Amanda's Grocery & Fast Food

November 3, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER USING POOR HYIGENIC PRATICES,NOT WASHING HANDS,PUTTING ON GLOVES INSTEAD TO PREPARE SANDWICHES. HANDLING BREAD,CHEESES. INSTRUCTED FOOD HANDLER TO WASH HANDS.- CDI.CITATION ISSUED CRITICAL
code 6Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. OBSERVED PREMISES WITH NO HOT WATER ON PREMISES. CITATION ISSUED CRITICAL.
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRONT ENTRY DOOR NOT RODENT PROOF AT INSIDE RIGHT BOTTOM. APPROX 1/4 INCH AREA ACCESSIBLE. MUST REPAIR. ALSO EVIDENCE OF RODENT DROPPING ON PREMISES IN OFFICE ,INSIDE BRICK STORAGE AREA, AND TOP OF BASEMENT STAIRS.MUST CLEAN/SANITIZE AREAS.SERIOUS CITATION ISSUED.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CITY FOOD SANITATION CERTIFICATE POSTED OR CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. CITATION ISSUED SERIOUS.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED DISH WASHING FACILITIES NOT MAINTAINED,(IE HOT WATER HANDLE MISSING ON 2ND FAUCET OF 3-COMP SINK (HOT WATER HANDLE). MUST INSTALL. SERIOUS CITATION ISSUED.
code 24
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN/SANITIZE FLOORS BEHIND COOKING EQUIPMENT AND BASEMENT FLOORS.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE CLUTTER IN BASEMENT FLOORS AND OFFICE AND ORGANIZE STORAGE OFF FLOORS TO PREVENT PEST HARBORAGE AREAS.
code 41

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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.