Chicago Bath House

January 7, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY PREP COOLER NOT MAINTAIN ADEQUATE AIR TEMP.PRESENT AIR TEMP OF 54.1F TO 58F..POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:CHICKEN ,LAMB.COOKED ONIONS SALMON.ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOOD WERE STORED INSIDE THE DISPLAY PREP COOLER IN THE KITCHEN: RAW SALMONS AT TEMP OF 50.2F-51.7F-50.5F AND 54,2F; RAW LAMB CHOPS WITH ONIONS IN MARINATE SAUCE AT TEMP OF 50.1F; RAW CHICKEN IN MARINATE SAUCE AT TEMP OF 50..5F; COOKED MIXED VEGETABLES AT TEMP OF 53F; BOILED CHOPPED EGGS AT TEMP OF 52.3F; FRESH RAW EGGS AT TEMP OF 53.7F; PAST IN BROTH AT TEMP OF 50.1F; SOUR CREAM AT TEMP ID 53.7F; FRESH CHEESE AT TEMP OF 54.3F; BAKED POTATOES AT TEMP OF 57.2F; ALSO FOUND CHICKEN NOODLES STORED BY THE DISPLAY PREP COOLER AT TEMP OF 75.9F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW. FOOD DISCARDED AND DENATURED:POUNDS:8,VALUE 45. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: LOW TEMP DISH MACHINE NOT DISPENSING SANITIZER,PRESENTLY 0ppm.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CALL TECHNICIAN TO SERVICE UNIT,LOW TEMP DISH MACHINE MUST MAINTAIN 100ppm PRESENTLY MACHINE NOT IN USE,DISH WASHER NOT ON PREMISES. CRITICAL VIOLATION:7-38-030
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD HANDLER ON PREMISES NOR A VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED,HANDLED AND SERVED,A COPY OF THE SANITATION CERTIFICATE POSTED ON PREMISES.A LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED.AN ORIGINAL CITY SANITATION CERTIFICATE MUST BE POSTED ON PREMISE SERIOUS VIOLATION:7-38-012(A)
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-24-15,REPORT #1454038 #32- CUTTING BOARDS IN NEED OF REPLACING, WORN DISCOLORED. MUST CORRECT AND MAINTAIN AT ALL TIMES. #33-THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF ALL REACH IN COOLERS, FRYERS, PREP TABLES, ALL RUBBER GASKETS, REACH IN FREEZERS AND INTERIOR OF ICE MACHINE. ALL MUST BE CLEANED TO REMOVE ALL FOOD SPILLS AND BUILD UP. CLEAN AND MAINTAIN AT ALL TIMES. #45-NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGER HOW TO OBTAIN CERTIFICATES. TODAY(1-7-16)OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090 .
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: VIOLATION UPGRADED TO VIOLATION#29
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: VIOLATION UPGRADED TO #29
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS ON FLOOR INSIDE THE STORAGE AREA IN THE KITCHEN DUET TO ITEMS ON FLOOR:CLEAN APRONS,BOXES AND STOCK INSTRUCTED TO CLEAN AND ELEVATE ITEMS 6" OFF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CEILING ABOVE THE ICE MACHINE IS CRACKED AND NO VENT COVER AN VENTILATION.WATER DRIPPING FROM CEILING TO A BUCKET.INSTRUCTED TO REPAIR
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: FOUND DIRTY WIPING CLOTH THROUGHOUT THE KITCHEN:ON CUTTING BOARDS,ON TOP THE STOVE ,ON TOP PREP TABLES ETC.WIPING CLOTHS MUST BE PROPERLY STORED IN AN APPROVED SANITIZER
code 43
Food Handler Requirements Met

Inspector note: VIOLATION UPGRADED TO #29
code 45

What changed since the previous inspection?

Compared with Pass on June 24, 2015: 5 findings appeared for the first time. 6 findings recurred. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in West Town

See every restaurant in West Town →

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.