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Cafe Typhoon

February 10, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED A MALE ASIAN EMPLOYEE WASHING & RINSING THE DIRTY/USED UTENSILS/EQUIPMENT AT THE 3-COMP SINK, THAT'S NOT PROPERLY SET-UP FOR WASH, RINSE & SANITIZE. HE INDIVIDUALLY SOAPED & RINSED EACH UTENSIL UNDER RUNNING WATER AT THE MIDDLE COMP WITHOUT SOAKING IN SANITIZING SOLUTION, BEFORE PUTTING THEM AWAY TO DRY. MUST ALWAYS SANITIZE IN CHLORINE AT 100PPM OR QUATS AT 200PPM, ANY DISHES/UTENSILS USED IN PREPPING/COOKING.
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED 7-SMALL/FRUIT FLIES ON THE WALL ABOVE REAR DOOR, 3-ON CEILING ABOVE DRY STORAGE AREA IN REAR CORNER, 4-HOVERING AROUND A FLOOR DRAIN UNDER 3-COMP SINK. MUST CLEAN/SANITIZE AFFECTED AREAS & CONTACT P.C.O.
code 18
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. FOLLOWIMG NEED CLEANING: INTERIOR OF FRYERS, EXTERIOR OF GREASE TRAP & SOY SAUCE CONTAINERS IN REAR-DUE TO STAINS/GREASE.
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. ALL FLOOR DRAINS MUST BE DETAILED CLEAN. FLOOR AROUND GREASE TRAP & UNDER 3-COMP SINK MUST BE KEPT CLEAN ALSO.
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 DUSTY FILTERS AT HOOD OF COOKING EQUIPMENT.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL CLEANING EQUIPMENT MUST BE KEPT CLEAN & HUNG TO DRY. (DUST PAN/BROOMS)
code 41

What changed since the previous inspection?

Compared with Pass on August 3, 2010: 2 findings appeared for the first time. 4 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.