Skip to content
Loading map…

NORTHSTAR COFFEE

2570 N ELSTON AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

NORTHSTAR COFFEE has been inspected 4 times by Chicago Department of Public Health since July 16, 2014. The most recent inspection, on March 17, 2016, recorded 2 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 temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 2 times on July 16, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on November 18, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 July 16, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 3 separate inspections, most recently on March 17, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 across 2 separate inspections, most recently on November 18, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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. Complaint

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT RUNNING WATER AT THE HAND WASH SINK AND THE 3 COMPARTMENT SINK. TEMPERATURE OF HAND WASH SINK WAS 67.3F AND 3 COMPARTMENT SINK WAS 75.3F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CITY OF CHICAGO FOOD SERVICE CERTIFICATE OR CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS (HOT DOGS, ROAST BEEF ETC) ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A CITY CERTIFICATE AND A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
  2. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SUCH AS HOT DOGS, ITALIAN BEEF PORK ETC. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SERIOUS CITATION 7-38-012(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY REFRIGERATION UNITS. MUST REMOVE DIR AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE SOFT DRINKS INSIDE FRONT STORAGE SHED 6INCHES OFF FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE HANDLING FOOD WITHOUT HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 5 POUNDS OF SLICED TOMATOES (VALUED AT $7) IN PREP AREA AT A TEMPERATURE OF 49.9F. INSTRUCTED TO HOLD ALL POTENTIALLY HAZARDOUS FOOD AT 40F OR BELOW OR 140F OR ABOVE. OPERATOR VOLUNTARILY DISCARDED AND DENATURED TOMATOES. CRITICAL CITATION ISSUED 7-38-005(A).
    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • UPON ARRIVAL FOUND NO HOT WATER AT 3 COMPARTMENT SINK (TEMPERATURE OF 64.2F ONLY). VIOLATION CORRECTED AT 1:10PM. CRITICAL CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (PHF'S) ARE BEING PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST ALWAYS BE ON SITE WHEN SERVING AND PREPARING PHF'S SUCH AS BEEF, SLICED TOMATOES, PORK, ETC. SERIOUS CITATION ISSUED 7-38-012(A).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3 COMPARTMENT SINK FOUND WITH A LEAK FROM COMPARTMENT BASE. ATTACHED GREASE TRAP FOUND WITH A LEAK. INSTRUCTED TO REPAIR BOTH LEAKS AND TO MAINTAIN. SERIOUS CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND SANITIZE THE MICROWAVE AND TO MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website