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MEDDLE COFFEE BAR

601 W JACKSON BLVD B, CHICAGO, IL 60661 · Restaurant

Inspection summary

MEDDLE COFFEE BAR has been inspected 6 times by Chicago Department of Public Health since October 14, 2016. The most recent inspection, on October 23, 2024, recorded 1 infraction.

1 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: Food temperature control and Protecting food from contamination.

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 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 3 times across 2 separate inspections, most recently on May 12, 2021. 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 23, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 3 separate inspections, most recently on March 19, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on May 12, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 October 14, 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.

6 inspections

  1. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Prep area is located Under sewer lines that are not shielded to intercept potential drips. Instructed to shield.
  2. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE PREP REACH IN COOLER. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED CEILING IN REAR STORAGE AREA WHERE LOW TEMPERATURE DISH MACHINE IS LOCATED. INSTRUCTED TO PROVIDE COVERING OF CEILING TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed commercial soap dispenser installed directly above three comp sink. Instructed manager to remove and or relocated, to ensure proper hand washing at designated exposed hand sink. Maintain at all times. Observed broken and worn gaskets on 1 door beverage aire reach in cooler. Instructed manager to repair and maintain at all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed no coving along floor and wall junction in: -rear dry storage closet AND -office storage area. Instructed manager to install and maintain at all times. Observed unfinished plastered dry walls throughout office dry storage area. Informed the manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal wall and ensure surface is smooth and easily cleanable. Maintain at all times.
  5. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found potentially hazardous foods at improper temperatures in the front display cooler. Found assorted sandwiches such as Roman sandwich, Twisted Club, and Pretzel ham sandwiches ranging from 60.1F-62.6F. The following ingredients were found at improper temperatures: mozzarella cheese @ 60.8F; turkey @ 61.3F; ham @ 62.6F. Must keep all potentially hazardous cold foods @ 40F or less (and hot foods @ 140F or higher). Operator voluntarily discarded 8.5lbs of denatured foods during inspection. Operator estimates value to be $70. Critical violation 7-38-005(a).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found small hole in ceiling of office. Must repair to prevent pest entry.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Facility does not have a stem thermometer to test internal food temperatures of potentially hazardous foods. Must provide.
  6. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • GASKET IN POOR REPAIR ON WATER TAP AT CONDIMENT STATION.MUST REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLERS ONLINE TRAINING CERTIFICATES FOR EMPLOYEES AT NEXT ROUTINE INSPECTION.

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