PEET'S COFFEE & TEA Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED FOR THE PUBLIC'S VIEW. INSTRUCTED TO ALWAYS POST A ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED IN THE TOILET ROOMS IN THE BASEMENT. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED FACILITY OPEN, OPERATING AND SERVING THE PUBLIC WITH INADEQUATE HOT WATER THROUGHOUT THE ENTIRE 1ST FLOOR FOOD PREP AREA AND IN THE BASEMENT WOMEN'S TOILET ROOM, HOT WATER RANGED BETWEEN 48F-68F AT THE 3 COMPARTMENT SINK AND ALL HAND WASHING SINKS. INSTRUCTED TO MAINTAIN ADEQUATE HOT WATER AT ALL HAND WASHING SINKS (AT LEAST 100F) AND AT THE 3 COMPARTMENT SINK (AT LEAST 110F) AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED FACILITY OPEN, OPERATING AND SERVING THE PUBLIC WITH INADEQUATE HOT WATER THROUGHOUT THE ENTIRE 1ST FLOOR FOOD PREP AREA AND IN THE BASEMENT WOMEN'S TOILET ROOM, HOT WATER RANGED BETWEEN 48F-68F AT THE 3 COMPARTMENT SINK AND ALL HAND WASHING SINKS. INSTRUCTED TO MAINTAIN ADEQUATE HOT WATER AT ALL HAND WASHING SINKS (AT LEAST 100F) AND AT THE 3 COMPARTMENT SINK (AT LEAST 110F) AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.