Bakers Square

September 5, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: 6-301.14 NO HANDWASHING SIGN AT THE EXPOSED HAND SINK LOCATED AT KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNS AT ALL HAND SINKS. • 5-205.11(A) OBSERVED EXPOSED HANDWASHING SINK OBSTRUCTED WITH COFFEE FILTER BASKETS HANGING INSIDE THE HANDSINK LOCATED AT REAR BEVERAGE SERVICE AREA AND A KNIFE/UTENSIL IN OTHER EXPOSED HANDWASHING SINK NEAR THE OVEN AREA. A HANDWASHING SINK SHALL BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.PRIORITY FOUNDATION 7-38-030(C),CITATION ISSUED.
code 10Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005.
code 5Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4-601.11(A) OBSERVED BLACK/PINK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS PLASTIC TUBES OF THE ICE MACHINE "ICE IS USED FOR HUMAN CONSUMPTION". MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED. -
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 3-501.16 (A)(2) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE INSIDE THE KITCHEN PREP-COOLER(AMBIENT AIR TEMPERATURE OF 63.1F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:POT ROAST BEEF RANGING FROM (51.6F-54.7F),CHICKEN SALAD 45.9F,FETTA CHEESE 51.7F,CUT/SLICED TOMATOES 51.9F,CUT LETTUCE 50.7,SLICED MUSHROOMS 45.6F,CREAM CHEESE FILLING 49.0F,BLUE CHEESE CRUMBS 49.9F,MILK 50.1F,GRAVY 48.9F,COOKED CARROTS/POTATOES 47.4F ETC.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR BELOW AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 35#'S OF (TCS FOODS) WORTH APPROX. $75.00 AS STATED BY MANAGEMENT.PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: 4-301.11 FOUND KITCHEN PREP LINE COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 63.1F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.THE SAID COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR BELOW AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.PRIORITY VIOLATION 7-38-005, CITATION ISSUED - COS.
code 33
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: 4-501.12 INSTRUCTED TO REPLACE AND MAINTAIN WORNED-OUT/STAINED CUTTING BOARDS IN FOOD PREP AREAS.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: 4-601.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN PREP AND STORAGE SHELVES THROUGHOUT PREP/COOKING AREA/BEVERAGE SERVICE STATION,INTERIOR/EXTERIORS OF COOLERS AND FREEZER WITH FOOD DEBRIS AND SIDES OF HOT COOKING EQUIPMENTS AND TOP EXTERIOR OF DISHMACHINE AREAS.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6-101.11 (A) FLOORS ALONG WALLS AND IN ALL CORNERS OF KITCHEN PREP/DISHWASHING AREAS THROUGHOUT IN NEED FOR A DETAIL CLEANING INCLUDING FLOOR DRAINS AND TO MAINTAIN. • 6-201.16 (A) INSTRUCTED TO DETAIL CLEAN AND SANITIZE WALLS AND CEILINGS THROUGHOUT THE KITCHEN PREP/DISWASHING AREAS TO REMOVE FOOD SPLASHED DEBRIS AND REMOVE PEELING PAINT SECTION OF CEILING AT DISMACHINE AREA AND AT CEILING NEAR THE REAR HOT HOLDING UNIT WHERE NOTED TO MANAGEMENT AND TO MAINTAIN THESE AREAS TO SMOOTH,EASILY CLEANABLE SURFACES.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: 6-501.14 (A) INSTRUCTED TO DETAIL CLEAN INTERIOR EXHAUST HOOD ABOVE THE DISHMACHINE TO REMOVE EXCESSIVE GREASE BUILD-UP AND TO MAINTAIN.
code 56

What changed since the previous inspection?

Compared with Pass on March 2, 2018: 8 findings appeared for the first time. 1 finding 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.