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Bargain Food

November 17, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings3

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED NO HOT RUNNING WATER AT THE HAND SINK IN THE EMPLOYEE'S WASHROOM. MUST PROVIDE AND MAINTAIN FOR PROPER HAND WASHING. INSTRUCTED MANAGER TO REWASH HAND WITH HOT WATER WHEN ENTERING IN TO THE PREP AREA AT EXPOSED HAND SINK. CRITICAL CITATION ISSUED #7-38-030.
code 11Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSEVRED NO SOAP OR PAPER TOWEL AT EXPOSED HAND SINK IN THE FOOD PREP AREA AND NO SOAP IN THE WASHROOM. MUST PROVIDE AND MAINTAIN FOR PROPER HAND WASHING. CRITICAL CITATION #7-38-030 ISSUED.
code 12Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED EMPLOYEE PREPARING AND HANDLING FOODS FROM RAW TO COOK AND NOT WASHING HIS HANDS ONLY CHANGING HIS GLOVES. All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. CRITICAL CITATION ISSUED #7-38-010(a).
code 6Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED, HANDLED AND SERVED SUCH AS CHICKEN,DELI MEATS,ITALIAN BEEF AND CHEESE SAUCE. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. SERIOUS VIOLATION #7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN AND SANITIZE DELI EQUIPMENT, PREP TABLES AND COUNTER TOPS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS NEED DETAIL CLEANING AND REPAIRING NOTED BROKEN & MISSING TILES. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: NOTED OPENINGS IN TO THE WALL BASE IN THE PREP AREA. MUST SEAL ALL OPENINGS TO PREVENT ENTRY POINT FOR PEST.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PREMISES HAS 4 SMALL DEEP FRYERS BEHIND DELI COUNTER WHERE CHICKEN,FRIES AND PIZZA PUFFS ARE PREPARED AND SERVED. INSTRUCTED MANAGER TO PROVIDE VENTILATION OVER FRYERS. ALSO MUST DETAIL CLEAN THE MOP SINK INTERIOR TO REMOVE GREASE AND DEBRIS.
code 38

What changed since the previous inspection?

Compared with Pass on August 29, 2016: 7 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.