Chicago Yacht Club

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings2
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: LOW TEMPERATURE DISHMACHINE NOT MAINTAINED WHILE IN USE, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR/MAINTAIN DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. ALL MULTI-USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED AT DISHWASH 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
  code 8Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: OBSERVED FOOD DEBRIS ON LOWER SIDES OF PREP TABLES, EXTERIOR OF DISHWASH 3-COMPARTMENT SINK, CALCIUM BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS/DUST BUILD UP ON SHELVES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
  code 33

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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.