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Carnivale Restaurant

May 17, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings4

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Found current in use shellfish not properly tagged or labeled. Found 2lbs of mussels and 3lbs of clams without shellfish tag it arrived with, in the cooler. Instructed shellfish tag must be stored with the product at all times, and then kept on file for 90 days. Operator discarded denoted shellfish during inspection. Critical violation 7-38-005(a).
code 1Priority
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: Found the following hand sinks without soap and paper towels: Rear bar hand sink; front service bar hand sink; Ceviche prep/bar hand sink; upstairs front bar hand sink. Instructed all hand sinks must have soap and paper towels at all times. Operator provided soap and paper towels for all sinks during inspection. Critical violation 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: Found walk in cooler not maintained. Internal air temperature @ 51.9f. Instructed all refrigeration must be at 40F or less at all times. Walk in cooler was serviced and repaired during inspection. Final ambient air temperature reading of 37.9F. Critical violation 7-38-005(a).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 30lbs of eggs @ 47.9F-51.8F; 20lbs of buttermilk @ 49.3F; 22lbs of milk @ 47.9F-48.2F; 3lbs of lamb @ 50.7F; 16lbs of key lime pie (with egg) @ 50.5F; and 4lbs of potatoes @ 49.9F. Instructed all potentially hazardous foods must be held @ 40F or less, or 140F or higher at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Found small amount of orange and brown, slimy, mold like substance on lower interior of ice machine in basement storage area. Must detail clean and sanitize machine. Must maintain same. Found excessive grease build up on lower interior of fryers and also wheels under fryer. Also found excessive grease build up pipes on upper cooking equipment. Must remove all grease build up, clean and sanitize area. Must maintain same.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Found large hole under the 1 compartment sink in the ceviche prep/bar. Must repair to prevent pest entry. Must maintain same.
code 35

What changed since the previous inspection?

Compared with Pass on June 7, 2016: 5 findings appeared for the first time. 1 finding recurred. 5 previous findings did not recur.

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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.