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Artopolis Bakery, Cafe & Angor

April 13, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER AT 60 DEGREES F. MUST REPAIR OR ADJUST COOLER TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 141 LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 50.3-55 DEGREES F. NOTED 11LBS OF VARIOUS CHEESES AT 54 DEGREES F, 6LBS OF LAMB AT 51.8 DEGREES F,20LBS OF CHICKEN AT 51.5 DEGREES F, 10LBS OF BEEF AT 50.3 DEGREES F, 7LBS OF MILK AT 51.5 DEGREES F, 4 LBS OF HEAVY CREAM AT 51.6 DEGREES F, 12LBS OF EGGS AT 50.7 DEGREES F, 1 LB OF COOKED LASANGA AT 55 DEGREES F, 38LBS OF DELI MEATS AT 50.8-54 DEGREES F, 10LBS OF HOUSE DRESSING AT 51.6 DEGREES F, 20LBS OF COOKED PASTA AT 51.3 DEGREES F AND 2LBS OF BABA GANOUSH AT 51.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTUION REGISTERING AT THE LOW TEMPERATURE DISH MACHINE. MUST REPAIR.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PROPERLY LABEL BULK FOOD ITEM CONTAINERS WHERE MISSING.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE ICE BIN COVERS FOR THE CONSUMABLE ICE BINS AT THE BAR. MUST REPLACE ALL BROKEN FOOD STORAGE CONTAINERS AND LIDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF THE FRYERS AND OTHER COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN THE COOLERS AND VENTILATION FANS ABOVE THE COOKING EQUIPMENT. DETAIL CLEAN THE BULK FOOD ITEM CONTAINERS IN THE BASEMENT PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REPAIR BROKEN FLOOR TILES UNDER THE THREE COMPARTMENT SINK, AROUND THE FLOOR DRAIN NEAR THE DISH MACHINE AND NEXT TO THE 1 COMPARTMENT SINK IN THE BASEMENT. MUST ALSO DETAIL CLEAN FLOORS IN THE BASEMENT,IN STORAGE AREAS AND BEHIND THE PIZZA OVEN. MUST REMOVE FOOD AND OTHER DEBRIS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK AND DISH MACHINE AND REMOVE FOOD DEBRIS. REMOVE DUST FROM WALLS AND CEILINGS AS NEEDED IN PREP AND STORAGE AREAS.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.
code 43

What changed since the previous inspection?

Compared with Pass on October 7, 2014: 6 findings appeared for the first time. 3 findings recurred. 2 previous findings did not recur.

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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.