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Blue Plate Catering Ltd.

August 30, 2018 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012 NO CITATION ISSUED.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF VOMITUS OR FECAL MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
code 5Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4.602.12 MUST DETAIL CLEAN EXTERIOR CONTACT SURFACES OF COOKING & BAKING EQUIPMENT IN THE HOT LINE AND BAKERY PREP AREAS. INSTRUCTED TO MAINTAIN.
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 3.501.16 (A)(2) OBSERVED TCS FOODS AT IMPROPER TEMPERATURES IN THE HOTLINE WALK-IN COOLER. 97 LBS OF BEEF, AT 52F, VALUED AT $788.35. 10 LBS OF RAW SHRIMP AT 55F, VALUED AT $90. 36 LBS OF CHICKEN, 55F, VALUED AT $100.95. 27 LBS OF DELI MEATS, 50F, VALUED AT $87.50. MANAGER VOLUNTARILY DISCARDED AND DENATURED THE FOOD. INSTRUCTED TO HOLD TCS COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
code 22
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: 4.501.12 MUST REPLACE GREEN CUTTING BOARDS THROUGHOUT PREP AREAS, DEEP GROOVE AND STAINS PRESENT. INSTRUCTED TO MAINTAIN.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: 4.602.13 MUST DETAIL CLEAN FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES THROUGHOUT ALL PREP AREAS. INSTRUCTED TO MAINTAIN.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6.201.17 (A)(A) MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING AND WALL VENT COVERS, THROUGHOUT PREP AREAS. INSTRUCTED TO MAINTAIN. • 6.201.11 MUST DETAIL CLEAN FOOD DEBRIS & WATER FROM FLOORS THROUGHOUT ALL PREP AREA. INSTRUCTED TO MAINTAIN.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: 6.303.11 MUST REPLACE BURNED OUT LIGHT UNDER HOOD IN PASTRY PREP AREA. INSTRUCTED TO MAINTAIN. • 6.501.14 MUST DETAIL CLEAN DUST & GREASE FROM HOOD IN THE DRY HOTLINE FOOD PREP AREA. INSTRUCTED TO MAINTAIN.
code 56
allergen training missing

Official wording: Allergen Training As Required
Inspector note: ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP ALLERGEN CERTIFICATE ON-SITE. INSTRUCTED TO MAINTAIN .
code 58

What changed since the previous inspection?

Compared with Pass on October 13, 2017: 9 findings appeared for the first time. 7 previous findings 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.