HERO COFFEE Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE CUTTING BOARD IN THE REAR FOOD PREPARATION AREA HAS DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE IT. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE. -THE FRONT HAND SINK NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN. -THE TOP DOOR ON THE REAR REACH IN COOLER IS IN POOR CONDITION (TAPED UP). INSTRUCTED TO REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS IN THE CORNERS AND UNDER/AROUND THE SINKS AND COOLERS HAVE DIRT AND FOOD ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE WALLS AROUND THE SINKS, COOLERS AND STORAGE RACKS IN THE REAR FOOD PREPARATION AREA WITH FOOD, DUST AND DIRT. ALSO, THE VENTS IN BOTH TOILET ROOMS HAVE THICK DIRT/DUST. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: THE TOILET ROOM IN THE REAR IS BEING USED FOR STORAGE IS CLUTTERED. INSTRUCTED TO ORGANIZE AND MAINTAIN THE AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: THE TOILET ROOM IN THE REAR IS BEING USED FOR STORAGE IS CLUTTERED. INSTRUCTED TO ORGANIZE AND MAINTAIN THE AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.