Cooked?✕
China Chef
February 4, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings10
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: Facilities not maintaining proper temperature. Reach-in cooler in prep area internal temperature at 44.6 F while storing potentially hazardous foods. Instructed that coolers must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Potentially hazardous foods does not meet temperature requirement during storage, display and service. Found 5 lbs. cooked chicken at 45.3 F, 10 lbs raw beef at 43.1 F and various sliced and diced vegetables in prep cooler listed above. Instructed that all potentially hazardouas foods must maintain 40 F or below. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded-value $30, 15 lbs.
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: Outer openings not protected or rodent proofed. Front entry door has 1/4 inches gap at bottom in middle. Instructed to rodent proof door to prevent rodent and insect entry. Pest control log book not provided with all required documents. Manager showed incompleted log book with no recent service invoices or other required documents. Instructed that premises has have a licensed pest control company service premises and provided log book with all required documents. Serious citation issued 7-38-020.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Foods inside coolers not labeled or dated. Instructed that all foods not in original container have label and be dated.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Sinks, cooking equipment, prep tables, exhaust hood, storage shelves and cabinets, utensils and coolers not cleaned. Instructed to detail clean and sanitize daily.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Floor throught-out premises not maintained or cleaned. Instructed to detail clean floor, replace any missing floor tile and reseal.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Light covers through-out not cleaned. Instructed to detail clean.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: Light bulbs under exhaust hood not shielded. Instructed to shield all bulbs.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Faucet not maintained at three compartment sink. Instructed to replace or repair damaged faucet.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: Thermometer not provided inside prep cooler. Instructed to provided thermometer visible inside all coolers.
What changed since the previous inspection?
Compared with Pass on February 8, 2010: 6 findings appeared for the first time. 4 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.