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Chatham Meat Market

June 24, 2015 · Pass w/ Conditions

😬mid

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

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED DELI DISPLAY UNIT AT 46.4F WITH POTENTIALLY HAZARDOUS READY TO EAT LUNCHEON MEAT STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED IN UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS READY TO EAT LUNCHEON MEATS AT IMPROPER TEMPERATURES STORED INSIDE OF ABOVE MENTIONED DELI DISPLAY UNIT SUCH AS TURKEY 14.88LBS.44.8F-45.6F,22.14LBS.SPICED HAM 45.7F-48.6F.6.34LBS TURKEY HAM 46.9F,5.45LBS.CAJUN TURKEY 47.5F,11.76LBS.HOT HEAD CHEESE ,6.48LBS LIVER CHEESE 47.5F,4.52LBS CORNED BEEF 48.0F,7.93LBS.HONEY ROASTED TURKEY 44.7F,5.74LBS PASTRAMI 45.4F-47.1,3.92LBS TURKEY HOT HEAD CHEESE 44.6F,8.26LBS.HONEY HAM 44.9,12.13LBS.SALAMI 44.9F-45.7F,19.03LBS. BOLOGNA 45.8F-46.0F,36.12LBS. SPICED MEAT 45.2F-47.2F,6.69LBS POLISH HAM 45.1F,52.07LBS HAM 45.7F-48.5F,7.62LBS HARD SALAMI 45.6F-46.1F,4.67LBS BEEF SALAMI 46.2F.PRODUCT WAS DUMPED AND DENATURED BY MANGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.244.39 LBS. $1,314.61.(CRITICAL 7-38-005A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST APPLY A SEALANT OR PAINT RAW WOOD SHELF AT BLEACH STORAGE ON SALES FLOOR AND SERVICE COUNTER SHELVING UNITS.MUST REMOVE RUST FROM PREP TABLES AND SAW MACHINE IN WALK IN COOLER,SHELVING UNITS IN MEAT DISPLAY UNIT.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 5- DOOR REACH IN COOLER & WALK IN COOLER DOOR,WORN CUTTING BOARDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DEFROST BOTH FREEZERS.MUST CLEAN FOOD DEBRI FROM PREP TABLES,GRINDER,SAW MACHINE,REACH IN COOLER SHELVING UNITS,WRAPPING STATIONS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FLOOR ALONG WALL BASES IN FRONT PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST SEAL HOLE IN WALL IN FRONT PREP AREA.MUST CLEAN DUST BUILD UP ON VENT IN TOILETROOM,FOOD DEBRI FROM WALLS IN FRONT PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE LIGHTS AND SHIELDS WITH END CAPS IN FRONT PREP AREA AND DISH WASHING AREA.REPLACE BURNT OUT LIGHTS IN SAME AREA.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE ARTICLES FROM IN BETWEEN WALLS AND EQUIPMENT ON SALES FLOOR AND REAR STORAGE AREA.
code 41

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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.