KOPI, A TRAVELER'S CAFE Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO HANDLE AT LID OF DISPLAY COOLER, FRONT AREA; ALSO NO HANDLE AT SMALL WHITE REACH-IN COOLER,AT WEST SIDE WALL IN BASEMENT.INSTRUCTED TO PROVIDE.ICE CREAM CHEST FREEZER INTERIOR LID IN POOR REPAIR,EXCESS GRAY TAPE HOLDING LIDS TOGETHER.INSTRUCTED TO REPAIR/REPLACE SAID LID,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.KNIFES ARE STORED UNDER THE MICROWAVES,INSTRUCTED TO REMOVE AND PROVIDE A KNIFE RACK,KEEP KNIFE FREE OF DEBRIS. ICE AND WATER STORED INSIDE THE PLASTIC CONTAINER AT FRONT AREA MUST HAVE A SELF DRAIN CONTAINER.WATER PITCHERS WITH WATER STORED ON TOP THE FRONT COUNTER IN PUBLIC VIEW MUST BE COVERED OR RELOCATED. REMOVE UNEVEN MATERIAL AROUND THE DRAIN OF MIDDLE COMPARTMENT SINK, RESEAL WITH FOOD GRADE MATERIAL,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN:METAL SHELVES,EXTERIOR OF EQUIPMENT,WITH BUILD UP OF DUST.UNDER THE MICROWAVE FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR INSIDE THE NON-FOOD STORAGE IN BASEMENT AREA,INSTRUCTED TO SWEEP AND MAINTAIN.ITEMS STORED ON FLOOR MUST BE ELEVATED 6" OFF THE FLOOR AT SAID AREA.

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: DUST DANGLING FROM PIPES ON CEILING ABOVE THE PREP AREA,ALSO PEELING PAINT ON CEILING IN DINING AREA.INSTRUCTED TO REMOVE SAID PAINT AND CLEAN AND MAINTAIN PIPES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUST DANGLING FROM PIPES ON CEILING ABOVE THE PREP AREA,ALSO PEELING PAINT ON CEILING IN DINING AREA.INSTRUCTED TO REMOVE SAID PAINT AND CLEAN AND MAINTAIN PIPES.

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.