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PEET'S COFFEE & TEA

1328 S HALSTED ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

PEET'S COFFEE & TEA has been inspected 10 times by Chicago Department of Public Health since September 12, 2014. The most recent inspection, on August 29, 2019, found no infractions.

4 of 10 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, Pests and Cleaning and sanitizing.

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 3 separate inspections, most recently on October 9, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 26, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 8 times across 5 separate inspections, most recently on August 18, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 9, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR TOP OF GREASE TRAP NOT CLEAN AND WITH SOME RUST. INSTD TO CLEAN, PAINT, AND MAINTAIN. RUST ON WIRE STORAGE RACKS IN REAR UPRIGHT COOLER. INSTD TO REMOVE RUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELD IN REAR NOT CLEAN, DUST ACCUMULATION. CLEAN AND MAINTAIN.
  3. Complaint Re-Inspection

    0 infractions

  4. Short Form Complaint

    1 infraction

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 50 SMALL FLIES OBSERVED LAYING ON THE WALLS AND CEILING IN FOOD PREP AND DINING AREAS. INSTRUCTED TO REQUEST A SERVICE VISIT FROM PEST CONTROL COMPANY AND TO COVER ALL OPEN PASTIRES AND FOOD ITEMS ON DISPLAY TO PROTECT PRODUCT FROM CONTAMINATION. SERIOUS VIOLATION 7-38-020.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO HOT RUNNING WATER IN THE MEN'S EMPLOYEE/CUSTOMER WASHROOM. HOT WATER AT THE TIME OF INSPECTION WAS ONLY REACHING 60.5F. INSTRUCTED TO REPAIR AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CALCIUM BUILD UP ON THE HOT WATER NOZZLE LOCATED IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. License Re-Inspection

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 3LBS OF HAM AND SWISS CROISSANTS AT IMPROPER TEMPERATURES RANGING BETWEEN 62-64 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (HAM & SWISS CROISSANT,MILK,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CONSTRUCTION DEBRIS IN GARBAGE AREA.
  8. License Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT DISPLAY COOLER AT 58 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CONSTRUCTION DEBRIS IN GARBAGE AREA.
  9. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT DISPLAY COOLER AT 58 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED 1/4 INCH GAPS BETWEEN THE TWO FRONT ENTRANCE DOORS. MUST REPAIR AND MAKE COMPLETELY INSECT AND RODENT PROOF. NOTED 5 LIVE FLIES ON SITE. MUST REMOVE EVIDENCE OF FLIES.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO COLD RUNNING WATER AVAILABLE AT THE THREE COMPARTMENT SINK. MUST PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE EXTERIOR OF THE GREASE TRAP AT THE THREE COMPARTMENT SINK. MUST SEAL ALL OPENINGS IN WALLS AND HAVE ELECTICAL PANELS INSTALLED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF SINKS AND STORAGE CABINETS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR HALLWAY LEADING TO THE GARBAGE AREA. ALSO REMOVE CONSTRUCTION DEBRIS IN GARBAGE AREA.
  10. License

    0 infractions

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