Chi Cafe, Llc

January 22, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings4

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED CHICKEN STORED IN METAL CONTAINERS UNDER PREP TABLE AT IMPROPER TEMPERATURE OF 65F. MANAGER STATES PRODUCT WAS PREPARED 01/21/10. INSTRUCTED TO PROPERLY COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE 50.00, APPROXIMATE WEIGHT 5LBS. CRITICAL 7-38-005 (A) ISSUED.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS, COOKING, PREPPING, MAKING BEVERAGES, CLEANING, WITHOUT WASHING HANDS IN BETWEEN MULTI TASKING, ALSO,EMPLOYEES EATING, DRINKING, AND TALKING ON PHONE IN PREP AREAS WHILE HANDLING FOODS. OBSERVED BUS BOYS HANDLING DIRTY DISHES, HANDLING MONEY, AND THEN PACKAGING CUSTOMER LEFTOVERS IN CONTAINERS, WITHOUT WASHING HANDS DUE TO FRONT HAND WASH SINK BEING USED TO STORE ELECTRIC BURNER WITH TEA POT,INSTRUCTED TO REMOVE TO MAKE ACCESSIBLE FOR HAND WASHING. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE. CRITICAL 7-38-010 (A) ISSUED.
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector 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 DISHES AT THREE COMPARTMENT SINK WITH NO HOT WATER AND WITHOUT SANITIZING MULTI-USE UTENSILS, POTS, PANS, ETC. INSTRUCTED TO PROPERLY SET UP THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UTENSILS, POTS, PANS, ETC. CRITICAL 7-38-030 ISSUED.
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES: THREE COMPARTMENT SINKS, WASHBOWLS, HAND WASH SINKS, ONE COMPARTMENT PREP SINK. INSTRUCTED TO PROVIDE SAME AT ALL TIMES. PLUMBER ARRIVED ON SITE TO FIX GAUGE ON HOT WATER TANK. RECOMMEND LARGER HOT WATER TANK TO ACCOMODATE BUSINESS OPERATIONS. CRITICAL 7-38-030 ISSUED.
code 9Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AND WASTE GREASE AREA NOT CLEAN NOR MAINTAINED. FOUND DUMPSTER LIDS WIDE OPENN, EXCESSIVE GREASE SPILLAGE AROUND SAID AREA AND CONTAINERS. INSTRUCTED TO CLEAN AND MAINTAIN SAME. SERIOUS 7-38-020 ISSUED.
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL READY TO EAT FOOD ITEMS IN REFRIGERATION UNITS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO INSTALL SPLASH GUARD AT ONE COMPARTMENT SINK AND COOKING EQUIPMENT. INSTRUCTED TO REMOVE ITEMS FROM FRONT SMALL THREE COMPARTMENT SINK, REMOVE LARGE POTS AND PANS THAT ARE UNABLE TO FIT INSIDE THREE COMPARTMENT SINK, AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE SIZE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF THREE COMPARTMENT SINKS, COOKING EQUIPMENT, SHELVES, RACKS, UTILITY SINK, LIGHT SHIELDS, VENT COVERS, FLOOR DRAINS, PIPING AT VENTILATION HOOD.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN CEILING WITH FOOD SPLATTERS, WALLS AROUND THREE COMPARTMENT SINKS AND REAR STORAGE AREA, REPLACE DAMAGED CEILING PANELS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector 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. INSTRUCTED TO PROVIDE VENTILATION ABOVE ALL EQUIPMENT.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER TO CHECK PRODUCT TEMPERATURE.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO ORGANIZE CLUTTER, REMOVE UNUSED ITEMS FROM REAR.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. FOODHANDLERS MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOOD AT FRONT PREP AREA.
code 42

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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.