Angela's Burrito Style

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings4
• critical findings2

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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 hot food shall be stored at a temperature of 140F or higher.OBSERVED APPROXIMATELY 5LBS OF COOKED STEAK USED TO MAKE BURRITOS ON PREP TABLE NEXT TO FLAT GRILL AT 100.2F. ALL DISCARDED AND INSTRUCTED MUST HOLD HOT AT 140F OR ABOVE.
  code 3Priority
• ⚠️Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical
  Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED 6 DIRTY SALSA DISPENSING CONTAINERS INSIDE THE REAR EXPOSED HAND SINK. INSTRUCTED EXPOSED HAND SINKS ARE FOR HAND WASHING PURPOSES ONLY AND ALL DIRTY DISHES MUST BE WASHED, RINSED AND SANITIZED IN THE THREE COMPARTMENT SINK.
  code 4Priority
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT PREP AREA.
  code 32
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
  code 43

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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.