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DOLLOP COFFEE CO at the Fisher Building

343 S DEARBORN ST, CHICAGO, IL 60604 · Restaurant

Inspection summary

DOLLOP COFFEE CO at the Fisher Building has been inspected 13 times by Chicago Department of Public Health since April 11, 2014. The most recent inspection, on October 16, 2024, found no infractions.

4 of 13 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, Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on October 18, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 6, 2018. 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 March 5, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 5 separate inspections, most recently on June 6, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 6 times across 4 separate inspections, most recently on October 18, 2022. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FOLLOWING SINKS NOT MAINTAINED: IMPROPER TEMPERATURE OF HOT WATER OBSERVED PREP AREA HANDSINK IN KITCHEN(89.1), FRONT PREP AREA HANDINK (89.1F), AND GUEST WASHROOM HANDSINK (80.6F). MANAGER WAS GIVEN 48 HOURS TO CORRECT VIOLATION BUT WAS NOT CORRECTED AT THE TIME OF RE-INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE HOT WATER AT ALL HAND WASHING SINKS AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER ON PREMISES. PREP AREA HANDSINK AT 89.1F, FRONT AREA HAND SINK AT 89.1 BATHROOM WASHBOWL SINK AT 80.6F, AND 3-COMPARTMENT SINK AT 89.1F. INFORMED PERSON IN CHARGE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FRONT BAR FLOOR AREA NEEDS TO BE CLEANED. INSTRUCTED TO CLEAQN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR AND WALL UNDERNEATH THREE COMPARTMENT SINK NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT EMPLOYEE WASHROOM HAND SINK (82F) AND GUEST WASHROOM AT 82F. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
  5. Non-Inspection

    0 infractions

  6. Canvass

    1 infraction

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-2102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
  7. Short Form Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER COLD TEMPERATURES OF PORTION SIZE CUPS OF POTATO SALAD, APPROX 1-LB, COST APPROX $ 5.00 DATED 6-4-2018.TEMPERATURE RANGED FROM( 45.7F-48.9F). INSTRUCTEDTO MAINTAIN COLD FOODS AT 40.0F OR BELOW. MANAGER REMOVED AND DISCARDED FOOD-CDI. CRITICAL VIOLATION 7-38-005A
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR NOT CLEAN OF DEBRIS IN STORAGE ROOM UNDER HEAVY EQUIPMENT. INSTRUCTED TO CLEAN/MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENT INSIDE WASHROOMS DUSTY. INSTRUCTED TO CLEAN/MAINTAIN
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR NOT CLEAN OF DEBRIS IN STORAGE ROOM UNDER HEAVY EQUIPMENT. INSTRUCTED TO CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED VENT INSIDE WASHROOMS DUSTY. INSTRUCTED TO CLEAN/MAINTAIN.
  9. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD STORAGE SHELVES BEHIND PREP COUNTER AT FRONT ENTRANCE.MUST SEAL.
  10. Short Form Complaint

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER WITH AN INADEQUATE HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN AN ADEQUATE HAIR RESTRAINT AT ALL TIMES FOOD IS BEING HANDLED.
  11. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. FOUND 3 PLASTIC FOOD CONTAINERS NOT PROPERLY LABELED HOLDING DIFFERENT TYPES OF GRANOLA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE MIDDLE PORTION OF THE INTERIOR ICE PANEL AT THE ICE MACHINE IN THE REAR PREP AREA. FOUND SLIGHT BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE EXCESSIVE DUST BUILD UP AT THE CEILING VENT COVERS IN BOTH RESTROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD ON THE LEFT HAND SIDE OF THE FRONT COFFEE PREP AREA EXPOSED HAND SINK. MUST ALSO PROVIDE A BACK FLOW PREVENTION DEVICE FOR THE WATER DISPENSER LOCATED ACROSS FROM THE COFFEE PREP AREA AND NEXT TO BLUE/GRAYISH LOUNGE CHAIRS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE AND DECLUTTER REAR STORAGE AREA AND THE AREA NEXT TO THE 1-COMP SINK IN THE REAR PREP AREA. FOUND VARIOUS ITEMS SCATTERED ON THE FLOOR AND BOXES FOUND ON THE FLOOR. ALL ITEMS MUST ALWAYS BE 6 ICNHES OFF THE FLOOR AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. FOUND 1 STAFF MEMBER WITHOUT IT. MUST PROVIDE ABOVE STATED DOCUMENTS FOR ALL STAFF FOR THE NEXT ROUTINE INSPECTION.
  12. License

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • SELF CLOSERS NEEDED ON BOTH WASHROOM DOORS. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SHORTER FAUCET NEEDED AT 3 COMPARTMENT SINK. MUST CORRECT.
  13. License

    0 infractions

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