Chicago's Home Of Chicken & Waffles

September 23, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings4

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. FOUND TOP PORTION OF PREP COOLER AT 52.5 DEGREES F AND FOUND BOTTOM PORTION OF PREP COOLER AT 48 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 160LBS OF SHREDDED CHEESE,COOKED RICE,COOKED SWEET POTATOES,COOKED GREENS,GRILLED ONIONS,COOKED CHICKEN,COOKED TURKEY SAUSAGE AND RAW EGGS AT IMPROPER TEMPERATURES RANGING BETWEEN 49-70 DEGREES F FOR COLD FOODS AND 98-130 DEGREES F FOR HOT FOODS. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
code 3Priority
hand hygiene slippingcritical

Official 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. POOR HYGIENIC PRACTICES. EMPLOYEES IMPROPERLY WASHING HANDS IN COLD WATER DUE TO LACK OF HOT WATER ON SITE. MUST PROPERLY WASH HANDS IN HOT AND COLD OR TEMPERED WATER.CRITICAL CITATION ISSUED 7-38-010A.
code 6Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER ON SITE. MUST PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE. CRITICAL CITATION ISSUED 7-38-030.
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND EVIDENCE OF INSECTS AND RODENTS ON SITE. FOUND APPROXIMATELY 45 LIVE SMALL FLIES IN DRY GOODS STORAGE CLOSET,IN HALLWAY NEAR RESTROOMS,THROUGHOUT PREP AREA,UNDER DISH MACHINE AND IN CABINET UNDER SODA DISPENCERS. ALSO NOTED APPROXIMATELY 30 MICE DROPPINGS IN STORAGE CLOSET NEAR REAR EXIT DOOR. MUST REMOVE INSECTS AND DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. CRITICAL CITATION ISSUED 7-38-030.
code 18
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT INCLUDING LEGS,WHEELS AND ATTACHED PIPING AND REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. DETAIL CLEAN INTERIOR SHELVES AMD MOTOR HOUSING OF ALL COOLERS. DETAIL CLEAN ALL PREP TABLES AND THE HOOD OVER COOKING EQUIPMENT. MUST DETAIL CLEAN INTERIOR OF ICE MACHINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REGROUT TILE FLOORS IN DISH WASHING AREA TO PREVENT INSECT HARBORAGE. MUST ALSO DETAIL CLEAN FLOORS BEHIND AND UNDERNEATH COOKING EQUIPMENT,COOLERS,SHELVING UNITS,SINKS AND ALL HEAVY EQUIPMENT AND REMOVE EXCESSIVE GREASE AND OTHER FOOD DEBRIS. MUST INSTAL COVING IN WAIT STATION AREA WHERE MISSING.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR ALL BROKEN WALL TILES IN PREP AND DISH WASHING AREAS. MUST REPAIR AND PAINT WALLS IN WAIT STATION AREA WHERE NEEDED.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST CHANGE BURNED OUT LIGHT BULB IN REAR STORAGE CLOSET STORING APRONS AND DRY GOODS. ALSO PROVIDE ADEQUATE LIGHTING IN MOP SINK CLOSET.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector 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 LEAKY FAUCET AND LEAKY PIPES UNDERNEATH ONE COMPARTMENT SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER FROM INTERIOR OF FURNACE ROOM AND MOP SINK CLOSET. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. ALSO STORE ALL PANS AND OTHER UTENSILS IN KITCHEN 6 INCHES OFF FLOOR.
code 41

What changed since the previous inspection?

Compared with Pass on June 29, 2010: 10 findings appeared for the first time. 1 finding recurred.

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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.