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DROPSHOP COFFEE AND SNACK

312 W CHESTNUT ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

DROPSHOP COFFEE AND SNACK has been inspected 6 times by Chicago Department of Public Health since August 16, 2017. The most recent inspection, on July 14, 2021, found no infractions.

2 of 6 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 source, labelling and allergens.

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.

  • 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 December 8, 2020. 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 2 times on December 8, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 across 2 separate inspections, most recently on December 8, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 June 12, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 December 8, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005.NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FOOD PREPARATION AREAS AND DISHWASHING AREAS. MUST PROVIDE HAND WASHING SIGNS AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED PERSON IN CHARGE MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE AND REMINDER POSTED ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE 1ST FLOOR WOMEN'S WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAIN PAILING PAINT ON CEILING IN REAR PREP/ DISHWASHING AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF OF FOOD HANDLER CERTIFICATES OR TRAINNG FOR THE EMPLOYEES ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING FOR ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed 2 door reach in cooler at improper temperature of 56.2f holding potentially hazardous foods, at time of inspection. Cooler was tagged during inspection. Site Instructed not to use and not to remove tag. Instructed manager to repair and ensure temperature is below 40f at all times. Critical violation # 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food at improper temperature in 2 door reach in cooler: 55.6f, 1lbs of sliced salmon, at a value of $16.00 54.5f, 1lb of pico de Gallo, at a value of $4.00 53.3f, 4lbs liquid eggs, at at a value of $30.00 52.5f, 2lbs of diced potatoes, at a value of $3.00 54.5f, 1lb of pork sausage, at a value of $6.00 53.4f, 3lbs of Hummus, at a value of $2.00 52.4f, 1lb of shredded cabbage, at a value of $2.00 52.3f, 6.50lbs of cream cheese, at a value of $11.00 Manager voluntarily discarded and denatured a total weight of 20lbs at a total value of $74.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation # 7-38-005 (A)
  5. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed the following items in 2 door true refrigerator without proper labels and dates: -Pre packed cups of fruit and yogurt -Bulk containers of prep cooked potatoes -Bulk containers of prep cooked shredded pork Informed manager that proper dates and labels must present when storing potentially hazardous foods for more than 24 hours. Instructed manager to provide proper label and dates. Maintain it all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed raw brick wall on chestnut street side, at coffee station. Informed manager that surfaces must be smooth and easily cleanable. Instructed manager to seal wall and ensure surface is smooth and easily cleanable. Maintain at all times.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed automatic water faucet dispenser at front exposed hand sink not dispensing water for more than 20 seconds. Instructed manager to repair and ensure water dispenses for more than 20 seconds. Maintain at all times
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Observed no hair restraints for all food handlers at front area preparing coffee and handling pastry items. Instructed manager to provide proper hair restraints. Maintain at all times.
  6. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ROUGH WALL BEHIND FRONT COFFEE PREP STATION, INSTRUCTED TO PROVIDE SMOOTH SURFACE.

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