Argo Tea Uch, Llc

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings3
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE PROPER UTENSIL WASHING, RINSING AND SANITIZING EQUIPMENT AND A SEPARATE SINK FOR HAND WASHING ONLY. OBSERVED EMPLOYEE RINSING CRUSHED GRANOLA TO BE MIXED WITH YOGURT ON UTENSILS IN HAND SINK. CITATION #70477-18
  code 8Priority
• ⚠️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. MUST REPLACE DISH MACHINE WITH A COMMERICIAL MACHINE WHICH PROVIDES PROPER WASHING, RINSING AND SANITIZING OF ALL UNTENSILS. CITATION #70477-18
  code 24
• ⚠️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 PROVIDE SPLASH GUARD BETWEEN HAND SINK AND ICE BIN.
  code 32

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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.