Cooked?✓!
Chicago Produce
December 14, 2011 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings7
- critical findings2
Failed findings
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hand hygiene slippingcriticalOfficial 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 EMPLOYEE AT THE BUTCHER AREA WASHING HIS HANDS INSIDE THE 3PART SINK WITH GLOVES ON. POOR HYGIENIC PRACTICES. INSTRUCTED HAND MUST BE WASHED IN THE EXPOSED SINK WITH WARM WATER AND SOAP AFTER REMOVING GLOVES/OR ANY CONTAMINATING CONDITION. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
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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 IN KITCHEN WASHING AND RINSING MULTI-USE UTENSILS AND PUTTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL ALL RAW/BARE WOOD SHELVES AT KITCHEN AND STORAGE AREAS, ALSO SEAL RUSTY SHELVES INSIDE THE GRINDING ROOM.
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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. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITZE; COOLERS, FREEZERS, GRINDERS, SLICERS, GREASE TRAPS 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 THRU-OUT, UNDER, BEHIND EQUIPMENT AND PALLETS AT CORNERS AND ALONG WALLS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT IN KITCHEN, REPAIR WALLS AND REPAINT INSIDE RAW CHICKEN STORAGE WALK IN COOLER AND WOMENS WASHROOM AND REPLACE DAMAGED CEILING PANELS IN KITCHEN.
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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 REPAIR 3PART SINKS FAUCETS AND SEAL RUSTY GREASE TRAP UNDER KITCHEN'S 3PART SINK.
What changed since the previous inspection?
Compared with Pass w/ Conditions on December 3, 2010: 2 findings appeared for the first time. 5 findings recurred. 3 previous findings 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.