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July 12, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings3

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED THE FOLLOWING HANDSINKS IMPROPERLY MAINTAINED: NOTED NO SOAP AT THE FRONT HAND SINK; NOTED NO PAPER TOWELS IN CUSTOMER RESTROOM OR EMPLOYEE RESTROOM; NOTED NO WATER AT REAR PREP HAND SINK (WATER SUPPLY WAS SHUT OFF AT VALVES UNDER SINK). INSTRUCTED THAT ALL HAND SINKS MUST BE PROPERLY MAINTAINED WITH HOT AND COLD WATER, SOAP AND SANITARY HAND DRYING DEVICE. OPERATOR PROVIDED SOAP AND PAPER TOWELS TO ALL REQUIRED SINKS AND PROVIDED WATER TO THE REAR HANDSINK DURING INSPECTION. CRITICAL VIOLATION: 7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED PIZZA PREP COOLER HOLDING AT IMPROPER AMBIENT TEMPERATURE OF 48 DEGREES F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE UNIT HAS BEEN REPAIRED AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES OR BELOW AT ALL TIMES. 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: OBSERVED THE FOLLOWING FOODS STORED IN THE FRONT PIZZA PREP COOLER AT IMPROPER TEMPERATURES: CHEESE, 50 DEGREES F; OPEN TOMATO SAUCE, 53 DEGREES F; EGGS, 52 DEGREES F; SAUSAGE, 48 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 14 LBS OF FOOD WORTH $25. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED DUCT TAPE BEING USED ON THE HANDLES OF THE ROLLING PIN. OBSERVED PEELING PAINT ON COUNTER TOP TO LEFT OF PIZZA PREP TABLE. OBSERVED CARDBOARD BEING USED AS A SHELF BEHIND THE PIZZA PREP COOLER. MUST REMOVE TAPE, FLAKING PAINT AND CARDBOARD AND MAINTAIN ALL EQUIPMENT SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED A PLASTIC GROCERY BAG BEING USED TO STORE DOUGH. INSTRUCTED THAT ALL FOOD MUST BE STORED IN A FOOD GRADE CONTAINER. MUST REPLACE MISSING FAN COVERS IN PIZZA PREP COOLER.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST STORE ALL ITEMS (BAGS OF LINENS, SUPPLIES) IN REAR CLOSET AT LEAST 6 INCHES OFF THE FLOOR. MUST CLEAN DOUGH AND FLOUR ACCUMULATING ON FLOOR BETWEEN WALL AND DOUGH MIXING MACHINE.
code 34

What changed since the previous inspection?

Compared with Pass on June 30, 2016: 4 findings appeared for the first time. 1 finding recurred. 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.