Batter & Berries

September 5, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 5 LBS ASSORTED CHEESES ON A PLATTER ON TOP OF COOKS LINE COOLER RANGING IN TEMPERATURES OF 51.2F TO 53.7F. 1/2 LB COOKED CHICKEN BREAST ON SIDE OF COOKS LINE COOLER AT 87.4F. ALL FOOD DISCARDED. MANAGEMENT STATES APPROXIMATE VALUE TO BE $22.00. REVIEWED CRITICAL LIMITS FOR COLD FOODS.CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. FOUND AT 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS. REPAIR PERSON ARRIVED DURING INSPECTION AND WAS ABLE TO REPAIR MACHINE. CRITICAL CITATION ISSUED 7-38-030.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE THE ABOVE CRITICAL VIOLATION WERE NOTED. NO CERTIFICATE POSTED ON SITE. MANAGER WAS CONTACTED AT INITIAL INSPECTION AND ARRIVED APPROXIMATELY 45 MINUTES LATER. SERIOUS CITATION ISSUED 7-38-012. INSTRUCTED TO OBTAIN ADDITIONAL CERTIFIED MANAGERS AND REVIEWED THAT A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: NO HOT WATER FROM LEFT SIDE NOZZLE INTO FINAL RINSE COMPARTMENT OF THE THREE COMPARTMENT SINK. CHIEF SANITARIAN NOTIFIED. INSTRUCTED TO USE NEWLY REPAIRED DISH MACHINE AND FOR LARGE POTS/PANS TO USE TWO OF THE THREE COMPARTMENTS TO WASH AND RINSE, THEN RE-SET SINK TO SANITIZE POTS. SERIOUS CITATION ISSUED 7-38-030.
code 24
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: DIRTY TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE. MUST NOT STORE UTENSILS BETWEEN WALLS AND ELECTRICAL CONDUITS. MUST NOT STORE KNIVES BETWEEN CUTTING BOARD AND COOLER. MUST PROVIDE PROPER KNIFE HOLDER. ALL TABLEWARES MUST BE COVERED/WRAPPED/PROTECTED.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN FRONT COOLER. MUST NOT USE PAPER AS LINER FOR SHELVING IN FRONT STORAGE CABINETS. CRACKED PLASTIC LID ON BULK SUGAR CONTAINER REPAIRED WITH DUCT TAPE. MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR ICE MACHINE ICE BIN DIRTY. MUST CLEAN AND MAINTAIN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE REAR KITCHEN PREP TABLE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE LIGHT SHIELDS THROUGHOUT REAR KITCHEN ABOVE REACH-IN AND WALK-IN COOLER, ABOVE DRY STORAGE SHELVING AND REAR PREP TABLE.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN BASEMENT DRY FOOD STORAGE AREA. BBQ GRILL MUST BE REMOVED FROM THE PREMISES.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on May 3, 2012: 9 findings appeared for the first time. 3 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Lake View

See every restaurant in Lake View →

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.