Dollop Coffee Co.

• resultPass w/ Conditions
• critical violations2
• last inspectedJuly 7, 2010
• address4181 N Clarendon Ave, Chicago 60613

Is Dollop Coffee Co. clean?

Dollop Coffee Co. is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on July 7, 2010. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Dollop Coffee Co.?

These are the violations recorded at the most recent inspection on July 7, 2010, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND REACH-IN COOLER WITH POTENTIALLY HAZARDOUS FOOD (MILK)NOT MAINTAINING PROPER TEMPERATURE,49.7F -50F.COOLER MUST MAINTAIN TEMPERATURE OF 40F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE UNIT.ONCE COOLER IS FIXED AND MAINTAINS TEMPERATURE OF 40F AND BELOW, CONTACT PUBLIC HEALTH BY FAXING A LETTER (FAX # 312-746-4240).CRITICAL VIOLATION:7-38-005(A) H000062889-17
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,STORED FROM ABOVE REACH-IN COOLER.8 -32 oz.OF SOY MILK(LACTOSE FREE) AT TEMP.OF 45.3F;6 GALLONS OF WHOLE MILK AT TEMP OF 46.2F TO 47F; 8 GALLONS OF SKIM MILK AT TEMP OF 48.7F; 5 16oz.OF HALF AND HALF AT TEMP OF 46.9F.MILK PRODUCTS ARE TAGGED FOR PROPER DISPOSAL,MUST KEEP INVOICE OF DISPOSAL.CRITICAL VIOLATION:7-38-005(B1) H000062889-17.POUNDS 10,VALUE 64.54.
• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED(MILK IS WARMED/STEAMED AND KEPT WITH PROPER TEMPERATURE,140F AND ABOVE). NO SANITATION CERTIFICATE POSTED. MANAGEMENT IS REQUIRED TO OBTAIN IT.INFORMATION GIVEN. SERIOUS VIOLATION:7-38-012 H000062890-18
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL FILTHY MOPS FROM MOP SINK.KEEP IT CLEAN AND PROPERLY STORED,TO MINIMIZE INSECTS ACTIVITIES.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL FILTHY MOPS FROM MOP SINK.KEEP IT CLEAN AND PROPERLY STORED,TO MINIMIZE INSECTS ACTIVITIES.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN COUNTER TOPS,SHELVES AND EQUIPMENTS FRONT AREA EXCESS BUILD-UP OF COFFEE GRINDER AND DUST.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPLACE OR REPAIR BROKEN AND MISSED FLOOR TILES THROUGHOUT THE PREMISES.DETAIL CLEAN FLOOR THROUGHOUT ,SPECIALLY ALONG WALLS,CORNERS AND BEHIND AND UNDER SOFA,BUILD-UP DUST AND GRIMES.ALSO MOP AREA,HAS EXCESS BUILD-UP OF GRIMES.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPLACE OR REPAIR BROKEN AND MISSED FLOOR TILES THROUGHOUT THE PREMISES.DETAIL CLEAN FLOOR THROUGHOUT ,SPECIALLY ALONG WALLS,CORNERS AND BEHIND AND UNDER SOFA,BUILD-UP DUST AND GRIMES.ALSO MOP AREA,HAS EXCESS BUILD-UP OF GRIMES.
• ⚠️No Smoking Regulations • Smoking shall be prohibited in all public places except in designated smoking areas.WE(MANAGER AND I)OBSERVED A LARGE COFFEE CUP FULL OF CIGARETTE BUTTS ON TOP A TABLE IN FRONT OF SET BAND EQUIPMENTS IN BASEMENT/ STORAGE AREA.INSTRUCTED MANAGER TO PROVIDE A "NO SMOKING"SIGN IN THE AREA .CLEAN INDOOR AIR ORDINANCE:7-32-020 H000062890-18
  No Smoking Regulations • Smoking shall be prohibited in all public places except in designated smoking areas.WE(MANAGER AND I)OBSERVED A LARGE COFFEE CUP FULL OF CIGARETTE BUTTS ON TOP A TABLE IN FRONT OF SET BAND EQUIPMENTS IN BASEMENT/ STORAGE AREA.INSTRUCTED MANAGER TO PROVIDE A "NO SMOKING"SIGN IN THE AREA .CLEAN INDOOR AIR ORDINANCE:7-32-020 H000062890-18

When was Dollop Coffee Co. last inspected?

Dollop Coffee Co. has 2 inspections on record going back to July 7, 2010.

Dollop Coffee Co. vs Uptown

Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.

Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 21% of them.

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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated July 7, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.