INTELLIGENTSIA COFFEE & TEA INC Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: MUST PROVIDE HOT WATER FOR THE CUSTOMER RESTROOM HANDWASHING SINK. THE HOT WATER TEMP. WAS 66.9F DURING INSPECTION. MUST PROVIDE HOT WATER AT A MINIMUM OF 85F DEGREES AT ALL TIMES. MUST REPAIR.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE SIDE FILTER INSIDE THE ICE MACHINE TO REMOVE SLIGHT GRIMMY BUILD-UP.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INCREASE THE HOT WATER PRESSURE AT THE CUSTOMER RESTROOM HAND WASHING SINK. MUST REPAIR LEAKY FAUCET EXTENSION ARM AT THE 3-COMP SINK AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE THE BASEMENT DRY STORAGE AREA. FOUND VARIOUS ITEMS(BOXES, AND LARGE PLASTIC CONTAINERS) ON THE FLOOR. ALL ITEMS MUST BE STORED 6 INCHES OFF THE FLOOR AT ALL TIMES.

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: MUST DECLUTTER AND BETTER ORGANIZE THE BASEMENT DRY STORAGE AREA. FOUND VARIOUS ITEMS(BOXES, AND LARGE PLASTIC CONTAINERS) ON THE FLOOR. ALL ITEMS MUST BE STORED 6 INCHES OFF THE FLOOR AT ALL TIMES.

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.