79Th Bbq

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings7
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: City Of Chicago Food Service Sanitation Certificate
  Inspector note: OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION FOOD CERTIFICATE POSTED. INSTRUCTED THAT (PIC0 MUST HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. TCS FOODS BEING PREPARED, HANDLES AND SERVED,( TURKEY HOT LINKS-147F. PRIORITY FOUNDATION ISSUED 7-38-012.
  code 2Priority
• 🤒staff working while sickcritical
  Official wording: Procedures For Responding To Vomiting And Diarrheal Events
  Inspector note: OBSERVED PROCEDURE IN PLACE. HOWEVER INSTRUCTED TO PROVIDE ALL NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION
  code 5Priority
• 🌡️hot/cold holding temps off
  Official wording: Proper Hot Holding Temperatures
  Inspector note: 6-LBS OF CHICKEN WINGS INSIDE FRYER BASKET AT 97.F,2- LBS OF TURKEY TIPS AT 127.0F,124.F INSIDE HOT HOLDING UNIT. INSTRUCTED TO MAINTAIN HOT (TCS) FOODS AT 135.F OR HIGHER. FOODS REMOVED AND DISCARDED BY PIC AT COST APPROX $25.00. PRIORITY VIOLATION ISSUED ISSUED 7-38-005
  code 21
• 🧊cold food not cold enough
  Official wording: Proper Cold Holding Temperatures
  Inspector note: OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE WALK IN COOLER AT IMPROPER COLD TEMPERATURES. APPROX 70LBS OF TURKEY TIPS AT IMPROPER TEMPERATURES OF 48.F TO 50.0F, 30-LBS OF PORK TIPS- 48.F TO 50.F, 2-LBS OF COOKED PULLED PORK AT 47.F,80LBS OF CHICKEN AT 49.F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.F OR BELOW. PIC REMOVED ALL FOODS AND DISCARDED AT COST APPROX $300.00. PRIORITY VIOLATION 7-38-005 VIOLATION CONSOLATED
  code 22
• 🧊food not cooled down right
  Official wording: Proper Date Marking And Disposition
  Inspector note: OBSERVED COOKED READY TO EAT PREPARED FOODS HELD MORE THAN 24HOURS NOT DATE MAKED. INSTRUCTED TO DATE MARK ALL FOODS PREPARED ON SITE MORE THAN 24 HOURS . INSTRUCTED TO IDENTIFY WITH PREPARED AND DISCARD DATE, COLE SLAW, GREENS, COOKED MEATS,ETC. PRIORITY FOUNDATION.
  code 23
• ⚠️Warewashing Facilities: Installed, Maintained & Used; Test Strips
  Inspector note: OBSERVED NO CHLORINE CHEMICAL TESTING SANITIZING DEVICE KIT FOR DISHWASHING FACITILES AT 3 COMPARTMENT SINK. INSTRUCTED (PIC) TO PROVIDE. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-005
  code 48
• 🧹floors, walls, or ceilings grimy
  Official wording: Physical Facilities Installed, Maintained & Clean
  Inspector note: OBSERVED WALLS NOT CLEAN AT 3- COMPARTMENT SINK, 2 COMPARTMENT SINK AND MOP SINK AREA. INSTRUCTED TO CLEAN/MAINTAIN.
  code 55

What changed since the previous inspection?

Compared with Pass on October 16, 2018: 7 findings appeared for the first time.

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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.