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Regulus Coffee House Company

6032 W Irving Park RD, CHICAGO, IL 60634 · Restaurant

Inspection summary

Regulus Coffee House Company has been inspected 5 times by Chicago Department of Public Health since November 21, 2011. The most recent inspection, on August 21, 2014, found no infractions.

2 of 5 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 Pests.

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 once on November 21, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 21, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on November 21, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 3 separate inspections, most recently on June 7, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on June 7, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving/racks not clean, need cleaning, kitchen shelving racks need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, 3 compartment sink not clean, need cleaning(corners).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in bathroom not clean, need cleaning.
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (E.G. MILK,CREAM, SOUP ETC.) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE AVAILABLE/POSTED ON PREMISE. INSTRUCTED MANAGER, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS CITATION ISSUED 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT MOP ROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED INSIDE MOP ROOM TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED INSIDE ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  4. License Re-Inspection

    0 infractions

  5. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Must have all coolers on and running at 40 F or below.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Must have paper towels and liquid soap at all exposed handsinks in prep area and toilet room.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Must have licensed pest control service premises and provided pest control log book with all required documents.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Exposed handsink installed next to three compartment sink. Instructed to install shield between both sinks.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in utility closet and basement is open at floor drain. Instructed to provide floor drain covers.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls not maintained in areas. Instructed to seal all holes in walls, remove foam around pipes and caulk coving along wallbase.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet room door not self closing. Instructed to install self-closing device.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Coffee maker and expresso machine not properly connected. Instructed to install backflow preventer visible on units.

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