BEATRIX COFFEE ROASTERS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP/CUSTOMER SERVICE AREA. HOT WATER ONLY REACHED 91F DURING THE INSPECTION. PLUMBERS ARRIVED AND ADJUSTED THE HOT WATER TEMPERATURE, AND BY THE END OF THE INSPECTION, HOT WATER WAS MAINTAINED AT 100F AT THE HAND WASHING SINK. INSTRUCTED TO MAINTAIN 100F AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS IN THE WOMEN/MEN'S TOILET ROOMS. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 OBSERVED A TOUCHLESS HANDWASHING SINK AT THE FRONT FOOD PREP AREA NOT STAYING ON FOR AT LEAST 15 SECONDS. INSTRUCTED ALL METERING FAUCETS MUST PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. THE MANAGER WAS ABLE TO PROVIDE A THERMOMETER BY THE END OF THE INSPECTION. PRIORITY FOUNDATION 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. THE MANAGER WAS ABLE TO PROVIDE A THERMOMETER BY THE END OF THE INSPECTION. PRIORITY FOUNDATION 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.