Bandera

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings5
• critical findings2

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Failed findings

• 📋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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. WALK-IN COOLER ON SITE IN POOR REPAIR. AIR TEMPERATURE OF 54.5 DEGREES. MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. COOLER BEING TAGGED HAELD FOR INSPECTION AT THIS TIME. COOLER CAN NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005 (A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
  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. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: EGGS 50.5, MILK 51.4, CHEESE 50.6, ALL PRODUCTS HAVE BEEN DISCARDED BY MANAGER. TOTAL VALUE $ 74.64 30 LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
  code 3Priority
• 🧫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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: LARGE CAN OPENER, SODA DISPENSOR, PREP TABLES, AND INTERIOR OF HOT HOLDING CABINETS TO REMOVE ANY FOOD DEBRIS OR SPILLS. MUST CLEAN AND MAINTAIN.
  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 IN NEED OF CLEANING IN CORNERS AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN.
  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. Use dustless cleaning methods. WALLS IN WALK-IN COOLER AT CHICKEN AREA, AND IN OUTER PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD-UP. MUST CLEAN AND MAINTAIN.
  code 35

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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.