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XANDO COFFEE & BAR / COSI SANDWICH BAR

203 N LA SALLE ST, CHICAGO, IL 60601 · Restaurant

13 inspections

  1. Canvass

    0 infraction

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink, exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts in prep areas, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks in front prep area not clean, need detailed cleaning, front counter shelving not clean, need detailed cleaning(crevices). Walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment in kitchen, prep areas not clean, need detailed cleaning(corners), floors under pop dispensing unit not clean, needs detailed cleaning(corners). Broken damaged floor tile in front prep area, shall be repaired/replaced. Floor tiles by ice machine, and exposed hand sink need re-grouting.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling in rear prep area had peeling paint, shall be repaired/sealed. Walls in front prep area counter not clean, need detailed cleaning. Damaged/stained ceiling tiles in rear kitchen area, shall be repaired/replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 compartment sink faucet leaking at neck, shall be repaired/replaced.
  3. Plainte

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DURING INSPECTION FOUND ONE 3 DR REFRIGERATOR MAINTAINING 60F DURING INSPECTION NOT HOLDING ANY POTENTIALLY HAZARDOUS FOODS IN THE REAR PREP AREA. ONLY FOUND RED UNCUT ONIONS BEING STORED IN UNIT. UNIT WAS TAGGED AT THIS TIME. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE 2DR ICE CREAM FREEZER TO REMOVE BUILD-UP. ALSO AT THE 3DR COOLER IN THE FRONT PREP AREA TO REMOVE FOOD DEBRI FROM THE BOTTOM SHELF.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN THE REAR PREP AREA IN FRONT OF THE 3-COMP SINK AREA. IN THE FRONT PREP AREA BY PIZZA OVEN MUST DETAIL CLEAN ALL FLOOR CORNERS TO REMOVE FOOD DEBRI, SPILLS AND DUST. ALSO MUST DO SAME AT THE WINDOW SILLS ON THE SOUTH WINDOWS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DURING INSPECTION FOUND VARIOUS FOOD PREP STAFF MEMBERS WITH LONG BEARDS NOT WEARING PROPER HAIR RESTRAINTS. MUST PROVIDE FACIAL HAIR RESTRAINTS AT ALL TIMES WHILE IN FOOD PREP AREAS.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED EXCESSIVE DUST BUILD-UP ON ATTACHED CEILING PIPES,VENT ATTACHED PIPES IN CEILINGS ABOVE FRONT PREP AND DRINK STATIONS.MUST CLEAN/MAINTAIN.ALSO CEILING ABOVE REAR PREP IN POOR REPAIR,(CRACK,PEELING) PEELING INSULATION PIPE ABOVE PIZZA PREP SATATION.MUST REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER 1-COMP SINK IN REAR PREP.MUST REAPAIR.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS ( SUGAR ) NOT LABELED, INSTRUCTED TO LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ICE BINS STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SNEEZE GUARD AT FRON PREP AREA TOO SHORT, INSTRUCTED TO PROVIDE AN EFFECTIVE SNEEZE GUARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INERIOR SURFACES OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER BEHIND ICE MAKER, INSTRUCTED TO KEEP DRY AS POSSIBLE.
  6. Canvass Re-Inspection

    0 infraction

  7. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DURING INSPECTION FOUND A 3DR REFRIGERATOR IN THE COFFEE MAKING STATION NOT IN WORKING ORDER WITHOUT ANY POTENTIALLY HAZARDOUS FOODS INSIDE. MANAGER STATED THEY ARE WAITING FOR UNIT TO BE REPAIRED. UNIT WAS TAGGED AT THIS TIME. CDI. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN FRONT OF THE ICE MACHINE AND IN FRONT OF THE 3-COMP SINK SO AS TO BE SMOOTH AND EASILY CLEANABLE AND TO PREVENT PEST BREEDING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHATTER PROOF BULB OR A LIGHT SHIELD AT THE REACHI-IN COLD HOLDING UNIT IN FRONT OF THE CASH REGISTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR EXHAUST VENT IN THE RESTROOM. NOT IN OPERATING CONDITION AT THIS TIME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SMALL LEAK UNDER PIPE AT THE EXPOSED HAND SINK NEXT TO THE BAKING OVEN ON THE 1ST FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE PASSAGE WAY/HALLWAY NEXT TO WALK-IN COOLER. MUST REMOVE EXCESSIVE CARDBOARD BOXES OFF THE FLOOR.
  8. Plainte

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • A LARGE BAG OF FLOUR STORED ON FLOOR AT FRONT BAKING AREA. INSTRUCTED TO KEEP ALL FOODS 6" OR HIGHER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND PIECES OF PAPER TOWELS CLOGGING HAND SINK NEXT TO COFFEE STATION, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING A HAIR RESTRAINT AT SALAD STATION, INSTRUCTED TO WEAR.
  9. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ICE BUCKETS STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR 6" OR HIGHER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING GROUT AT BETWEEN FLOOR TILES AROUND ICE MAKER. INSTRUCTED TO GROUT AND MAINTAIN.
  10. Réinspection de la plainte

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARD WITH DEEP, DARK GROOVES IN BREAD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS THROUGH OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE AND MAINTAIN MOLD FROM CEILING ABOVE SOUP STATION IN THE KITCHEN PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
  11. Plainte

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND DOUBLE SIDE DOORS (BY THE COFFEE COUNTER) NOT RODENT PROOFED, 1/4" GAP IN BETWEEN DOUBLE OUTER DOORS AND 1/4" GAP UNDER DOUBLE INNER DOORS. INSTRUCTED TO EITHER RODENT PROOF/CLOSE GAPS UNDER BOTH DOORS OR MAKE ONE SET TIGHT FITTING UNDER/BETWEEN DOUBLE DOOR. CITATION # 70242-17 ISSUED.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • EXPOSED HAND WASHING SINK IN KITCHEN PREP AREA LEAKS PROFUSELY UNDERNEATH AT PIPE. INSTRUCTED TO REPAIR AND MAINTAIN SINK. INSTRUCTED MANAGER TO DIRECT ALL HANDWASHING TO THE 1-COMP. SINK ADJACENT TO THE EXPOSED HANDSINK FOR HAND WASHING UNTIL EXPOSED HAND WASHING SINK HAS BEEN REPAIRED. SOAP AND PAPER TOWELS PROVIDED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARD WITH DEEP, DARK GROOVES IN BREAD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENTS THROUGH OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE AND MAINTAIN MOLD FROM CEILING ABOVE SOUP STATION IN THE KITCHEN PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
  12. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPERATURE IN PREP COOLER: 15 LBS OF COOKED DICED CHICKEN AT 54.2F, 10 LBS OF SLICED DELI MEAT AT 52.2F, INSTRUCTED MGR TO STORE POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. ITEMS DISCARDED VALUED AT $50.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSULATION COVER ABOVE DOUGH PREP AREA IN POOR REPAIR, INSTRUCTED TO REPAIR.
    • 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 A REFRIGERATION THERMOMETER TO ALL COOLER IN UNOBSTRUCTED AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST STORE ICE SCOOP IN A CLEAN AREA AWAY FROM HAND SINK.
  13. Canvass

    4 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 INSIDE OF ICE MACHINE AND MAINTAIN, ORANGE FILM NOTED ON INTERIOR SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT AND STANDING WATER NOTED BEHIND ICE MAKER, INSTRUCTED TO REPAIRER AND CLEAN FLOOR.
    • 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 INSTALL THERMOMETER IN ALL COOLERS WHERE PERISHABLES STORED.
    • 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 KEEP EMPLOYEES PERSONAL ITEMS A WAY FROM FOOD AND PAPER GOODS