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Borinquen Lounge
June 30, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: DURING INSPECTION FOUND 3DR REFRIGERATOR NOT MAINTAINING PROPER TEMPERATUE. ABOVE UNIT WAS MAINTAINING 50F DEGREES. INSTRUCTED FOOD STAFF THAT REFRIGERATION UNITS MUST ALWAYS MAINTAIN 40F AND BELOW.UNIT WAS TAGGED. CRITICAL CITATION ISSUED.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. FOUND PORK CHOPS AT 52F, MAYO 54F, SLICED TOMATOES 53F, RICE 52F AND STEW 50F.APPROXIMATELY 30LBS OF FOOD WERE DISCARDED BY STAFF. APPROXIMATE VALUE $100.00 INSTRUCTED STAFF THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A COLD TEMP OF 40F AND BELOW AT ALL TIMES. CDI. CRITICAL CITATION ISSUED.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: AT 230PM THERE WAS NO CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT AT TIME OF INSPECTION. THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED AND COOKED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: MUST PROPERLY STORE FOOD SCRAPPERS AND KNIVES. FOUND ABOVE BEING STORED BETWEEN THE WALL AND THE 3-COMP SINK.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST DETAIL CLEAN AND SANITIZE INTERIOR OF BOTH REFRIGERATORS LOCATED IN THE BASEMENT, THE INTERIOR OF ALL DEEP FRYERS, THE EXTERIOR ALL COOLERS AND COOKING EQUIPMENT LOCATED IN KITCHEN MUST BE DETAIL CLEANED TO REMOVE EXCESSIVE GREASE AND FOOD SPLASHES.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST DETAIL CLEAN ALL FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE ENCRUSTED FOOD DEBRI.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: FOOD PREP STAFF MUST ALWAYS WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS.
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Food Handler Requirements MetInspector note: MUST PROVIDE NEW EMPLOYEES WITH THEIR IDPH FOOD HANDLER'S CERTIFICATES AT ALL TIMES.
What changed since the previous inspection?
Compared with Pass on July 28, 2015: 7 findings appeared for the first time. 1 finding recurred. 2 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.