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Chef Daddy

April 12, 2023 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN COPIES OF VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
code 3Priority
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: OBSERVED FLOUR AND FISH BUTTER OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
code 37
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED SOME USE OF MILK CRATES FOR ELEVATION AT THE DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
code 49
Hot & Cold Water Available; Adequate Pressure

Inspector note: OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR 53.5F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 75.7F, HOT WATER TEMPERATURE AT HAND SINK IN WASHROOM FOUND AT 78.5F INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT.PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. HOT WATER WAS ABLE TO BE FIXED WHEN THE HOT WATER TANK PILOT WAS LIT AND TURNED ON. HOT WAT AT HAND SINKS REACHED 102.7F AND 3 COMPARTMENT REACHED 110.3F
code 50
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS AROUND EQUIPMENT AND STORAGE SHELVING. • OBSERVED THE FLOOR IN FRONT OF THE TWO DOOR REACH IN UNIT DAMAGED. INSTRUCTED REPAIR TO MAKE EASY TO CLEAN AND MAINTAIN. • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: NOTED THE FILTER AND HOOD DIRTY. MUST CLEAN TO REMOVE GREASE
code 56

What changed since the previous inspection?

Compared with Pass on March 8, 2022: 5 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.