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016 Restaurant

March 23, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FOUND CONTAINER WITH ABOUT 10 LBS. OF MASHED POTATOES ON TOP OF PREP COOLER AT 51.2F. INADEQUATE FOOD PROTECTION. OWNER/CFM, STATED, POTATOES MADE YESTERDAY. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOOD MUST BE AT 40F OR BELOW. CRITICAL CITATION ISSUED, 7-38-005[A]. POTATOES DISCARDED.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: 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 FOOD HANDLER AND OWNER/CFM WASHING THEIR HANDS INSIDE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED INSIDE EXPOSED SINK. INSTRUCTED THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED,7-38-010[A].
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL DRIED FOOD STORAGE CONTAINERS AT DELI AREA.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT KITCHEN.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, COOKING EQUIPMENT AND CABINERS IN KITCHEN, MEAT SLICER, BOTTOM PANEL OF PREP TABLE AND COOLERS IN DELI AREA, AND EXTERIOR OF ICE MACHINE, BOTTOM PANELS OF PREP TABLES AND SHELVING THRU-OUT BASEMENT PREP AREA.
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. EXCESSIVE DEBRIS THRU-OUT PREMISES, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, SHELVING, AT CORNERS AND ALONG WALLS IN KITCHEN, DELI AND BASEMENT. ALSO INSIDE BASEMENT WALK IN COOLER.
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. MUST CLEAN WALLS AND CEILING THRU-OUT BASEMENT PREP AREA
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS THRU-OUT KITCHEN AND DELI AND PROVIDE ADEQUATE LIGHTING THRU-OUT BASEMENT STORAGE ROOMS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. MUST REPAIR LEAKING FAUCETS FOR DELI EXPOSED SINK AND BASEMENT 2PART SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EXCESSIVE CLUTTER THRU-OUT BASEMENT, MUST REMOVE CLUTTER, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS AND SCOOPS MUST BE PROPERLY STORED.
code 43

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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.