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Bourgeois Pig ! Coffee, Tea & Spices Co.
August 10, 2010 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings7
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY COOLER FRONT AREA AT IMPROPER TEMPERATURE 46F -48F AND 50F.HOME MADE SWEETS WAS STORED IN IT.(TIRAMISU.CREAM PIES).COOLER MUST MAINTAIN 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT MAINTAINS 40F AND BELOW.(FAX 312-746-4240).CRITICAL VIOLATION:7-38-005(a) HOOOO62651-13
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,STORED IN DIPLAY FRONT COOLER.6 CONTAINERS OF TIRAMISU AT TEMP OF 50;PIE WITH CREAM CHEESE AT TEMP OF 45.6F; HALF AND HALF AT TEMP OF 59.3F AND ONE PIECE OF OREO MOUSSE CAKE AT TEMP OF 52F.PRODUCTS DISCARDED AND DENATURED BY EMPLOYEE.POUNDS 5, VALUE38.CRITICAL VIOLATION:7-38-005(a) H000062651-13
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,(LUNCH MEAT- PIZZA-FESH EGGS-MILK ETC), SERVED AND STORED.NO OTHER CERTIFICATE OR ENROLLMENT ON PREMISES. INFORMATION GIVEN ON SANITATION CLASS.SERIOUS VIOLATION:7-38-012 H000062652-14
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INTERIOR LINER OF CHEST FREEZER DOOR IN BASEMENT AREA IN POOR REPAIR,BROKEN AND EXPOSED INSULATION.INSTRUCTED TO REPAIR OR REPLACE.SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND PREP COUNTER, ON BOTH SIDE.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN ON TOP THE WALK-IN COOLER IN BASEMENT AREA,WALL DEBRIS ON TOP OF IT.NEED TO CLEAN ALL CABINETS UNDER THE FRONT COUNTERS, IN DINING AREA.DUST BUILD-UP. DETAIL CLEAN INTERIOR OF ICE MACHINE,MINERAL BUILD-UP
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPAIR OR REPLACE BROKEN AND MISSING FLOOR TILES IN DIFFERENT PART OF PREP,DINING, BAKERY,IN BASEMENT AREA. ALSO IN SMALL REAR STORAGE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT MATERIAL
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
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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.