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PORTAGE GROUNDS COFFEE & TEA

5501 W IRVING PARK RD, CHICAGO, IL 60641 · Restaurant

Inspection summary

PORTAGE GROUNDS COFFEE & TEA has been inspected 13 times by Chicago Department of Public Health since May 28, 2013. The most recent inspection, on December 19, 2022, recorded 2 infractions.

3 of 13 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 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.

  • 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 5 times across 3 separate inspections, most recently on December 19, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 2 separate inspections, most recently on July 25, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 times across 3 separate inspections, most recently on December 19, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on December 19, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 20, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

13 inspections

  1. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INTERIOR OF ICE MACHINE BIN AND INTERIOR GUARD WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (MILK, DAIRY PRODUCTS ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2355629 ISSUED ON 12-19-2019 PRIORITY FOUNDATION VIOLATION 7-42-090 NO CITATION ISSUED #39 - NO SPLASH GUARD SIDE OF EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD. #51 -BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE AND CAPPUCCINO/ESPRESSO MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED. #53 - OBSERVED THAT TOILET ROOM DOOR ARE NOT CLOSED WHEN NOT IN USE.TOILET ROOM DOOR MUST REMAIN CLOSED EXCEPT DURING CLEANING OPERATIONS #53 - MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS FOR UNISEX BATHROOM #55 - MUST REPAIR WALLS WITH PEELING PAINT IN FOOD PREP AREA BEHIND TRASHCAN #57 - OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FOR EACH EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  4. Canvass

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (MILK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASH GUARD SIDE OF EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE RINGS AND WATCHES WHILE WORKING WITH EXPOSED FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEE WITH LONG HAIR AND NO HAIR RESTRAIN INSTRUCTED TO WEAR PROPER HAIR RESTRAIN AT ALL TIMES WHEN WORKING WITH EXPOSED FOOD FOOD
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKET ON DOOR TO REACH UNDER COOLER IN FRONT PREP AREA COOLER. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE AND CAPPUCCINO/ESPRESSO MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THAT TOILET ROOM DOOR ARE NOT CLOSED WHEN NOT IN USE.TOILET ROOM DOOR MUST REMAIN CLOSED EXCEPT DURING CLEANING OPERATIONS
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS FOR UNISEX BATHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR WALLS WITH PEELING PAINT IN FOOD PREP AREA BEHIND TRASHCAN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  5. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS HAM HOT POCKET,LATTE,ETC. ONE CHICAGO CERTIFICATE POSTED ON THE WALL BUT THE CERTIFICATE IS EXPIRED AND THE SAID PERSON IS NOT ON SITE. SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT COVER INSIDE THE WASHROOM WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN,REMOVE THE DUST AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE BLACK SMALL COOLER. MUST PROVIDE THERMOMETER AND MAINTAIN.
  6. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Found hand sink in prep area without paper towels or drying device. Must have soap and sanitary hand drying device (or paper towels) available at hand sink at all times. Operator provided paper towels during inspection. Critical violation 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No City of Chicago certified food manager on site during inspection, while potentially hazardous foods being prepped and served (coffee drinks with milk products). Must have a City of Chicago certified food manager on site at all times when prepping or serving potentially hazardous foods. Serious violation 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found small amounts of black mold-like substance on interior of ice machine. Must remove, clean and sanitize machine. Must maintain.
  7. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE MILK CRATES AS SHELVING. FLOORS UNDER WATER FILTRATION CONTAINER MUST BE ACCESSIBLE FOR CLEANING/MONITORING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 COMPARTMENT SINK SPRAYER HOSE TOO LONG, HANGS BELOW FLOOD RIM OF SINK. MUST SHORTEN HOSE OR PROVIDE TENSION SPRING TO KEEP SPRAYER ABOVE RIM OF SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNUSED EQUIPMENT AND STORED ITEMS ON THE REAR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT OR PEST HARBORAGE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE OR ON THE PREMISES. MUST PROVIDE FOR ALL FOOD HANDLERS.
  8. Canvass

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO COLD WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK. CRITICAL VIOLATION 7-38-030. PLUMBER WAS CALLED AND ARRIVED AT 11:15AM TO REPLACE FAUCET.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE FOODS, COFFEE DRINKS WITH MILK/CREAM, ARE BEING PREPARED. CERTIFIED MANAGER ARRIVED DURING THE INSPECTION WITH CERTIFICATE IN HAND. SERIOUS VIOLATION 7-38-012.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • COLD WATER HANDLE BROKEN/STRIPPED AT THE THREE COMPARTMENT SINK. HANDLE MUST BE TURNED ON AND OFF NUMEROUS TIMES, THREE OR FOUR ATTEMPTS, TO ALLOW THE FLOW OF COLD WATER. MUST REPAIR COLD WATER HANDLE. SERIOUS VIOLATION 7-38-030. MUST REPAIR OR REPLACE FAUCET TO OPERATE PROPERLY.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE MILK CRATES AS SHELVING. FLOORS UNDER SHELVING MUST BE ACCESSIBLE FOR CLEANING/MONITORING. MISSING SPLASH GUARD BETWEEN ADJOINING EXPOSED HAND SINK AND 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE WATERS RESERVOIR DIRTY. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3 COMPARTMENT SINK SPRAYER HOSE TOO LONG, HANGS BELOW FLOOD RIM OF SINK. MUST SHORTEN HOSE OR PROVIDE TENSION SPRING TO KEEP SPRAYER ABOVE RIM OF SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNUSED EQUIPMENT AND STORED ITEMS ON THE REAR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT OR PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES AVAILABLE OR ON THE PREMISES. MUST PROVIDE FOR ALL FOOD HANDLERS.
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED WATER POOLING ON FLOOR (INSIDE BOILER ROOM FROM AIR CONDITIONING UNIT) UNDER AND AROUND MOP SINK. INSTRUCTED TO KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOW (HOT) WATER PRESSURE AT HAND SINK INSIDE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR BY REAR EXIT DOOR TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  10. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING PIPE UNDER THREE COMPARTMENT SINK. MUST REPAIR PIPE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED IN ICE BIN. MUST PROVIDE SCOOP CONTAINER OUTSIDE OF ICE CONTAINER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE MACHINE HAVE BUILD UP OF GRIME. MUST DETAIL CLEAN AND SANITIZE ICE MACHINE.
  11. License Re-Inspection

    0 infractions

  12. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT PREP AREA COOLER TEMP IS AT 60 F. MUST BE AT 40F OF LOWER.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZER PROVIDED. MUST PROVIDE SANITIZER FOR DISHES, ALONG WITH PROPER SANITIZER TEST KIT.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER THRU-OUT PREMISES. MUST HAVE RUNNING HOT WATER THRU-OUT PREMISES.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NEED TO PROVIDE SNEEZE GUARD BETWEEN CUSTOMER AND FOOD/DRINK PREP AT FRONT SERVING COUNTER.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • BROKEN WINDOW IN UTILITY ROOM AND NO PEST CONTROL LICENSE PROVIDED. NEED TO REPAIR BROKEN WINDOW TO PREVENT PEST ENTRY AND PROVIDE PEST CONTROL LICENSE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • PLUMBERS PUTTY IN THREE COMPARTMENT SINK AROUND DRAINS. MUST REMOVE PUTTY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD OR PROTECTIVE BARRIER BETWEEN EXPOSED HANDSINK AND 3 COMPARTMENT SINK. MUST INSTALL WASHABL BARRIER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LARGE HOLES GAPS AND CRACKS IN PREP AREA AROUND DUCT WORK , AND UTILITY ROOM. MUST FILL ALL GAPS, HOLES, AND CRACKS THRU-OUT PREMISES. SWING DOOR TO PREP AREA NEEDS TO BE SEALED AND FINISHED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEEP TO PROVIDE SHIELDS OR PROTECTIVE COVERING FOR LIGHTS IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER. MUST PROVIDE.
  13. License

    0 infractions

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