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Adobo Grill

April 17, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings2
critical findings1

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Failed findings

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHEESES AT 51F, GUACAMOLE AT 44F, PICO DE GALLO AT 44F, COOKED MUSHROOMS AT 46-48F, TIMBAL (SPINACH/CHEESE CUP) AT 48F, COOKED PASTA AT 46F, TOMATO SAUCE AT 43F, SOUR CREAM AT 43F, ROASTED SQUASH AT 45F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
code 3Priority
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. MUST DETAIL CLEAN THE LIGHT SHIELDS IN THE DISHROOM, PREP AND BASEMENT AREAS.
code 33

What changed since the previous inspection?

Compared with Pass on March 31, 2011: 2 findings appeared for the first time. 2 previous findings 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.