Cafe Selmarie

September 21, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.//MGMT & I OBSERVED REACH IN COOLER IN KITCHEN IN FRONT OF GRILL TEMP 45.0F PLACE HELD FOR INSPECTION TAG ON UNIT ,NOT TO USE UNTIL REINSPECTED BY DEPT OF HEALTH
code 2Priority
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.//MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS(RAW SALMON,SOUR CREAM,GUACAMOLE,PENNE PASTA CHICKEN BREAST,CRAB CAKES,WHOLE QUICHI, TEMPS BETWEEN 45.0F-46.5F,MGMT VOLUNTEERED TO PROPERLY DISCARED FOOD ITEMS $300.00
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//OUT SIDE GARBAGE FOR USED CARD BOARD BOXES NO LIDE OR COVER FOR CONTANER NEED COVER & PICK UP.
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.NEED NAMES ,DATES ON ALL FOOD ITEMS ON DISPLAY ,IN STORAGE,INGREDENTS ,NAME OF FOOD ITEM,EXP. DATE,NAME OF CO. ON PREPACKEGE FOOD ITEMS ON DISPLAY.
code 30
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.//INVERT ALL POTS PANS IN STORAGE.
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.//INSTALL SPLASH GUARD BETWEEN EXP. HAND BOWL & FAUCET FOR DRINKING WATER IN REAR AREA,EXP. HAND BOWL & STORAGE SHELVES IN REAR PREP AREA,EXP. HAND BOWL ON ALL SIDES (COUNTER)IN FRONT PREP AREA,REPLACE ALL STAIN & PITTED CUTTING BOARDS IN PREP AREA,NEED LIDS FOR ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE,NEED PROPER COVERS FOR ALL UNPROTECTED FOOD ITEMS IN STORAGE,
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS DRY STORAGE NEED 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 UNDER AROUND STOCK EQUIPMENT NEED CLEANING,MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE
code 34
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.//INSTRUCTED MGMT TO HAVE HAIR RESTRAINTS ON PROPERLY IN FOOD PREP AREA
code 42

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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.