✓!

Bobak Sausage Company

February 24, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF OPEN DISPLAY COOLER WITH READY TO EAT,HEAT AND SERVE FOOD PRODUCTS STORED INSIDE FOR SALE AT 51.0 F.MANAGER HAD UNIT SERVICED NOW AIR TEMPERATURE IS 39.0 F AT THIS TIME.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF PREPACKAGED READY TO EAT AND FRESH , HEAT & SERVE PRODUCTS IN OPEN DISPLAY CASE CHICKEN SAUSAGE 51.0 F,HAM 46.2 F,POLISH SAUSAGE 50.7-51.2 F,MOJO CHICKEN SAUSAGE 49.4 F.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX 428LBS $1078
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.FRESH MEAT WALK IN COOLER.
code 30
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.OUTLET COVER MISSING INWOMEN'S LOCKER ROOM.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.VENTS,SHELVING UNITS IN BAKERY,LIGHT SHIELDS IN WOMEN'S TOILET ROOM.
code 33
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.FLOOR TILES INDELI & COOKING KITCHEN,RETAIL WALK IN COOLER,BAKERY,MEN'S TOILET ROOM.
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.REPLACE WORN DOOR SWEEPS ON ENTRY & EXIT DOORS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.BAKERY AREA.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.2ND FL .STORAGE.
code 41

Browse this restaurant's inspections

More restaurants in West Elsdon

See every restaurant in West Elsdon →

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.