Arden Restaurant

July 12, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND SINK OBSTRUCTED AT THIS TIME. HAND SINK MUST BE AVAILABLE AT ALL TIMES TO PROPERLY WASH HANDS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. HANDSINK ACCESSIBLE.
code 11Priority
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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH IN COOLER AT 57.6 DEGREES AIR TEMP. COOLER MUST MAINTAIN 40 DEGREES OR BELOW. COOLER IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER CANNOT BE USED UNTIL REINSPECTED BY THE CDPH. CONTACT CDPH VIA FAX 312-746-4240. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT IMPROPER TEMERATURE: 18 EGGS 67.8 DEGREES, BEEF 59.3 DEGREES, PORK 58.6 DEGREES ALL PRODUCT DISCARDED AT THIS TIME OF INSPECTION. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE. TOTAL VALUE $100.00 20 LBS
code 3Priority
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. HANDSINK IN WASHROOM FOR CUSTOMERS HOT WATER VERY SLOW. MUST HAVE HOT AND COLD RUNNING WATER AT CITY PRESSURE, NO SOAP AT SINK TO WASH HANDS. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. HANDSINK NOT MAINTAINED.
code 26
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS MUST BE WASHED, RINSED, SANITIZED AND STORED IN A CLEAN SANITIZED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
code 31
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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ALL PREP TABLES, 3 COMPARTMENT SINK, INTERIOR OF WALK IN COOLER, INTERIOR OF REACH IN COOLER, OUTER HANDLE OF WALK IN COOLER, HANDLES ON REAH IN COOLER, TRACKS OF COOLER WITH LARGE AMOUNTS OF GREASE THAT DOOR DOESN'T OPEN EASILY. SHELVES IN WALK IN COOLER WITH LARGE AMOUNTS OF BUILD, MUST CLEAN OR REPLACE. ALL MUST BE DETAIL CLEANED AND MAINTAIN.
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. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING. MUST CLEAN AND REMOVE ALL STANDING WATER UNDER 3 COMPARTMENT SINK AND CORNER BY HANDSINK.
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. Use dustless cleaning methods. WALLS AND CEILING IN NEED OF CLEANING TO REMOVE ALL DUST AND LARGE AMNOUNTS OF GREEASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOMS IN NEED OF DETAIL CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 37
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL COOLERS IN NEED OF GOOD WORKING THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
code 40
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. ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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.