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Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great

October 2, 2025 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings0

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Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.5-61.0F. OBSERVED COLD TCS FOODS, SHREDDED CHEESE(47.5-54.9F), HAM(49.5-56.7F), DICED TOMATOES(51.4F), TURKEY(57.2F), LIQUID EGGS(51.4-54.9F), RAW EGGS IN SHELL(50.2-51.1F), PORK(57.6-61.0F), HALF N HALF(55.9F) AND COOKED VEGETABLES(51.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $240 WEIGHING 60LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED SMALL ONE DOOR WITH ONE DRAWER COLD HOLDING UNIT IN REAR PREP AREA WITH COOKLINE AT AN IMPROPER AMBIENT TEMPERATURE OF 54.9F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SMALL ONE DOOR WITH ONE DRAWER COLD HOLDING UNIT IN REAR PREP AREA WITH COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 33
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED EQUIPMENT STORED ON FLOOR IN DISHWASHING AREA NEAR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 140F. OBSERVED IMPROPER WASH SOLUTION TEMPERATURE AT HIGH TEMERATURE DISH MACHINE IN MAIN KITCHEN DISH WASHING AREA. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A MULTITANK, CONVEYOR, MULTITEMPERATURE MACHINE MAY NOT BE LESS THAN 150F.CORRECTED DURING RECENT INSPECTION ON 10/3/2025 OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT PROPER TEMPERATURE OF 167F AFTER REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
code 48
allergen training missing

Official wording: Allergen Training As Required
Inspector note: FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR THREE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
code 58

What changed since the previous inspection?

Compared with Pass on May 9, 2024: 5 findings appeared for the first time.

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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.