Butterfield Kitchen

April 2, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings5

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND NO HOT WATER IN EMPLOYEE WASHROOM TO PROPERLY WASH HANDS. PREMISES IS BEING PUT ON 48 HOUR NOTICE TO HAVE HOT WATER IN EMPLOYEES BATHROOM. CRITICAL VIOLATION 7-38-030 CITATION ISSUED NO HOT WATER IN EMPLOYEE WASHROOM
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND A REACH IN COOLER UNPLUGGED AT 65.2 DEGREES AIR TEMPERATURE. MANAGER PLUGGED IN COOLER AND IT WAS MAINTAINING 40 DEGREES AT END OF INSPECTION. UNIT NOT BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES FAILURE TO MAINTAIN TEMPERATURE.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND THE FOLLOWING PRODUCTS AT IMPROPER TEMERATURE: 1 CASE OF RAW EGGS 63.4 DEGREES, 1 LARGE CHEESE PIZZA , 10 BAKED POTATOES 100.9 DEGREES AND 17 YOGURTS 47.3 DEGREES. ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $50.00 15LBS. DELIVER PERSON ARRIVED WITH 38 PIZZA SLICES BOXED READY TO SELL AT THIS LOCATION. ALL PIZZA SLICES WERE AT THE IMPROPER TEMERATURE OF 98.3 - 101.0 DEGREES. ALL PIZZA SLICES WERE DISCARDED AT THIS TIME. TOTAL VALUE $208.62 50 LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED EMPLOYEES HANDLING MONEY, SERVING, AND WARMING FOOD WITHOUT WASHING HANDS. INSTRUCTED MANAGER THAT HAND WASHING AND GLOVE WEARING MUST OCURR WHILE HANDLING READY TO EAT FOOD ITEMS. INSTRUCTED ALL EMPLOYEES TO STOP SERVING CUSTOMERS AND WASH HANDS. CRITICAL VIOLATION 7-38-010(A) CITATION ISSUED POOR HYGENIC PRACTICES
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: PREMISES HAS 3 COMPARTMENT BAR SINK WHICH IS NOT LARGE ENOUGH TO WASH, RINSE AND SANITIZE ALL OF THIER UTENSIL. INSTRUCTED MANAGER TO INSTALL SINK LARGE ENOUGH FOR ALL UTENSILS TO BE PROPERLY WASHED, RINSED AND SANITIZED. CRITICAL VIOLATION 7-38-030 CITATION ISSUED IMPROPER SANITIZATION OF EQUIPMENT.
code 8Priority
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: EXIT/ENTRY DOOR NOT RODENT PROOFED. 1/4" GAP AT BOTTOM OF DOOR. MUST COMPLETELY SEAL ALL OUTER OPENINGS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED OUTER OPENINGS NOT PROTECTED.
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GARBAGE AREA NOT MAINTAINED AT THIS TIME. GARBAGE ALL OVER GROUND. MUST MAINTAIN AREA UNDER AND AROUND CONTAINER AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTSIDE GARBAGE AREA NOT MAINTAINED.
code 19
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL MULTI USE UTENSILS MUST BE STORED IN ACLEAN SANITIZED LOCATION NOT HANGING AGAINST A DIRT WALL AND WOODEN STRIP. MUST BE CLEANED AND SANITIZED AT ALL TIMES.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ALL COOKING EQUIPMENT, HOT HOLDING UNITS, REACH IN COOLERS, AND PREP TABLES ALL MUST BE CLEANED AND MAINTAIN CLEAN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ALL FLOORS THROUGHOUT PREMISES MUST BE CLEANED UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN TO REMOVE ALL BUILD UP AND FOOD SPILLS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: ALL WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD UP. MUST INSERT VENTS INTO UNIT.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREA.
code 42

What changed since the previous inspection?

Compared with Pass on December 28, 2012: 12 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.