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STELLA ESPRESSO COMPANY

1259 W DEVON AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

STELLA ESPRESSO COMPANY has been inspected 3 times by Chicago Department of Public Health since September 15, 2011. The most recent inspection, on March 13, 2013, found no infractions.

1 of 3 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 source, labelling and allergens and Food temperature control.

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 2 times on September 15, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on September 15, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 September 15, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 9 times across 2 separate inspections, most recently on November 20, 2012. 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 2 times across 2 separate inspections, most recently on November 20, 2012. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLER. MUST CLEAN AND MAINTAIN INTERIOR OF COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF UNCLEAN FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL UNCLEAN WALLS AT PREP,DINING AND STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK PIPE LEAKING UNDER MIDDLE COMPARTMENT. MUST REPAIR AND MAINTAIN SINK.
  3. Canvass

    13 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSE HAND WASH SINK AT PREP AREA NOT ACCESSIBLE,NO SOAP OR PAPER TOWEL AT THE TIME OF INSPECTION . ABOVE HAND WASH SINK WAS FOUND BEING USED AS STORAGE FOR FOOD UTENSILS,AND BLOCKED OFF WITH BIG TRASH CONTAINER, BOXES OF FOOD PRODUCTS AND OTHER KINDS OF CLUTTER. CITATION ISSUED 7-38-030 CRITICAL. INSTRUCTED TO HAVE ALL THE CLUTTER AND FOOD UTENSILS REMOVE FROM EXPOSE HAND SINK TO BE ACCESSIBLE TO FOOD HANDLERS AT ALL TIMES FOR PROPER HAND WASHING. HEARING FOR TICKET NUMBER H000073564-18 WILL BE ON 11-17-11 AT 400 W SUPERIOR AVE. ROOM 112 AT 10:00am.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERTIFIED FOOD MANAGER PRESENT ON PREMISES AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS MILK ETC WERE BEING PREPARED AND SERVED TO THE PUBLIC.CITATION ISSUED 7-38-012 SERIOUS INSTRUCTED TO HAVE MORE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE WHEN ABOVE FOODS ARE PREPARED AND SERVE. HEARING FOR TICKET NUMBER H000073564-18 WILL BE ON 11-17-11 AT 400 W SUPERIOR AVE. ROOM 112 AT 10:00am.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE FACILITY NAME ON DUMPSTER CONTAINER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND CLEAN MULTI-USE UTENSILS ON COUNTERS NOT PROPERLY STORED,INSTRUCTED TO INVERT AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REFINISH WORN OUT TABLE IN THE DINING BY DOOR ENTRANCE, AND DISCONTINUE USE OF CHIPPED AND CRACKED CUPS FOR SERVING COFFEE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN DEGRIS AND STAINS ON THE FOLLOWINGS:COFFEE COUNTERS,MOP SINK,TOP OF ICE MACHINE,CABINETS IN PREP AREA UNDER COFFEE / PANINI COUNTERS,BAKED GOODS DISPLAY CABINET,TOAST OVEN,TRASH CONTAINER CABINET UNDER SERVING COUNTER IN DINING,AND 3COMP.SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS IN MOP SINK ROOM ,FLOORS UNDER STORAGE SHELVES THROUGHOUT,FLOORS IN DINING ALONG WALLS,AND FLOORS IN PREP AREAS WITH COFFEE STANS AND DEBRIS,AND MAINTAIN SAME AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR HOT AND COLD WATER KNOBS ON 3 COMP.SINKS LEAKING WATER.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • Soiled and clean linens, coats, and aprons shall be properly stored. FOUND SOILED WIPE CLOTHS HANGING ALL OVER IN THE BACK STORAGE AND FRONT AREAS,INSTRUCTED TO PROVIDE HAMPER FOR SOILED AND CLEAN WIPE CLOTHS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER INSIDE COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE OR ORGANIZE EXCESS CLUTTER UNDER PANINI COUNTER AT FRONT,AND AT MOP SINK STORAGE ROOM, AND ALSO ON THE TOP OF ICE MACHINE TOP OF SERVING ICE MACHINE CAN NOT BE USED AS A STORAGE DEVICE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOUND FOOD SERVICE EMPLOYEE HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCT TO HAVE HAIR RESTAINT ON WHILE HANDLING FOODS AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED TO PROVIDE A CONTAINER FOR HOLDING ICE SCOOPS.

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