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HERO COFFEE BAR

2111 W ROSCOE ST, CHICAGO, IL 60618 · Restaurant

Inspection summary

HERO COFFEE BAR has been inspected 4 times by Chicago Department of Public Health since March 16, 2015. The most recent inspection, on June 19, 2017, 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 and Handwashing and staff hygiene.

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 across 2 separate inspections, most recently on August 5, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 across 2 separate inspections, most recently on August 5, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 5 times across 3 separate inspections, most recently on August 5, 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 3 times across 2 separate inspections, most recently on August 5, 2016. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 3 times on March 16, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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 Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL LARGE GRAY PLASTIC CONTAINERS HOLDING COFFEE BEANS IN THE REAR AREA.ALL FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AT ALL TIMES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE/REPAIR/RESEAL BROKEN FLOOR TILES IN THE CUSTOMER SITTING AREA IN FRONT OF THE CURTAIN ENTRANCE WAY LEADING TO THE PREP AREA. ALSO THE FLOOR TILES IN THE COFFEE PREP AREA AS WELL IN FRONT OF THE SANDWICH PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR SELF-CLOSING DEVICE FOR THE RESTROOM.FOUND NOT IN WORKING ORDER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD PREP STAFF MEMBER MAKING SANDWICHES NOT WEARING A HAIR RESTRAINT. MUST ALWAYS PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD PREP STAFF MEMBERS MUST HAVE THEIR IDPH FOOD HANDLER'S CERTIFICATES AT ALL TIMES. MUST PROVIDE.
  3. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED THERE WAS CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON PREMISES OR A VALID CERTIFICATE POSTED FOR PUBLIC VIEW. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED STAFF ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED OR COOKED. CERTIFIED MANAGER ARRIVED AT 1145AM. SERIOUS CITATION ISSUED
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • DURING INSPECTION FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED AT THIS TIME. VIOLATIONS #35, 36 AND 38 HAVE NOT BEEN CORRECTED FROM INSPECTION REPORT COMPLETED ON 3/16/2015. MUST CORRECT THE FOLLOWING MINOR VIOLATIONS #35 EXPOSED BRICK WALL NEAR PREP AREA MUST BE SEALED USING A NON-TOXIC FINISH SUCH THAT ITS SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN; #36 LIGHT BULB ABOVE THE 3 COMPARTMENT SINK IS NOT SHIELDED.INSTRUCTED TO PROVIDE LIGHT SHIELD WITH END CAPS OR SHATTER-PROOF LIGHTING AND MAINTAIN AND #38 NO BACKFLOW PREVENTION DEVICE TO THE COFFEE EXPRESSO UNIT AT PREP AREA AND AT MOP SINK. NO VENTILATION INSIDE THE TOILET ROOM. INSTRUCTED TO PROVIDE,MAINTAIN.MUST CORRECT ALL ABOVE MINOR VIOLATIONS BY 8/5/2016.SERIOUS CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL LARGE GRAY PLASTIC CONTAINERS HOLDING COFFEE BEANS IN THE REAR AREA.ALL FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE/REPAIR/RESEAL BROKEN FLOOR TILES IN THE CUSTOMER SITTING AREA IN FRONT OF THE CURTAIN ENTRANCE WAY LEADING TO THE PREP AREA. ALSO THE FLOOR TILES IN THE COFFEE PREP AREA AS WELL IN FRONT OF THE SANDWICH PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR SELF-CLOSING DEVICE FOR THE RESTROOM.FOUND NOT IN WORKING ORDER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD PREP STAFF MEMBER MAKING SANDWICHES NOT WEARING A HAIR RESTRAINT. MUST ALWAYS PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD PREP STAFF MEMBERS MUST HAVE THEIR IDPH FOOD HANDLER'S CERTIFICATES AT ALL TIMES. MUST PROVIDE.
  4. License

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXPOSED BRICK WALL NEAR PREP AREA MUST BE SEALED USING A NON-TOXIC FINISH SUCH THAT ITS SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB ABOVE THE 3 COMPARTMENT SINK IS NOT SHIELDED.INSTRUCTED TO PROVIDE LIGHT SHIELD WITH END CAPS OR SHATTER-PROOF LIGHTING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE TO THE COFFEE EXPRESSO UNIT AT PREP AREA AND AT MOP SINK. NO VENTILATION INSIDE THE TOILET ROOM. INSTRUCTED TO PROVIDE,MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND ORGANIZE BASEMENT AREAS AND ELEVATE STORED ITEMS TO 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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