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Butcher's Tap

October 6, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY PREP COOLER IN THE KITCHEN BY THE SOUTH WALL MAINTAINS TEMP OF 60.5F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:RAW HAMBURGER,COOKED CHICKEN,CHEESE,ETC. COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNT"HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
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 FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 51F; FRESH MOZZARELLA IN WATER AT TEMP OF 56.2 TO 60F; RAW DIFFERENT KIND OF HAMBURGER PATTIES(LAMB,BEEF,TURKEY)AT TEMP OF 57.9F TO 60F; FRESH CHEESE AT TEMP OF 57.9F; WHIP CREAM AT TEMP OF TEMP OF 57.8F; BUTTERMILK AT TEMP OF 59F; HUMMUS AT TEMP OF 59.3F; COOKED ONIONS AT TEMP OF 60.9F; COLESLAW AT TEMP OF 58.9F.SOUR CREAM AT TEMP OF 60.9; FRESH EGGS AT TEMP OF 63.8F. ALL FOOD MENTIONED WAS STORED INSIDE THE DISPLAY PREP COOLER BY THE SOUTH WALL OF THE KITCHEN.COLD FOOD MUST MAINTAIN TEMP IF 40F AND BELOW.FOOD DISCARDED AND DENATURED POUNDS#18,VALUE 41 CRITICAL VIOLATION:7-38-005(A)
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE BUILD-UP INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,DEEP FRYERS(BOTTOM PART INCLUDED WHEELS OF THE UNIT, HOOD FILTERS.INSTRUCTED TO CLEAN AND MAINTAIN. WALL MOUNTED POTATOES SLICER ABOVE THE THREE COMPARTMENT SINK WITH ENCRUST FOOD DEBRIS NEED TO CLEAN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR UNDER THE DISH MACHINE WITH EXCESS WATER AND BLACK SLIME SUBSTANCE ALONG THE BASEBOARD WALL AT MENTIONED AREA.SEAL HOLE BETWEEN THE FLOOR AND WALL BY THE EXIT DOOR AT SECOND FLOOR.DEBRIS ON FLOOR THROUGHOUT THE BASEMENT AREA,SWEEP AND MAINTAIN,FLOOR DRAINS THROUGHOUT THE PREMISES WITH DEBRIS AND BLACK SLIME SUBSTANCE INCLUDED BARS,INSTRUCTED TO CLEAN AND MAINTAIN
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS BEHIND AND UNDER THE DISH MACHINE AND THREE COMPARTMENT SINK IN BASEMENT WITH GRIMES AND FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: BURNED LIGHT BULBS IN THE KITCHEN INSTRUCTED TO REPLACE,DUST AND FOOD DEBRIS ON LIGHT SHIELDS IN PREP AREA INSTRUCTED TO CLEAN AND MAINTAIN.
code 36
Food Handler Requirements Met

Inspector note: REQUIREMENT FOR IDPH'S FOOD HANDLER CERTIFICATE NOT MET, ONLY TWO CERTIFICATE PROVIDED ON PREMISES.TOTAL EMPLOYEES 35.INSTRUCTED TO OBTAIN
code 45

What changed since the previous inspection?

Compared with Pass on April 10, 2014: 5 findings appeared for the first time. 2 findings recurred. 4 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.