STARBUCKS NAVY PIER Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE. INSTRUCTED TO ENSURE AT LEAST ONE PERSON-IN-CHARGE WITH CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE MAINTAINED ON-SITE AT ALL TIMES. 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: OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE PRESENT ON-SITE AT TIME OF INSPECTION WHILE TCS FOOD (MILK, TCS SANDWICHES) ARE BEING PREPARED AND SERVED. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED FACILITY MISSING ITEMS NECESSARY FOR COMPLYING WITH PROCEDURES FOR THE CLEAN UP OF VOMITING OR DIARRHEAL EVENTS ON-SITE, NO KIT PRESENT. INSTRUCTED TO OBTAIN VOMITING AND DIARRHEAL EVENT CLEAN UP KIT WITH ALL NECESSARY ITEMS TO COMPLY WITH WRITTEN CLEAN UP PROCEDURES AND MAINTAIN ON-SITE AT ALL TIMES. PERSON-IN-CHARGE OBTAINED PRE-MADE CLEAN UP KIT ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT ALL HANDSINKS THROUGHOUT FACILITY (FRONT PREP AREA, REAR WAREWASHING AREA). INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS THROUGHOUT FACILITY AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED PAPER TOWELS TO ALL HANDWASHING SINKS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED SEVERAL REACH-IN COLD-HOLDING UNITS THROUGHOUT THE FRONT PREP AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER FOR EACH COLD-HOLDING UNIT USED TO STORE TCS FOOD ITEMS IN CONSPICUOUS AND EASILY-VIEWABLE LOCATION AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN-USE ICE SCOOP STORED WITH HANDLE BENEATH ICE IN-BETWEEN USES IN THE REAR AREA ICE MACHINE. INSTRUCTED TO STORE IN-USE UTENSILS WITH THE HANDLE UPWARDS AND ABOVE THE FOOD ITEM WHEN IN-BETWEEN USES AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN-USE ICE SCOOP STORED WITH HANDLE BENEATH ICE IN-BETWEEN USES IN THE REAR AREA ICE MACHINE. INSTRUCTED TO STORE IN-USE UTENSILS WITH THE HANDLE UPWARDS AND ABOVE THE FOOD ITEM WHEN IN-BETWEEN USES AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.