Jupiter Coffee

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A) NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT AND PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO A VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO SURFACES...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

THE 3-COMP SINK BEHIND THE FRONT SERVICE COUNTER WHERE COFFEE IS PREPARED AND SERVED, CANNOT BE USED AS A HAND SINK. INSTRUCTED TO INSTALL HAND SINK FOR HAND WASHING ONLY WITH HOT & COLD RUNNING WATER, SOAP AND PAPER TOWELS, IN COFFEE PREP AREA AND M...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST DETAIL CLEAN GREASE AND DRIED FOOD DEBRIS FROM EXTERIOR CONTACT SURFACE OF OVEN AND GRILL IN REAR PREP AREA.

THERMOMETERS PROVIDED & ACCURATE

MUST PROVIDE WORKING THERMOMETERS ON-SITE TO ATTAIN AND MAINTAIN HOT & COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE

MUST INSTALL THERMOMETERS IN ALL HOT & COLD HOLDING UNITS ON THE PREMISES; (COOLERS, HOT HOLDING UNITS, ETC). INSTRUCTED TO MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL ALL BULK CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING; SALT, FLOUR, SUGAR, ETC. INSTRUCTED TO MAINTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST PROVIDE INGREDIENT LABELS ON ALL SALADS, SANDWICH'S, YOGURT AND PASTA IN GRAB-N-GO COOLER AT FRONT COUNTER, AS REQUIRED PER CITY FOOD CODE. INSTRUCTED TO MAINTAIN

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR BROKEN DOOR GASKET ON PREP COOLER IN REAR PREP AREA. ALSO, REMOVE RUST FROM GREASE TRAP UNDER 3-COMP SINK. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM MOUNTED CAN OPENER IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST PROVIDE ADDITIONAL SINK STOPPER FOR 3-COMP SINK IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS (CORNERS) IN FRONT AND REAR PREP AREAS, INSTRUCTED TO MAINTAIN. ALSO, CLEAN DUST AND GREASE FROM WALLS IN REAR PREP ON WALLS BEHIND GRILL & OVEN. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHT IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST PROVIDE ADEQUATE VENTILATION HOOD SYSTEM IN REAR PREP AREA (GRILL & OVEN)TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON WALLS AND CEILINGS. INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE ONLY. MUST KEEP CERTIFICATES ON-SITE ND MAINTAIN.

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

MUST DISPLAY SUMMARY INSPECTION REPORT FOR CUSTOMER VIEWING AT ALL TIMES, INSTRUCTED TO MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER CURRENTLY IN USE IN POOR REPAIR, INTERNAL TEMPERATURE OF 50.3F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO CONTACT CDPH FOR RE INSPECTION OF UNIT WHEN REPAIRED AND PRIOR TO USING. COOLER MUST BE ABLE TO MAINTAIN PRODUCT TE...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER AND IN HOT POT: BLACK BEAN SOUP AT 70'F, CONTAINER OF COLESLAW AT 56.2F, CONTAINER OF TUNA 51.3F, CONTAINER OF TURKEY 52.6F, CONTAINER OF PESTO AND HUMMUS AT 52.3F, HAM...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST KIT PROVIDED FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, MANAGER ARRIVED ON SITE ABOUT 10:45 AM AND PROVIDED TEST KIT THAT WAS LOCKED UP IN OFFIC...

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

OBSERVED VENTILATION NOT ADEQUATE FOR THE COOKING GRILL. ALSO OBSERVED A OVEN, OVER 7 KW WITHOUT VENTILATION. PREMISES BEING REFERRED TO THE VENTILATION DEPARTMENT FOR INSPECTION ON PROPER VENTILATION. NO EXPOSED HAND SINK FRONT COFFEE PREP AREA, IN...

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

CLUTTER REAR STORAGE AREA, INSTRUCTED TO REMOVE CLEAN AND BETTER ORGANIZE,

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RAW WOOD STORAGE SHELVES AND RAW WOOD SURFACES UNDER FRONT COUNTER/PREP AREA. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER CURRENTLY IN USE IN POOR REPAIR, INTERNAL TEMPERATURE OF 51.3F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO CONTACT CDPH FOR REINSPECTION OF UNIT WHEN REPAIRED AND PRIOR TO USING. COOLER MUST BE ABLE TO MAINTAIN PRODUCT TEM...

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

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: CONTAINER OF COLESLAW AT 56.2F, CONTAINER OF TUNA 51.3F, CONTAINER OF TURKEY 52.6F, CONTAINER OF PESTO (CONTAINS GARLIC & OIL) AT 52.3F, CONTAINERS OF CHEESE AT 51.9F....

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

CLEAN MULTI USE EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE AND STORE PROPERLY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RAW WOOD STORAGE SHELVES AND RAW WOOD SURFACES UNDER FRONT COUNTER/PREP AREA. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER MISSING AT FRONT DISPLAY CASE. INSTD TO PROVIDE SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE POSTED NOR CERTIFED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND/OR SERVED( EGGS, SANDWICHES, SALADS) SERIOUS VIOLATION 7-38-012(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED CHICKEN AND VEGETABLE SALADS, TUNA, TURKEY, CHICKEN, HAM, AND PEANUT BUTTER AND JELLY SANDWICHES ON SALE AT THE FRONT CUSTOMER SERVICE AREA FOR SALE WITHOUT LABELS CONTAINING BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE PROPER LABELS AND...

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

OBSERVED A SALAD PREP BOWL BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED A CUTTING BOARD BEING STORED BEHIND THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED PROPERLY STORE ALL UTENSILS AND MAINTAIN.

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

OBSERVED A STAINED GROOVED CUTTING BOARD ATTACHED TO THE PREP COOLER LOCATED IN THE REAR. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS IN THE REAR DRY STORAGE AREA ABOVE A TABLE WITH PRODUCE ON SAID TABLE. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.

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

OBSERVED VENTILATION NOT ADEQUATE FOR THE COOKING GRILL. ALSO OBSERVED A OVEN, OVER 7 KW WITHOUT VENTILATION. PREMISES BEING REFERRED TO THE VENTILATION DEPARTMENT FOR INSPECTION ON PROPER VENTILATION.

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

OBSERVED EQUIPMENT BEING STORED UNDER THE STAIRS ON THE CUSTOMER FLOOR. INSTRUCTED TO REMOVE UNUSED EQUIPMENT.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED FRONT ENTRANCE DOORS NOT RODENT PROOFED. OBSERVED 1/2 INCH GAP IN THE CORNER OF TWO ENTRANCE DOORS AND 1/4 INCH GAP UNDER ONE OF THE ENTRANCE DOORS. INSTRUCTED TO MAKE ALL DOORS RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHILI, SOUPS, EGGS, DELI MEAT) IS BEING PREPARED HANDLED REHEATED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIM...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

OBSERVED PREVIOUS MINORS NOT CORRECTED FROM REPORT #1447477 #42 FOOD HANDLER MUST HAVE PROPER RESTRAINT FOR FACIAL HAIR (BEARD). #43 MUST PROPERLY STORE ICE SCOOPER IN ICE TO PREVENT HANDLE FROM CONTACTING ICE. INSPECTOR OBSERVED NO HAIR OR BEARD RES...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED CHICKEN AND VEGETABLE SALADS, TUNA, TURKEY, CHICKEN, HAM, AND PEANUT BUTTER AND JELLY SANDWICHES ON SALE AT THE FRONT CUSTOMER SERVICE AREA FOR SALE WITHOUT LABELS CONTAINING BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE PROPER LABELS AND...

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

OBSERVED A SALAD PREP BOWL BEING STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK IN THE REAR PREP AREA. OBSERVED A CUTTING BOARD BEING STORED BEHIND THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED PROPERLY STORE ALL UTENSILS AND MAINTAIN.

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

OBSERVED A STAINED GROOVED CUTTING BOARD ATTACHED TO THE PREP COOLER LOCATED IN THE REAR. INSTRUCTED TO REPLACE AND MAINTAIN.

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

OBSERVED NO LIGHT SHIELDS ON THE LIGHT BULBS IN THE REAR DRY STORAGE AREA ABOVE A TABLE WITH PRODUCE ON SAID TABLE. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.

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

OBSERVED VENTILATION NOT ADEQUATE FOR THE COOKING GRILL. ALSO OBSERVED A OVEN, OVER 7 KW WITHOUT VENTILATION. PREMISES BEING REFERRED TO THE VENTILATION DEPARTMENT FOR INSPECTION ON PROPER VENTILATION.

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

OBSERVED EQUIPMENT BEING STORED UNDER THE STAIRS ON THE CUSTOMER FLOOR. INSTRUCTED TO REMOVE UNUSED EQUIPMENT.

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

SEE VIOLATION #29

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

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

CLEAN INTERIOR OF REFRIGERATION UNITS AT REAR AND BOTTOM OF PREP COUNTER STORAGE AREAS OF FOOD SPILLS.

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

CLEAN FLOORS IN REAR KITCHEN AREA OF FOOD SPILLS.

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

DETAIL CLEAN WALLS IN KITCHEN AREA BY MEAT SLICER AND OVENS OF FOOD SPILLS.

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

FOOD HANDLER MUST HAVE PROPER RESTRAINT FOR FACIAL HAIR (BEARD).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOPER IN ICE TO PREVENT HANDLE FROM CONTACTING ICE.

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

NOTED FLOOR TILES MISSING OR DAMAGED IN KITCHEN. MUST REPAIR. ALSO MUST CLEAN FLOORS TO REMOVE SPILLS AND DEBRIS FROM AROUND EQUIPMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND DISPLAY COOLER AT FRONT PREP COUNTER AT IMPROPER AMBIENT TEMPERATURE OF 48.1F, ALSO REFRIGERATOR AT REAR PREP AREA WITH AMBIENT TEMPERATURE OF 49.5F. BOTH COOLERS HOLDS POTENTIALLY HAZARDOUS FOODS.INSTRUCTED MANAGER NOT TO USE COOLERS UNTIL THE...

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

FOUND VARIOUS POTENTIALLY HAZARDOUS FOOD ITEMS OFFERED FOR SELL AND IN PREP COOLER AT IMPROPER INTERNAL TEMPERATURES RANGEING FROM 48.1F TO 51.4F SUCH AS YOGURT(48.0), TUNA SANDWICHES(48.7F), PASTA SALADS(51.4),CHEF SALADS MADE WITH HAM,EGGS,CHEESE A...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED LARGE OPENING AT THE BOTTOM OF FRONT DOOR. THIS IS A ENRTY POINT FOR RODENTS AND OTHER PESTS. MUST REPAIR.

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

MUST CLEAN INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND DEBRIS.

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

NOTED FLOOR TILES MISSING OR DAMAGED IN KITCHEN. MUST REPAIR. ALSO MUST CLEAN FLOORS TO REMOVE SPILLS AND DEBRIS FROM AROUND EQUIPMENT.

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. Clean the walls and ducts above the kitchen prep areas of accumulated grease and dust.

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. The above panfrys tofu in oil, cooks soups and has an electric convection oven and two pannini machines with unspecified wattage, without a...

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. All employees must wear garments that are clean and of washable character and nature.

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. Store wiping cloths in sanitizing solution in between use.