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XANDO COFFEE & BAR / COSI SANDWICH BAR

230 W WASHINGTON ST, CHICAGO, IL 60606 · Restaurant

18 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) 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
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE WALK IN COOLER. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN FOOD PREP WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN EXTERIOR OF BOTH ICE MACHINE LOCATED IN REAR PREP AREA
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT BOTH ICE MACHINE IN REAR AND COFFEE MACHINE ON FRONT PREP AREA. 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
    • 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
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
  3. Canvass

    15 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) 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
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN AND SANITIZE.(PRIORITY FOUNDATION 7-38-005)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF COOKED SLICED CHICKEN BREAST ARE STORED IN COOLING UNIT WITH INTERNAL TEMPERATURE OF 49.5 F (14 LBS), AND AROUND 2 LBS OF COOKED MIXED VEGGIES WITH 49 F INTERNAL TEMPERATURE.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0 F OR BELOW.(PRIORITY 7-38-005) CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF REACH UNDER 3 DOOR REFRIGERATOR AT 50.5 F WITH THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) FOODS STORED INSIDE FOR SALE.UNIT HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED,FAX OR EMAIL TO CDPH. MUST HAVE COLD HOLDING FOODS AT 41.0 F OR BELOW.(PRIORITY 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN FOOD PREP WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE WALK IN COOLER. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN EXTERIOR OF BOTH ICE MACHINE LOCATED IN REAR PREP AREA
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT BOTH ICE MACHINE IN REAR AND COFFEE MACHINE ON FRONT PREP AREA. 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
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES IN PREP AND DISH WASHING AREAS,WALK IN COOLER
    • 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
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NEED RE-GROUTING BY MIXER STATION NEAR BREAD OVEN. INSTRUCTED TO REPAIR.
  5. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found hole in wall under 3 compartment sink. Must repair to prevent pest entry. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found missing ceiling tile in employee break room in kitchen. Must repair/replace to prevent pest entry. Must maintain same.
  6. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found potentially hazardous foods being improperly reheated in warmer in kitchen area. Facility using water temperature of 128.5F to reheat vacuum packaged soups and eggs in a warming unit. Foods have been in warmers for approximately 2 hours. Advised may only use approved cooking equipment/ approved method to rapidly reheat potentially hazardous foods to 165F according to the City of Chicago Municipal code. Operator voluntarily discarded a total of 48lbs of chicken soup, and 2lbs of eggs totaling a value of $70.11. Critical violation 7-38-005(a).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found doors not rodent proof. Found east entry door with 1/2 - 1 inch gaps along bottom of door. Found south east exterior door with 1-2 gaps in middle of double doors. Found south west exterior door with 1-2 inch gaps along bottom and in between 2 doors. Advised all exterior doors must be tight fitting to prevent pest entry. Must repair. Serious violation 7-38-020.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found hole in wall under 3 compartment sink. Must repair to prevent pest entry. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found missing ceiling tile in employee break room in kitchen. Must repair/replace to prevent pest entry. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found rear 1 compartment prep sink with continuous leak from faucet. Must repair and maintain same.
  7. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 5- GALLONS OF MILK MAINTAINED AT IMPROPER COLD TEMPERATURES,(46.7F,47.9F,48.2F) INSIDE OF COOLER. MUST MAINTAIN COLD FOODS AT 40.OF OR BELOW. ALL MILK WAS REMOVED AND DISCARDED BY MANAGER-CDI APPROX 50-LBS-COST $25.00.. CRITICAL VIOLATION ISSUED 7-38-005B1.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN,SLIGHT- BUILD-UP.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THROUGH OUT PREMISES NEED RE-GROUTING: FRONT PREP AREA BEHIND FRONT COUNTER,REAR CATERING PREP,DISH WASHING AREA,EMPLOYEES BRAKTOOM AND REAR STORAGE ROOM. INSTRUCTED TO REPAIR ALL FLOOR AREAS BY NEXT ROUTINE INSPECTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY CEILING LIGHT SHIELDS IN REAR STORAGE AND PREP AREA.MUST CLEAN/MAINTAIN.
  8. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALLS ,CABINETS BEHIND COUNTER IN FRONT PREP AREA NOT CLEAN/MAINTAIN OF DEBRIS,ETC.MUST DETAIL CLEAN THRU-OUT AREA.ALSO LIGHT SHIELDS IN REAR PREP.MUST CLEAN OF DEBRIS/DUST.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT,IE DUST PANS STORED UNCLEAN, EXTERIOR OF GARBAGE CANS NOT CLEAN /MAINTAIN IN PREP AREA.MUST CLEAN/MAINTAIN
  9. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER MAINTAINING AIR TEMPERATURE OF 45.2F.COOLER MUST MAINTAIN 40F OR BELOW.MUST NOT USE COOLER FOR STORAGE.MUST USE OTHER REACH IN COOLERS ON PREMISES THATS 40F OR BELOW,CDI.COOLER WILL BE TAG HELD FOR INSPECTION.MUST NOT USE UNTIL INSPECTED BY CDPH. CRITICAL VIOLATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES IN WALK IN COOLER AND PREP COOLER,IE APPROX 81LBS (9 GALLONS)OF MILK AT-46.7F,47.5F,48.6F, 2LBS SPLIT PEA SOUP-45.8F, 1-LB COOK SWEET POTATOES- 53.F,5LBS OF COOKED CHICKEN-45.6F,3LBS COOK SALMON-46.7F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW .APPROX 95 LBS OF FOOD/COST $185.00 WAS REMOVED AND DISCARDED BY MANAGERS -CDI.CRITICAL VIOLATION ISSUED 7-38-005A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALLS ,CABINETS BEHIND COUNTER IN FRONT PREP AREA NOT CLEAN/MAINTAIN OF DEBRIS,ETC.MUST DETAIL CLEAN THRU-OUT AREA.ALSO LIGHT SHIELDS IN REAR PREP.MUST CLEAN OF DEBRIS/DUST.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT,IE DUST PANS STORED UNCLEAN, EXTERIOR OF GARBAGE CANS NOT CLEAN /MAINTAIN IN PREP AREA.MUST CLEAN/MAINTAIN.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE OF MICROWAVES (LOCATED IN FRONT AND REAR PREP) IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. OBSERVED SHELVING, LOCATED AT THE FRONT CUSTOMER SERVICE AREA, IN NEED OF CLEANING TO REMOVE FOOD AND DIRT DEBRIS. OBSERVED INSIDE OF BOTH ICE MACHINES, LOCATED IN REAR PREP, IN NEED OF CLEANING TO REMOVE PINKISH/BROWNISH SUBSTANCE. INSTRUCTED TO CLEAN ALL AND MAINTAIN. OBSERVED CUTTING BOARD ATTACHED TO THE PREP COOLER, LOCATED IN THE REAR, WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER ALL HEAVY EQUIPMENT, LOCATED AT THE FRONT AND REAR FOOD PREP AREAS, IN NEED OF DETAIL CLEANING ALONG THE WALLS TO REMOVE ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE CEILING ABOVE THE PRODUCE CHOPPING PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE FAUCET AND MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  11. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND FRONT SERVICE COUNTERS AND THROUGHOUT REAR PREP AREA AND AT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT PANELS AT CEILING ABOVE 3-COMP SINK OF DUST BUILD-UP AND WHERE NECESSARY AT REAR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE GARBAGE AT REAR, ORGANIZE AND MAINTAIN AREA AT ALL TIMES.
  12. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS: WALK IN COOLER, REAR PREP AREA, REAR STORAGE AREA UNDER SHEVLING AND ALONG THE WALL IN CORNERS AND THE FRONT BREAD DOUGH AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • EXTERIOR THERMOMETER OF WALK-IN COOLER IN POOR REPAIR. MUST REPLACE/REPAIR.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF SERVICE/PREP COOLERS AT THE FRONT PREP AREA TO REMOVE SPILLS. ALSO CLEAN POP SYRUP RACKS IN THE REAR STORAGE AREA TO REMOVE SYRUP DRIPPINGS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS: WALK IN COOLER, REAR PREP AREA, REAR STORAGE AREA UNDER SHEVLING AND ALONG THE WALL IN CORNERS AND THE FRONT BREAD DOUGH AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE CEILING TILES AND LIGHT SHIELDS IN SPOTS AT THE REAR PREP AND DISH WASHING AREAS TO REMOVE DUST,SPLATTER AND DEBRIS. ALSO MUST REPAIR MISSING AND CRACKED WALL BASEBOARD BY THE DOOR LEADING TO THE DINING AREA.
  14. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST EXTEND THE SNEEZE GUARD AT THE PIZZA MAKING STATION AT THE FRONT SERVICE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR LID OF BOTH ICE MACHINES AT THE REAR PREP AREA. MUST RESAND OR REPLACE CUTTING BOARD WITH DARK GROOVES AT THE REAR CATERING AREA. MUST CLEAN AND SANITIZE INTERIOR OF THE IMPINGER GRILL OVEN AND GRILLS TO REMOVE EXCESSIVE BURNT AND CAKED ON FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR AT REAR STORAGE AREA AND FRONT SERVICE COUNTER TO REMOVE FOOD DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXCESSIVE CARD BOARD BOXES AT THE REAR STORAGE AREA AND ALL OTHER ITEMS MUST ALWAYS BE 6 INCHES OFF THE GROUND.
  15. Canvass

    6 infractions

    • 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. REAR PREP AREA CUTTING BOARD SURFACE WITH DARK PITS. MUST REPLACE OR REPAIR DAMAGED CUTTING BOARD.
    • 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. OBSERVED FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT SERVICE LINE. MUST CLEANA AND MAINTAIN ALL UNCLEAN SHELVES.
    • 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. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT AT REAR PREP/STORAGE AREA. MUST DETAIL CLEAN FLOO THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SMALL HOLES IN WALL AT STORAGE AREA BY WATER FILTER SYSTEM. MUST SEAL ALL HOLES IN WALL ALSO MUST REATTACH 1-COMPARTMENT SINK TO WALL (BY 3-COMPARTMENT SINK).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST CLEAN ALL UNCLEAN CEILING LIGHT COVERS ABOVE REAR PREP AREA.
    • 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. COFFEE STATION 1-COMPARTMENT SINK PIPE LEAKING BY VALVE. MUST REPAIR AND MAINTAIN SINK.
  16. Canvass

    4 infractions

    • 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. CUTTING BOARDS DAMAGED ABOVE CATERING COOLER(DEEP DARK GROOVES/PITS IN CUTTING BOARDS). MUST REPLACE CUTTING BOARDS.
    • 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. OBSERVED FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT COUNTER AND FOOD DEBRIS INSIDE PREP AREA REACH IN COOLER DOOR RAILS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED DIRT/FOOD DEBRIS INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
    • 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. POT WASH 3-COMPARTMENT SINK LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
  17. Canvass Re-Inspection

    1 infraction

    • 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. All cutting boards with deep/dark grooves & cooler door gaskets at front prep line that's in poor repair must be replaced.
  18. Canvass

    5 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. Observed bottom pipe of rear handsink with water leaking profusely onto the floor. Must fix & maintain.
    • 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. Any cutting boards with deep/dark grooves must be replaced; door gaskets in poor repair at front prep line, must be fixed/replace.
    • 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. Following need detailed cleaning: cabinets under front serving line, interior panel of ice machines, gaskets of most cooler doors at front prep area- due to food stains/debris,dirt.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Any dusty ceiling vents & compressors must be kept clean.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Following plumbing issues/leaks must be addressed: leaky pipe under dump sink at coffee station, hot water faucet knobs at rear prep sink & at front dipper well. Must maintain equipment.