✕

Bopngrill

April 28, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB EACH OF HOT KIM CHEE AT 124.2F, BACON BITS AT 123.6F HELD IN STEAM TABLE. INSTRUCTED ALL HOT FOODS MUST BE HELD AT 140F OR HIGHER. RECOMMEND USING DEEPER METAL CONTAINERS WITH LIDS. ALL FOOD DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEES ON COOKS LINE PREPARING READY TO EAT FOODS NOT WASHING HANDS BEFORE GLOVE USAGE. REVIEWED PROPER METHOD OF GLOVE USE. EMPLOYEES MUST WASH HANDS BEFORE AND AFTER EACH GLOVE USE. CRITICAL VIOLATION 7-38-010(A).
code 6Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES AND NO SUCH PERSON ON SITE DURING INITIAL INSPECTION. SERIOUS VIOLATION 7-38-012.
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION CONCENTRATION FOR QUATERNARY SANITIZING SOLUTION ON SITE. INSTRUCTED TO PROVIDE.
code 22
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PRE-PACKAGED KIN CHEE FOR SALE TO GO ON THE PREMISES FOUND IMPROPERLY LABELED. LABEL MUST HAVE BUSINESS OR MANUFACTURERS ADDRESS ON THE LABEL.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: TO GO FOOD CONTAINERS MUST NOT BE STORED DIRECTLY UNDER WASTE WATER SEWAGE LINES THROUGHOUT THE BASEMENT.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR SHELVING ABOVE FRONT PREP EXPOSED HAND SINK. MUST BE A SMOOTH CLEANABLE SURFACE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST NOT USE DUCT TAPE AS ELECTRICAL CORD GUARD ON THE FLOOR ENTRANCE TO THE COOKS LINE.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on July 14, 2015: 9 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Lake View

See every restaurant in Lake View →

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.