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Bottlefork

August 22, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings1

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: NOTED SHELL FISH (MUSSELS)INSIDE SERVICE COOLER AT THE FRONT PREP AREA WITH NO TAGS ATTACHED. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO FOOD PRODUCT UNTIL PRODUCT IS COMPLETELY CONSUMED AND THEN TAG IS STORED IN A FILE ON SITE FOR AN ADDITIONAL 90 DAYS.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 41/2 LBS OF PRODUCTS WORTH $18.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-05(B)
code 1Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD PRODUCTS WITH NAMES, USE BY OR PREPARED BY DATES INCLUDING BULK ITEMS ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: NOTED MULTI USE UTENSILS ON SHELVES AT THE FRONT DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED BROKEN HANDLES AND LOOSE RUBBER GASKETS AT THE SERVICE COOLER OF FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN ALL COOKING EQUIPMENT ESPECIALLY THE MEAT SLICERS AND GRINDERS AT THE PREP AREAS. ALSO NOTED SLIGHT BLACK DISCOLORATION INSIDE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP/DRY STORAGE AREA AND FIRST FLOOR KITCHEN PREP AREA BY THE STOVE. MUST ALSO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: NOTED HEAVY DUST ACCUMULATION ON CEILING AND WALLS AT THE FIRST FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: NOTED DIRTY WASH CLOTHS ON SHELVES AT THE PREP AREAS AND DRY STORAGE AREAS NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with No Entry on October 29, 2013: 8 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.