Adobo Grill

June 10, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings10
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOOD PREP COOLER BEHIND COOKING LINE NOT MEETING TEMPERATURE REQUIREMENT AMBIENT AIR MEASURED 50F-HELD FOR INSPECTION TAG PLACED ON UNITS.MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.ASSORTED FOODS FOUND INSIDE THE SAID FOOD PREP COOLER AT IMPROPER TEMPERATURES RANGING FROM 52F-57.9F BEANS,SPINACH,COOKED ZUCHINI,CABBAGE,COOKED CHICKEN,MILK,SQUASH.APPROXIMATELY 39#;S,TOTAL DOLLAR VALUE$500.00-MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED PERSON WASHING MULTI-USE COOKING EQUIPMENTS,UTENSILS FAILURE TO SANITIZE SAID EQUIPMENTS, 3 COMP SINK NOT SET-UP FOR PROPER WASHING-RINSING-SANITIZING.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 15 RODENT RAT DROPPINGS IN GARAGE EQUIPMENT STORAGE,APPROXIMATELY 15 LIVE ANTS UNDER,AROUND OVENS AT COOKING LINE,APPROXIMATELY 15 FRUIT FLIES BEHIND FIRST FLOOR BAR AREA,REAR LEFT BOTTOM OF DOOR,2ND FLOOR RIGHT BOTTOM CORNER NOT RODENT PROOFED.MUST CLEAN,SANITIZE ALL AFFECTED AREAS,PEST CONTROL SERVICE NOW RECCOMENDED,RODENT-PROOF SAID DOORS.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND RUST INSIDE BAR COOLER 2ND FLOOR,REPLACE ALL WORNED OUT CUTTING BOARDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,FOOD PREP TABLES,STOVES,GRILLS,BAR GUNS,ATTACHED EQUIPMENTS,HOOD/FILTERS,MANUAL CAN OPENER ON WORK TABLE,ROLLING CARTS,SHELVING ETC. REQUIRE A DETAIL CLEANING.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING REPAIR MISSING COVING BY OVEN AREA,FLOOR DRAINS NEED CLEANING THROUGHOUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.WALL BEHIND DRY STORAGE SHELVING IN 2ND FLOOR MUST BE SMOOTH,EASILY CLEANABLE SURFACE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.WATER LEAKING AT FAUCETS AT 3 COMP SINK,DIPPER WELL BEHIND STAND-UP FREEZEER NOT WORKING,ADDITIONAL HANDSINK IS NEEDED AT 2ND FLOOR STAGING AREA/PANTRY ROOM.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.CLEAN,ORGANIZE ALL AREAS AND REMOVE ALL CLUTTER IN GARAGE STORAGE,ALL ITEMS STORED MUST BE 6" OFF FLOOR,WALL,UNUSED FOOD PREP COOLER IN FOOD PREP AREA.
code 41

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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.