Jupiter Coffee
Last inspected: Aug 8, 2018
37
Score
Going back to 2010, Jupiter Coffee has 10 inspections in the public record. On Aug 8, 2018, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. Note that Jupiter Coffee's inspection history hasn't been updated since Aug 8, 2018; current conditions may have shifted from what the file shows.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “thermometers provided & accurate”, which has been cited four times.
Jupiter Coffee's latest score of 37 falls below the Chicago average of 81. The pattern in the record is worth a careful look.
10
Inspections
0
Critical latest
3
Major latest
14
Minor latest
Inspection History
Aug 8, 2018
Routine
3 major violations. 14 minor violations.
View 17 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: 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 IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
5
Thermometers provided & accurate
Inspector notes: MUST PROVIDE WORKING THERMOMETERS ON-SITE TO ATTAIN AND MAINTAIN HOT & COLD FOOD TEMPERATURES. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
36
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 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.
3
Thermometers provided & accurate
Inspector notes: MUST INSTALL THERMOMETERS IN ALL HOT & COLD HOLDING UNITS ON THE PREMISES; (COOLERS, HOT HOLDING UNITS, ETC). INSTRUCTED TO MAINTAIN.
36
Food properly labeled; original container
Inspector notes: MUST LABEL ALL BULK CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING; SALT, FLOUR, SUGAR, ETC. INSTRUCTED TO MAINTAIN.
37
Food properly labeled; original container
Inspector notes: 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
37
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 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.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM MOUNTED CAN OPENER IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST PROVIDE ADDITIONAL SINK STOPPER FOR 3-COMP SINK IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.
47
Non-food/food contact surfaces clean
Inspector notes: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
49
Physical facilities installed, maintained & clean
Inspector notes: 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.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST REPLACE BURNED OUT LIGHT IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: 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.
56
Allergen training as required
Inspector notes: ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE ONLY. MUST KEEP CERTIFICATES ON-SITE ND MAINTAIN.
58
Summary report displayed and visible to the public
Inspector notes: MUST DISPLAY SUMMARY INSPECTION REPORT FOR CUSTOMER VIEWING AT ALL TIMES, INSTRUCTED TO MAINTAIN.
61
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 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 MAINTAIN.
10
Food-contact surfaces: cleaned & sanitized
Inspector notes: MUST DETAIL CLEAN GREASE AND DRIED FOOD DEBRIS FROM EXTERIOR CONTACT SURFACE OF OVEN AND GRILL IN REAR PREP AREA.
16
37
Aug 25, 2017
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: 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 TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION: 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 55'F AT 51.9F AND (7) SANDWICHES, ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 40LBS. $1,143.00 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
3
Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
Inspector notes: 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 OFFICE, SERIOUS VIOLATION: 7-38-030
22
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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, INSTRUCTED TO PROVIDE,
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: CLUTTER REAR STORAGE AREA, INSTRUCTED TO REMOVE CLEAN AND BETTER ORGANIZE,
41
Food handler requirements met
Inspector notes: 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 regular basis, but fills in as a food handler when needed, they too must have food handler training.
45
74
May 23, 2016
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RAW WOOD STORAGE SHELVES AND RAW WOOD SURFACES UNDER FRONT COUNTER/PREP AREA. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES.
32
95
May 17, 2016
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: 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 TEMPERATURE OF 40F OR BELOW. CITATION ISSUED 7-38-005A CRITICAL.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS. $300 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
3
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: CLEAN MULTI USE EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE AND STORE PROPERLY.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RAW WOOD STORAGE SHELVES AND RAW WOOD SURFACES UNDER FRONT COUNTER/PREP AREA. INSTD TO SEAL/PAINT ALL RAW WOOD SURFACES.
32
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: THERMOMETER MISSING AT FRONT DISPLAY CASE. INSTD TO PROVIDE SAME.
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.
43
74
Oct 28, 2015
Reinspection
8 minor violations.
View 8 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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).
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: 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 MAINTAIN.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED A STAINED GROOVED CUTTING BOARD ATTACHED TO THE PREP COOLER LOCATED IN THE REAR. INSTRUCTED TO REPLACE AND MAINTAIN.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED EQUIPMENT BEING STORED UNDER THE STAIRS ON THE CUSTOMER FLOOR. INSTRUCTED TO REMOVE UNUSED EQUIPMENT.
41
Food handler requirements met
Inspector notes: OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
45
67
Oct 20, 2015
Routine
11 minor violations.
View 11 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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 TIMES. SERIOUS VIOLATION 7-38-012.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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 RESTRAINTS BEING WORN BY THE COOKS WHILE MAKING FOODS, AND ALSO OBSERVED THE ICE SCOOP BEING STORED INSIDE OF THE ICE MACHINE WITH HANDLE IN CONTACT WITH ICE LOCATED AT THE FRONT SERVICE AREA. INSTRUCTED TO PROPERLY STORE SCOOP AND ALWAYS WEAR HAIR RESTRAINTS WHILE HANDLING FOODS. SERIOUS VIOLATION 7-42-090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: 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 MAINTAIN.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED A STAINED GROOVED CUTTING BOARD ATTACHED TO THE PREP COOLER LOCATED IN THE REAR. INSTRUCTED TO REPLACE AND MAINTAIN.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED EQUIPMENT BEING STORED UNDER THE STAIRS ON THE CUSTOMER FLOOR. INSTRUCTED TO REMOVE UNUSED EQUIPMENT.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: SEE VIOLATION #29
42
Food handler requirements met
Inspector notes: OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
45
58
Sep 19, 2014
Routine
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF REFRIGERATION UNITS AT REAR AND BOTTOM OF PREP COUNTER STORAGE AREAS OF FOOD SPILLS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS IN REAR KITCHEN AREA OF FOOD SPILLS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN WALLS IN KITCHEN AREA BY MEAT SLICER AND OVENS OF FOOD SPILLS.
35
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLER MUST HAVE PROPER RESTRAINT FOR FACIAL HAIR (BEARD).
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROPERLY STORE ICE SCOOPER IN ICE TO PREVENT HANDLE FROM CONTACTING ICE.
43
78
Feb 28, 2013
Reinspection
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED FLOOR TILES MISSING OR DAMAGED IN KITCHEN. MUST REPAIR. ALSO MUST CLEAN FLOORS TO REMOVE SPILLS AND DEBRIS FROM AROUND EQUIPMENT.
34
95
Feb 21, 2013
Routine
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: 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 THEY CAN MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. CRITICAL CITATION ISSUED #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 AND TURKEY(49.9F), POTATO SALAD(49.7)AND CHICKEN SALAD SANDWHICHES(50.6).ALL FOOD ITEMS WHERE VOLUNTARY DUMPED AND DENATURED APPROXIMATE WEIGHT 6LB AT $55.00 COST. CRITIAL CITATION ISSUED #7-38-005(A)
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED LARGE OPENING AT THE BOTTOM OF FRONT DOOR. THIS IS A ENRTY POINT FOR RODENTS AND OTHER PESTS. MUST REPAIR.
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED FLOOR TILES MISSING OR DAMAGED IN KITCHEN. MUST REPAIR. ALSO MUST CLEAN FLOORS TO REMOVE SPILLS AND DEBRIS FROM AROUND EQUIPMENT.
34
78
Dec 1, 2010
Routine
4 minor violations.
View 4 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 an adequate exhaust hood. Install ventilation to city code. 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 and Regulations of the Board of Health. Run the kitchen cooler drainage down the floor drain.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: 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.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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.
43
82
Frequently Asked Questions
When was Jupiter Coffee last inspected?
The most recent health inspection at Jupiter Coffee on file is from Aug 8, 2018. The public record contains 10 inspections in total.
What is the most common violation at Jupiter Coffee?
Across the inspection record, “thermometers provided & accurate” has been cited four times, more than any other issue at Jupiter Coffee.
Has Jupiter Coffee's inspection record improved over time?
Results have been roughly steady. Inspections at Jupiter Coffee have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jupiter Coffee means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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