Xando Coffee & Bar / Cosi Sandwich Bar

November 9, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISH MACHINE WITH 0 PPM AT RINSE. MACHINE HAS BEEN TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZED AT THE 3 COMP SINK. CONTACT CDPH VIA FAX 312-746-4240 WHEN READY FOR REINSPECTION OF THE MACHINE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. 20 PLUS FRUIT FLIES IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND SANITIZE THE AREA AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. POOR REPAIR. CUTTING BOARDS IN POOR REPAIR. DEEP CUTS, DISCOLORED MUST REPLACE AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, REACH-IN COOLERS, PREP TABLES, DISH MACHINE AREA ALL IN NEED OF CLEANING TO REMOVE BUILD-UP OF DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. UNDER AND AROUND ALL EQUIPMENT. GROUT IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE BUILD OF DUST AND DEBRIS. ALL HOLES MUST BE FILLED. CORRECT AND MAINTAIN AT ALL TIMES.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. GARBAGE DISPOSAL AT 1 COMPARTMENT SINK IN NEED OF REPAIR, REPLACE OR REMOVE. STANDING WATER AT BOTTOM OF DISPOSAL. MUST CORRECT AND MAINTAIN.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ALL EMPLOYEES IN A FOOD PREP AREA SMUST WEAR HAIR RESTRAINTS, AND SLEEVES THAT COVER THE UNDER ARM WHILE IN A FOOD PREP AREA. MUST CORRECT AND MAINTAIN.
code 42

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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.