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Blue Demons Dining Hall

March 10, 2020 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings12
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: HANDWASHING SINK AT MAIN PREP AREAS NOT ACCESSIBLE FOR HANDWASHING. OBSERVED FOOD CARTS(WITH FOOD ON TOP IT) BLOCKING THE HANDSINKS IN TWO DIFFERENT LOCATION: PIZZA PREP AREA AND MAIN KITCHEN. UPON MY REQUEST BOTH CARTS WERE REMOVED FROM IN FRONT OF SAID SINKS AND ACCESSIBLE FOR HAND WASHING . PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED. • NO SOAP PROVIDED AT HANDWASHING SINK AT "REVOLUTION" COFFEE AREA. UPON MY REQUEST SOAP WAS PROVIDED. PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION" • HANDWASHING SINK AT "CLUCK" PREP AREA NOT ACCESSIBLE. ONE HANDWASHING SINK HAS DISCHARGE HOSE INSTALLED FROM CEILING AT INSIDE THE BOWL,THE OTHER SINK IS USED TO DUMP ICE FROM DISPLAY PREP COOLER. INSTRUCTED TO REMOVE AND RELOCATE SAID HOSES, ALSO INSTALL ONE COMPARTMENT SINK TO ACCOMMODATE THE NEEDS OF THE EMPLOYEE/WORKING AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"
code 10Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND TCS FOOD AT IMPROPER TEMPERATURE IN DIFFERENT COOLER OF PREMISES: 16oz OF HALF AND HALF CREAM AT TEMP OF 54.3F; THREE KIND OF CREAM CHEESES AT TEMP OF 54F AND WHIPPED CREAM AT TEMP OF 54F,MENTIONED PRODUCTS WERE STORED INSIDE THE DISPLAY COOLER AT BREAKFAST LINE. ALSO MARINATE RAW CHICKEN AT TEMP OF 44.6F TO 46F STORED INSIDE THE WALK-IN COOLER .PASTA SALAD WITH CHEESE AT TEMP OF 48.7F TO 52F STORED AT DISPLAY COOLER AT TRAY LINE OF "CLUCK" PLACE AREA.COLD FOOD MUST MAINTAIN TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED. POUND 10,VALUE 20. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: FOUND DISPLAY COOLER AT SERVING BREAKFAST LINE AT IMPROPER AIR TEMPERATURE 50F TO 54F.TCS FOOD WERE STORED INSIDE AND ON TOP MENTIONED UNIT: CREAM CHEESES,HALF AND HALF. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
code 33
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST PROVIDE COMMON NAME AT DRY FOOD STORED INSIDE CONTAINERS AT STORAGE AREA.
code 37
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MISSING HANDLE AT DOOR OF 4-BURNER STOVE IN THE KITCHEN ,NEED TO REPLACE • CONDENSER UNIT AT WALK-IN FREEZER IN CATERING AREA AT FIRST FLOOR WITH EXCESS ICE BUILD UP ON UNIT AND SHELVES INSTRUCTED TO REPAIR CAUSE • BLACK CRATES USED FOR FOOD ELEVATION INSIDE THE WALK-IN COOLER MUST REMOVE AND REPLACE WITH RAISED SHELVES.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: NOTED PREMISES USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 195F; HOWEVER NOTED NO TEMPERATURE TEST STRIPS. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR,STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: CLEAN UNDER THE CHARCOAL GRILL AND REMOVE ALUMINUM FOIL IN THE KITCHEN
code 49
Hot & Cold Water Available; Adequate Pressure

Inspector note: HOT WATER PROVIDED AT METERED WASHBOWLS AT TEMP OF 79.5F INSIDE THE STAFF WASHROOMS IN THE KITCHEN AND WASHROOM AT CATERING AREA AT FIRST FLOOR AT TEMP OF 69.7F. ISSUE WAS RESOLVED AND HOT WATER PROVIDED ON BOTH MENTION LOCATIONS: WASHROOM IN THE KITCHEN PRESENTLY HOT WATER TEMP OF 100.5F AND AT WASHROOM BY THE CATERING AREA WATER TEMP OF 113F. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED
code 50
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: ADDITIONAL STOPPERS ARE NEEDED AT 3 COMPARTMENT SINK IN "BROWNSTONE" COFFEE AREA - • MECHANICAL DRAIN STOPPERS AT WASH COMPARTMENT SINK IN DISH ROOM IS LEAKING,REPAIR CAUSE
code 51
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: NO LID PROVIDED AT RECEPTACLE INSIDE THE STAFF WASHROOM IN THE KITCHEN,INSTRUCTED TO PROVIDED
code 53
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: WALK-IN COOLER AT CATERING AREA DEBRIS ON FLOOR UNDER SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN • EXCESS SPILLAGE/RUST AT CEILING TILES AT CATERING AREA AT SECOND FLOOR, INSTRUCTED TO REPLACE SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: FILTERS AT "CLUCK" PREP AREA ARE IN POOR REPAIR,INSTRUCTED TO REPLACE.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 8, 2019: 10 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

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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.