PASS W/ CONDITIONS
Risk 1 (High)
COSI Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 5, 2011
Canvass
License #1597223
3
Total Violations
1
Critical
2
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on January 5, 2011. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS HELD AT IMPROPER TEMPERATURE: 6 LBS OF COOKED DICED CHICKEN AT 51.2F, 1 LB OF HUMMUS ( CHECK PEAS PASTE) AT 50.4F AND 1 LB OF TUNA SALAD AT 52.8F.INSTRUCTED MGR TO KEEP SUCH FOOD ITEM HELD AT 40F OR LOWER, 140F OR HIGHER. FOOD ITEMS WERE HELD IN PREP COOLER AT 51.4F THEN DROPPED DOWN TO 39.8F AFTER MGR ADJUSTED TEMP CONTROL SWITCH. FOOD ITEMS DISCARDED VALUED AT $20.00
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT AT KITCHEN TILES NEXT TO 3 COMP SINK, INSTRUCTED TO GROUT AND MAINTAIN.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT AT KITCHEN TILES NEXT TO 3 COMP SINK, INSTRUCTED TO GROUT AND MAINTAIN.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection