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COAST BURGER / HABANERO

520 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD (SHREDDED BEEF, STEAK, RICE AND BEANS) IN HOT HOLDING UNITS AT HOT LINE WITH IMPROPER TEMPERATURES RANGING FROM 110-125 F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD. APPROX. WT. 15LBS. AND COST $60.00. MUST MAINTAIN PROPER TEMPERATURE OF HOT HOLDING FOODS AT 140F DEGREES OR HIGHER. CRITICAL VILATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS UNDER FRONT SERVICE COUNTER ON HABINERO SIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL LOOSE GASKET ALONG INTERIOR DOOR OF 3-DR REFRIGERATOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT REAR UNDER SHELVING AND AT FRONT BEHIND SERVICE COUNTER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE FOOD HANDLER REQUIREMENTS.
  3. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST INSIDE OF THE ICE MACHINE NEAR THE LID. INSTRUCTED TO REMOVE AND MAINTAIN THE INSIDE OF THE ICE MACHINE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE GASKETS OF THE 2 DOOR PREP FREEZER AND THE 3 DOOR PREP COOLER IN THE BACK PREP AREA TORN. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE THE DOOR OF THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE DOOR OF THE FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR BEHIND AND UNDER ALL COOKING EQUIPMENT AND STORAGE WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BACK PREP AREA HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULB MISSING UNDER THE FRONT HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  4. Canvass

    9 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED FRONT EXPOSED HAND SINK WITH NO COLD WATER. INSTRUCTED TO PROVIDE COLD WATER AT THE EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED THE SANITIZING BASIN OF THE 3 COMPARTMENT SINK IN THE BACK PREP AREA UNABLE TO HOLD WATER ADEQUATELY. INSTRUCTED TO REPAIR AND MAINTAIN THE 3 COMPARTMENT SINK . SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST INSIDE OF THE ICE MACHINE NEAR THE LID. INSTRUCTED TO REMOVE AND MAINTAIN THE INSIDE OF THE ICE MACHINE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE GASKETS OF THE 2 DOOR PREP FREEZER AND THE 3 DOOR PREP COOLER IN THE BACK PREP AREA TORN. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE THE DOOR OF THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE DOOR OF THE FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR BEHIND AND UNDER ALL COOKING EQUIPMENT AND STORAGE WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BACK PREP AREA HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BULB MISSING UNDER THE FRONT HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLER IN THE BACK PREP AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES FOOD IS HANDLED.
  5. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE CONDIMENT PREP COOLER NEXT TO THE GRILL IN THE REAR PREP AREA. OBSERVED VEGGIE BURGERS AT 50.1F, BLUE CHEESE AT 52.5F, SLICED CHEESES AT 62.2F, CUT TOMATOES AT 45.5F, AND GUACAMOLE AT 47.6F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE FOOD DEBRIS ON THE CEILING TILES OF THE REAR PREP AREA.
  6. Canvass

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • FOOD HANDLERS PREPARING RADY-TO EAT FOOD ITEMS WITHOUT WASHING HANDS AFTER HANDLING RAW MEATS AND OTHER TASKS, EMPLOYEES USING GLOVES AS A SUBSTITUTE FOR HANDS WASHING, OBSERVED AN EMPLOYEE WASHING HIS HANDS IN 3-COMP SINK AND USING HIS SOILED APRON TO DRY HANDS. INSTRUCTED MGR TO EDUCATE AND ENFORCE GOOD HYGIENC PRACTICES AMONG EMPLOYEES, WASHING HANDS IN 3-COMP SINK IS PROHIBITED, HANDS MUST BE WASHED ONLY IN DESIGNATED HAND SINK.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITATION, OBSERVED EMPLOYEE WASHIN AND RINSING UTENSILS WITHOUT SANITIZING, 3-COMP SINK SANITIZE COMPARTMENT WAS EMPTY DURING WASHING. INSTRUCTED MGR TO WASH, RINSE, SANITIZE AND AIR DRY ALL MULTI-USE UTENSILS ACCORDING TO HEALTH CODE. i,e.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP NOR SANITARY HANDS DRYING DEVICE PROVIDED AT FRONT PREP AREA HAND SINK WHERE EXTENSIVE HAND CONTACT WITH RADY-TO-EAT FOODS PERFORMED. INSTRUCTED MGR TO PROVIDE SOAP AND PAPER TOWELS TO ALL HAND SINKS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY NOT MAINTAINED, EXCESSIVE LEAK UNDER 3-COMP SINK WHERE UNABLE TO HOLD WATER IN SANITIZE COMPARTMENT, INSTRUCTED MGR TO REPAIR PLUMBING AND MAINTAIN. MGR REPAIRED LEAK BY THE END OF INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LARGE SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOOD ITEMS STORED ON FLOOR, INSTRUCTED TO STORE 6" OFF FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETRS STORE IN THE BACK OF COOLERS, UNABLE TO MONITOR, INSTRUCTED TO KEEP IN THE FRONT (WARMEST PART) AND VISIBLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP SORED ON TOP OF ICE CUBES AT SODA STATION, AND ABOVE ICE MACHINE IN BACK ROOM.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GASKETS OF COOLER DOORS IN REAE, BOTTOM OF PREP/SERVING TABLES MUST BE KEPT CLEAN & FREE OF FOOD DEBRIS/DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND/BEHIND GREASE TRAP; ALONG WALLBASES UNDER SINKS & UNDER HEAVY EQUIPMENT MUST BE FREE OF FOOD DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  8. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALL ALUMINUM FOIL COVERS AT BOTTOM OF PREP TABLES IN REAR KITCHEN; RE-SEAL/PAINT EXTERIOR OF GREASE TRAP ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
  9. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. VIOLATION #38 FROM 4/5/10 VISIT, NOT CORRECTED AT THIS TIME (MUST INSTALL A HANDSINK AT FRONT PREP COUNTER/AREA). (REPORT # 205290)
    • 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. MUST REMOVE ANY FOIL COVERING ON PREP TABLES OR BOTTOM OF SAME, AT BOTH PREP AREAS. MUST RE-SEAL/PAINT EXTERIOR OF GREASE TRAP ALSO.
  10. Canvass

    9 infractions

    • 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. NEW CUTTING BOARDS NEED AT PREP AREA. MUST REPLACE WORN BOARDS AND MAINTAIN.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, REACIN COOLERS AND ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 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. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 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. Use dustless cleaning methods. WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD AT THE BAJA SIDE IN NEED OF REPLACING. CRACKED. MUST MAINTAIN ALL LIGHT SHEILDS IN GOOD REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAK AT 3-COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN ALL PLUMBING. MUST INSTALL ADDITIONAL HANDSINK AT FRONT COUNTER.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored. ALL SOILED LINEN MUST BE KEPT IN ORDERLY FASHION. MUST PROTECT FROM ANY INSECT ACTIVITY.
    • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REAR STORAGE CORNER IN NEED OF CLEANING AND ORGANIZING. MUST MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.