COLECTIVO COFFEE ROASTERS, INC. Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE IN PREP AREA WITHOUT HAIR RESTRAINT GOING IN BASEMENT,UPON HIS RETURN HE HAD BASEBALL CAP ON, GLOVED HANDS AND MADE A SANDWICH FOR CUSTOMER; ANOTHER EMPLOYEE HANDLED NON-FOOD ITEMS FROM TAKING ORDER,CASH REGISTRAR, AND PROVIDE HAIR RESTRAINT TO HIMSELF THAN WENT TO PREP AREA GLOVED HIS HANDS AND MADE SANDWICH( SLICES OF BREAD SMOKED SALMON,SLICED TOMATOES,ETC) FOR CUSTOMER WHICH WAS SERVED TO CUSTOMER BEFORE I CAN EXPLAIN HAND WASHING PROCEDURE.MUST WASH HANDS PRIOR TO GLOVE HANDS EVERY POSSIBLE CONTAMINATION. ISSUED WAS CORRECTED. PRIORITY VIOLATION :7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT FRONT PREP COFFEE AREA NO ACCESSIBLE FOR HAND WASHING DUE TO A COFFEE POT IS PARTIALLY COVERING SINK TO DRAIN COFFEE. SINK IS DESIGNATED FOR HANDWASHING. UPON MY REQUEST UNIT WAS REMOVED BY THE MANAGER ON DUTY. PRIORITY FOUNDATION 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: DESIGNATED HANDWASHING SINK IS USED FOR OTHER PURPOSE(MENTIONED ABOVE VIOLATION),INSTRUCTED TO INSTALLED A ONE COMPARTMENT SINK AT FRONT COFFEE AREA TO ACCOMMODATE THE TASK AT MENTIONED AREA. PRIORITY FOUNDATION VIOLATION:7-38-030(C)"CONSOLIDATED WITH ABOVE CITATION"

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 (A) WE(MANAGER AND I)FOUND NO HOT WATER PROVIDED AT WASHBOWLS IN BOTH WASHROOMS.PRESENTLY HOT WATER TEMPERATURE FROM 59.3F TO 67.2F. A HANDWASHING SINK( shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet). ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 WASTE PIPES ABOVE CHEST FREEZERS AND ABOVE PACKAGES OF COFFEE IN BASEMENT AREA MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 OBSERVED USED KNIVES BEING LEFT ON TOP CUTTING BOARD,MUST WASH,RINSE AND SANITIZE UTENSILS AND PROPERLY STORE AT KNIFE HOLDER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 OBSERVED USED KNIVES BEING LEFT ON TOP CUTTING BOARD,MUST WASH,RINSE AND SANITIZE UTENSILS AND PROPERLY STORE AT KNIFE HOLDER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.