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Bottlefork
May 1, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeLicense
- failed findings4
- critical findings2
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: SOAP & PAPER TOWEL HOLDERS NEEDED AT BOTH HANDSINKS IN KITCHEN-MUST PROVIDE. Adequate and convenient hand washing facilities shall be provided for all employees.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: ALL COLD HOLDING UNITS MUST BE TURNED-ON & HOLDING AMBIENT AIR TEMPERATURE OF 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: A LICENSED PEST CONTROL AGREEMENT/SERVICE MUST BE PROVIDED FOR. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: BASEBOARDS MISSING AT REAR SECTION OF THE DINING AREA, MUST PROVIDE. The walls and ceilings shall be in good repair and easily cleaned.
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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.