Complaint Re-Inspection
May 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 27, 2026 · Original Source
Restaurant · Chicago, IL
Cafe Cremerie
615 N State St
Last inspected May 27, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsComplaint
May 20, 2026
Fail
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE PREP COOLERS LOCATED IN BOTH FIRST FLOOR PREP AREA AND BASEMENT PREP/DISH AREA: YOGURT AT 50.9F, YOGURT AT 52.5F, AND MILK AT 56.1F. MANAGEMENT DISCARDED APPROXIMATELY 50LBS OF PRODUCT VALUED AT APPROXIMATELY $200. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED PREP COOLERS IN BOTH UPSTAIRS AND DOWNSTAIR PREP AREAS CONTAINING TCS ITEMS, SUCH AS YOGURT AND MILK, MAINTAINING IMPROPER AMBIENT TEMPERATURES. UPSTAIRS PREP COOLER MAINTAINING IMPROPER AMBIENT TEMPERATURE OF 58.8F. DOWNSTAIRS PREP COOLER MAINTAINING IMPROPER AMBIENT TEMPERATURE OF 47.8F. BOTH COOLERS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE BOTH COOLERS AND MAINTAIN COOLERS AT 41F OR LOWER AMBIENT AIR TEMPERATURE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO METAL STEM THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE FOR CHECKING UTENSIL SURFACE TEMPERATURE IN HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LOOSE FAUCET AT WASHBOWL SINK LOCATED IN BASEMENT EMPLOYEE TOILET ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED BROKEN LID ON COVERED TRASH RECEPTACLE IN BASEMENT EMPLOYEE TOILET ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 20, 2026 · Original Source
Canvass
Oct 30, 2024
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED BASEMENT UTILITY SINK IN NEED OF REPAIR, INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED WALL IN BASESMENT DRY STORAGE AREA CHIPPED PAINT AND BOTTOM OF WALL BREAKING. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 30, 2024 · Original Source