CAFE TRINIDAD TOGO in CHICAGO, IL Failed Its Health Inspection on 08/12/25

CHICAGO, IL - CAFE TRINIDAD TOGO received citations for health code violations during an inspection on 08/12/2025.

Located at 4906 S CHAMPLAIN AVE in the Grand Boulevard area, the establishment serves the local community. The Grand Boulevard neighborhood maintains numerous food service establishments that undergo regular health monitoring.

The inspection identified 3 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.

The first violation concerned hand sanitation. Inspectors documented: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: No certified food service manager on site while handling and serving TCS foods ( chicken, lamb...) instructed to obtain. Priority foundation violation 7-38-012.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.

The second violation concerned temperature control. Inspectors documented: PROPER HOT HOLDING TEMPERATURES - Comments: Found several TCS foods held in steam table at improper holding Temperature. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

The third violation concerned temperature control. Inspectors documented: 10lbs of cooked chicken at 87.4f, 2lbs of lentils at 83.5f, 4lb of cooked lamb at 95.5, 4 lbs of rice at 87.5f. Instructed manager to hold all hot TCS foods at 135f or higher. Priority violation 7-38-005. Food discarded valued at $85.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/12/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.