CORONAS COFFEE II.

Chicago Health Dept

909 W IRVING PARK RD · LAKEVIEW, CHICAGO

Last inspected 2016.

12 inspections on record since 2010 · Last inspected Jan 2016.

Last inspected Jan 2016. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2016

INSPECTION HISTORY

JAN 29

2016

PASS 5 violations 1 CRITICAL

Minor Pest Activity

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND REFRIGERATION UNITS AND 3-COMPARTMENT.MUST CLEAN AND MAINTAIN. MUST MAINTAIN FLOOR DRY IN BASEMENT TO PREVENT PEST BREEDING.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRT AND DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK AND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.

Minor Facility Condition

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETER NEEDED AT THE 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN.

Critical Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR FOOD STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR/WALL.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES IN KITCHEN AREA. MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

JUN 23

2015

PASS 4 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD DEBRIS ON SHELVES THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN ALL SHELVES AND MAINTAIN.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETERS NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

Minor Documentation & Training

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

OCT 22

2014

PASS 2 violations

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO DETAIL CLEAN/MAINTAIN FLOORS UNDER THE PREP COOLER TO REMOVE FOOD DEBRIS BUILDUP.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKY FAUCET HEAD ON 3-COMPARTMENT SINK AND MAINTAIN.

APR 1

2014

PASS 2 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED TO INVERT SINGLE SERVICE SPORK UTENSILS SO THE HANDLE IS FACING UP AND THE SPORKS ARE FACING ONE DIRECTION.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED OF ONION SKIN AND DEBRIS ON THE FLOORS IN THE BASEMENT; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

MAR 14

2013

PASS 3 violations 1 CRITICAL

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS IN BASEMENT FOOD STORAGE AREA ESPECIALLY ALONG WALLBASE.

Critical Pest Activity

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE UNNECESSARY ARTICLES IN BASEMENT FOOD STORAGE AREA TO PREVENT RODENT HARBORAGE.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

EMPLOYEES MUST WEAR HAIR RESTRAINS AT ALL TIMES FOOD IS BEING HANDLED.

show all 12 inspections →

JAN 23

2012

PASS 7 violations

Minor Chemical Safety

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. ALL PREPARED FOODS MUST BE LABELED AND DATED.

Minor Sanitation

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. MUST NOT USE TIN FOIL AS LINER FOR SHELVING. ALL SHELVING THROUGHOUT KITCHEN WITH DIRT, FOOD DEBRIS. MUST CLEAN. TORN RUBBER DOOR GASKET ON SMALL TWO DOOR COOLER. MUST REPLACE.

Minor Sanitation

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. FLOORS THROUGHOUT KITCHEN WITH DIRT, FOOD DEBRIS. MUST CLEAN.

Minor Sanitation

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. WALL MOUNTED PAPER TOWEL DISPENSER MUST BE REMOVED ABOVE THE PANINI PRESS.

Minor Plumbing & Waste

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. MUST PROVIDE THREE STOPPERS FOR ALL COMPARTMENTS OF THREE COMPARTMENT SINK.

Minor Other

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. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS.

Minor Sanitation

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. FOOD PREP WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

MAR 11

2011

PASS · 0 violations

MAR 4

2011

FAIL 5 violations 2 CRITICAL

Critical Plumbing & Waste

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Observed sewage waste water backing-up from floor drain on floor,in prep area when water is turned on,or when water is released from 3 compartment sink. Instructed to contact a plumber,and fix the problem. critical violation:7-38-030 Hoooo72079

Critical Sanitation

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 2-15-11,REPORT #491778. #29-(2-15-11)-THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17. VIOLATION SHOULD HAD BEEN CORRECTED BY 2-22-11. On 3-4-11 returned on premises per manager/owner request to recheck 3 compartment sink which consultation was done on 2-24-11, to replace a new 3 compartment sink.Observed today neck faucet too long unable to rinse or fill-up middle compartment;Also 3 compartments IS SMALLER FROM PREVIOUS SINK. The sink is too small to emerge the largest utensils and not able to sanitize,as required by the city health code. CRITICAL VIOLATION:7-42-090 HOOOO72079

Minor Sanitation

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.PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.

Minor Sanitation

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.CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM.CLEAN FLOOR UNDER 3 COMPARTMENT SINK,SOUTH WEST CORNER AND FURNACE AREA.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE LIGHT SHIELD ABOVE THE 2 BURNER STOVE.

FEB 24

2011

FAIL 4 violations

Serious Plumbing & Waste

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17 VIOLATION CORRECTED BY 2-22-11.

Minor Sanitation

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. PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.

Minor Sanitation

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. CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

FEB 15

2011

FAIL 4 violations

Serious Plumbing & Waste

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED,OBSERVED INTERIOR OF TWO COMPARTMENT SINKS WITH UNKNOWN MATERIAL TO SEAL DIVIDERS,HOWEVER FOUND PARTICLES IS COMING OFF.MANAGER DOESN'T KNOW WHAT KIND OF MATERIAL IS.INSTRUCTED TO WELD SMOOTHLY,WITH NON RUST-MATERIAL,THE DIVIDERS AND COMPARTMENTS.SERIOUS VIOLATION:7-38-030 HOOO71106-17

Minor Sanitation

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. PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND TWO BURNER STOVE.MUST PROVIDE THE KILOWATTS OF CONVENTIONAL OVEN.

Minor Sanitation

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. CLEAN FLOOR BEHIND THE 2 DOOR REACH-IN COOLER(PAPER AND OTHER DEBRIS).REPLACE MISSING FLOOR TILE IN WASHROOM.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MAR 2

2010

PASS W/ CONDITIONS 3 violations

Minor Sanitation

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.CLEAN INTERIOR OF CHEST FREEZER (FOOD DEBRI IN IT), STORED IN BASEMENT

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Minor Food Temperature

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..PROVIDE A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE

FEB 23

2010

PASS W/ CONDITIONS 7 violations 4 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND FRONT DISPLAY COOLER AT IMPROPER TEMPERATURE(STORED IN IT POTENTIALLY HAZARDOUS FOOD, MILK,FRESH SQUEEZED ORANGE JUICE ETC.).PRESENT AIR TEMPERATURE OF COOLER 50.3F.OWN THERMOMETER SHOWED TEMP. OF 50F. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.ONCE DISPLAY COOLER IS REPAIRED CONTACT VIA FAX PUBLIC HEALTH(FAX # 312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO60135-17

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND COOKED SLICED GREEN AND YELLOW PEPPERS STORED IN DISPLAY COOLER IN PREP AREA AT TEMPERATURE OF 88.7F TO 97.6F,(COOLER TEMPERATURE OF 40.5F);ALSO FOUND CHICKEN SOUP STORED IN TWO DOOR REACH IN COOLER AT TEMP OF 49.7F TO 50.1F(FOOD WAS COOKED ON 2-21-10); ALSO FOUND 5 GALLONS OF WHOLE MILK AT TEMP OF 45.5F, 46.2F, 48.6F; 5 GALLONS OF FAT FREE MILK AT TEMP 45.5F, 46.5F, 46.2F, 46.9F, 46F;1/2 GALLONS OF 2 PERCENT MILK AT TEMP OF 49.1F; 1 HEAVY WHIPPING CREAM AT TEMP OF 47,6F;5 PLASTIC GLASSES OF FRESHLY SQUEEZED ORANGE JUICE AT TEMP OF 50.9F, 51.6F, 52F,(MILK AND JUICE WERE STORED IN FRONT DISPLAY COOLER, WHICH WAS AT IMPROPER TEMPERATURE). ALL PRODUCTS WAS DISCARDED AND DENATURED. POUNDS VALUE . CRITICAL VIOLATION:7-38-005(A) HOOOO60135

Critical Employee Hygiene

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES, OBSERVED EMPLOY WARING FOOD GLOVES HANDLING MONEY,REGISTER,AND TAKING FOOD ORDER FROM CUSTOMERS, RETURNED IN PREP AREA AND WITHOUT REMOVING GLOVES AND WASHING HANDS ,PREPARED SANDWICH'S(A READY TO EAT PRODUCT).HAND WASHING PROCEDURE WAS EXPLAINED TO MANAGER.CRITICAL VIOLATION:7-38-010(A) HOOOO60136-18

Critical Employee Hygiene

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.EXPOSED HAND SINK NOT ACCESSIBLE; INSIDE THE WASHBOWL WAS STORED FOOD CONTAINERS,AND A FOOD STRAINER WITH WASHED CUT LETTUCES.IN FRONT OF THE EXPOSED HAND SINK A GARBAGE CONTAINER. ALL ITEMS REMOVED AFTER MY REQUEST.EXPLAINED TO LEAVE SINK ACCESSIBLE AT ALL TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO60136-18

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Minor Food Temperature

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.PROVIDE A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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