Aya Seashell

December 12, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings9
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. OBSERVED EMPLOYEE WASHING MULTI-USE FOOD EQUIPMENT AND UTENSILS WITH RUNNING WATER, SCRUBBER AND NO SANITIZER, 3-COMP SINK NOT SET UP. INSTRUCTED MANAGER TO PROPERLY SET UP 3-COMP SINK (SOAP AND WATER IN FIRST COMPARTMENT, RINSE WATER IN SECOND COMPARTMENT AND SANITIZER AND WATER IN THIRD COMPARTMENT) TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
code 8Priority
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 MANAGER ON DUTY NOR VALID CERTIFICATE POSTED WHEN COOKED ITALIAN BEEF 162.5F PREPARED AND SERVED. COPIES OF CERTIFICATES NOT ACCEPTABLE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
code 21
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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATON.
code 31
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. NON-TOXIC PAINT SHELVES UNDER FRONT COUNTER. PROPERLY SECURE FILTER IN VENTILATION HOOD.
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. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRYERS, FRYER CABINETS, SHELVES, SINKS, VENTILATION HOOD, BULK CONTAINERS, PLASTIC CANS, ETC.
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 NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
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. REPLACE STAINED CEILING TILES IN ALL AREAS.
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: PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS. REMOVE GYM SHOES UNDER PREP TABLE IN REAR.
code 37
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE ARTICLES FROM UTILITY SINK AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
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.