Andy's Snack Shop

June 18, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED REACH IN REFRIGERATOR IN POOR REPAIR, NOT HOLDING AT PROPER TEMPERATURE, READING 57.9'F, INSTRUCTED TO DISCONTINUE USE AT ONCE, COOLER TAGGED BY THE CDPH, MUST FAX LETTER FOR TAG REMOVAL WHEN COOLER IS READING 40'F AND BELOW, ADDITIONAL COOLERS ON SITE CRITICAL CITATION ISSUED
code 2Priority
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. OBSERVED COOKED FOODS STORED INSIDE REFRIGERATOR, NOT BEING HELD AT PROPER TEMPERATURE, RICE READING 51.0'F, POTATOES 60.1'F, MAYO, AND CHEESE, ALL PRODUCT DUMPED AND DISCARDED, PRODUCT POUNDS APPROX. 10 AND TOTAL COST ABOUT $75.00 CRITICAL CITATION ISSUED
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED SERIOUS CITATION ISSUED: 7-38-012
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPARTMENT SINK IN POOR REPAIR, FAUCET NOT REACHING ALL SINKS,ONE FAUCET FOR COLD WATER AND ONE FAUCET FOR HOT WATER, BOTH FACUET LOCATED IN THE MIDDLE SINK, WITH ONE HOSE, ATTACHED TO ONE FAUCET AT A TIME AND IS ENCHANGED TO GET HOT AND THEN TO GET COLD WATER SERIOUS CITATION ISSUED
code 24
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. MUST CLEAN ALL SURFACES 1ST FLOOR KITCHEN AREA REMOVE ALL GREASE STAINS
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR SURFACES, THOUGH OUT PREMISES 1ST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS FIRST FLOOR KITCHEN AREA, REMOVE ALL GREASE STAINS
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST CLEAN AND BETTER ORGANIZED BASEMENT AREA, REMOVE ALL CLUTTER AND BETTER MAINTAIN AREA
code 41

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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.