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Ahjoomah's Apron

January 21, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings2

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Failed findings

Wash And Rinse Water: Clean And Proper Temperaturecritical

Inspector note: WASH WATER TEMPERATURE FOUND IN THE THREE COMP SINK THAT WAS BEING USED TO WASH, RINSE AND SANITIZE DISHES AND UTENSILS WAS AT 58.3F. WATER MUST BE BETWEEN 110F AND 120F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 7Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: FOUND NO HOT RUNNING WATER AT ANY SINK ON PREMISES AT THE BEGINNING OF MY INSPECTION AT 2:25PM. TEMP OF HOT WATER AT EXPOSED HANDSINK WAS 48F, TEMP OF SANITIZING WATER AT THREE COMP SINK WAS 58.3F WITH 100PPM OF CHLORINE. REPAIRMEN WERE ON SITE IN BASEMENT WORKING ON HOT WATER TANK AND STATED THAT THEY HAD BEEN THERE ABOUT 10 TO 15 MINUTES. HOT RUNNING WATER WAS RESTORED TO ESTABLISHMENT DURING MY INSPECTION. AREA SUPERVISOR NOTIFIED OF VIOLATION AS I BEGAN MY INSPECTION AND FOUND NO HOT RUNNING WATER. CRITICAL VIOLATION 7-38-030.
code 9Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL ALL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE. LABEL AND DATE COOKED FOODS IN REFRIGERATED UNITS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: CLEAN INTERIOR BOTTOM OF REFRIGERATION UNIT IN REAR STORAGE AREA AND MAINTAIN. CLEAN BULK STORAGE UNIT CONTAINING SUGAR AND MAINTAIN.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND DEEP FREEZERS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN AND MAINTAN WALLS AROUND AND BEHIND VARIOUS KITCHEN EQUIPMENT TO REMOVE SPLATTER FROM SAUCES AND OTHER FOODS.
code 35

What changed since the previous inspection?

Compared with Pass on January 29, 2013: 6 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.