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NEW WAVE COFFEE, LLC

3103 W LOGAN BLVD, CHICAGO, IL 60647 · Restaurant

Inspection summary

NEW WAVE COFFEE, LLC has been inspected 7 times by Chicago Department of Public Health since September 19, 2014. The most recent inspection, on December 7, 2023, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on December 22, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 7, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 December 19, 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 December 7, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 10 times across 4 separate inspections, most recently on June 27, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

7 inspections

  1. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • CLEAN THE DEAD INSECTS ON THE FLOOR OF THE BASEMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE EXTERIOR OF THE GREASE TRAP, INTERIOR OF THE STORAGE CABINETS, AND COUNTERTOPS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPAIR THE OPENING IN THE WALL BEHIND THE DOOR OF THE WOMEN'S WASHROOM. REPAIR THE FLOORING THAT IS SEPARATING IN THE PREP AREA.
  2. Canvass Re-Inspection

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS PRESENT WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE ON THE PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE FLOOR THROUGHOUT THE BASEMENT.
  3. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ONE PRESENT HAVE PROPER CITY FOOD MANAGER CERTIFICATION.PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED THAT ESTABLISHMENT DOES NOT HAVE PROPER HEALTH POLICY IN WRITING. EXAMPLE OF POLICY PROVIDED.PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION NOT ISSUED .GRACE PEIOD FOR CORRECTION OF 90 DAYS GRANTED .
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITEN POLICY FOR CLEAN UP PROCEDURES IN CAESE OF VOMITING OR DIARRHEAL EXIDENTS.EXAMPLE OF POLICY PROVIDED.PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION NOT ISSUED .GRACE PEIOD FOR CORRECTION OF 90 DAYS GRANTED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 15-20 LIVE SMAL BLACK FLIES UNDER COFFEE MACHINE IN FOOD SERVICE AREA.OBSERVED AROUND 30 RAT DROPINGS IN BASEMENT STORAGE AREA.RECOMENDED CLEANING AND USING PEST CONTROL COMPANY .PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THAT AUTOMATED HANDWASHING SINK IN MANS WASHROOM IS NOT WORKING IN TAMELY MANER TO PROVIDE WATER FOR HAND WASHING. MINOR REPAIR NEEDED ,MUST REPAIR AND MAINTAN IN WORKING CONDITION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT WALS BEHIND HAND SINK IN FOOD PREP AREA ARE DIRTY AND NEEDS REPAIR.MUST REPAIR AND MAINTAIN CLEAN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THET FLORRS IN BASEMENT AND ENTRY TO BASEMENT STOREGE ARE DRTY .MUST CLEAN AND MAINTAIN CLEAN
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning(crevices). Front counter shelving/racks not clean, need detailed cleaning(crevices). reach in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen prep area that had damaged floor tiles, shall be repaired/replaced. Floors in bsmt storage areas under shelving/racks not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Peeling paint around exposed hand sink in kitchen prep area, shall be repaired/sealed. Ceiling in bsmt storage area had exposed plaster, wallboard, shall be repaired/sealed.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  5. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE MILK REFRIGERATOR. MUST PROVIDE AND MAINTAIN.
  6. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 9/19/14 REPORT# 1496903 (32)INSTRUCTED FACILITY TO INSTALL AND MAINTAIN SPLASHGUARDS ON BOTH SIDES OF THE EXPOSED HANDSINK (LEFT SIDE BETWEEN SINK AND TOASTER OVEN AND RIGHT SIDE BETWEEN SINK AND HOT HOLDING UNIT).(41)FOUND CLUTTER IN BASEMENT AREA. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATION ON VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE MILK REFRIGERATOR. MUST PROVIDE AND MAINTAIN.
  7. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 17 POUNDS OF POTENTIALLY HAZARDOUS FOODS (BEEF, TURKEY, TUNA, AND SLICED TOMATOES) AT IMPROPER TEMPERATURES RANGING FROM 49.8F-54.3F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN SPLASHGUARDS ON BOTH SIDES OF THE EXPOSED HANDSINK (LEFT SIDE BETWEEN SINK AND TOASTER OVEN AND RIGHT SIDE BETWEEN SINK AND HOT HOLDING UNIT). FOUND TORN GASKETS ON SEVERAL COOLERS. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN AS NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO DETAIL CLEAN FLOORS WITH SPECIAL ATTENTION TO AREAS UNDER AND AROUND EQUIPMENT AND FURNITURE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DUST BUILDUP ON VENT ABOVE SANDWICH PREP COOLER AND TV AREA. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER IN BASEMENT AREA. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND USED WASH CLOTHS LEFT ON COUNTER. INSTRUCTED FACILITY TO STORE IN APPROPRIATE CLEANING SOLUTION OR PLACE IN A DESIGNATED DIRTY WASH CLOTH CONTAINER AND TO MAINTAIN.

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