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Cha Time & Tt Noodle

September 6, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED POTENTIALLY HAZARDOUS FOODS (15LBS RAW FISH)IN PAN ON TABLE IN KITCHEN AT 64.2F DEGREES AND 2LBS OF RAW BEEF IN COLD HOLDING UNIT AT 53F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. INSTRUCTED COLD FOOD TO BE HELD AT 40F DEGREES OR LOWER. APPROX. WT. 17LBS AND APPROX. COST $50.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT RUNNING WATER AT EXPOSED HAND WASH SINK IN DISHWASHING AREA. HOT RUNNING WATER WAS RESTORED, CUT OFF FROM VALVE UNDERNEATH. MUST HAVE HOT RUNNING WATER AT EXPOSED SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 9Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED RAW FISH STORED NEXT TO EXPOSED READY-TO EAT LETTUCE IN PREP COOLER. INSTRUCTED ON PROPERLY STORE RAW FOOD SEPARATELY FROM READY-TO EAT FOODS. SERIOUS VIOLATION 7-38-005(A).
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, PORK AND SEA FOODS) ARE BEING HANDLED, PREPARED AND SERVED. MUST BE ON PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION/FREEZER UNITS IN KITCHEN AREA AND FRONT SMOOTHIE AREA AS WELL AS TRACKS OF SLIDING DOORS TO CABINETS IN SAME AREA OF LIQUID WASTE BUILD-UP.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS THROUGHOUT KITCHEN AND SMOOTHIE STATION.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN/SANITIZE WALLS IN SMOOTHIE AREA AT FRONT OF JUICE SPLASHES.
code 35
Food Handler Requirements Met

Inspector note: MUST MEET FOOD HANDLERS REQIREMENTS.
code 45

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 4, 2017: 7 findings appeared for the first time. 1 finding recurred. 4 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.