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Captain Cafe & Bakery

April 5, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS OFFERED FOR SALE ON TOP OF FRONT DISPLAY CASE AT IMPROPER TEMPERATURES OF 80.3-88.4F: 7 CURRY BEEF TURNOVERS, 16 BBQ TURNOVERS, 3 TURNIP CAKES, 5 PAN FRIED NOODLES, AND 4 STICKY RICES AT APPROXIMATE VALUE OF $50.00. NO TIME/TEMPERATURE LOGS PROVIDED FOR SAID FOOD ITEMS. MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS. CRITICAL 7-38-005(A) ISSUED. All cold food shall be stored at a temperature of 40F or less.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOODHANDLERS AT FRONT AND REAR PREP AREAS. FRONT FOODHANDLER MULTI-TASKING PACKAGING READY TO EAT PASTRIES, THEN HANDLE MONEY FROM CUSTOMER, THEN PACKAGING COOKED NOODLES INTO CONTAINERS WITHOUT WASHING HANDS BETWEEN SAID TASKS. FOODHANDLERS AT REAR PREP AREA USING DIRTY APRON TO WIPE HANDS AND THEN HANDLE DOUGH WITH BARE HANDS AND OTHER FOODHANDLER DRINKING BEVERAGE AT PREP TABLE WITH EXPOSED DOUGH ON SAME TABLE. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE BETWEEN EVERY POSSIBLE CONTAMINATION AND CHANGE IN TASK TO PREVENT CONTAMINATION OF FOOD PRODUCTS. CRITICAL 7-38-010(A) ISSUED.
code 6Priority
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. INSTRUCTED TO LABEL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL READY TO EAT PACKAGED FOOD ITEMS AT FRONT DISPLAY AREA.
code 30
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. INSTRUCTED TO REMOVE CARDBOARD LINING FROM ALL PREP, STORAGE, AND WALK-IN COOLER SHELVES. INSTRUCTED TO REMOVE MILK CRATES BEING USED AS STORAGE RACKS.
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. INSTRUCTED TO CLEAN INTERIOR OF COOKING EQUIPMENT,UNDER, AROUND REFRIGERATION UNITS, PREP TABLES, WALK-IN COOLER AT WALLS/CEILING/FAN COVERS INSIDE REFRIGERATION UNITS.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO PROVIDE LIGHTING AT REAR PREP AREA, AT VENTAILTION HOODS, AND INSIDE REFRIGERATION UNIT. INSTRUCTED TO PROVIDE LIGHT SHIELDS AT LIGHT BULB AT VENTILATION HOOD.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO PROVIDE VENTILATION ABOVE LARGE OVEN AT PREP AREA. INSTRUCTED TO REPAIR LEAKS AT FAUCET CONNECTION AT THREE COMPARTMENT SINK AND AT HANDLE AT UTILITY SINK. INSTRUCTED TO ADJUST HANDLES AT WASHBOWL IN TOILET ROOM.
code 38
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. FRONT FOODHANDLER MUST WEAR HAIR RESTRAINT WHILE HANDING FOOD.
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.