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Capt'n Nemo

October 13, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings0

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Failed findings

surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS(SERVING ICE) IN ICE MACHINE NOT PROTECTED FROM POSSIBLE CROSS CONTAMINATION DURING STORAGE.ABOVE FOOD EQUIPMENT NOT BEING MAINTAINED,WHILE IT HAS MOLDY SUBSTANCE INSIDE AND IT'S DRPPING BACK ON ICE . CITATION ISSUED 7-38-005(a) SERIOUS.INSTRUCTED TO DISCONTINUE USE OF ICE IN THE ABOVE EQUIMENT FOR SERVICE TO PUBLIC UNTIL IT'S CLEANED AND SANITIZED BY A PROFESSIONAL COMPANY,AND PROVIDE RECIPT. ABOVE EQUIPMENT IS TAGGED,INSTRUCTED MANAGEMENT TO FAX A LETTER TO FOOD PROTECTION TO HAVE TAG REMOVED AFTER SERVICE AT 312 746 4240 HEARING FOR TICKET NUMBER H000074308-15 WILL BE ON 12-15-11 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00 am.
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES AT THE OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SALAD,EGGS,BEANS,HAM,TURCKEY,ETC. WERE BEING PREPARED AND SERVED TO THE PUBLIC CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED TO HAVE MORE FOODSERVICE EMPLOYEE ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVED. CERTIFIED FOOD MANAGER ARRIVED ON FACILITY AT 4:15pm ONE HOUR AFTERWARDS.
code 21
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. PROVIDE LABEL ON DRY FOOD CONTAINERS IN BASEMENT.
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. MUST INVERT AL CLEAN UTENSILS ON SHELVES AND ON COUNTERS.
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. REPAIR RUST ON SHELVES UNDER PREP TABLES IN REAR,AND PROVIDE LID FOR WASTE CONTAINER IN RESTROOM.
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. CLEAN DEBRIS ON THE FOLLOWINGS : FILTER ON HOOD IN REAR PREP,TABLES IN DINING,2 COMP.SINK,MOP SINK,STORAGE SHELVES AT REA PREP AREAS OVEN ON PREP TABLE AT FRONT PREP,INSIDE 2 DOOR REACH IN COOLER AT FRONT, AND WALK IN COOLER FLOORS.
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. MUST CLEAN DEBRIS ON FLOORS IN BASEMENT UNDER STORAGE SHELVES,AT DRY FOOD CONTAINER CORNERS,AND IN DINING AREAS. ELEVATE ALL FOOD PRODUCTS AND BOXES OF SINGLE SERVICE ARTILES 6" OFF THE FLOORS THROUGHOUT.
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. REPAIR OPENING ON WALLS UNDER VENT IN DINING S.W. CORNER,VENT ON WALL IN RESTROOM,AND ON CEILING TILES. CLEAN STAINS ON WALLS UNDER HOOD IN REAR KITCHEN,AND BEHIND OVENS ON TABLES AT FRONT PREP AREA.
code 35
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 REPAIR FAUCET LEAKING AND DRIPPING AT 3 COMP.AND EXPOSE HAND WASH SINKS IN FRONT PREP KITCHEN.
code 38
Linen: Clean And Soiled Properly Stored

Inspector note: Soiled and clean linens, coats, and aprons shall be properly stored. MUST HAVE CLEAN AND SOILED APPRONS SCATTERED ALOVER IN BASEMENT STORED PROPERLY.
code 39
Only Authorized Personnel In The Food-Prep Area

Inspector note: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. OBSERVED CUSTOMERS BEING ALLOWED INTO FOOD PREP AREAS TO USE EMPLOYEE RESTROOM,INSTRUCTED NOT TO LET CUSTOMERS ACCESS INTO FOOD PREP AND SERVING AREA.
code 44

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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.