Al's Beef

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• 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: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN THE COOK LINE PREP COOLER. NOTED CHEESE, 50-54 DEGREES F, 3.5 LBS; CUT TOMATOES, 52-55 DEGREES F, 1 LB; HAMBURGER, 51 DEGREES F, 34 LBS; TURKEY, 52 DEGREES F, 1 LB; CHICKEN, 50 DEGREES F, 15 LBS. IN THE SALAD PREP TOP COOLER, NOTED PASTA, 46 DEGREES F, 1 LB AND CUT TOMATOES, 46 DEGREES F, 1 LB. OPERATOR VOLUNTARILY DISCARDED $40 WORTH OF PRODUCT. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES. THE COOLERS WERE BOTH OBSERVED TO BE HOLDING PROPER AMBIENT TEMPERATURE OF 38 DEGREES. CRITICAL VIOLATION: 7-38-005(A)
  code 3Priority
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: MUST NOT USE CARDBOARD AS SHELF LINER UNDER GRILL. ALL EQUIPMENT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
  code 32
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: MUST REPAIR LOOSE COLD WATER HANDLE ON REAR PREP HAND SINK.
  code 38

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 30, 2017: 3 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.