✕

Community Foods

July 12, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: IMPROPER TEMPERATURE OF MEAT DISPLAY COOLER 60.4F INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: IMPROPER TEMPERATURE OF FRESH MEAT AND DELI MEAT DISPLAYED FOR SALE IN MEAT COOLER, SAUSAGE 72.3F, TURKEY 71.2F, SALAMI 69.2F, GROUND BEEF 68.9F, SOUSE 68.5F, TURKEY HAM 68.4F, BOLOGNA 67.6F, LIVER CHEESE 67.7F, CORNED BEEF 67.2F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 70 LBS AND $350 OF MEAT. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 3Priority
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: OBSERVED SEVERAL LIVE FLIES INSIDE MEAT DISPLAY COOLER, IN MEAT PREP AREA, AND WASHROOM, 10-15 MICE DROPPINGS INSIDE CABINET UNDER EXPOSED SINK AND STORAGE ROOM IN PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED GROUND BEEF 183.9F AND SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: STORE CLEAN UTENSILS AND TRAYS AWAY FROM WALLS AND OFF FLOOR IN PREP AREA.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF GRINDER, SLICER, COOLER, PRPE TABLES, CABINETS, SHELVES, ETC.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPAIR WALLS IN WASHROOM (MOLD, MILDEW).
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR VENTILATION IN WASHROOM. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
code 38

What changed since the previous inspection?

Compared with Pass on March 6, 2012: 9 findings appeared for the first time. 1 finding recurred.

Browse this restaurant's inspections

More restaurants in Roseland

See every restaurant in Roseland →

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.