FAIL
Risk 2 (Medium)
STARBUCKS COFFEE #2510 Fails Health Inspection - Chicago Restaurant
June 30, 2022
Canvass
License #2813111
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND A MINIMAL AMOUNT OF WHITE UNKNOWN SUBSTANCE INSIDE INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND OAT MILK AND MILK AT IMPROPER TEMPERATURES RANGNING FROM 49F - 51F LOCATED IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM COLD HOLDING TEMPERATURE OF MILK AT 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005.CITATION ISSUED. 2 GALLONS DISCARED AT $6
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: FOUND OAT MILK AND MILK AT IMPROPER TEMPERATURES RANGNING FROM 49F - 51F LOCATED IN FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM COLD HOLDING TEMPERATURE OF MILK AT 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005.CITATION ISSUED. 2 GALLONS DISCARED AT $6
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