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Argo Tea

August 20, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
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. OBSERVED THE REAR EXPOSED HANDSINK NOT BEING MAINTAINED. NO HOT WATER WAS AVAILABLE AT THE HANDSINK. SINK TAGGED BY CDPH. DO NOT USE. PREMISES HAS AN ADDITIONAL HANDSINK IN THE FRONT PREP AREA. REPAIR THE SINK AND FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-030.
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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT DISPLAY COOLER WITH AN AIR TEMPERATURE OF 45.8F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MAINTAIN THE UNIT BELOW 40F. AFTER UNIT IS REPAIRED, FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-005A.
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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE DISPLAY COOLER. OBSERVED PARFAITS AT 48-49F, QUICHE AT 44-46F, SALADS AT 50F, AND SANDWICHES AT 46F. MANAGEMENT VOLUNATRILY DISCARDED 10# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED WHILE STORED INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF THE UNIT CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240. SERIOUS VIOLATION 7-38-005A.
code 16
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 CERTIFIED FOOD MANAGER PRESENT AT THE TIME OF THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOOD WAS BEING PREPARED AND SERVED. A CERTIFIED FOOD MANAGER ARRIVED ONSITE AT APPROXIMATELY 9:30AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
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. CAULK AROUND THE FRONT HANDSINK.
code 32
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. DETAIL CLEAN THE INTERIOR OF THE MILK COOLER IN THE BACK AREA.
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. DETAIL CLEAN THE FLOOR IN THE STORAGE CLOSET. OBSERVED STANDING WATER BEHIND THE FRONT SERVICE COUNTER. MAINTAIN THE FLOOR DRY.
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. DETAIL CLEAN THE WALLS AROUND THE MOP CLOSET. DETAIL CLEAN THE CEILING SUPPLY FAN COVER IN THE MOP CLOSET.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 2 ADDITIONAL SINK STOPPERS ARE NEEDED AT THE 3 COMPARTMENT SINK. MUST PROVIDE. REPAIR THE LEAKS AT THE FRONT HANDSINK.
code 38
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. NO REFRIGERATION THERMOMETERS WERE OBSERVED INSIDE THE MILK COOLER AND THE DISPLAY COOLER UNDER THE FRONT COUNTER. MUST PROVIDE.
code 40
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. CLEAN AND REMOVE THE LITTER AROUND THE GARBAGE DUMPSTERS.
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.