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Cafe Cancale

January 6, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED PROSCIUTTO BEING LEFT OUT AT ROOM TEMP., READING 64.7'F, PRODUCT DUMPED AND DENATURE, AT A COST OF $470'F, 10 1/2 POUNDS TOTAL COST LOST, INSTRUCTED TO HAVE PRODUCT SIT OUT AT ROOM TEMPERATURE, PRODUCT MUST BE TESTED A RATABLE LAB FOR PH AND WATER ACTIVITY CRITICAL CITATION ISSUED: 7-38-005(A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE MOLD BUILD-UP, NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, FAX #312746-4240 SERIOUS CITATION ISSUED: 7-38-005 (A)
code 16
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PRE-SET TABLE WARE MUST BE WRAPPED, COVERED OR INVERTED, TO PROTECT FROM CONTAMINATION
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD AT BAR EXPOSED HAND SINK, BETWEEN THREE COMPARTMENT SINK
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOKING EQUIPMENTS STOVES, GRILLS, DEEP FRYER, AND CUTTING BOARDS, ALL NEEDED DETAIL CLEANING
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN BASEMENT AND FIRST FLOOR FOOD PREP AREAS NOT SMOOTH, AND EASILY CLEANABLE, INSTRUCTED TO CLEAN AND REPAINT WHERE NEEDED
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALL BEHIND DISH MACHINE AREA
code 35

What changed since the previous inspection?

Compared with Pass on April 1, 2010: 4 findings appeared for the first time. 3 findings 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.