OCT 1
2015
PASSED
2 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
GREEN CORNER JUICE BAR/COFFEE.
YOUR CALL. 71/100
1880 N DAMEN AVE · LOGAN SQUARE, CHICAGO
Last inspected October 1, 2015 · passed
3 of 7 inspections passed, 2 failed, 2 passed with conditions. 2 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
3 passed · 2 w/ conditions · 2 failed
VIOLATIONS
17
includes 2 critical
RECORDS COVER
5 YEARS
since Mar 2010
INSPECTION HISTORY
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN REAR OF PREMISES. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
OBSERVED WIPING CLOTHES STORED ON TOP OF EQUIPMENT AT FRONT PREP ARE. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
JAN 292014PASS W/ CONDITIONS1 violationDETAILS
JAN 29
2014
PASS W/ CONDITIONS
1 violationDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOUND FOOD NOT PROTECTED. NOTED MANUALLY CAPPED JUICE (16 OZ) BOTTLES ON DISPLAY INSIDE DISPLAY COOLER FOR SALE AT THIS TIME. INSTRUCTED TO REMOVE SALE TO PUBLIC. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 216.00, TOTAL WEIGHT: 24 LBS. MANUAL BOTTLE CAPPING OR CLOSING IS PROHIBITED BY THE CHICAGO DEPT OF PUBLIC HEALTH. SERIOUS VIOLATION 7-38-005 (A)
DEC 112013PASSED1 violationDETAILS
DEC 11
2013
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CLEAN INTERIOR BOTTOM OF REFRIGERATION UNIT IN REAR STORING VEGETABLES.
MAY 242011PASS W/ CONDITIONS5 violationsDETAILS
MAY 24
2011
PASS W/ CONDITIONS
5 violationsDETAILS
* 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 ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED,SERVED TO CUSTOMERS DURING THIS INSPECTION.FOOD HANDLERS PREPARING FRESH JUICES,SMOOTHIES,CUT WATERMELON ON PREP TABLE AT THIS TIME.
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.SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK-MUST PROVIDE.
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.INSTRUCTED TO ELEVATE BOXES OF SINGLE SERVICE ARTICLES IN STORAGE ROOM 6" OFF THE FLOOR.
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.BRICK WALL WERE BANANAS,PINEAPPLES ARE STORED MUST BE SMOOTH,EASILY CLEANABLE SURFACE TO PREVENT PEELING DUST,DIRT,DEBRIS.
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.Food handlers must have hair restraints when working around open
show all 7 inspections →
DEC 12010FAILED8 violations1 CRITICALDETAILS
DEC 1
2010
FAILED
8 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL CONTRACT OR LOG REPORT FOUND ON PREMISE AT THIS TIME,INSTRUCTED TO PROVIDE.NO CITATION ISSUED;NOT OPEN OR OPERATING AT THE TIME OF LICENSE INSPECTION.ALSO FRONT ENTRANCE DOOR WITH GAPS OF 1" ,INSTRUCTED TO PROPERLY RODENT PROOF SAID DOOR.
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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVES AND COUNTERS.
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 PROVIDE SPLASH PROTECTION GUARD ON EXPOSE HAND WASH SINK ON FOOD PREP AND FOOD HOLDING SIDES.
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. INSTRUCTED TO CLEAN DEBRIS ON MOP SINK.
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. INSTRUCTED TO ELEVATE BOXES OF SINGLE SERVICE ARTICLES IN STORAGE ROOM 6" OFF THE FLOOR.
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. INSTRUCTED TO REPAIR RAW BRICK WALL IN KITCHEN PREP AREA TO BE CLEANABLE,ALSO SEAL OPENNINGS ON WALL AT REAR DINING AREA.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE SELF CLOSING DEVICE ON TOILET DOOR.
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 THERMOMETERS INSIDE ALL COOLERS.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →