Cooked?✓!
Chicago Q
November 14, 2011 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings1
Failed findings
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED BEANS STORED IN THE WALK-IN COOLER AT 45.8F AND SHREDDED CHEESE STORED IN THE PREP LINE COOLER AT 53F. MANAGEMENT VOLUNTARILY DISCARDED 34# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
-
surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
-
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 INSTALL A SPLASHGUARD BETWEEN THE EXPOSED HANDSINK AND THE ICE CREAM FREEZER IN THE DESSERT PREP AREA.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS, INTERIOR OF PREP COOLERS, VENTILATION HOOD AND FILTERS, WIRE STORAGE RACKS NEXT TO THE 3 COMPARTMENT PREP SINK, TOP OF THE DISHWASHER, LIGHT SHIELD IN THE DRY STORAGE ROOM.
-
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. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT AND WALLS OF THE PREP AREA.
-
thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: 2 OF THE LIGHT FIXTURES IN THE KITCHEN ARE NOT WORKING. MUST REPAIR.
-
food improperly labeledOfficial wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping QuartersInspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR THE VENTILATION FANS IN THE EMPLOYEE RESTROOMS.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST REPAIR THE DIPPER WELL IN THE DESSERT PREP AREA SO THAT IT DRAINS.
-
Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector 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. MUST PROVIDE REFRIGERATION THERMOMETERS INSIDE OF ALL COOLERS AT THE PREP LINE.
What changed since the previous inspection?
Compared with Pass on August 10, 2010: 9 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Near North Side
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.