Starbucks Coffee #211

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

OBSERVED COUNTER COFFEE AREA/ COFFEE BEAN COUNTER CABINETS NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.

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

LIGHTS NOT SHIELDED OVER 3- COMPARTMENT SINK.MUST INSTALL.

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

MUST CLEAN, SANITIZE AND MAINTAIN FLOORS DRY AT ALL TIMES TO PREVENT PEST BREEDING. FOUND WET FLOORS AT THE COFFEE PREPARATION AREA WITH FOOD DEBRI AND CRUMBS.

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

MUST REPAIR LEAKY HOT WATER FAUCET HANDLE BASE AT THE HAND SINK ON THE RIGHT HAND SIDE IN THE LADIES STAFF RESTROOM LOCATED ON THE 2ND FLOOR. MUST PROVIDE 2 ADDITIONAL SINK STOPPERS FOR THE 3-COMP SINK. MUST ALWAYS HAVE ON PREMISES 3 WORKING SINK ST...

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

CLEAN COFFEE STATIONS AND COUNTERS BEHIND SERVICE COUNTER OF SPILLS AND COFFEE GRINDS.

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

CLEAN FLOOR BEHIND SERVICE COUNTER.

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

MUST PROVIDE A SNEEZE GUARD AT THE COFFEE MAKING AREA SO THAT IT COVERS THE ENTIRE COFFEE SERVICE STATION.

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

MUST MAINTAIN FLOORS DRY IN FRONT OF THE ICE MACHINE AND MOP SINK IN THE BACK OFFICE. MUST REMOVE COFFEE GROUNDS AND BEANS AT THE FLOORS IN MAIN COFFEE SERVICE AREA.

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 DEBRIS ON SHELVES INSIDE PREP AREA CABINETS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN CABINETS.

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 DEBRIS ON FLOOR UNDER AND AROUND COOLERS/ALONG WALLS AND CORNERS IN PREP AREA. MUST CLEAN AND MAINTAIN FLOOR.

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. Found...

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 cabinets under some prep areas, top of cooler by ice bin, interior of sink-due to spills food debris.

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...