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Carnitas Don Rafa

March 9, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 46.9 F. WITH COOKED FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.TECH ARRIVED ON SITE TO REPAIR COOLER AT THIS TIME.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.OBSERVED COOKED FOODS FROM 3/8/10 AT IMPROPER TEMPERATURES STORED INSIDE OF WALK IN COOLER DURING STORAGE. COOKED BEANS 47.3-48.0 F,COOKED CARNITAS 46.5-47.3 F,COOKED CHICKEN 46.9-47.1 F,CALDO 46.7 F,BARBACOA 47.1 F,CARNE FRIA 46.4- 47.4 F,COOKED GOAT 45.6 F, CARNE DORADO 47.8F,ESPINAZO 46.9 F, HAM 46.7 F. PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED. APPX.269 LBS. VALUED $3,100.
code 3Priority
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.
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.
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.REMOVE RUST FROM SHELVES IN FRONT PREP COOLER,REPAIR OR REPLACE WORN DOOR GASKETS ON SAME PREP COOLER.DAMAGED CUTTING BOARD.SIGN FOR EMPLOYEES TOILET ROOM DOOR.
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.VENTILATION VENTS THROUGHOUT.
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.GROUT FLOOR IN FRONT PREP AREA,CLEAN FLOOR DRAINS.
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.SCRAPE AND PAINT PEELING PAINT ON CEILING IN MOP SINK CLOSET.WORN DOOR SWEEP ON REAR DOOR.
code 35
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.DRY FOOD STORAGE AREA,HEAT LAMP UNITS.
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.SLOW DRAIN AT HAND SINK IN EMPLOYEES TOILET ROOM,REMOVE PUTTY FROM BASIN OF 3- COMPARTMENT SINK IN CARRY OUT PREP AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
code 40

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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.