Starbucks Coffee #8954

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

STORAGE CABINETS UNDER FRONT PREP COUNTERS NOT CLEAN. INSTRUCTED TO REMOVE DEBRIS AND DETAIL CLEAN.

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

FLOOR ALONG WALL BASE, CORNER AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.

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

FAUCET AND THREE COMPARTMENT SINK AT NECK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.

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

MISSING 3 WORKING DRAIN STOPPER FOR THE 3 COMPARTMENT SINK. MUST PROVIDE.

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

MUST CLEAN IN DETAIL ALL INTERIOR OF THE CABINETS IN THE FRONT SERVING AREA AND MAINTAIN.

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

MUST CLEAN THE FLOOR IN THE SERVING AREA AND THROUGHOUT THE REAR AREA BY THE EXIT DOOR. MUST REPLACE MISSING PART OF THE TILE BASBOARD IN THE REAR AREA CLOSE TO THE DOOR GOING TO THE REAR STORAGE AREA.

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

MUST INSTALL A BACKFLOW PREVENTIVE DEVICE ON THE FAUCET OF THE MOP SINK. OR REMOVE THE THREAD ON THE FAUCET.

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

EMPLOYEE WITH BEARD MUST WEAR A HAIR RESTRAINT.

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.//VIOLATION REMAINING SEE REPORT #419425

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.//VIOLATION REMAINING SEE REPORT #419425

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//VIOLATION REMAINING SEE REPORT #419425

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.//VIOLATION REMAINING SEE REPORT #419288

* 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.//NO CERTIFIED PERSON ON PREMISES WITH A CITY FOOD SANITATION CERTIFICATE AT THIS TIME OF INSPECTION BUSINESS IS IN FULL...

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.//VIOLATION REMAING SEE REPORT #419288

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.//VIOLATION REMAINING SEE REPORT #419288

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//VIOLATION REMAINING SEE REPORT #419288

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//MGMT & I OBSERVED BLACK MOLD INSIDE ICE MACHINE WERE ICE IS MADE.

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.//NO BACK SIPHONAGE DEVICE ON FAUCET FOR MOP SINK IN REAR

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.//SUMMARY NOT POSTED VISIBLE TO PUBLIC

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.//NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE.

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 UNDER AROUND STOCK NEED CLEANING,STORE 6" OFF FLOOR WHEN IN STORAGE

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

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//OBSERVED CLUTTER IN CLOSET INSIDE MEN RESTROOM