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Bijan Bistro
March 10, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OF SERVICE COOLER (DRAWERS) AT THE FIRST FLOOR KITCHEN TO BE IMPROPER AT 47.5F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW.PREMISES HAS A WALK IN COOLER MAINTAINING A TEMPERATURE OF 37F. MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. REPAIR TECHNICIAN ARRIVED ON SITE AT 10:55 AM. INSTRUCTED TO MONITOR AND MAINTAIN.BY END OF INSPECTION TEMPERATURE OF EQUIPMENT WAS 40.1F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLERS TO BE IMPROPER BETWEEN 45F TO 51F, SOUPS (ASSORTED) 45.3F, BEEF 45.8F, ITALIAN SAUSAGE 45.7F, EGGS 47.7F, PASTA 45.2F, CANADIAN BACON 46.8F, HAMBURGERS 51.4F, STEAK 51.1F, CHICKEN 49.6F, CRAB CAKE PATTIES 46.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 65LBS OF PRODUCTS WORTH $195.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: NOTED MULTI USE UTENSILS (PLATES, CUPS, BOWLS ETC) ON SHELVING AT THE PREP TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED LOOSE GASKET AT DOOR OF SERVICE COOLER AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE. ALSO NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO REPAINT WITH A FOOD GRADE NON TOXIC PAINT, CLEAN OR REPLACE.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: HEAVY ICE BUILT UP FROM THE CONDENSATION UNIT THROUGH OUT THE WALK IN FREEZER AT THE BASEMENT FOOD PREP AREA,SODA GUN HOLDERS AT THE BAR AND CHEST COOLER BELOW COFFEE STATION BY THE BAR.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DIRT, FOOD PARTICLES AND ICE INSIDE FOOD WALK IN COOLER, BEER WALK IN COOLER AND WALK IN FREEZER
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: INSTRUCTED TO CLEAN AND MAINTAIN WALLS, FANS AND CEILING INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: NOTED NO THERMOMETERS INSIDE SERVICE COOLERS (DRAWERS) AT THE KITCHEN PREP AREA ON THE FIRST FLOOR. INSTRUCTED TO PROVIDE A THERMOMETER ON ALL COOLERS FOR PROPER TEMPERATURE MONITORING.
What changed since the previous inspection?
Compared with Pass on September 16, 2013: 8 findings appeared for the first time.
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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.