Starbuck's Coffee#47361 Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHILE TCS FOODS WERE PREPARED AND SERVED SUCH AS STEAMED MILK. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED INADEQUATE HOT WATER TEMPERATURE AT THE HAND WASHING SINK IN THE MEN'S WASHROOM. THE HOT WATER TEMPERATURE WAS NOTED AT 81.5F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: NOTED FEMALE EMPLOYEES WITH EXTREMELY LONG HAIR WEARING INEFFECTIVE HAIR RESTRAINTS. LONG, PONYTAILED HAIR WAS OBSERVED UNRESTRAINED FROM FOOD AND FOOD CONTACT SURFACES. MUST PROVIDE EFFECTIVE, RESTRAINED HAIR ON ALL EMPLOYEES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: NOTED FEMALE EMPLOYEES WITH EXTREMELY LONG HAIR WEARING INEFFECTIVE HAIR RESTRAINTS. LONG, PONYTAILED HAIR WAS OBSERVED UNRESTRAINED FROM FOOD AND FOOD CONTACT SURFACES. MUST PROVIDE EFFECTIVE, RESTRAINED HAIR ON ALL EMPLOYEES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.