The Coffee Studio

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO PERSON IN CHARGE ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED (ESPRESSO). A PERSON IN CHARGE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED AND MUST ALSO OBTAIN AND POST THE ORIGINAL CITY OF CHICAGO FOOD MANAG...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND HOLES, GAPS AND SMALL CHUNKS OF CEMENT ON EXPOSED BRICK WALLS BEHIND PREPARATION AREAS/SHELVING UNITS AT FRONT OF PREMISES WHERE COFFEE AND FOOD ARE BEING MADE. ALSO, FOUND HOLES AND GAPS ON EXPOSED BRICK IN RESTROOM. MUST FILL AND SEAL HOLES A...

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

NO PERSON IN CHARGE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO PERSON IN CHARGE ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED (ESPRESSO, SALMON). A PERSON IN CHARGE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED AND MUST ALSO OBTAIN AND POST THE ORIGINAL CITY OF CHICAGO FO...

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TCS FOOD ITEMS STORED IN PREP COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE: SALMON FOUND AT 55.4F, CREAM CHEESE FOUND AT 55.7F AND SALAD DRESSING FOUND AT 54.9F. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 4...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED AN IMPROPER COLD HOLDING AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 56.7F. INSTRUCTED MANAGER AMBIENT TEMPERATURE INSIDE OF COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW TO STORE FOOD ITEMS AT THE PROPER COLD HOLDING TEMPERATURE. PREP COOLER...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND HOLES, GAPS AND SMALL CHUNKS OF CEMENT ON EXPOSED BRICK WALLS BEHIND PREPARATION AREAS/SHELVING UNITS AT FRONT OF PREMISES WHERE COFFEE AND FOOD ARE BEING MADE. ALSO, FOUND HOLES AND GAPS ON EXPOSED BRICK IN RESTROOM. MUST FILL AND SEAL HOLES A...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND WALLS NOT SMOOTH AND EASY TO CLEAN BEHIND PREPARATION AREAS/SHELVING UNITS AT FRONT OF PREMISES. ALSO, WALLS NOT SMOOTH AND EASY TO CLEAN INSIDE RESTROOMS.(EXPOSED BRICK). MUSTY REPAIR.

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

WASTE WATER PIPE ON CEILING INSIDE THE BASEMENT STORAGE AREA MUST BE ENCASED/WRAPPED OR RELOCATE ITEM STORED UNDER THE SAID PIPES(FOAM CUPS,LIDS ETC.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND ESPRESSO MACHINE WATERLINE. MUST PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE ICE TEA REACH IN PREP COOLER. MUST PROVIDE THERMOMETER FOR COOLER.

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

OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRIANT ALSO OBSERVED ONE FOOD HANDLER NOT WEARING BEARD RESTRAINT. MUST PROVIDE HAIR AND BEARD RESTRAINTS FOR FOOD HANDLERS.

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

INSTRUCTED TO REMOVE THE FAN VENT COVER AND CLEAN THE INTERIOR WALLS OF THE REACH-IN COOLER FAN TO REMOVE DUST/FOOD DEBRIS BUILDUP.

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

OBSERVED A SLOW LEAKING FAUCET HEAD AT THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAK AND MAINTAIN.

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

INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAIN UNDERNEATH COFFEE STATION AT THE FRONT PREP AREA.

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

SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND OPENED ICE CREAM CHEST FREEZER.

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

SWEEP FLOOR IN BASEMENT STORAGE AREA. ELEVATE ITEMS 6" OFF THE FLOOR IN REAR STORAGE(WOOD AND CONSTRUCTION MATERIAL).

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

REPAIR LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK,LEFT SIDE.

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

THREE COMPARTMENT SINK NOT MAINTAINED. WASTE WATER IS BACKING UP AT MIDDLE AND LEFT COMPARTMENT SINKS WHEN WATER IS MECHANICALLY RELEASED AND WHEN WATER IS TURNED ON FROM FAUCET;ALSO IS EXTREMELY SLOWLY DRAINING .HIGH TEMP DISH MACHINE NOT OPERABLE H...

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

SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND OPENED ICE CREAM CHEST FREEZER.

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

SWEEP FLOOR IN BASEMENT STORAGE AREA. ELEVATE ITEMS 6" OFF THE FLOOR IN REAR STORAGE(WOOD AND CONSTRUCTION MATERIAL).

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

REPAIR LEAKING WATER PIPE UNDER THE THREE COMPARTMENT SINK,LEFT SIDE.

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

INSTRUCTED TO STORE SILVERWARES AND SINGLE SERVICE SPOONS FORKS AND KNIVES WITH HANDLES UP,AND FOOD CONTACT SURFACES DOWN ON THE CLEAN CONTAINERS,AT ALL TIMES.

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

INSTRUCTED TO DETAIL HEAVEY STAINS BUILD UP INSIDE TOILET BOWLS,EXPOSE HAND WASH SINK,1COMP.SINK AT FRONT,AND 3COMP.SINKS,ETC.,AND MAINTAIN CLEAN AND STAIN FREE AT ALL TIMES. ALSO CLEAN PLASTIC PANEL IN ICE MACHINE.

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

MUST ELEVAT DISH WASHER RACKS AND BOXES OF PRODUCTS 6" OFF THE FLOORS THROUGHOUT.

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

INSTRUCTED TO REMOVE EQUIPMENT STORED ON THE TOP OF ICE MACHINE,AND HAVE ICE MACHINE TOP CLEANED AS FRQUENTLY AS NECESSARY,CANNOT BE USED AS A STORAGE DEVICE.ORGANIZE CLUTTER AT REAR BASEMENT SECTION, AND HAVE DISH WASHING MACHINE NOT IN USE SIGN POS...

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

FOUND FOOD HANDLERS HANDLING FOODS WITH NO HAIR RESTRAINT, INSTRUCTED TO HAVE HAIR RESTRAINT ON.

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATION OF 06-17-10 #34 REPORT #88416,NOT CORRECTED AT THIS TI...

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 STORE SILVERWARES AND SINGLE SERVI...

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 GUARD ON EXPOSE HAND WASH SINK BY THE ITALIAN ICE SERVING SIDE.

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 DETAIL HEAVEY STAINS BUILD UP INSIDE TOILET BOWLS,EXPOSE HAND WASH SINK,1COMP.SINK AT FRONT,AND 3COMP....

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. MUST ELEVATE DISH WASHER RACKS AND BOXES OF PRODUCTS 6" OFF FLOORS THROUGHOUT.

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. INSTRUCTED TO REMOVE EQUIPMENT STORED ON THE TOP ...

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. FOUND HANDLERS HANDLING FOODS WITH NO HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAINT ON.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving/r...

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. floor under heavy equipment, storage shelving in 1st. floor, bsmt. need detailed cleaning(corners).

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. Use dustless cleaning methods. walls in prep area not clean need cleaning.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...