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Cesar's On Broadway
September 27, 2019 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings12
- critical findings2
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: NO SOAP AT HAND WASH SINKS OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS PRIORITY FOUNDATION VIOLATION #7-38-030(C) • NOTED NO HOT RUNNING WATER AT THE HAND WASH SINK OF BARS AT THE 2ND FLOOR, 1ST FLOOR AND BASEMENT. TEMPERATURES OF HOT RUNNING WATER WAS 87.8F,84.9F AND 88.4F. INSTRUCTED TO MAINTAIN WATER TEMPERATURE OF HAND WASH SINK MINIMUM OF 100F AND 110F WITH MIXING VALVES. PRIORITY VIOLATION #7-38-030(C) PF. NO CITATION ISSUED TODAY.
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
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surfaces not properly sanitizedOfficial wording: Food-Contact Surfaces: Cleaned & SanitizedInspector note: NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION #7-38-025
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS AND 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-FISH 50.4F, SHRIMP 47.1F, CHEESE 51.4F/49.3F, RICE 49.3F/48.9F, CHICKEN 45.9F, BEANS 44.8F, GUACAMOLE 50.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 64 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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Approved Thawing Methods UsedInspector note: NOTED ASSORTED FROZEN FOOD ITEMS GUAVA AND OTHER BEVERAGES IN A BUS PAN FILLED WITH WATER AT THE PREP TABLE OF THE BASEMENT PREP AREA THAWING. MANAGER STATED THAT THE FOOD ITEMS WERE THERE FOR DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCTS WERE STILL FROZEN. MANAGER IMMEDIATELY HAD EMPLOYEES PUT THE BUS PAN UNDERNEATH COLD RUNNING WATER.
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In-Use Utensils: Properly StoredInspector note: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: NOTED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
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Warewashing Facilities: Installed, Maintained & Used; Test StripsInspector note: NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. 7-38-005
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bathroom / plumbing issuesOfficial wording: Plumbing Installed; Proper Backflow DevicesInspector note: NOTED LEAKAGE AT THE BOTTOM PIPPING OF HAND WASH SINKS AT THE SECOND FLOOR AND BASEMENT BARS. INSTRUCTED TO REPAIR AND MAINTAIN.
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Toilet Facilities: Properly Constructed, Supplied, & CleanedInspector note: NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: NOTED THE FOLLOWING:-FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS UNDERNEATH THE COOKING STOVE, AND UNDERNEATH ALL BARS INCLUDING THE 3 COMPARTMENT SINK AT THE FIRST FLOOR KITCHEN PREP. INSTRUCTED TOO DETAIL CLEAN AND MAINTAIN. -WALLS WITH CRACKS, GAP ON FLOOR AT THE JOINT OF WALL AND FLOOR, ALSO UNDERNEATH THE 3 COMPARTMENT SINK AT THE MAIN KITCHEN.INSTRUCTED TO REPAIR AND MAINTAIN. -NOTED ROUGH AND UNFINISHED BRICK WALLS BEHIND BARS AT THE 3RD FLOORS. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE. • ACCUMULATED DUST ON DUCT VENT ABOVE COOKING/PREP AREA AND ON WASHROOM EXHAUST VENT COVERS. MUST CLEAN AND MAINTAIN.
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
What changed since the previous inspection?
Compared with Pass w/ Conditions on January 25, 2019: 11 findings appeared for the first time. 1 finding recurred.
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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.