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Bongo Room
July 11, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings15
- critical findings4
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TWO COOKS LINE DRAWER COOLERS FOUND AT 54.3F AND 48.9F WITH FOODS SUCH AS CHICKEN SALAD AT 52.5F AND BEEF AT 49.2F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS WERE FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLERS. SHRIMP AT 47.7F, TUNA SALAD AT 52.5F, CHICKEN SALAD AT 52.5F, CRAB SALAD AT 50.4F, EGG SALAD AT 52.3F, MAYO AT 48.2F. IN THE SECOND COOLER, BEEF AT 49.2F, HAM AT 46.7F, SAUSAGE AT 46.8F, BEANS AT 48.9. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED TOTAL POUNDS AT 38 LBS WITH AN ESTIMATED VALUE OF $98.00. CRITICAL VIOLATION 7-38-005(A).
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED POOR HYGIENIC PRACTICES. COOK OBSERVED HANDLING RAW CHICKEN WITH GLOVED HANDS THEN LEAVE PREP AREA WITH SOILED TOWELS, GOING TO THE BASEMENT PREP AREA RETURNING WEARING THE SAME GLOVES WITH CLEAN TOWELS, REMOVE GLOVES AND CONTINUE HANDLING FOOD ITEMS, UTENSILS, COOLER HANDLES WITHOUT WASHING HANDS. REVIEWED GOOD HYGIENIC PRACTICES AND PROPER USE OF GLOVE WITH MANAGEMENT. CRITICAL VIOLATION 7-38-010(A).
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: OBSERVED IMPROPER SANITIZING OF EQUIPMENT. OBSERVED THE COOK DROP TONGS ON THE FLOOR THAT WERE BEING USED TO TURN RAW CHICKEN ON THE GRILL, THEN RINSE THEM IN THE COOKS LINE EXPOSED HAND SINK THEN CONTINUE TO USE THEM ON THE COOKS LINE FOR FOODS. REVIEWED PROPER WASHING, AND SANITIZING PROCEDURE WITH MANAGEMENT. CRITICAL VIOLATION 7-38-030.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE ABOVE CRITICAL VIOLATIONS WERE OBSERVED AND FOODS BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AND ARRIVED LATER IN THE INSPECTION. SERIOUS VIOLATION 7-38-012.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL BULK FOODS MUST BE LABELED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: ALL TO GO FOOD CONTAINERS MUST BE STORED INVERTED AND TO GO FOOD CONTAINERS MUST NOT BE STORED IN THE OUT DINING PATIO.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST NOT USE TINFOIL AS LINER FOR EQUIPMENT INSIDE THE DRAWER COOLERS. DIRTY SHELVING THROUGHOUT THE COOKS LINE MUST CLEAN AND MAINTAIN. MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT FACILITY. FLOORS UNDER ALL SHELVING MUST BE CLEAR FOR CLEANING AND MONITORING.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: RUSTY, FOOD ENCRUSTED TABLE TOP CAN OPENER. MUST REMOVE RUST OR REPLACE. CLEAN AFTER EACH USE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: ALL STORED ITEMS THROUGHOUT THE BAR, BASEMENT DRY STORAGE, STAIRWELL STORAGE MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE. FLOOR THROUGHOUT THE COOKS LINE WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS MATTING FOR THE FLOORS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MOLDY AND MISSING WALL CAULKING AT THE DISH MACHINE. MUST REPLACE. BASEMENT ONE COMPARTMENT PREP SINK SEPARATED FROM THE WALL. MUST RE-ATTACH OR SEAL. HOLE IN THE WALL IN THE MENS WASHROOM TOILET STALL. MUST SEAL/REPAIR. WALL OF THE STAIRWELL TO THE BASEMENT PREP AREA WITH DIRT AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: MISSING LIGHT SHIELD IN THE WALK-IN COOLER. MUST REPLACE.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREP/STORAGE AREAS IE: GOLF CLUBS, PACK PACKS.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION.
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Food Handler Requirements MetInspector note: NO PROOF OF FOOD HANDLER TRAINING OR NEW EMPLOYEE STATUS FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
What changed since the previous inspection?
Compared with Pass on December 7, 2016: 15 findings appeared for the first time. 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.