Catch Thirty Five

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings3
• 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. FOUND PREP COOLER AT 50.2F IN FRONT TAKE OUT STATION, INSTRUCTED TO HAVE ALL COOLERS AT 40F OR LOWER. REFRIGERATION TECH ARRIVED AND REPAIRD COOLER BEFORE THE END OF INSPECTION NOW TEMP READS 39.8
  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. FOUND ABOUT 6LBS OF RAW BEEF AT 51.6F , 3LBS OF TUNA SALAD AND 3LBS OF CHICKEN SALAD AT 50.8F AT FRONT TAKE OUT STATION. INSTRUCTED MGR TO HOLD AT 40F OR LOWER. FOOD DISCARDER VALUED AT $45.
  code 3Priority
• 🧫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. MEAT SLICER NOT CLEANED PROPERLY, MUST REMOVE ALL REMOVABLE PARTS AND WASH AND SANITIZE. • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN LARGE MIXERS AROUND HOPPER.
  code 33

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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.