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Cai

June 7, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings1

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED EXPOSED HAND WASH SINK IN DISHWASHING ROOM UNACCESSIBLE BY 3 CARTS OF DIRTY DISHES AND TWO LARGE GARBAGE CANS PREVENTING USE FOR HANDWASHING AT THAT STATION. INSTRUCTED TO HAVE ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 11Priority
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: OBSERVED OVER 50 SMALL FLYING INSECTS ON EXTERIOR OF EQUIPMENT , WALLS AND STORED BOXES THROUGHOUT PREP AREA AND 25 ON WALL AND SHELVES AT FRONT BAR AREA. ALSO NOTED ONE LIVE ROACH CRAWLING ON FLOOR BETWEEN EQUIPMENT IN PREP AREA. MUST REMOVE AND CLEAN/SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE PRIOR TO NEXT RE-INSPECTION. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (VARIOUS PORK, BEEF ETC., DIM SUM DISHES AND RICE)ARE BEING PREPARED, HANDLED AND SERVED. CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY DATE AND LABEL ALL POTENTIALLY HAZARDOUS FOODS IN COOLERS THAT HAVE BEEN COOKED/PREPARED. OBSERVED FOOD ITEMS IN WALK-IN COOLER IN PLASTIC BAGS. MUST STORE IN FOOD GRADE CONTAINERS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN/SANITIZE AND MAINTAIN THE FOLLOWING: THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT (STEAMERS, HOT BOXES, FRYERS) TO REMOVE BUILD UP OF GREASE AND FOOD PARTICLES. CLEAN ALL STORAGE SHELVES UNDERNEATH THE PREP TABLES, CLEAN EXTERIOR SURFACES OF ALL REFRIGERATION UNITS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT KITCHEN TO REMOVE WATER, FOOD DEBRIS,
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS AROUND AND BEHIND KITCHEN EQUIPMENT NEED DETAIL CLEANING. MUST CLEAN ALL CEILING VENTS IN KITCHEN TO REMOVE DUST OBSERVED, CLEAN INTERIORS AND EXTERIORS OF LIGHT SHIELDS TO REMOVE DUST, CLEAN BOTTOMS OF VENTS IN HOODED SYSTEM TO REMOVE GREASE.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE CLUTTER IN CUSTOMER WASHROOMS IN THE FORM OF STACKED CHAIRS AND SUPPLIES, ORGANIZE AND MAINTAIN AREA BEHIND FRONT BAR AND ALL STORAGE AREAS INCLUNDING BY STAIRS LEADING TO 1ST FLOOR.
code 41

What changed since the previous inspection?

Compared with Pass on November 14, 2016: 6 findings appeared for the first time. 2 findings recurred.

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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.