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Batter & Berries

June 28, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 55.1F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-42440 WHEN READY.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF WALK IN COOLER AND ON TOP OF COLD HOLDING LINE SUCH AS 6-DOZ. POOLED EGGS 55.7F,1LB. RAW SHRIMP 56.1F,20LBS.COOKED HASHBROWNS 65.2F,8-DOZ. SHELLED EGGS 53.9F,6DOZ. EGG WHITES 44.4F-51.4F, ,12LBS. COOKED HASH BROWNS 67.7F,4DOZ. SHELLED EGGS 58.0F,4LBS. PORK SAUSAGE 44.1F 5LB,COOKED LOBSTER 49.7F,16- GALLONS SWEET POTATOE BATTER 56.7F,55.3F,57.3F,56.6F,120- DOZ SHELLED EGGS 54.6F,55.9F,58.9F,54.3F,55.6F,55.1F,54.2F,54.4F,4-LBS. COOKED PORK LION 54.5F,10LBS. CRAB CAKES 54.9F,6 GALLONS COOKED GRAVY 56.2F,56.8F,62.0F,5LBS. SLICED HAM 54.0F,18.63LBS. LAMB CHOPS 56.2F,56.9,55.5F,24 GALLONS FRENCH TOAST BATTER 56.2F,57.1F,58.2F,55.8F,56.9F,56.3F,15-GALLONS WHIPPING CREAM 58.7F,58.4F,58.2F,57.1F,56.9F,56.8F,55.7F,125LBS. EGG WHITES-56.6F,56.4F,57.3F,57.2F,56.9F,58.2F,56.4F,58.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.863LBS. $ 1,613(CRITICAL 7-38-005A)
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL FOOD STORAGE CONTAINER WHEN NOT IN ORIGINAL PACKAGE
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS,LOWER SHELF OF PREP TABLE,FOIL AND CARD BOARD FROM LOWER SHELF OF PREP TABLE.MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR REACH IN COOLER.MUST PROVIDE ADDITIONAL PREP COOLERS ON COOKING LINE FOR FOOD STORAGE AND HOLDING INSTEAD OF PLASTIC CONTAINERS WITH ICE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TABLES,WHEEL BASES,INTERIOR PANEL OF ICE MACHINE,PIPES OF COOKING EQUIPMENT,OVEN,PREP TABLES,WALK IN COOLER SHELVING UNITS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FOOD DEBRI FROM FLOOR IN PREP AREA AND BASEMENT AND FLOOR MATS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS IN DINING AREA.MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.MUST REMOVE MOLD BUILD UP AT PREP AREA HAND SINK
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT.MUST TIGHTEN END CAPS ON LIGHT SHIELDS IN PREP AREA
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR OR REPLACE LEAKY PIPE UNDER 3- COMP SINK.
code 38

What changed since the previous inspection?

Compared with Pass on September 15, 2015: 5 findings appeared for the first time. 5 findings recurred.

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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.