Cooked?✕
63Rd And Drexel Mobil/Great Steak
April 15, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings13
- critical findings4
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: FOUND EXPOSED HAND WASH SINK IN FOOD PREP AREA NOT ACCESSIBLE FOR HAND WASHING DUE TO FOOD TRAY INSIDE EXPOSED HAND WASH SINK. ALSO, NOTED HAND WASH SINK LEAKING AT P-TRAP WHEN WATER TURNED ON AT SINK. INSTRUCTED TO REMOVE FOOD TRAY AND REPAIR LEAKING AT HAND WASH SINK. HAND WASH SINK NOT ACCESSIBLE NOR MAINTAINED. CRITICAL 7-38-030 ISSUED.
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: FOUND NO SOAP AT EXPOSED HAND WASH SINK IN FOOD PREP AREA NOR PAPER TOWELS AT WASHBOWLS IN MENS/WOMENS TOILET ROOMS. INSTRUCTED TO PROVIDE SOAP AT EXPOSED HAND WASH SINK AND PAPER TOWELS AT WASHBOWLS IN TOILET ROOMS AT ALL TIMES. MANAGER PROVIDED SOAP AND PAPER TOWELS AT THIS TIME. CRITICAL 7-38-030 ISSUED.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND BOTTOM COMPARTMENT OF COOLER AT IMPROPER TEMPERATURE OF 50F. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL WHEN UNIT MAINTAINS COLD TEMPERATURE AT 40F AND BELOW. CRITICAL 7-38-005(A) ISSUED.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID COOLER: 5LBS OF CORN BEEF AT 48.3F, 3LBS OF HAM AT 50.9F, 1 LB OF TURKEY AT 52.3F, AND 5LBS OF POLISH SAUSAGE AT 45.6F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $25.00. CRITICAL 7-38-005(A)ISSUED.
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED OPEN BUCKETS OF PICKLES STORED ON FLOOR INSIDE WALK-IN COOLER, TRAYS OF RAW CHICKEN STORED ABOVE RAW ONIONS, READY TO EAT APPLES, AND TZATZIKI SAUCE. INSTRUCTED TO PROPERLY STORE FOOD 6 INCHES OFF FLOOR AND AWAY FROM WALL, STORE RAW FOODS SEPARATE, AND AWAY FROM READY TO EAT FOODS/VEGETABLES. MANAGER REMOVED SAID FOOD ITEMS AT THIS TIME. SERIOUS 7-38-005 (A) ISSUED.
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: FOUND FRONT ENTRANCE DOORS NOT RODENT NOR INSECT PROOFED. FOUND 1/4TH INCH GAP AT BOTTOM AND UPPER MIDDLE CORNERS AT FRONT ENTRANCE DOORS. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND TO PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE NOR VALID CITY OF CHICAGO FOOD SERVICE CERTIFICATE POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED IE. GYROS, CHICKEN, AND BEEF. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND PREPARED AND POST VALID CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES. SERIOUS 7-38-012 ISSUED.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: FOUND RUSTY RACKS THROUGHOUT PREP AREA AND WALK-IN COOLER. INSTRUCTED TO REMOVE RUST AND SEAL WITH NON-TOXIC PAINT.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF MICROWAVE AND TABLE STORAGE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR DRAINS TO REMOVE BUILDUP AND REMOVE STANDING WATER SECTIONS THROUGHOUT PREP AREA.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALL BEHIND STEAMER, FLAT GRILL, CEILING VENT IN WOMENS TOILET ROOM, AND REPLACE WATER DAMAGED CEILING PANELS IN WOMENS TOILET ROOM.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: CLEAN LIGHTS SHIELDS THROUGHOUT PREMISES.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: CLUTTER IN REAR AND FOOD PREP AREA, INSTRUCTED TO ORGANIZE AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
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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.