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Club Gene & Georgetti
May 7, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings7
- critical findings3
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: NOTED SHELL FISH (CLAMS AND MUSSELS) INSIDE WALK IN COOLER WITH NO TAGS ATTACHED.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 14 LBS OF FOOD WORTH $63.00 THROUGH DENATURING PROCESS.INSTRUCTED TO ALWAYS HAVE SHELL FISH TAGS ATTACHED TO THE PRODUCT UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED FOR ADDITIONAL 90 DAYS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OF 2 REFRIGERATION UNITS(SERVICE COOLER BY THE STOVE AND REFRIGERATION UNIT BY THE HAND WASH SINK)TO BE IMPROPER AT 50.1F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F AND BELOW IS MAINTAINED. MANAGER IMMEDIATELY CALLED REPAIRS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLERS AND HOT HOLD UNIT TO BE IMPROPER:-EGGS 60.5F, SHRIMPS 47.4F, MEAT SAUCE 127.8F, GROUND BEEF 44.2F, BEEF STEAKS 45.8F, CALAMARI 53.9F, CAESAR SALAD DRESSING 46.1F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 47 LBS OF PRODUCTS WORTH $379.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED THE FOLLOWING:- THORN RUBBER GASKET AT DOORS OF SERVICE COOLERS AND CHEST REFRIGERATION UNIT BY THE STOVE, RUSTY SHELVES INSIDE WALK IN COOLER AND DRY STORAGE AT THE BASEMENT FOOD PREP/DRY STORAGE AND BROKEN DOORS OF THE CHEST COOLER BY THE STOVE. INSTRUCTED TO REPAIR THE THORN RUBBER GASKETS, CLEAN SHELVES,REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: NOTED DIRT AND OLD FOOD DEBRIS INSIDE SERVICE COOLER BY THE HAND WASH SINK AND REFRIGERATION UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NOTED NO HAND WASH SINK AT THE BAR. INSTRUCTED TO INSTALL A HAND WASH SINK.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: NOTED DIRTY WASH CLOTHS SCATTERED ON PREP TABLES AND AT THE DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN ITS NOT IN USE.
What changed since the previous inspection?
Compared with Pass on October 23, 2014: 6 findings appeared for the first time. 1 finding recurred. 2 previous findings 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.