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COSI

259 E ERIE ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

COSI has been inspected 5 times by Chicago Department of Public Health since November 18, 2014. The most recent inspection, on February 21, 2017, found no infractions.

2 of 5 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 Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 3, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 12, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 times across 3 separate inspections, most recently on March 3, 2016. 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 2 times across 2 separate inspections, most recently on March 3, 2016. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COLD HOLDING REFRIGERATION UNIT ON THE FOOD LINE UNABLE TO MAINTAIN TEMPERATURE OF 40F OR LESS AT TIME OF INPSECTION. INTERIOR TEMPERATURE WAS 52.8F BY MY THERMOMETER AND 53F BY THEIR INTERNAL TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOOD ITEMS LOCATED IN THE COOLER OUT OF TEMPERATURE WERE DISCARDED (SEE VIOLATION #3 FOR DETAILS). REFRIGERATION UNIT WAS TAGGED AND CANNOT 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 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE COLD-HOLDING REFRIGERATION UNIT ON THE FOOD LINE: FOUND PESTO CHICKEN AT 52.3F, COOKED CHICKEN BREAST AT 51.8F, BUFFALO CHICKEN AT 50.5F, SPINACH ARTICHOKE DIP AT 50.8F, DELI MEAT AT 54.3F, CREAM CHEESES AT 51F, CHICKEN SALAD AT 50.5F, HUMMUS AT 51F, AND PORK BELLY AT 52.2F. MANAGER VOLUNTARILY DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PINK DISCOLORATION ON THE ICE CHUTE OF THE SODA DISPENSER. INSTRUCTED TO DETAIL CLEAN ICE CHUTE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS OF THE WALK-IN PRODUCE COOLER TO REMOVE BUILDUP ALONG THE EDGES OF THE COOLER AND MAINTAIN.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER SHELVING IN WALK-IN COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPER IN ICE MACHINE WITH HANDLE UP TO AVOID CONTACT WITH ICE.
  4. License

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 1/4 INCH OPENINGS ALONG THE SIDES AND BOTTOM OF THE FRONT DOOR ENTRANCE. INSTRUCTED TO PROVIDE RODENT PROOFED EXTERIOR DOORS. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED 3 COMPARTMENT SINK NOT LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT IN THE FACILITY TO BE WASHED, RINSED AND SANITIZED. INSTRUCTED TO PROVIDE A LARGE ENOUGH 3 COMPARTMENT SINK OR DISH MACHINE TO WASH, RINSE AND SANITIZE THE LARGEST PIECE OF EQUIPMENT.
  5. License

    0 infractions

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