Cooked?✕
Air France (T5-M7)
June 19, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings8
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT 2 DOOR STAND-UP COOLER AT CUSTOMER LOUNGE AREA WITH AN AIR TEMPERATURE OF (54.6F). THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS ASSORTED DELI MEAT PRE-PACKAGED SANDWICHES,HUMMUS,TABOULE SALADS,GARBANZOS SALADS,YOGURTS,PUDDINGS ETC.UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION TECHNICIAN FOR SERVICE. CRITICAL VIOLATION 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 2 DOOR STAND-UP COOLER LOCATED AT FRONT CUSTOMER LOUNGE AREA.FOUND ASSORTED DELI PRE-PACKAGED SANDWICHES AT 54.0F-57.0F,HUMMUS AT 49.8F,TABOULE SALAD 56.4F-57.8F,GARBANZO SALAD AT 50.1F,YOGURTS AT 51.2F,PUDDINGS AT 49.8F,TAPIOCA AT 49.5F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:10 LBS OF FOOD WORTH $500.00 AS STATED BY MANAGEMENT AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: OBSERVED SELF-SERVICE SOUPS,SCRAMBLE ENTREE(EGG,BACON AND CHEDDAR) OUT ON FRONT COUNTER AREA NOT PROTECTED,NO SNEEZE GUARDS PROVIDED AT FRONT COUNTER AREA.INSTRUCTED TO REMOVE FROM COUNTER AREA AND PROVIDE EFFECTIVE SNEEZEGUARDS AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (SOUPS,SCRAMBLE ENTREE(EGG,BACON,CHEDDAR) ETC. IS BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHEN HANDLING POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.SERIOUS VIOLATION 7-38-012
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: UTENSILS/PLATES, SOUP CUPS AT SELF-SERVICE AREA MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: OBSERVED DIRTY FLOORS BEHIND-UNDER-AROUND THE DISHMACHINE AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: NO THERMOMETER INSIDE THE 2 DOOR STAND-UP COOLER AT CUSTOMER LOUNGE AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE,VISIBLE THERMOMETERS IN COOLERS.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: OBSERVED ICE SCOOPS INSIDE THE ICE MAKER.INSTRUCTED TO PROPERLY STORE IN A CLEAN CONTAINER AND MAINTAIN INVERTED HANDLES OUT.
What changed since the previous inspection?
Compared with Pass on August 16, 2017: 7 findings appeared for the first time. 1 finding recurred. 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.