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NORTHSTAR COFFEE

200-232 W 87TH ST, CHICAGO, IL 60620 · HOT DOG STATION

Inspection summary

NORTHSTAR COFFEE has been inspected 6 times by Chicago Department of Public Health since April 14, 2010. The most recent inspection, on January 6, 2017, recorded 5 infractions.

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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times on January 6, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on January 6, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on July 7, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 8 times across 4 separate inspections, most recently on January 6, 2017. 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 clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on September 9, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CUT TOMATOES OUT AT ROOM TEMPERATURE OF 55.1F, CHEESE PIZZA-130.4F, PEPPERONI PIZZA-127.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW COLD AND AT 140 DEGREES OR ABOVE UNTIL SERVED. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE COME IN FROM OUTSIDE OF THE FOOD PREP AREA, PUT ON GLOVES WITHOUT WASHING HANDS AND PREPARE FOOD. HANDS MUST BE WASHED WHEN ENTERING PREP AREA BEFORE PUTTING ON GLOVES AND HANDLING UN COVERED FOODS. CRITICAL VIOLATION 7-38-010(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR BOTTOM SECTION OF WALL IN STORAGE AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS HANDLING UNCOVERED FOODS MUST WEAR HAIR RESTRAINTS REGARDLESS OF TITLE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL NEW EMPLOYEES THAT FALL UNDER THE CATEGORY OF FOOD HANDLERS THAT ARE NOT CERTIFIED FOOD SERVICE MANAGERS MUST MEET IDPH FOOD HANDLER REQUIREMENTS.
  2. Canvass

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED INADEQUTE FOOD PROTECTION, A 1 DOOR COOLER AND CHEST FREEZER WITH HOTDOGS AND ITALIAN BEEF STORED INSIDE, INSIDE OF THE CUSTOMER AREA UNLOCKED AND ACCESSIBLE TO CUSTOMERS. INSTRUCTED TO PROVIDE ADEQUATE FOOD PROTECTION. SERIOUS VIOLATION 7-38-005(A)
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF MICROWAVE OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND SERVICE COUNTER, MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER UNDER PREP TABLE AND AT EXIT DOOR. ORGANIZE AND MAINTAIN AT ALL TIMES.
  4. Complaint

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME, NO FOOD SERVICE MANAGER ON PREMISES WHEN POTENTIALLY HAZADROUS FOODS BEING PREPARED AND SERVED. MANAGER ON DUTY HAS NO STATE ID ON PREMISES AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO PROVIDE PROPER STORAGE SHELVES NEED TO REMOVE ALL SODS CREATS BEING USED TO ELEVATE STOCK OFF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FRONT COUNTER, CLEAN TOASTER OVEN, AND INTERIOR OF MICROWAVE AT HOT DOG KIOSK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK 6" OFF THE FLOOR.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR CABINETS UNDERNEATH 3 COMP. SINK AND MICROWAVE OVEN IN THE BREAK ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(POP MACHINES) AND IN SEMI-ENCLOSED AREA WHERE HOT DOG STATION IS LOCATED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXIT DOORS ON BOTH SIDES OF THE HOT DOG STATION AND THROUGHOUT THE HOME DEPOT MUST BE REPAIRED AT CENTERS AND BOTTOMS. REPLACE ALL STAINED CEILING TILES IN MOP SINK CLOSET. CLEAN WALLS IN HOT DOG STATION AREA. CLEAN ALL DUSTY CEILING VENTS IN WASHROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN MOP SINK CLOSET.
  6. Short Form Complaint

    0 infractions

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