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BOW TRUSS COFFEE

406 N WELLS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

BOW TRUSS COFFEE has been inspected 7 times by Chicago Department of Public Health since January 28, 2013. The most recent inspection, on October 28, 2019, found no infractions.

2 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: Food temperature control and Protecting food from contamination.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on September 19, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on September 19, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 January 30, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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 5 times across 3 separate inspections, most recently on September 19, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on May 14, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR SEAL ALL RAW WOOD SHELVING. ALL SHELVES NEED TO BE SMOOTH AND EASILY CLENABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF CIE MACHINE UNCLEAN WITH SOME COFFEE STAINS. CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENT ON WASHROOM UNCLEAN WITH HEAVY DUST ACCUMUALTION. CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED COOLER AT IMPROPER TEMPERATURE OF 49 DEGREES WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED FOR POTENTIALLY HAZARDOUS FOOD STORAGE UNTIL IT IS REPARIED AND THE TAG IS REMOVED BY THE CDPH. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED IN THE 2 DOOR REACH IN COOLER AT IMPROPER TEMPERATURE: NOTED APPROX. 96 LBS OF MILK AT 48-50 DEGREES. THE MILK WAS VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED ICE NOT PROTECTED DURING PREPARATION IN THE ICE MACHINE. NOTED DARK BROWN, MOLD-LIKE SUBSTANCE GROWING ON THE DROP PLATE, AT THE WATER DISPENSING COMPONENTS THAT FILL THE TRAY, AS WELL AS THE EDGES OF THE TRAY THAT HOLDS THE ICE CUBES. INSTRUCTED TO DISPOSE OF ICE AND TO DETAIL CLEAN AND SANITIZE THE ICE MACHINE. SERIOUS CITATION ISSUED: 7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DARK STAINS ON THE FLOOR SURROUNDING THE GREASE TRAP. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass Re-Inspection

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING LATTE, HOT CHOCOLATE, CAPPUCCINO,ETC. CITATION ISSUED SERIOUS 7-38-012. ONE CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL,BUT THE SAID PERSON IS NOT ON SITE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RE CAULK AROUND THE EXPOSED HAND SINK. CAULK IS WORN OUT WITH MOLDY LIKE SUBSTANCE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND REMOVE THE DUST FROM THE WALL VENT BEHIND THE FRONT PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER'S CERTIFICATE ON SITE. MUST PROVIDE NEXT ROUTINE INSPECTION.
  6. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INTERIOR OF THE ICE MAKER NOT MAINTAINED. BLACK MOLDY LIKE SUBSTANCE ON THE TUBE WHERE THE WATER IS COMING FROM AND ON THE SURFACE OF THE PLASTIC LID. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN. CITATION ISSUED SERIOUS 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING LATTE, HOT CHOCOLATE, CAPPUCCINO,ETC. CITATION ISSUED SERIOUS 7-38-012. ONE CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL,BUT THE SAID PERSON IS NOT ON SITE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RE CAULK AROUND THE EXPOSED HAND SINK. CAULK IS WORN OUT WITH MOLDY LIKE SUBSTANCE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND REMOVE THE DUST FROM THE WALL VENT BEHIND THE FRONT PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER'S CERTIFICATE ON SITE. MUST PROVIDE NEXT ROUTINE INSPECTION.
  7. License

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKS ON THE FLOOR ALONG WALL BASE, INSTRUCTED TO SEAL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING AT PREP AREA, INSTRUCTED TO ADD MORE LIGHTS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR NOT SELF-CLOSING, INSTRUCTED TO INSTALL A SELF-CLOSING DEVICE.

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