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Calma Optimal Deli

June 14, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Exposed handsink in front prep area for food handlers not maintained or convenient. Observed improper waste and running water from exposed handsink drainline going to storage container under cooler display case. Container is over-flowing to floor. Instructed that exposed handsink and drainline must be repaired to properly dispose of water at sink to go directly to city sewer line. Critical citation issued 7-38-030. Sink tagged "held for inspection". Must have sink repaired to properly drain. FAX letter to 312-746-4240 to arrange for tag removal once sink is repaired.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Potenially hazardous foods does not meet temperature requirement during storage, prepartion, display and service. Found cooked chicken displayed and stored on top of cooler case 5lbs at 69.2F and cooked egg rolls 5lbs at 103.6F. Instructed that all potentially hazardous foods must maintain 40F or below cold and 140F or above hot. Manager discarded and denatured approximately 10lbs and value $30. Critical citation issued 7-38-005(A).
code 3Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Cleaned utensils and multi use containers not properly stored. Instructed to invert utensils to prevent contamination before use.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Self serve pickle container not properly maintianed. Instructed to tether utensils to exterior of container or provide deli tissue for customer self-service. Must have sneezeguards or self-closing lids on bulk pastry, pickle containers. Self serve pastries not properly stored. Instructed to provide tongs or disposable paper wraps for customer use.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Can opener, band saw and storage shelves under prep table not cleaned. Instructed to detail clean and sanitize.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floor and along wallbase and under stock not cleaned. Instructed to detail clean.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Light bulbs inside and above cooler display case, above produce display and and hot holding unit not shielded. Instructed to shield bulbs and provide end caps or install shatter proof bulbs.
code 36

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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.