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DOLLOP COFFEE BAR

853 N LARRABEE ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

DOLLOP COFFEE BAR has been inspected 4 times by Chicago Department of Public Health since October 15, 2018. The most recent inspection, on December 9, 2020, found no infractions.

1 of 4 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 2 times on July 16, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times on October 15, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on July 16, 2019. 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 October 15, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 15, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT 9:35 A.M. WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SAUSAGE EGG AND CHEESE BREAKFAST SANDWICH) ARE BEING PREPARED AND SERVED TO THE PUBLIC. CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. CERTIFIED FOOD MANAGER ARRIVES AT 10:10 A.M. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND PRE-PACKAGED STRAWBERRY PARFAIT WITHOUT LABEL. INSTRUCTED MANAGER TO PROVIDE ANY PREPACKAGED FOOD ITEM WITH A LABEL THAT PROVIDES: THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD .
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND STRAWBERRY YOGURT PARFAIT NOT LABELED. PARFAIT CONTAINS DAIRY AND NUTS. INSTRUCTED MANAGER TO PROVIDE THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD UNLESS THE FOOD SOURCE IS ALREADY PART OF THE COMMON OR USUAL NAME OF THE RESPECTIVE INGREDIENT. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE THREE COMP SINK. PRIORITY FOUNDATION VIOLATION . 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND SOUTH BARISTA HAND WASHING SINK LEAKING UNDERNEATH FROM PIPE. INSTRUCTED TO REPIR AND MAINTAIN.
  3. License Re-Inspection

    1 infraction

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
  4. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • "2-501.11- FOUND NO COMPLETE PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIAREAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11- OBSERVED NO HAND SINK LOCATED AT FRONT COUNTER PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK AT SAID AREA. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12- OBSERVED NO TEMPERATURE MEASURING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11- OBSERVED NO FOOD SHIELD INSTALLED AT FRONT FOOD PREP AREA. INSTRUCTED MANAGER TO INSTALL FOOD SHIELD IN SAID AREA TO PREVENT CONTAMINATION. PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.13- UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN PREP AREA. INSTRUCTED MANAGER TO IDENTIFY LOCATION. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11- OBSERVED GAPS BETWEEN FLOOR JUNCTIONS AT FLOORING THROUGHOUT FACILITY. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11- OBSERVED RAW UNFINISHED CEMENT BOARD ALONG FRONT COUNTER EXTERIOR SURFACE FACING DINING AREA. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16- OBSERVED NO COVING ALONG FLOOR AND WALL JUNCTIONS THROUGHOUT FACILITIES. INSTRUCTED MANAGER TO INSTALL COVERING AT NEEDED FLOOR AND WALL JUNCTIONS IN FOOD PREP AREAS.

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