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Chicago Q

December 23, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings4

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP AND PAPER TOWELS WERE OBSERVED AT THE PREP AREA EXPOSED HANDSINKS AND THE BAR EXPOSED HANDSINK. NO PAPER TOWELS WERE OBSERVED AT TWO OF THE EXPOSED HANDSINKS IN THE FOOD PREP AREA. NO SOAP AND NO PAPER TOWELS WERE OBSERVED AT THE EXPOSED HANDSINK BEHIND THE BAR. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDSINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE INTERIOR OF THE LINE PREP COOLER WITH AN AIR TEMPERATURE OF 54F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SAUSAGE AND SAUCES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER AND WALK-IN COOLER. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE INSIDE OF THE LINE PREP COOLER: SAUSAGE AT 55.3F, HABANERO RANCH DRESSING AT 50.2F, AND CHILI MAYONNAISE AT 44.4F. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE INSIDE OF THE WALK-IN COOLER: CHEESE SAUCE AT 45.2F. MANAGEMENT VOLUNTARILY DISCARDED 21# OF FOOD WORTH $67. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: IMPROPER FINAL RINSE TEMPERATURE OBSERVED AT THE HIGH TEMPERATURE DISHMACHINE. THE FINAL RINSE TEMPERATURE WAS OBSERVED AT 120F AT THE TEMPERATURE GAUGE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE FINAL RINSE TEMPERATURE ABOVE 180F FOR PROPER SANITIZING OF DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.
code 8Priority
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN THE FLOOR DRAINS IN THE FOOD PREP AREA. REGROUT THE FLOOR TILES AT THE COOK'S LINE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPAIR THE OPENING IN THE CEILING ABOVE THE PREP LINE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE COLD WATER HANDLE FOR THE EXPOSED HANDSINK NEXT TO THE 3 COMPARTMENT SINK. REPAIR THE ICE CREAM DIPPER WELL IN THE DESSERT STATION.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT HAIR RESTRAINTS. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on April 14, 2014: 6 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.