The Italian Coffee Bar
Last inspected: Jun 18, 2010
100
Score
Going back to 2010, The Italian Coffee Bar has three inspections in the public record. The latest inspection on file is from Jun 18, 2010. Low risk indicates the latest report didn't flag anything that would worry the average customer. The Italian Coffee Bar's record stops at Jun 18, 2010, more than two years back, so current conditions may differ.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to zero violations per visit.
Looking across the full record, “* certified food manager on site” is the recurring theme, flagged two times.
Restaurants in Chicago average 81, so The Italian Coffee Bar is doing better than most peers. The file should reassure diners considering a visit.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 18, 2010
Reinspection
No violations found.
100
May 28, 2010
Reinspection
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND 2 REACH IN COOLERS WITH POTENTIALLY HAZARDOUS PRODUCT AT IMPROPER TEMPERATURE. COOLER #1 WITH MILK AND CREAM AT 56.3 DEGREES, COOLER #2 WITH KISH AND CROISSANT SANDWICHES AT 60.0 DEGREES. COOLERS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLERS CAN NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CDPH. FAX LETTER T0 312-746-4240 WHEN READY FOR REINSPECTION. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: MILK 55.6 DEGREES, KISH 63.3 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AT THIS TIME. TOTAL VALUE $37.75 5 LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON OR CITY OF CHICAGO SANITATION CERTIFICATE OR PROOF OF CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT TIME OF INSPECTION. INSTRUCTED MANAGER CERTIFICATE MUST BE POSTED AND PERSON MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING PREPED HELD OR SERVED. IE...MILK, KISH, CROISSANT SANDWICHES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED
21
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. ALL KNIFES HANGING ON RACK MUST BE CLEANED AND FREE FROM CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FRONT COUNTER WITH HANDSINK IN NEED OF REGROUTING AREA. DOOR TO CABINET IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING IN NEED OF CLEANING: ALL REACH-IN COOLERS, FRONT DISPLAY CASE, ALL SINKS, AND PANINI MACHINE TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN. 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT, TILE THAT IS BROKEN IN SIDE STORAGE AREA IN NEED OF REPAIR, COVING MUST BE REPLACED. MUST CORRECT AND MAINTAIN
34
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. WALLS AND CEILING IN FRONT SERVICE AREA IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE AT PANINI MACHINE. MUST CLEAN AND MAINTAIN. WALL IN SIDE STORAGE AREA MUST BE SMOOTH AND EASILY CLEANABLE. MUST CORRECT.
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. 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. VENTILATION NEEDED ABOVE PANINI MACHINE. MUST INSTALL. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CORRECT AND MAINTAIN
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY AND ALL UNUSED, POOR REPAIR EQUIPMENT MUST BE REMOVED OR CORRECTED.
41
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 FOOD HANDLERS MUST WEAR HAIR RESTRAINTS TO CONFINE HAIR.
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58
May 10, 2010
License
8 minor violations.
View 8 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. NO PEST CONTROL LOG BOOK OR PROOF OF PEST CONTROL ON SITE AT TIME OF INSPECTION. MUST PROVIDE PEST CONTROL OR CONTRACT IN NEW OWNERS NAME. SERIOUS VIOLATION CITATION ISSUED 7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE AT TIME OF INSPECTION. MUST PROVIDE ORIGINAL SANITATION CERTIFICATE AND PERSON ON SITE AT ALL TIME WHEN POTENTIALLY HAZARDOUS PRODUCTS ARE BEING PREPED OR SERVED. CERTIFICATE MUST BE POSTED AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT COUNTER WITH HANDSINK IN NEED OF REGROUTING AREA. DOOR TO CABINET IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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. THE FOLLOWING IN NEED OF CLEANING: ALL REACH-IN COOLERS, FRONT DISPLAY CASE, ALL SINKS, AND PANINI MACHINE TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT, TILE THAT IS BROKEN IN SIDE STORAGE AREA IN NEED OF REPAIR, COVING MUST BE REPLACED. MUST CORRECT AND MAINTAIN.
34
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. Use dustless cleaning methods. WALLS AND CEILING IN FRONT SERVICE AREA IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE AT PANINI MACHINE. MUST CLEAN AND MAINTAIN. WALL IN SIDE STORAGE AREA MUST BE SMOOTH AND EASILY CLEANABLE. MUST CORRECT.
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. 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. VENTILATION NEEDED ABOVE PANINI MACHINE. MUST INSTALL. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CORRECT AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. ANY AND ALL UNUSED, POOR REPAIR EQUIPMENT MUST BE REMOVED OR CORRECTED.
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Frequently Asked Questions
When was The Italian Coffee Bar last inspected?
The most recent health inspection at The Italian Coffee Bar on file is from Jun 18, 2010. The public record contains three inspections in total.
What is the most common violation at The Italian Coffee Bar?
Across the inspection record, “* certified food manager on site” has been cited two times, more than any other issue at The Italian Coffee Bar.
Has The Italian Coffee Bar's inspection record improved over time?
Yes. Recent inspections at The Italian Coffee Bar have averaged around zero violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Italian Coffee Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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