4 Yolks

July 27, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND EXPOSED HAND SINK IN FRONT PREP AREA NOT MAINTAINED PROPERLY. NO HOT AND COLD RUNNING WATER. INSTRUCTED TO REPAIR. INSTRUCTED EMPLOYEES TO TEMPORARILY USE EXPOSED HAND SINK IN REAR PREP/COOKING AREA. CRITICAL VIOLATION 7-38-030
code 11Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND LOW TEMPERATURE DISH MACHINE SANITIZING RINSE FOR EQUIPMENT AND UTENSILS AT 0 PPM (CHLORINE) CONCENTRATION. INSTRUCTED TO REPAIR. TAGGED 'HELD FOR INSPECTION' INSTRUCTED NOT TO USE UNTIL REPAIRED. MUST TEMPORARILY USE 3 COMPARTMENT SINK FOR PROPER WASH, RINSE AND SANITIZING OF UTENSILS AND EQUIPMENT. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CRITICAL VIOLATION 7-38-030
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (EG PORK, BEEF, CHICKEN, SOUPS, SALADS ETC.) ARE BEING PREPARED AND SERVED AND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS WITH EXCESSIVE DRIED FOOD DEBRIS, INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE AND ICE MACHINE, SIDES OF ALL COOKING EQUIPMENT, STOVE AND FRYERS WITH EXCESSIVE GREASE ACCUMULATION, ALL PREP, STORAGE AND COUNTER SHELVES IN REAR PREP/COOKING AREA AND IN FRONT PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT (FRONT AND REAR AREA) ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS.----------MUST REPLACE MISSING FLOOR TILE INSIDE WOMEN'S WASHROOM.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH DRIED FOOD SPILLAGE AROUND FRONT AND REAR PREP/COOKING AREA.--------MUST REFINISH UNFINISHED CEILING INSIDE WOMEN'S WASHROOM.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR LEAKY HOT FAUCET NECK AT 3 COMPARTMENT SINK IN FRONT AND IN REAR PREP/COOKING AREA.--------MUST REPAIR DRAINPIPE WITH WATER LEAK UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED ON PREMISES TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST USE PROPER RAISED SHELVES INSTEAD OF MILK CRATES FOR EASY ACCESS ON CLEANING. MUST REMOVE CLUTTER AND REORGANIZE BEHIND FRONT SERVICE COUNTER.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: NOTED ICE SCOOP STORED ON TOP OF ICE INSIDE ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
code 42
Food Handler Requirements Met

Inspector note: NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
code 45

What changed since the previous inspection?

Compared with Pass on December 17, 2014: 8 findings appeared for the first time. 4 findings recurred. 1 previous finding 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.