PASS W/ CONDITIONS
Risk 2 (Medium)
PINI PICO COFFEE CO Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 15, 2022
Canvass
License #2723644
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on November 15, 2022. 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CREAM, MILK, EGGS, AND DELI SANDWICHES) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50.1F - 55.7 F LOCATED IN ONE DOOR REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO DISCARD ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. MANAGER DISCARDED ALL TCS FOODS AT A TOTAL COST OF $400. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CREAM, MILK, EGGS, AND DELI SANDWICHES) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50.1F - 55.7 F LOCATED IN ONE DOOR REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO DISCARD ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. MANAGER DISCARDED ALL TCS FOODS AT A TOTAL COST OF $400. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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