Barn And Company

November 18, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings1

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. APPROXIMATELY 6 LBS COOKED CHICKEN FOUND HELD IN HOT HOLDING BOX AT 113F TO 119.6F. CHICKEN DISCARDED AND INSTRUCTED TO INCREASE THERMOSTAT FOR HOLDING TEMPERATURE.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED DURING PREPARATION. APPROXIMATELY 5 LBS TOMATOES BEING ROASTED ON OUT DOOR CHARCOAL GRILL ON ESTABLISHMENTS PATIO. TOMATOES DISCARDED AND GRILL TAGGED HELD FOR INSPECTION. MUST REMOVE GRILL FROM PREMISES.
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 20-25 LIVE SMALL FLIES THROUGHOUT DISH MACHINE AREA AND 5-10 THROUGHOUT BASEMENT DRY STORAGE. INSTRUCTED TO HAVE PEST CO. SERVICE ESTABLISHMENT TO ELIMINATE OR MINIMIZE PEST ACTIVITY.
code 18
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO EXPOSED HAND WASHING SINK IN NEWLY RE-MODELED KITCHEN. MUST INSTALL EXPOSED HAND SINK IN FOOD PREP AREA WITH HOT/COLD RUNNING WATER THAT PROPERLY DRAINS. INSTRUCTED TO USE HAND SINK IN DISH MACHINE ROOM UNTIL SINK IS INSTALLED.
code 24
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BOTTOM SHELVING OF SLICER PREP TABLE RUSTY. MUST REPLACE/REMOVE RUST.
code 32
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. INTERIOR ICE MACHINE DIRTY IN SOME AREAS. 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. FLOOR UNDER KITCHEN THREE COMPARTMENT SINK WITH DIRT AND DEBRIS. MUST CLEAN. BRICKS ON FLOOR OF WALK IN COOLER BEING USED TO PROP UP SHELVING. MUST USE CLEANABLE SHELVING ON FLOOR. ALL STORED ITEMS THROUGHOUT BASEMENT MUST BE ELEVATED FROM FLOOR 6" OR ABOVE AND MAKE ALL FLOORS ACCESSIBLE TO CLEAN. MISSING FLOOR DRAIN COVER UNDER DISH MACHINE. MUST PROVIDE.
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. MISSING CEILING TILE ABOVE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE. HOLE IN WALL AROUND PIPING UNDER KITCHEN THREE COMPARTMENT SINK. MUST SEAL.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REMOVE THREADED NOZZLE FROM BAR EXPOSED HAND SINK. MUST INSTALL DRAIN LINES AT BAR SODA GUN DISPENSING HOLDERS. DIRTY FLOOR DRAIN UNDER KITCHEN THREE COMPARTMENT SINK AND UNDER DISH MACHINE. MUST CLEAN.
code 38
Linen: Clean And Soiled Properly Stored

Inspector note: Soiled and clean linens, coats, and aprons shall be properly stored. IMPROPERLY STORED CLEAN LINEN INSIDE DIRTY STORAGE CLOSET IN BASEMENT.
code 39
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR SALAD PREP COOLER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE PILED WOOD FROM GROUND AT OUTDOOR GARBAGE AREA.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD PREP.
code 42

What changed since the previous inspection?

Compared with Out of business on June 27, 2011: 14 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Lincoln Park

See every restaurant in Lincoln Park →

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.