676 Restaurant/Main Kitchen

April 14, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings0

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Failed findings

surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED. • OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE AT 140F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION COMBINED WITH VIOLATION ABOVE.
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED IN EMPLOYEE CAFE THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: SCRAMBLED EGGS AT 82.6F, PORK BREAKFAST SAUSAGE 89.9F, AND COOKED POTATOES 87.4F ETC. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IN EMPLOYEE CAFE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CANTALOUPE) AT IMPROPER COLD HOLDING TEMPERATURES AT 62.8F LOCATED IN COLD HOLDING UNIT IN EMPLOYEE CAFE. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION COMBINED WITH VIOLATION ABOVE
code 22
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. BURGER, EGGS, AND STEAK ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
code 25
toxic chemicals mishandled

Official wording: Compliance With Variance/Specialized Process/Haccp
Inspector note: FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP ROP AND SOUS VIDE FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS NOT DATED IMMEDIATELY AND VOLUNTARILY DISPOSED OF 450LBS OF PRODUCTS WORTH $4,500 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
code 29
Variance Obtained For Specialized Processing Methods

Inspector note: FOUND NO VARIANCE ON-SITE FOR THE SOUS VIDE COOKING PROCESS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. CITATION CONSOLIDATED WITH ABOVE VIOLATION #29.
code 32
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
code 47
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED HAND SINKS IN ALL PREP AREAS IN NEED LEAKING FROM FAUCET, INSTRCUTED TO REPAIR AND MAINTAIN. • OBSERVED HIGH TEMP DISH MACHINE LEAKING FROM PIPES, TO REPAIR AND MAINTAIN. • OBSERVED 3 COMPARTMENT SINK IN DISH LEAKING FROM ALL PIPES, INSTRCUTED TO REPAIR AND MAINTAIN • OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES. • OBSERVED A HOLE IN THE WALL UNDER HIGH TEMP DISH MACHINE. INSTRUCTED TO SEAL. • OBSERVED CHIPPED PAINT ON THE WALLS IN THE DISH AND PREP. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
code 55

What changed since the previous inspection?

Compared with Pass on May 9, 2024: 7 findings appeared for the first time. 1 finding recurred.

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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.