Banquets - Main Kitchen

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: FOUND PASTRY WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 45.0 F, FOUND CREAM CHEESE, HEAVY CREAM, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER WALK IN COOLER AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE- DEVONSHIRE CREAM AT 45.0 F, CREAM CHEESE AT 45.0 F, WHOLE EGGS AT 46.0 F, EGG YOLKS AT 45.5 F, HEAVY CREAM AT 45.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
  code 3Priority
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: OBSERVED DUST BUILD UP ON WALLS AT BANQUET PREP AREA. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
  code 35

What changed since the previous inspection?

Compared with Pass on July 27, 2017: 2 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.