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COFFEE CHICAGO

5256 N BROADWAY, CHICAGO, IL 60640 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT MINERAL BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EMPLOYEES WASHROOM HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS AT THIS TIME. INSTRUCTED MANAGER MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  3. Canvass Re-Inspection

    0 infractions

  4. License Re-Inspection

    0 infractions

  5. License

    0 infractions

  6. Canvass

    11 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENING NOT PROTECTED.OBSERVED FRONT DOOR NOT RODENT/ INSECT PROOFED.OBSERVED GAPS BETWEEN FRONT MAIN DOOR AND BOTTOM(1/2" TO 1 1/2" OF GAP)INSTRUCTED TO SEAL OPENINGS.SERIOUS VIOLATION:7-38-020 H000073167-17
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST HAVE NAMES DATES ON ALL FOOD ITEMS IN STORAGE ,NEED NAMES /EXP. DATES/INGREDIENTS/NAME OF CO. ON ALL PREPACKAGE FOOD ITEMS ON DISPLAY.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. FOOD OR CHEMICALS THAT ARE REMOVED FROM ORIGINAL CONTAINERS AND RESTORED IN ANOTHER CONTAINER MUST BE LABELED.
    • 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. ALL RAW WOOD MUST BE PAINTED,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL. REPLACED CHIPPED ICE SCOOP .
    • 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 INSTALL SPLASH GUARD AROUND EXPOSED HAND BOWL IN PREP AREA./NEED PROPER LIDS FOR ALL FOOD CONTAINERS ON PREMISES
    • 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. CLEAN INTERIOR OF ICE MACHINE,PINK MINERAL BUILD-UP.
    • 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. KEEP FLOOR DRY THROUGHOUT THE BASEMENT(CHEST FREEZER AND DRY STORAGE LOCATED IN BASEMENT)SWEEP AND REORGANIZE STORAGE AT SAME AREA.CLEAN FLOOR IN MOP SINK STORAGE AREA.REPLACED MISSING BASEBOARD WALL NEXT TO EXPOSED HAND SINK.ALSO RESEAL OR PROVIDE A NEW COVING FOR THE FRONT OF GELATO CASE.
    • 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.NEED TO REMOVE DUST BUILD-UP ON CEILNG AND LIGHT FRAME ABOVE PREP COUNTER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED MGMT TO INSTALL LIGHT SHIELDS OVER FRONT /ALL FOOD PREP AREA OR SHATTER PROOF BULBS
    • 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. OUTSIDE GARBAGE LIDS ARE BROKEN,INSTRUCTED TO REPLACE.
    • 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. NO HAIR RESTRAINTS ON FOOD HANDLERS IN PREP AREA.
  7. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO CERTIFIED FOOD MANGER ON PREMISES AT THIS TIME OF INSPECTION/NEED ONE PERSON PER SHIFT WITH A CITY FOOD SANITATION CERTIFICATE
    • 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.//PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-13-2009/REPORT #160184/#42,NO HAIR RESTRAINTS ON FOOD HANDLERS PREPAIRING UNPROTECTED FOOD ITEMS IN PREP AREA.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//MUST HAVE NAMES DATES ON ALL FOOD ITEMS IN STORAGE ,NEED NAMES /EXP. DATES/INGREDIENTS/NAME OF CO. ON ALL PREPACKAGE FOOD ITEMS ON DISPLAY.
    • 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 INSTALL SPLASH GUARD AROUND EXPOSED HAND BOWL IN PREP AREA./NEED PROPER LIDS FOR ALL FOOD CONTAINERS ON PREMISES.
    • 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.//MUST CLEAN FLOORS IN BASEMENT AREA
    • 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.//INSTRUCTED MGMT TO INSTALL LIGHT SHIELDS OVER FRONT /ALL FOOD PREP AREA OR SHATTER PROOF BULBS
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//NEED SELF CLOSEING DOOR ON 1ST RESTROOM PUBLIC.
    • 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.NO HAIR RESTRAINTS ON FOOD HANDLERS IN PREP AREA.