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DOLLOP COFFEE

225 W WASHINGTON ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

DOLLOP COFFEE has been inspected 5 times by Chicago Department of Public Health since March 25, 2016. The most recent inspection, on October 21, 2024, recorded 2 infractions.

1 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on October 21, 2024. For example: PERSONAL CLEANLINESS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 21, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on February 7, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 7, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 March 25, 2016. For example: FOOD HANDLER REQUIREMENTS MET

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

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • FOUND FOOD HANDLERS WITHOUT HAIR RESTRAINTS AND BEARD GUARDS. INSTRUCTED TO PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED PIC TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE DISHMACHINE AND THREE COMP SINK. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
  2. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND PREP COOLER FILLED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the top of reach in cooler: White cheddar @ 52.5F; sliced ham @ 51.3F; sliced turkey @ 47.5F; provolone cheese @ 46.4F; and potato salad @ 46.8F. Operator voluntarily discarded denatured foods during inspection. Instructed must keep all potentially hazardous foods at 40F or less (for cold foods) or 140F or higher (for hot foods) at all times. Operator estimates discarded food total weight to be 16lbs, and total value to be $100. Critical violation 7-38-005(a).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Found exposed hand sink without paper towels. Advised hand sink must have hot/cold water, soap and paper towels at all times. Operator provided paper towels during inspection. Critical violation 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found packaged,baked goods on display without proper labeled. Advised must properly label all prepackaged foods with business name, address, list of ingredients and date. Must maintain same.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed food handlers in prep area without proper hair restraints. All food handlers must wear hair restraints such as hats, hair nets, etc. Must maintain same.
  5. License

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL EMPLOYEES WITH THE ILLINOIS STATE CERTIFICATES.

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