✕

Bulldog Ale House

May 28, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: PRESENTLY TEMPERATURE OF HOT WATER PROVIDED AT WASHBOWL INSIDE THE WOMEN'S WASHROOM IS 74-80F. MUST MAINTAIN A MINIMUM HOT WATER TEMP OF 100F. MANAGER ATTEMPTED TO ADD ON HOT WATER,HOWEVER HOT WATER VALVE BROKE AND WATER CONTINUOUSLY RUNNING. A PLUMBER WAS CALLED AT 2:00PM. TEMPORARILY INSTRUCTED TO EMPLOYEE AND CUSTOMERS TO USE THE OTHER WASHROOM AND FOR EMPLOYEE WASH HANDS AGAIN IN THE KITCHEN/PREP AREA/BAR AT HANDWASHING SINK. PRIORITY VIOLATION:7-38-030(C)
code 10Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: OBSERVED SLIGHT DISCOLORATION INSIDE THE ICE MACHINE WATER RESERVOIR. INSTRUCTED TO CLEAN AND MAINTAIN -
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND TCS FOOD STORED INSIDE THE PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE: SHREDDED CHEESE MOZZARELLA AT TEMP OF 48.2F;PICA DE GALLO(CHOPPED TOMATOES,ONIONS,CILANTRO ETC) CONDIMENTS AT TEMP OF 48.6F; BRUSCETTA MIXER: CHOPPED TOMATOES ETC. AT TEMP OF 50.4F; CUT CHERRY TOMATOES AT TEMP OF 45.1F TO 47.7F; 5 COOKED SAUSAGE LINKS AT TEMP OF 45.7F TO 46.5F ..FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS 5,VALUE 15. COLD TCS FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
code 22
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE. INSTRUCTED TO PROVIDE SAID THERMOMETER PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED
code 36
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: FOOD IN PLASTIC BOTTLES OR FOOD REMOVED FROM ORIGINAL CONTAINER MUST BE LABELED WITH COMMON NAME -
code 37
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION,INCLUDED AT BAR AREA TO WIPE MULTI USE UTENSILS
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: ICE SCOOP NOT PROPERLY STORED AT WALL.INSTRUCTED TO PROVIDE AN ENCLOSED ICE SCOOP CONTAINER OR ANY OTHER WAYS FOR THE ICE SCOOP TO BE COMPLETELY PROTECTED FROM POSSIBLE CONTAMINATION KNIVES STORED BETWEEN PREP TABLES/PREP COOLERS MUST BE REMOVED AND PROPERLY STORED FROM POSSIBLE CONTAMINATION • HANDWASHING SINK IN DISH ROOM IN POOR REPAIR.CRACKED PIPE(ELBOW OF PIPE)UNDER SAID SINK,INSTRUCTED TO REPAIR
code 47
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: MUST PROVIDE LIDS FOR RECEPTACLES IN WASHROOMS.
code 53
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST KEEP FLOOR DRY IN DISH ROOM,ALSO ALL FLOOR DRAINS WITH EXCESS GRIMES IN PREP/KITCHEN AREA MUST BE CLEANED AND MAINTAINED
code 55

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 19, 2018: 8 findings appeared for the first time. 1 finding recurred. 4 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Rogers Park

See every restaurant in Rogers Park →

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.