Cooked?✓!
Burrito Beach/ Cinnabon
January 23, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings5
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: OBSERVED THE FOLLOWING PIECES OF EQUIPMENT AT IMPROPER TEMPERATURE: -FRONT 2 DOOR REACH IN COOLER HOLDING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE OF 50.2F -REAR PREP BEVERAGE AIR 2 DOOR REFRIGERATOR HOLDING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE OF 56.7F BOTH COOLERS WERE TAGGED DURING INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN AT 40F OR BELOW. INSTRUCTED TO CONTACT CDPH FOR TAG REMOVAL. INSTRUCTED NOT TO USE. CRITICAL VIOLATION # 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN THE FOLLOWING AREAS: -FRONT 2 DOOR REACH IN COOLER: 48.2F, 2.5LBS OF SHREDDED JACK CHEESE, AT A VALUE OF $8.00 48.7F, .25LB CORN RELISH, AT A VALUE OF $1.00 48.2F, 1.5LBS OF DICED TOMATOES, AT A VALUE OF $5.50 53.2F, 2LBS OF RED SALSA, AT A VALUE OF $5.95 49.8F, 1LB TOMATILLO, AT A VALUE OF $1.50 54.5F, 1LBS OF SHREDDED LETTUCE AT A VALUE OF $1.95 -REAR PREP 2 DOOR BEVERAGE AIR REFRIGERATOR: 76.2F, 6LBS OF COOKED ONIONS AND POTATOES, AT A VALUE OF $6.00 52.3F, 120LBS OF RED SALSA, AT $25.00 52.3F, 15LBS OF COOKED TOMATILLO SAUCE, AT A VALUE OF $17.99 53.2F, 15LBS OF ROASTED TOMATOES, AT A VALUE OF $19.00 54.5F, 2.5LBS OF QUINOA SALAD, AT A VALUE OF $15.00 MANAGER STATED TOTAL WEIGHT OF 166.75 LBS AT APPROXIMATELY VALUE OF $ 106.89 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED FOOD HANDLER HANDLING SHREDDED LETTUCE, AT PREP SINK, IN REAR PREP AREA WITH BARE HAND CONTACT. INSTRUCTED MANAGER THAT IS TO BE NO BARE HAND CONTACT WITH READY TO EAT FOODS. USE TONGS, GLOVES OR UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION # 7-38-010 (A)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED DARK DEEP GROOVES AND CUTS ON CUTTING BOARD AND REAR PREP AREA. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE. MAINTAIN AT ALL TIMES.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: OBSERVED FLOOR DRAINS IN REAR PREP AREA ENCRUSTED WITH EXCESSIVE FOOD AND DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
What changed since the previous inspection?
Compared with Pass on March 23, 2017: 4 findings appeared for the first time. 1 finding recurred. 2 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.