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Allis & Chicken Shop

August 6, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY CASE IN ALLIS' FIRST FLOOR PREP AREA BEING USED TO DISPAY SANDWICHES, TOMATO SALAD, CUT LEAFY GREENS AND SALMON FOUND WITH AN AIR TEMPERATURE OF 57.1F( UNIT HAS A COLD PLATE ON THE BOTTOM BUT NO CIRCULATING AIR IN THE CASE). INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS IN THIS UNIT AND DISCONTINUE USE AS A COOLER. HELD FOR INSPECTION TAG PLACED ON UNIT WHICH CANNOT BE USED AS A COOLER. IF UNIT CAN BE CONVERTED INTO A COOLER WITH CIRCULATION AIR, MUST CONTACT CDPH TO RETURN AND INSPECT UNIT PRIOR TO USING IT. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: SHORT RIB SANDWICH-59.3F, SALMON-59.5F, CUT LEAFY GREENS-56.6F, - ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW COLD. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES(14LB VALUED AT $94 DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES OBSERVED FROM ONE OF THE CHEFS(TOUCHING DOORS AND UNCLEAN SURFACES) DURING INVESTIGATION. AFTER COMING FROM ENCLOSED GARBAGE AREA(TOUCHING DOORS AND UNCLEAN SURFACES AND GOING INTO MAIN FOOD PREP AREA WITHOUT WASHING HANDS OBSERVED CHEF (TOUCH)TAKE THE SKIN OFF A COOKED TOMATO IN A HOLDING UNIT WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED IN BETWEEN TASKS AS OFTEN AS NECESSARY TO PREVENT CONTAMINATION. ALSO OBSERVED FOOD HANDLER IN BAKERY PREP AREA HANDLE FRESH/CUT FRESH FRUIT TO BE SERVED WITH BARE HANDS. MUST USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS.CRITICAL VIOLATION 7-38 010(A)
code 6Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE INTERIOR OF LARGE ICE MACHINE(CUBED ICE MAKER).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: REMOVE GREASE AND LIQUID RESIDUE FROM UNDERNEATH COOKING EQUIPMENT IN 2ND FLOOR FOOD PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS AND CEILING TILES IN BAKERY PREP AREA HEAVILY STAINED/DISCOLORED. INSTRUCTED TO CLEAN, PAINT OR REPLACE CEILING TILES AND PANELLING(IF NO LONGER EASILY CLEANABLE).
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDERS THAT ARE PREPARING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 14, 2015: 3 findings appeared for the first time. 4 findings recurred. 4 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.