PASS W/ CONDITIONS
Risk 2 (Medium)
PORTAGE GROUNDS COFFEE & TEA Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 21, 2016
Canvass
License #2232612
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #12
CRITICAL
Violation Details
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found hand sink in prep area without paper towels or drying device. Must have soap and sanitary hand drying device (or paper towels) available at hand sink at all times. Operator provided paper towels during inspection. Critical violation 7-38-030.
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
CDPH Food Code: Section 6-301.11, 6-301.12
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No City of Chicago certified food manager on site during inspection, while potentially hazardous foods being prepped and served (coffee drinks with milk products). Must have a City of Chicago certified food manager on site at all times when prepping or serving potentially hazardous foods. Serious violation 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No City of Chicago certified food manager on site during inspection, while potentially hazardous foods being prepped and served (coffee drinks with milk products). Must have a City of Chicago certified food manager on site at all times when prepping or serving potentially hazardous foods. Serious violation 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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