Bulsho Restaurant

August 4, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN-COOLER WITH AN AIR TEMPERATURE OF 64.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH, SALAD DRESSINGS,CUT LEAFY GREENS. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED FISH AT 59.4F, THOUSAND ISLAND SALAD DRESSINGS AT 52.7F,CUT LEAFY GREENS 55.0F. COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED 2 LIVE ROACHES CRAWLING ON SOUTHWEST CORNER WALL IN KITCHEN AREA AND 2 LIVE HOUSE FLIES AT KITCHEN AND CUSTOMER DINING AREA.ALSO,OBSERVED TOP OF FRONT DOORS NOT INSECT-PROOFED APPROXIMATELY 1 INCH GAP AT TOP OF FRONT ENTRANCE DOORS.INSTRUCTED TO REMOVE PESTS AND DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND MAKE TOP OF DOORS TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, PASTAS, FISH, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: OBSERVED BULK FOOD CONTAINERS STORED ON SHELVINGS UNDER PREP TABLE NOT LABELED.INSTRUCTED TO LABEL BULK FOOD CONTAINERS AND MAINTAIN.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED FOIL LINERS ON KITCHEN SHELVINGS AND ON GREASE TRAP BENEATH THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REMOVE ALL FOIL LINERS MAINTAIN SAID AREAS TO SMOOTH,EASILY CLEANABLE SURFACES. ALSO,FOUND STORING KNIFE AND SPATULAS IN BETWEEN DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REMOVE AND PROPERLY STORE IN CLEAN SURFACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE FOLLOWING REQUIRES A DETAIL CLEANING TO REMOVE GREASE BUILD-UP ON KITCHEN HOOD,SIDES OF HOT COOKING EQUIPMENTS,INTERIORS OF COOLERS,INTERIOR CABINETS BEHIND FRONT SERVICE COUNTER,INTERIOR BOTTOM COMPARTMENT OF DEEP FRYER,INTERIOR KITCHEN STORAGE DRAWER.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN WALLS AND CEILINGS IN THE KITCHEN AREAS AND SEAL NOTICEABLE OPENINGS ON WALL ABOVE THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.ALSO,CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO PROVIDE 3 ADEQUATE SINK STOPPERS FOR THE DISHWASHING 3 COMPARTMENT SINK AND REPAIR SMALL WATER LEAK AT BASE OF FAUCET AT SAME SINK AND MAINTAIN.ALSO,FOUND GAS CONNECTED FOOD EQUIPMENT NOT BENEATH THE KITCHEN HOOD.INSTRUCTED TO MOVE SAID EQUIPMENT DIRECTLY BENEATH THE HOOD TO BE ADEQUATE VENTED AS REQUIRED.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE A CALIBRATED METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES AND MAINTAIN.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED NO HAIR RESTRAINTS ON FOOD EMPLOYEES SERVING CUSTOMERS.INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on February 3, 2015: 8 findings appeared for the first time. 3 findings recurred. 3 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.