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Business Info

Restaurant: Whisper's Coffee
Address: 520 N Michigan Ave, Chicago, IL 60611
Type: Restaurant
Total inspections: 2
Last inspection: Feb 18, 2011

Score
(the higher the better)
50

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Violation descriptions and comments

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. CLEAN FLOOR DRAINS. MUST CLEAN AND MAINTAIN.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REAR PREP AREA IN NEED OF CLEANING AND ORGANIZING.
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. ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.
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. FRONT HANDSINK IN NEED OF SPLASH GUARD. MUST INSTALL TO PROTECT ALL DRINK CUPS AND LIDS FROM SPLATTER. OASIS MACHINE MUST DRAIN LINES MUST DRAIN OPEN DRAIN SITE, NOT IN SINK. MUST CORRECT.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE SERVICE 3 CUSTOMERS WITHOUT WASHING HANDS. EMPLOYEE FILLED ORDERS AND HANDLED MONEY. INSTRUCTED EMPLOYYE TO WASH HANDS IN BETWEEN EACH CUSTOMER. CRITICAL VIOLATION, CITATION ISSUED.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATED ON SITE OR POSTED AT THIS TIME OF INSPECTION. MUST HAVE PROOF OF ENROLLMENT OR CERTIFICATE ON SITE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS PRODUCTS. (MILK, SALADS, CUT FRUIT ETC...) SERIOUS VIOLATION, CITATION ISSUED
All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST PROPERLY LABEL ALL PREPACKAGED ITEMS FOR SALE WITH PROPER INFORMATION. NAME, ADDRESS, TELEPHONE NUMBER ETC..
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. LIGHTS ABOVE FRONT COUNTER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP.
Adequate and convenient hand washing facilities shall be provided for all employees. 2 HANDSINKS ON SITE. REAR PREP, AND FRONT PREP. BOTH WOITHOUT PAPER TOWELS, AND FRONT SOAP. INSTRUCTED EMPLOYEE TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION, CITATION ISSUED.
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. DISH MACHINE SANITIZING RINSE WAS AT 170 DEGREES. MUST BE AT 180 DEGREES. MACHINE IN BEING TAGED HELD FOR INSPECTION AT THIS TIME. MUST USE 3 COMPARTMENT SINK TO WAS RINSE AND SANITIZE MULTI-USE UTENSILS. MUST FOLLOW ALL MANUFACTURE INSTRUCTION FOR WASH, RINSE AND SANITIZE. HOME (CASCADE SOAP) NOT RECOMMENDED FOR SHORT WASH AND RINSE CYCLE. CRITICAL VIOLATION CITATION ISSUED.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST WASH ALL UTENSILS IN 3 COMPARTMENT SINK TO PROPERLY WASH RINSE AND SANITZE.

MUST POST LATEST SUMMARY REPORT VISIBLE TO CUSTOMERS. (LAST CANVASS VISIT ON APRIL 2010). One copy of the Food Inspection Report Summary must be displayed and visible to all customers.
NO ONE ON PREMISES WITH A CURRENT CITY CERTIFICATE. MUST HAVE A CITY CERTIFIED FOOD MANAGER AT ALL TIMES P.H.F. ARE HANDLED, PREPARED , SERVED. (GELATO, MILK, CAKES, PASRIES). A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
DRAINS OF 3-COMP SINK MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
MUST FIX LEAK UNDER FRONT HANDSINK & WATER SEEPING AROUND DUMP SINK AT FRONT PREP AREA. 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.
CORRECTED AT THIS TIME
MUST PROVIDE A SPLASH GUARD TO THE RIGHT OF FRONT HANDSINK. MUST SEAL/CAULK AROUND BASES OF SINKS AT FRONT PREP AREA TO PREVENT WATER SEEPAGE ON TO BOTTOM CABINET. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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