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COUSTA COFFEE

4801 N MILWAUKEE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

COUSTA COFFEE has been inspected 5 times by Chicago Department of Public Health since December 30, 2014. The most recent inspection, on April 17, 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 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 4 times across 3 separate inspections, most recently on July 19, 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 30, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 8 times across 3 separate inspections, most recently on July 19, 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 4 times across 3 separate inspections, most recently on July 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 once on July 19, 2016. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed the tall two door cooler in the kitchen at an internal temperature of 61.3f and the small 2 door prep cooler in the kitchen at 60.5f. Tagged both units held for inspection-do not use. Instructed to repair and maintain at 40f or below. Critical citation issued 7-38-005(a).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found food at improper temperatures- in the tall 2 door cooler: 2lbs of beef at 54.6f, 3lbs of chicken at 56.2f, 5lbs of rice at 53.3f, 2lbs of milk at 55.0f, 1lb of lamb at 50.2f. In the small 2 door cooler: 2lbs of hummus at 58.4f, 2lbs of baba ganoush at 51.9f, 2lbs of chicken at 56.7f, and 1lb of beef at 58.6f. Operator discarded and denatured said items valued at $100 as stated by operator. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago certified foodservice manager on site at time of inspection while potentially hazardous foods are being prepared and or served (chicken, rice, beef, etc.) Instructed facility that a city of Chicago certified foodservice manager must be on site at all times when potentially hazardous foods are prepared and/or served. Serious citation issued 7-38-012(a).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed water pooled in the bottom of the tall 2 door cooler in the kitchen and the small 2 door prep cooler in the kitchen. Instructed facility to repair and maintain dry.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors throughout the kitchen. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed heavy water damage on the wall and ceiling in the basement. Instructed facility to repair and maintain. Observed water damaged ceiling tiles near the front door. Instructed facility to replace and maintain.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed no light shield on the lights above the three compartment sink. Instructed facility to install and maintain.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed clutter in the basement throughout. Instructed facility to remove unnecessary items, organize remaining, store 6 inches off floors and walls, and maintain to help facilitate proper cleaning and prevent pest harborage.
  3. Canvass

    0 infractions

  4. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED AT EXPOSED HAND SINK AT COFFEE AREA.INSTALL A SPLASH GUARD ON BOTH SIDE AND BACK OF SAID EXPOSED HAND SINK BETWEEN COUNTER AN ICE CREAM CHEST FREEZER.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIALS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MINERAL BUILD-UP INSIDE ON BOTH DIPPING WELLS.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NO BASEBOARD PROVIDED AT FRONT PREP AREA /KITCHEN. FLOOR NOT SEALED BETWEEN THE WALL AND FLOOR,NEED TO SEAL WITH A SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN FLOOR TILE IN BASEMENT BETWEEN THE OFFICE/STORAGE.INSTRUCTED TO REPLACE. OBSERVED STOCK ON FLOOR INSTRUCTED TO ELEVATED 6" OFF THE FLOOR FOR PROPER HOUSEKEEPING
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES BY THE STAIRCASE THAT GOES TO BASEMENT,INSTRUCTED TO PROVIDE,WITH SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO STOPPERS FOR 3 COMPARTMENT SINK. FOUND NO HOT/COLD RUNNING WATER ABOVE TOP LOADING YOGURT MACHINE. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. FOUND NO BACK FLOW PREVENTION DEVICES AT MOP SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO STEM THERMOMETERS AT PREMISES.INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURE
  5. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND NO EXPOSED HAND SINK AT COFFEE PREPARATION AREAS.CRITICAL VIOLATION. NO CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND NO OUTSIDE DUMPSTER. SERIOUS VIOLATION. NO CITATION ISSUED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT FIXTURES NOT SHIELDED AT MAIN KITCHEN FRONT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINKS AND 2 COFFEE MACHINES. FOUND NO STOPPERS FOR 3 COMPARTMNET SINK. FOUND NO HOT/COLD RUNNING WATER ABOVE TOP LOADING YOGURT MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO STEM THERMOMETERS AT PREMISES.

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