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Amk Kitchen Bar

July 26, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: NO CURRENT TAG PROVIDED WITH SHELLFISH(MUSSELS) FOUND IN CONTAINERS STORED INSIDE TH PREP COOLER AT MAIN PREP AREA AND INSIDE THE WALK-IN COOLER.PRODUCTS DISCARDED AND DENATURED BY THE OWNER.SHELL FISH TAG MUST REMAIN WITH PRODUCTS UNTIL IS COMPLETELY FINISHED,THAN KEEP THE SHELL FISH TAGS ON FILE FOR 90 DAYS. DO NOT COMMINGLE OLD AND NEW SHELL FISH.POUDS 3,VALUE 10. CRITICAL VIOLATION:7-38-005(B2)
code 1Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD(ICE) NOT PROTECTED DURING STORAGE. OBSERVED INTERIOR OF ICE MACHINE WATER RESEVOIR WITH EXCESS BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.INSTRUCTED TO CLEAN AND SANITIZE UNIT. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE ICE. MUST BUY ICE IN BAGS FROM A RETAIL FOOD ESTABLISHMENT.OWNER TURNED OFF THE UNIT AND CALLED TECHNICIAN FOR SERVICE AND ORDER ICE IN BAGS. SERIOUS VIOLATION:7-38-005(A)
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO VALID CETIFICATE POSTED ON SITE NOR AN ENROLLMENT TO SANITATION CLASS PROVIDED AT PRESENT TIME.INSTRUCTED TO PROVIDE ONE OR THE OTHER. SERIOUS VIOLATION:7-38012
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: THREE COMPARTMENT SINK AT BAR AREA NOT MAINTAINED. WASTE WATER BACKING ON ALL THREE COMPARMENT SINK BEHIND THE BAR,INSTRUCTED TO REPAIR CAUSE. SEROUS VIOLATION:7-38-030
code 24
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: NEED TO LABEL FOOD PRODUCTS IN COOLER AND FOOD AT DRY STORAGE AREA.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NO LIDS PROVIDED ON ICE BIN BEHIND THE BAR AREA,INSTRUCTED TO PROVIDE. HOT WATER HANDLE IS BROKEN AT EXPOSED HAND SINK BEHIND THE BAR,BY THE REGISTRAR. NO SPLASH GUARD PROVIDED BETWEEN THE METAL SHELF WERE FOOD IS STORED ON IT AND EXPOSED HAND SINK BY THE FLAT GRILL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: WALL MOUNTED POTATOES SLICE WITH ENCRUSTED FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN. DEEP FRYERS WITH GREASE BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN.BURNED FOOD DEBRIS INSIDE THE OVENS ,AND FOOD DEBRIS INSIDE THE CHEST FREEZER INSTRUCTED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GRIMES ON FLOOR UNDER THE BAR COUNTER TOP,SPECIALLY CORNERS AND BEHIND EQUIPMENT,ALSO FLOOR DRAIN WITH SLIME BUILD UP,NEED TO CLEAN AND MAINTAIN
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: FOOD SPLATTER ON WALL AT PREP AREA BEHIND THE FRONT BAR COUNTER,NEED TO CLEAN AND MAINTAIN
code 35

What changed since the previous inspection?

Compared with No Entry on July 21, 2016: 9 findings appeared for the first time.

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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.