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December 6, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings4

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND WASHING SIGNS AT BOTH HAND SINKS IN MEAT PREP AREA. INSTRUCTED TO PROVIDE.
code 10Priority
food from a questionable sourcecritical

Official wording: Food Obtained From Approved Source
Inspector note: OBSERVED HOME MADE FOOD ITEMS LIKE MEAT PIE, AFRICAN BAKU, CAKE, AND ASSORTED NUTS BEING SOLD IN ESTABLISHMENT. ESTABLISHMENT DOES NOT HAVE A KITCHEN ON PREMISES. INSTRUCTED MANAGER HOME MADE FOOD ITEMS CANNOT BE SOLD IN STORE AND MUST BE PURCHASED FROM AN APPROVED SOURCE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 11Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE ALL OF THE NECESSARY ITEMS AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
code 5Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED MEAT PIE SITTING OUT ON COUNTER WITH AN IMPROPER HOT HOLDING TEMPERATURE OF 66.9F. INSTRUCTED MANAGER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR HIGHER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. MEAT PIE COST APPROXIMATELY $50.00, WEIGHING 15 POUNDS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 21
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: OBSERVED PACKAGED FOODS NOT PROPERLY LABELED. INSTRUCTED TO PROVIDE A LABEL WITH THE BUSINESS NAME, ADDRESS, FOOD ITEM NAME, INGRIDIENTS, NET QUANTITY AND ALLERGENS IF ANY.
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED EMPLOYEE CUTTING MEAT WHILE CARD BOARD BOX WAS STORED ON PREP TABLE. INSTRUCTED TO REMOVE.
code 39
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: OBSERVED SOILED WIPING CLOTHS ON PREP TABLE WHILE EMPLOYEE WAS CUTTING MEAT. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED MEAT CUTTING BOARD WITH DARK STAINS. INSTRUCTED TO CLEAN AND MAINTAIN.
code 47
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: OBSERVED NO LID ON TRASH CAN IN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.
code 53
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED CLUTTER NEXT TO EMPLOYEE BATHROOM. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
code 55

What changed since the previous inspection?

Compared with Pass on March 9, 2018: 11 findings appeared for the first time. 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.