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Amitabul
June 11, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings7
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED AMBIENT TEMPERATURE OF WALK IN COOLER TO BE 56.2F. INSTRUCTED NOT TO USE COOLER UNTIL TEMPERATURE OF 40F OR BELOW IS ATTAINED. MANAGER IMMEDIATELY CALLED TECHNICIAN FOR CONSULTATION.COOLER TAGGED AND HELD FOR INSPECTION. PREMISES HAS OTHER COOLERS MAINTAINING THE TEMPERATURE OF 39.8F. CITATION ISSUED FOR CRITICAL VIOLATION w#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: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER BETWEEN 48F TO 79F. (KIM CHI 48.5F, YELLOW FLOUR(MONG BEANS AND RICE),CONTAINER OF TOFU 48.3, NOODLES 50.8F,ASSORTED CUT VEGETABLES INSIDE INDIVIDUAL CONTAINERS 51.5F(ONIONS,CARROTS,MUSHROOMS ETC),INDIVIDUALLY PACKAGED TOFU 56.4F AND SEA WEED 53.2F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 60LBS WORTH $150.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR TEMPERATURE OF ALL FOOD EQUIPMENT AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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Wash And Rinse Water: Clean And Proper TemperaturecriticalInspector note: NOTED EMPLOYEES WASHING DISHES AND UTENSILS INSIDE THE DISH WASHER WITH TEMPERATURE 115F.(HOT TEMP SANITIZER) NORMAL FROM 180F AND ABOVE. INSTRUCTED NOT TO USE DISH WASHER UNTIL THE RIGHT TEMPERATURE IS ATTAINED. BY END OF THIS INSPECTION TEMPERATURE OF DISHWASHER WAS READING 183F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN. MUST ALSO CLEAN BOTTOM SHELVING OF PREP TABLE WITH FOOD DEBRIS AND DIRT. DETAIL CLEAN ALL COOKING EQUIPMENT AT THE KITCHEN PREP AREA AND UPPER COMPARTMENT OF ICE MACHINE.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: INSTRUCTED TO REPAIR OR REPLACE STAINED TILES AT CEILING ESPECIALLY BY THE DISH WASHER AREA.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: INSTRUCTED TO DETAIL CLEAN FANS INSIDE WALK IN COOLER WITH ACCUMULATION OF DUST AND DEBRIS. MUST MAINTAIN AT ALL TIMES.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: NOTED ACCUMULATION OF UNNECESSARY ARTICLES ON COUNTER TOP BEHIND FRONT PREP/STORAGE AREA. ALSO NOTED EMPLOYEE BELONGINGS ON SHELVINGS AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS. MUST CLEAN, REMOVE OR ORGANIZE CLUTTER TO PREVENT PEST HARBORAGE.
What changed since the previous inspection?
Compared with Pass on October 11, 2012: 6 findings appeared for the first time. 1 finding recurred. 3 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.