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Batter & Berries

August 17, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings11
critical findings3

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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 53.4F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A REPAIR PERSON ARRIVED ON SITE DURING INSPECTION,(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 POTENTIAALY HAZARDOUS FOODS STORED INSIDE OF WALK IN COOLER SUCH AS 1 GALLON GRAVY 53.6F,2 GALLON STRAWBERRIE FRENCH TOAST MIX 52.3F-49.1F,1.5 GALLON CARAMEL MIX 49.0F-49.5F,10LBS. CRAB CAKES 48.4F-49.4F,.5 QUARTS BLUEBERRY FRENCH TOAST MIX 50.3F,5LBS. WHOLE SWEET POTATOES 48,5F.,LEMON FRENCH TOAST MIX 1 QUART 50.6F,.5LBS. SHREEDED SWEET POTATOES 49.5LBS.,1LB. SLICED STRAWBERRIES 51.2F,10LBS. HASH BROWNS 44.7LBS.,120 DOZEN SHELLED EGGS RANGING FROM 47.9F,48.1F,49.0F,49.5F,49.8F,51.2F,49.6F,1 GALLON BLUEBERRY CHEESE CAKE FRENCH TOAST MIX 53.1F,96LBS. LIQUID EGGS RANGING FROM 53.2F,53.6F,54.1F,51.2F,52.9F,53.8F,5LBS POLISH SAUSAGE 50.8F,24.8 LBS PIT HAM 48.8F-49.1F,4LBS. BEEF PATTIES 51.3F,2LBS. PULLED PORK 51.3F,20LBS SLICED HAM 49.8F-50.3F,4LBS. CORNED BEEF 50.4F,10LBS.BEEF 51.6F,120LBS. CHICKEN BREAST 54.3F,55.4F,53.6F,57.1F,53.5F,70LBS.MARINATED CHICKEN BREAST 50.5F,51.1F,51.5F,5LBS. SHRIMP 52.2F,5LBS. PORK CHOPS 49.5F,1LB. SPINACH 52.6F,3LBS. SPRING MIX 54.7F,55.9F,55.5F,36 LBS. CRAB MEAT 58.0F,96LBS. WHIPPING CREAM 54.0F-54.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.660.4LBS $1,848,(CRITICAL 7-38-005A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES BY DISH WASHER HANDLING DIRTY DISHES AND THEN REMOVING CLEAN DISHES FROM DISH MACHINE,FOOD HANDLERS COMING IN FROM OUTSIDE AND THEN PUTTING ON APRONS AND HANDLING FOOD WITHOUT WASHING HANDS .OBSERVED FOOD HANDLER HANDLING READY TO EAT FRENCH TOAST WITH BARE HANDS WAS PREVIOUSLY INSTRUCTED NO BARE HAND CONTACT WITH READY TO EAT FOODS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND USE TONGS,SPATULAR,GLOVES TO HANDLE READY TO EAT FOODS.(CRITICAL 7-38-010A)
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

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

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

Inspector note: Inspector Comments: Inspector Comments: 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 BINS WITH ICE
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINET,GRILL TAVLE,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,FLOOR MATS
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Inspector Comments: Inspector Comments: 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
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Inspector Comments: 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 STEAM TABLE
code 38

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 29, 2016: 3 findings appeared for the first time. 8 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.