Whispers Coffee & Tea
Last inspected: Mar 21, 2012
86
Score
Whispers Coffee & Tea has been inspected four times since 2010. The most recent visit was on Mar 21, 2012. A low risk tier reflects an inspection that turned up minimal issues. The file hasn't been updated since Mar 21, 2012, so take the current picture with that in mind.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Across the inspection history, “* certified food manager on site” is the issue that surfaces most often, recorded two times.
Restaurants in Chicago average 81, so Whispers Coffee & Tea is doing better than most peers. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 21, 2012
Routine
3 minor violations.
View 3 violations
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. FOUND 3 GALLONS OF MILK AND 2 QUARTS OF HEAVY CREAM AT 52.3 KEPT IN PREP COOLER, DOOR OF PREP COOLER WAS PROPPED OPEN BY A ELECTIC CORD CAUSING THE TEMPS OF PRODUCT NEAR THE COOLER DOOR TO RISE, INSTRUCTED MGR TO STORE ALL PERISHABLES AT 40F OR LOWER. ITEMS DISCARDED VALUED AT $12.00.
3
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER TO ALL COOLERS.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. MUST STORE ICE SCOOP OFF ICE CUBES IN FRONT BIN.
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86
Oct 7, 2011
License
No violations found.
100
Feb 18, 2011
Routine
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO ONE ON PREMISES WITH A CURRENT CITY CERTIFICATE. MUST HAVE A CITY CERTIFIED FOOD MANAGER AT ALL TIMES P.H.F. ARE HANDLED, PREPARED , SERVED. (GELATO, MILK, CAKES, PASRIES). A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
21
* inspection report summary displayed and visible to all customers
Inspector notes: MUST POST LATEST SUMMARY REPORT VISIBLE TO CUSTOMERS. (LAST CANVASS VISIT ON APRIL 2010). One copy of the Food Inspection Report Summary must be displayed and visible to all customers.
28
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE A SPLASH GUARD TO THE RIGHT OF FRONT HANDSINK. MUST SEAL/CAULK AROUND BASES OF SINKS AT FRONT PREP AREA TO PREVENT WATER SEEPAGE ON TO BOTTOM CABINET. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DRAINS OF 3-COMP SINK MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST FIX LEAK UNDER FRONT HANDSINK & WATER SEEPING AROUND DUMP SINK AT FRONT PREP AREA. 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.
38
78
Apr 7, 2010
Routine
11 minor violations.
View 11 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE SERVICE 3 CUSTOMERS WITHOUT WASHING HANDS. EMPLOYEE FILLED ORDERS AND HANDLED MONEY. INSTRUCTED EMPLOYYE TO WASH HANDS IN BETWEEN EACH CUSTOMER. CRITICAL VIOLATION, CITATION ISSUED.
6
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. DISH MACHINE SANITIZING RINSE WAS AT 170 DEGREES. MUST BE AT 180 DEGREES. MACHINE IN BEING TAGED HELD FOR INSPECTION AT THIS TIME. MUST USE 3 COMPARTMENT SINK TO WAS RINSE AND SANITIZE MULTI-USE UTENSILS. MUST FOLLOW ALL MANUFACTURE INSTRUCTION FOR WASH, RINSE AND SANITIZE. HOME (CASCADE SOAP) NOT RECOMMENDED FOR SHORT WASH AND RINSE CYCLE. CRITICAL VIOLATION CITATION ISSUED.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. 2 HANDSINKS ON SITE. REAR PREP, AND FRONT PREP. BOTH WOITHOUT PAPER TOWELS, AND FRONT SOAP. INSTRUCTED EMPLOYEE TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION, CITATION ISSUED.
12
* 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 CITY OF CHICAGO FOOD SANITATION CERTIFICATED ON SITE OR POSTED AT THIS TIME OF INSPECTION. MUST HAVE PROOF OF ENROLLMENT OR CERTIFICATE ON SITE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. (MILK, SALADS, CUT FRUIT ETC...) SERIOUS VIOLATION, CITATION ISSUED
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST PROPERLY LABEL ALL PREPACKAGED ITEMS FOR SALE WITH PROPER INFORMATION. NAME, ADDRESS, TELEPHONE NUMBER ETC..
30
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. MUST WASH ALL UTENSILS IN 3 COMPARTMENT SINK TO PROPERLY WASH RINSE AND SANITZE.
31
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. ICE MACHINE IN NEED OF CLEANING 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 IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. CLEAN FLOOR DRAINS. MUST CLEAN 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. LIGHTS ABOVE FRONT COUNTER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP.
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. FRONT HANDSINK IN NEED OF SPLASH GUARD. MUST INSTALL TO PROTECT ALL DRINK CUPS AND LIDS FROM SPLATTER. OASIS MACHINE MUST DRAIN LINES MUST DRAIN OPEN DRAIN SITE, NOT IN SINK. MUST CORRECT.
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. REAR PREP AREA IN NEED OF CLEANING AND ORGANIZING.
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58
Frequently Asked Questions
When was Whispers Coffee & Tea last inspected?
The most recent health inspection at Whispers Coffee & Tea on file is from Mar 21, 2012. The public record contains four inspections in total.
What is the most common violation at Whispers Coffee & Tea?
Across the inspection record, “* certified food manager on site” has been cited two times, more than any other issue at Whispers Coffee & Tea.
Has Whispers Coffee & Tea's inspection record improved over time?
Results have been roughly steady. Inspections at Whispers Coffee & Tea have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Whispers Coffee & Tea 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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