PASS W/ CONDITIONS
Risk 2 (Medium)
PEET'S COFFEE & TEA Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 25, 2018
Canvass
License #2341236
4
Total Violations
3
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 25, 2018. The inspection type was "Canvass" 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 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR FOOD PREP AREA HAND WASHING SINK NOT AT THE REQUIRED MINIMUM HOT WATER TEMPERATURE OF 100F DURING THE INSPECTION. AT THE TIME OF THE INSPECTION THE HOT WATER TEMPERATURE WAS AT 63F FOR THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO REPAIR SO THAT THE REAR FOOD PREP AREA HAND WASHING SINK MAINTAINS A PROPER HAND WASHING TEMPERATURE OF 100F AT ALL TIMES. MANAGER TURNED THE HOT WATER ON FROM THE BOTTOM OF THE SINK AND BY THE END OF THE INSPECTION THE HOT WATER WAS AT 100F. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #40
MINOR
Violation Details
PERSONAL CLEANLINESS - Comments: OBSERVED MANAGER WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
Violation #40
MINOR
Violation Details
PERSONAL CLEANLINESS - Comments: OBSERVED MANAGER WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
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