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Copper Fox / Starbucks
July 26, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings7
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FOUND 2 COLD HOLDING UNIT REFRIGERATORS ON THE FRONT FOOD LINE UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: THE INTERNAL TEMPERATURE OF THE REFRIGERATORS MENTIONED ABOVE WERE 52.7F AND 59.0F BY THEIR INTERNAL THERMOMETER AND 53.0F AND 59.0F BY MY THERMOMETER. REFRIGERATION UNITS WERE TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE THE REFRIGERATION UNITS HAVE BEEN REPAIRED AND MAINTAIN A TEMPERATURE OF 40F OR LESS PLEASE EMAIL CDPHFOOD@CITYOFCHICAGO.ORG OR FAX A LETTER TO 312-746-4240 FOR A TAG REMOVAL. CRITICAL VIOLATION 7-38-005A
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: OBSERVED THE FOLLOWING FOOD ITEMS STORED IN THE 2 COLD HOLDING REFRIGERATION UNITS THAT WERE TAGGED; SLICED HAM AT 50.0F, CUBED HAM AT 53.4F, SHELLED EGGS AT 57.5, CONTAINER OF RAW SCRAMBBLED EGGS AT 58.6F, SLICED TOMATO AT 56.4F, CONTAINER OF PESTO AT 58.4F, SLICED BELL PEPPERS AT 49.8F, CONTAINER OF BEEF AT 49.9F, 3 CONTAINERS OF CHEESE AT 54.4F, 5 DIFFERENT TYPES OF SALAD DRESSINGS AT 56.0F, FRENCH TOAST BATTER AT 53.4F, AND VARIOUS SLICED VEGETABLES AT 50.F-55.6F. MANAGER VOLUNTARILY DISCARDED 50# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE WHILE SERVING POENTIALLY HAZARDOUS FOODS I.E. CHICKEN, PORK, EGGS, BEEF, ETC. MUST HAVE ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES DURING OPERATING HOURS WITH CERTIFICATE CONSPICUOSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. SERIOUS VIOLATION 7-38-012
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED CARDBOARD LINERS IN THE PREP AREA. INSTRUCTED TO USE NON ABSORBENT LINERS ONLY TO ALLOW ROUTINE CLEANING OF LINER AND EQUIPMENT. • INSTRUCTED TO REPLACE THE CUTTING BOARD ON THE FOOD LINE AND DETAIL CLEAN AND MAINTAIN INTERIOR SURFACE OF THE ICE MACHINE LOCATED IN THE BASEMENT TO REMOVE DISCOLORATION BUILDUP.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: FOUND OLD FOOD DEBRIS BUILDUP IN THE POTATO SLICER IN THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: OBSERVED DUST BUILDUP ON THE LIGHT SHIELD, CEILING TILES, AND VENT ABOVE THE PREP AREA.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE INTERNAL THEROMOMETER FOR THE 3-DOOR REFRIGERATOR IN THE REAR PREP AREA.
What changed since the previous inspection?
Compared with Pass on July 6, 2015: 5 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.