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Coco's Famous Fried Lobster

November 21, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND REAR REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED AMBIENT TEMPERATURE OF 40F OR LOWER-TEMPERATURE WAS 53.4F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL SERVICED, MAINTAINING A TEMPERATURE OF 40F OR LESS AND REINSPECTED BY CDPH. ONCE FIXED MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE COOLER AT IMPROPER TEMPERATURES: CANDIED YAMS (48.7F), DRESSING (85.2F), CABBAGE (50.5F), MACARONI AND CHEESE (50.3F-80.9F), CORNBREAD (56.6F), RAW CHICKEN (56.6F), EGGS (53.2F), NACHO CHEESE (52.3F) AND SHORT RIBS (48.7F-50.3F) ALSO, FOUND POTENTIALLY HAZARDOUS FOODS ON THE STEAM TABLES AT IMPROPER TEMPERATURES: RICE (117.3F), GREENS (133.8F), CANDIED YAMS (113.8F) AND DRESSING (118.4F). A COMBINED WEIGHT OF 55LBS. VALUED AT $120.74 WERE DISCARDED. INSTRUCTED TO KEEP HOT FOODS AT 140F OR HIGHER AND COLD FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: FOUND REAR EXPOSED HAND WASHING SINK WITH NO RUNNING WATER PER CITY CODE. INSTRUCTED TO HAVE RUNNING WATER AT THE HAND SINK AT ALL TIMES. HAND SINK WAS TAGGED AND GIVEN 48 HOURS NOTICE TO HAVE UNIT FIXED AND IN WORKING CONDITION. CRITICAL VIOLATION 7-38-030 CAN NOT PREP IN THAT PREP AREA AND MUST WASH HANDS AT THE FRONT EXPOSED HAND WASHING SINK BEFORE HANDLING SANITIZED EQUIPMENT.
code 9Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, FISH, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING HOURS OF OPERATION. SERIOUS VIOLATION 7-38-012 MANAGER WAS CALLED IN AND ARRIVED AT 3:25PM.
code 21
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPLACE WATER STAINED CEILING TILE IN THE REAR ABOVE THE WALK IN COOLER.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST FIX AND MAINTAIN THE LEAK AT THE BASE OF THE 3-COMP. SINK IN THE REAR PREP.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with Pass on August 12, 2013: 5 findings appeared for the first time. 2 findings 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.