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Blue Plate Catering Ltd.

October 22, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings0

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Failed findings

Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dish washing facilities must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. The three compartment sink is leaking due to two cracks in the sink, re weld the stainless steel with the same metal or replace the sink so it is smooth, sanitary and no longer leaks.
code 24
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Air dry all multi-use dispensing and cutting equipment after sanitizing. A copy of the related I.D.P.H. technical bulletin was left on premises.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Seal the raw wood above the pastry sink.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Regrout the floors under the steam kettle and dish machine so they are smooth and sanitary, and clean the grout throughout the kitchen until it comes clean from corner to corner.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Repair the damaged wall behind the pastry sink.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Clean and maintain the ice scoop holder.
code 43

What changed since the previous inspection?

Compared with Pass on January 5, 2010: 6 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.