Cooked?✓!
Cheques Place
March 13, 2012 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings9
- critical findings2
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE/S AT PREP AREA EXPOSED HAND WASHING SINK. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES. NO PAPER TOWELS IN THE BUSINESS AT TIME OF INSPECTION. CRITICAL CITATION ISSUED, 7-38-030.
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS, BUT NOT USING A SANITIZING METHOD, JUST SETTING THEM TO DRY. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3 PART SINK FOR PROPER SANITATION, USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLER NOT LABELED; MUST LABEL AND MAINTAIN.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST PROPERLY STORED CLEAN MULTI-USE UTENSILS.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZER, COOKING EQUIPMENT AND MOP SINK.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS; UNDER COOKING EQUIPMENT, AT CORNERS AND ALONG WALLS INSIDE BOTH CLOSETS.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST CLEAN AND REPAINT GREASE TRAP UNDER 3PART SINK.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: EXCESSIVE CLUTTER INSIDE CLOSETS; INSTRUCTED TO CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: CLEANING TOWEL MUST BE PROPERLY STORED.
What changed since the previous inspection?
Compared with Pass on May 17, 2011: 9 findings appeared for the first time.
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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.