Andy's Deli

January 10, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
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: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. Found potentially hazardous foods not meeting temperature requirements of 40f or less in rear kitchen prep area, and in walk in cooler. list of potentially hazrdous foods are as follows:Pork roast at 59.6f, greek fish in sauce at 49.8f, and deli meats at 58.4f, mgmt. discarded product at once. Air temperature of walk in coolers was at 40.1f.Citation issued#H000063592 with a court date of 2/17/2011, at 400 w superior in room #112 at 9:00am.
code 3Priority
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. Found/observed south exit door not rodent proofed, door had 1/4inch gap on bottom of door. Rear exit/entrance door in rear storage, receiving area not rodent proofed, door had gaps of 1/4inch on sides of door.Citation issued #H000063592, with court date of 2/17/2011, at 400 w superior in room #112 at 9:00am.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Found/observed some food items not properly dated/labeled in walk in freezers, and walk in coolers, must date and label all food items in walk in freezers, walk in coolers.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. Non ffod contact surfaces of cooler shelving, cooking equipment, prep table lower shelving, need detailed cleaning. Storage shelving/racks not clean need detailed cleaning(crevices).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floors under heavy equipment, cooking equipment in kitchen prep areas need detailed cleaning(corners). Floors in walk in coolers, walk in freezers need cleaning, floors in rear storage areas under shelving/racks need cleaning.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Walls, ceilings in kitchen prep areas, storage areas not clean need cleaning. peeling paint on front wall by register shall be repair.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Light shields in prep areas, storage areas, and bathrooms, not clean need cleaning.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation)in walk in coolers, kitchen prep areas, storage areas, coolers, and bathrooms need cleaning(detailed).
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Stock items must be stored six inches off of floor to prevent pest harborage.
code 41

What changed since the previous inspection?

Compared with Pass on March 16, 2010: 8 findings appeared for the first time. 1 finding recurred.

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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.