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BLENDED BEAN CAFE

520 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

BLENDED BEAN CAFE has been inspected 7 times by Chicago Department of Public Health since March 14, 2014. The most recent inspection, on December 19, 2016, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 14, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 14, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 14, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 3 separate inspections, most recently on April 5, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 14, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS MINOR/SERIOUS VIOLATION NOT CORRECTED FROM REPORT #1546312 ON MAY 21, 2015 AND REPORT #1751334 ON APRIL 5, 2016: (32) MUST REPLACE BROKEN GLASS DOORS AT THE GELATO DISPLAY FREEZER. (38) MUST INSTALL A DIPPER WELL NEAR THE GELATO FREEZER. GELATO COOLER WAS TAGGED AND CANNOT BE USED UNTIL THE BROKEN GLASS DOORS ARE REPAIRED, DIPPER WELL IS FULLY FUNCTIONAL, AND UNIT IS REINSPECTED BY CDPH TO REMOVE THE TAG. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT [email protected]. CRITICAL VIOLATION 7-42-090
  4. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1546312 ON MAY 21, 2015: (32) MUST REMOVE RUST AND REPAINT THE TOP OF THE GREASE TRAP. MUST REPLACE BROKEN GLASS DOORS AT THE GELATO DISPLAY FREEZER. (38) MUST INSTALL A DIPPER WELL NEAR THE GELATO FREEZER. SERIOUS VIOLATION 7-42-090
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST DETAIL CLEAN THE FLOOR DRAINS UNDER THE ICE MACHINE TO REMOVE BUILDUP AND MAINTAIN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST AND REPAINT THE TOP OF THE GREASE TRAP. MUST REPLACE BROKEN GLASS DOORS AT THE GELATO DISPLAY FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A DIPPER WELL NEAR THE GELATO FREEZER. MUST RESTORE COLD RUNNING WATER AT THE DUMP SINK IN THE FRONT PREP AREA. MUST RESTOREHOT RUNNING WATER AT THE MOP SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.
  6. License Re-Inspection

    0 infractions

  7. License

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE HAND SOAP AT ALL EXPOSED HAND SINKS.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FRONT COLD HOLDING SALAD STATION NOT PROTECTED FROM THE PUBLIC. MUST INSTALL A SNEEZE GUARD/SHIELD ADEQUATE IN HIGHT BETWEEN THE PUBLIC AND THE COLD HOLDING UNIT TO PREVENT ANY CROSS CONTAMINATION.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINK NOT PROPERLY OPERATING. HOT WATER ON RIGHT SIDE NOZZLE DOES NOT SHUT OFF. MANAGER MUST MANUALLY TURN WATER OFF UNDER THE WASH BASIN TO STOP THE WATER FLOW. MUST PROPERLY REPAIR TO SHUT OFF FROM NOZZLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE FRONT PREP EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF THE THREE COMPARTMENT SINK FOUND DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND GREASE TRAP WITH DIRT, DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. SOME FLOOR GROUTING THROUGHOUT REAR PREP MISSING BETWEEN TILES WITH POOLING WATER. MUST RE-GROUT/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME PEELING PAINT ON THE WALL UNDER THE THREE COMPARTMENT SINK. MUST REMOVE.

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