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OHIO HOUSE COFFEE SHOP

600 N LA SALLE DR, CHICAGO, IL 60654 · Restaurant

4 inspections

  1. Canvass

    0 infraction

  2. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED OR HELD IN ALL COOLERS/FREEZERS (PRE-PORTIONED), MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND THE GARBAGE BIN MUST BE FREE OF FOOD DEBRIS/STAINS & BATHROOM VENTS MUST BE FREE OF DUST. THE DOOR FRAME IN THE BASEMENT DRY STORAGE ROOM MUST BE SEALED (NOTED GAPS BETWEEN THE WALL & DOOR FRAME). The walls and ceilings shall be in good repair and easily cleaned.
  3. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. MUST INVERT SINGLE-USE UTENSILS THAT ARE STORED UNDER THE FRONT COUNTER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT THE SHELVES ABOVE THE 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE MEN'S RESTROOM TOILET IS NOT OPERATIONAL. MUST REPAIR. MANAGEMENT PLACED AN OUT OF ORDER SIGN ON THE DOOR TO THE RESTROOM. INSTRUCTED MANAGEMENT TO USE WOMEN'S RESTROOM UNTIL THE TOILET IS REPAIRED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. MUST ORGANIZE AND MAINTAIN THE BASEMENT STORAGE ROOM. STORE ITEMS AT LEAST 6" OFF OF THE FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE COUNTERTOPS IN THE PREP AREA. MUST STORE IN SANITIZING SOLUTION BETWEEN USES.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean interior of cabinet under steamtable and maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. Must provide interior thermometers for all coolers.