNACE ROOM.MUST ELEVATE FOOD UTENSILS AND DISH WASHER RACKS 6' OFF THE FLOOR.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED RICE USED TO MAKE SUSHI ROLLS IN CONTAINER ON SUSHI PREP TABLE AT IMPROPER TEMPERATURE OF 73.F WITH NO LABORATORY DOCUMENTATION ON PREMISES OF SUSHI RICE PH AND WATER ACTIVITY LEVELS BEING ADEQUATE HELD AT IMPROPER TEMPERATURES. RICE DISCARDED AND MUST PROVIDE THE ABOVE DOCUMENTATION IF CONTINUING TO PREPARE SUCH FOODS.
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION THE FOLLOWING FOODS AND ICE NOT PROTECTED. OBSERVED INSIDE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE IS MADE, BLACK AND BROWN SLIME SUBSTANCE DRIPPING INTO WATER USED TO MAKE ICE AND ON WATER CONTACT SURFACES OF MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED AND C.D.P.H. CONTACTED AT BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. ICE DISCARDED. ALSO OBSERVED PREPARED SLICED VEGETABLES AT SUSHI PREP EXPOSED HAND SINK. VEGETABLES DISCARDED. OBSERVED RAW EGGS BEING STORED INSIDE TALL REACH-IN COOLER OVER UNCOVERED READY TO EAT FRESH VEGETABLES. MANAGEMENT CORRECTED DURING INSPECTION.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT FROM 3-17-11 #579825 NOT POSTED VISIBLE TO CUSTOMERS UPON A CONSPICUOUS PLACE.
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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND ALL STORED ITEMS MUST BE STORED ELEVATED FROM FLOOR 6' OR ABOVE. UNKNOWN WHITE POWDER ON FLOORS ALONG BASEBOARDS BEHIND KITCHEN COOLERS. MUST REMOVE AND MAINTAIN CLEAN. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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. EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR WOK LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL AND MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL AS LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR REPLACE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST NOT USE TIN FOIL AS LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR REPLACE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR WOK LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND ALL STORED ITEMS MUST BE STORED ELEVATED FROM FLOOR 6' OR ABOVE. UNKNOWN WHITE POWDER ON FLOORS ALONG BASEBOARDS BEHIND KITCHEN COOLERS. MUST REMOVE AND MAINTAIN CLEAN. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

STAND UP REACH IN PREP 1-DOOR COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.0 F. FOUND SHRIMP, TOFU, CREAM INSIDE COOLER AT THIS TIME. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.
FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.9 F AND 61.5 F- SHRIMP, TOFU, EGG ROLL STUFFING (CUT CABBAGE, COOKED NOODLES, CUT CARROTS) AND BEEF. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOOD VOLUNTARILLY DISCARDED AT THIS TIME.
OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.
OBSERVED FOOD AND DIRT BUILD UP ON FLOOR IN PREP, DISHWASH AND STORAGE AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL CORNERS/WALLS.
MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

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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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