STARBUCK'S COFFEE #2636 Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HANDSINK AT FRONT SERVICE COUNTER WITH HOT WATER AT 77 DEGREES. INSTRUCTED MANAGER TO HAVE HOT WATER REPAIRED. MUST MAINTAIN HOT WATER AT HANDSINKS FOR PROPER HANDWASHING. INSTRUCTED MANAGER TO USE HANDSINK IN REAR AREA TO WASH HANDS. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20-22 FRUIT FLIES AT FRONT SERVICE COUNTER ON WALL AND CABINETS. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. MUST CLEAN AND SANITAIZE ALL AREAS AND MAINTAIN. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10-20-15 REPORT# 1497959 INSP#386 #34 SEAL OPENINGS IN FLOOR IN BASEMENT STORAGE AREA. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. CLEAN FLOORS ALONG WALLS AND CORNERS IN BASEMENT, PREP, AND REAR STORAGE AREAS #33 CLEAN INTERIOR OF CABINETS BEHIND FRONT COUNTER, #35 CLEAN LIGHT SHIELDS IN REAR STORAGE AREA(DEAD INSECTS, DEBRIS). SEAL OPENINGS IN CEILING IN BASEMENT STORAGE AREA(ABOVE MUGS, LEMONADE, DRINK MIX, ETC), MUST CORRECT AND MAINTAIN AT ALL VIOLATIONS. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF REACH IN COOLERS IN FRONT SERVICE AREA. CLEAN INTERIOR OF ALL CABINETS TO REMOVE DEAD FLIES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: FLOORS AT 1ST FLOOR SERVICE AREA AND REAR STORAGE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL SPILLS AND BUILD UP. ALL FOOD PRODUCTS AND CUPS MUST BE UP OFF THE FLOOR. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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: WALLS IN SERVICE AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: WALLS IN SERVICE AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.