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016 Restaurant

May 31, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND CONTAINER WITH ABOUT 30 LBS. OF BEEF STUFFED CABBAGE AT 62.4F; INADEQUATE FOOD PROTECTION. CONTAINER ON TOP OF PREP TABLE. INSTRUCTED MANAGER COLD POTENTIALLY HAZARDOUS FOOD MUST BE AT 40F OR BELOW. FOOD DISCARDED-V=$130. CRITICAL CITATION ISSUED, 7-38-005(A).
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: POOR HYGIENIC PRACTICES; OBSERVED TWO FOOD HANDLERS WASHING THEIR HANDS INSIDE THE 3 COMPARTMENT SINK. INSTRUCTED, HANDS MUST BE WASHED INSIDE THE EXPOSED SINK WITH WARM WATER AND SOAP. 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: PREP FOODS INSIDE WALK IN COOLERS/STORAGE COOLERS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED BROKEN GASKETS ON PREP REACH IN COOLER DOORS; INSTRUCTED TO REPLACE GASKETS AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES, SLICER, EXTERIOR OF DRIED FOOD STORAGE BINS, ALL EQUIPMENT THRU-OUT PREP AREAS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: EXCESSIVE DEBRIS/FOOD DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS, STORAGE AREAS AND BASEMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DRIED FOOD DEBRIS ON WALLS THRU-OUT THE KITCHEN AND BASEMENT PREP AREAS; MUST DETAIL CLEAN WALLS. GREASE AND DUST BUILD-UP ON HOOD AND VENT COVERS IN PREP AREAS AND WASHROOMS; INSTRUCTED TO CLEAN AND MAINTAIN.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EXCESSIVE CLUTTER THRU-OUT THE BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO STORED IN AN APPROVED SANITIZER.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on December 21, 2012: 7 findings appeared for the first time. 3 findings recurred. 3 previous findings 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.