PASS W/ CONDITIONS
Risk 2 (Medium)
DOLLOP COFFEE AND TEA Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 19, 2013
Short Form Complaint
License #2142688
3
Total Violations
2
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on November 19, 2013. The inspection type was "Short Form Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE. OBSERVED SMALL FLIES ON PREMISES ON WALL ABOVE THE ICE MACHINE AND OPENED DISPLAY CASE WITH VARIOUS KIND OF SWEETS, BAGELS, CROISSANT. WE OBSERVED SMALL FLIES GOING IN AND OUT OF THE OPENED CASE. ALSO TWO SMALL FLIES WERE OBSERVED ON TOP THE CUTTING BOARD OF DISPLAY PREP COOLER. INSTRUCTED TO PROVIDE AN ENCLOSED CONTAINER WITH LID OR PROVIDE AN ENCLOSED DISPLAY CASE FOR FOOD MENTIONED. FOOD REMOVED AND PROPERLY STORED AT PRESENT TIME. SERIOUS VIOLATION: 7-38-005(A)
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD WERE HANDLED: HAM,MILK,CREAM CHEESE ,ETC.EMPLOYEE WAS MAKING SANDWICHES FOR CUSTOMERS.A CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN FOOD IS HANDLED. SERIOUS VIOLATION:7-38-012(a)
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD WERE HANDLED: HAM,MILK,CREAM CHEESE ,ETC.EMPLOYEE WAS MAKING SANDWICHES FOR CUSTOMERS.A CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN FOOD IS HANDLED. SERIOUS VIOLATION:7-38-012(a)
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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