Andy's Deli

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings9
• critical findings3

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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: NO SOAP PROVIDED ON ALL EXPOSED HAND SINK THROUGHOUT THE PREP AREAS,AND WASH ROOMS.INSTEAD HAND SANITIZER WAS PROVIDED ON EACH SINK.OBSERVED EMPLOYEE USING SANITIZING SOLUTION LIKE IF WAS SOAP: WASH AND RINSE HANDS.INSTRUCTED TO PROVIDE SOAP,HAND SANITIZER CANNOT BE USED AS A SUBSTITUTE FOR HAND WASHING. SOAP PROVIDED. CRITICAL VIOLATION:7-38-030
  code 12Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED SAUERKRAUT WITH POLISH AT TEMP OF86.9F TO 94.2F;COOKED SAUERKRAUT WITH OTHER VEGETABLE AT TEMP OF 83.8F TO 87.1F; SWEET COOKED CABBAGE AT TEMP OF 62.7F TO 89F ALL THREE FOOD MENTIONED WERE COOKED YESTERDAY NIGHT PER MANAGER STATEMENT,PRODUCTS WERE STORED ON TOP THE PREP TABLE READY TO REHEAT PRODUCT. FOUND SIX PLASTIC BUCKETS WITH COOKED FOOD STORED INSIDE THE WALK-IN COOLER: COOKED SAUERKRAUT WITH POLISH SAUSAGES AT TEMP OF:67.7F; 68F;5F;71.3F AND 77.8F.FOUND 4 PANS OF COOKED SWEET CABBAGE AT IMPROPER TEMPERATURE:45.7F; 46.7F; 48.7F AND 48.9F, INSIDE THE WALK-IN COOLER,FOOD WAS COOKED YESTERDAY. WALK-IN COOLER UNIT MAINTAINS TEMP OF 38.9F. FOUND ROLLED CABBAGE LEAF WITH MEAT AND RICE AT TEMP OF 48.7F AT FRONT SERVING LINE.ALL FOOD THAT WAS WITH TEMPERATURE ABUSED WAS DISCARDED AND DENATURED:POUNDS 296, VALUE 970. CRITICAL VIOLATION: 7-38-005(A)
  code 3Priority
• 🧼hand hygiene slippingcritical
  Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
  Inspector note: POOR HYGIENIC PRACTICES.OBSERVED ONE EMPLOYEE MIXING READY TO EAT FOOD:COLE SLAW;ANOTHER EMPLOYEE WITH BARE HANDS TOOK SOME OF THE MIXED FOOD AND TASTED, WIPED HER HANDS ON DIRTY CLOTH THAT WAS STORED ON TOP THE PREP TABLE AND RE-TASTE THE FOOD MIXTURE. NO HAND WASHING PRIOR OR BETWEEN TASTING FOOD.INSTRUCTED TO HAVE PLASTIC SPOON / REGULAR UTENSIL TO TASTE FOOD PRODUCTS.TOUCHED FOOD DISCARDED. CRITICAL VIOLATION:7- 38-010(A)
  code 6Priority
• 🧽surfaces not properly sanitized
  Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
  Inspector note: FOOD NOT PROTECTED DURING PREPARATION. OBSERVED EMPLOYEE PREPARING READY TO EAT FOOD:APPETIZERS(FRESH CHEESE,HAM TURKEY ETC) AT HALLWAY BY THE STORAGE ROOM.NO EXPOSED HAND SINK INSTALLED AT THAT LOCATION AND THE OTHER EXPOSED HAND SINK IS TOO FAR FROM OTHER PREP AREA. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE, ALSO PROVIDE SOAP AND PAPER TOWELS AT SAID SINK, OR RELOCATE FOOD OPERATION WERE AN EXPOSED HAND SINK IS AVAILABLE. SERIOUS VIOLATION: 7-38-005(A)
  code 16
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: COOKED FOOD HELD MORE THAN 24 HOURS AND NOT IN ORIGINAL CONTAINERS NOT LABELED.INSTRUCTED THAT COOKED/PREPARED FOODS OUT OF ORIGINAL CONTAINER HAVE LABEL AND DATE WHEN PRODUCTS IS HELD OVER 24 HOURS.
  code 30
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: NO SPLASH GUARD PROVIDED BETWEEN EXPOSED HAND SINK AND MEAT GRINDER,SOUTH WALL.INSTRUCTED TO INSTALL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED ALUMINUM FOIL USED HAS A LINERS ON SHELVES ,INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
  code 32
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: NO HOT WATER LINE PROVIDED AT PRESENTLY UNUSED ICE CREAM MACHINE.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO PROVIDE HOT WATER LINE AT SAID MACHINE FOR PROPER WASH AND SANITIZE.
  code 38
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: EMPLOYEES PERSONAL ITEMS:SWEATERS,JACKETS,WALLET ETC.) ARE STORED INSIDE THE MAIN KITCHEN ON SHELVES WITH FOOD PRODUCTS.EMPLOYEES PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.
  code 41
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: WIPING CLOTHS NOT PROPERLY STORED/USED.OBSERVED DIRTY WIPING CLOTHS ON TOP PREP TABLES THROUGHOUT THE KITCHEN.WIPING CLOTHS MAY BE STORED IN AN APPROVED SANITIZER AND KEPT IN EACH WORK STATION
  code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on April 24, 2014: 8 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.