Community Meat & Produce

August 15, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings0

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Failed findings

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: FOUND EVIDENCE OF RODENTS ON SITE. FOUND APPROXIMATELY 40-45 MICE DROPPINGS SCATTERED BEHIND THE AC UNIT,BEHIND UNUSED ICE MACHINE,IN PREP AREA BEHIND REACH IN FREEZER,ON THE BOTTOM OF A PREP TABLE ALONG THE EAST WALL,UNDER AND ON SHELVES STORING POTATO CHIPS. ALSO, NOTED SMALL HOLES IN 2 POTATO CHIP BAGS FROM RODENT GNAWING. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. ALSO, DETAIL CLEAN SHELVES STORING POTATO CHIPS AND REMOVE ALL CONTAMINATED BAGS. SERIOUS CITATION ISSUED 7-38-020.
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 CITY OF CHICAGO FOOD SERVICE MANAGER'S CERTIFICATE POSTED FOR VIEW AND NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED.(GROUND BEEF,HOT CHEESE)SERIOUS CITATION ISSUED 7-38-012.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: DISHWASHING FACILITIES NOT PROPERLY MAINTAINING REQUIRED HOT WATER TEMPERATURE. HOT WATER IS REGISTERING AT 85 DEGREES F AFTER 3 COMPARTMENT SINK SET UP. MUST MAINTAIN 110-120 DEGREES F WATER FOR WASHING UTENSILS AT THE 3 COMPARTMENT SINK AT ALL TIMES. MUST PROVIDE A MORE ADEQUATE HOT WATER HEATER FOR BUSINESS OPERATION AND PROPERLY MAINTAIN APPROPRIATE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-38-030. (HOT WATER HEATER NOT RECOVERING FAST ENOUGH TO MAINTAIN THE APPROPRIATE WATER TEMPERATURE AT ALL TIMES)
code 24
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY LABEL ALL MEAT PRODUCTS AND OTHER FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST REMOVE CUTTING BOARD FROM BETWEEN THE ELECTRICAL BOX AND REAR WALL. MUST PROPERLY STORE ALL MULTI USE ITEMS. ALTHOUGH UNUSED, MUST REMOVE LARGE CUTTING BOARD FROM PREMISES. MUST BE ABLE TO COMPLETELY SUBMERGE ALL MULTI USE UTENSILS ON SITE IN THE 3 COMPARTMENT SINK.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROPERLY CONNECT DUAL HEATING AND AC UNIT ON THE LEFT SIDE OF THE REAR PREP AREA. MUST PROPERLY INSTALL ALL WIRES AND DUCT WORK. SEAL RAW WOOD SIGNS ABOVE REAR PREP AREA.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST SEAL ALL OPENINGS ALONG FLOOR BASE IN WASHROOM AND WHERE NEEDED. MUST SEAL OPENINGS IN FLOOR BEHIND DISPLAY COOLER HOLDING PACKAGED LUNCHEON MEATS AND FRESH PRODUCE. SEAL RAW WOOD BASEBOARDS IN WASHROOM.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST SCRAPE AND REPAINT TEXTURED CEILING ABOVE SALES FLOOR AND MAKE SMOOTH AND EASILY CLEANABLE. MUST SEAL HOLE IN WALL AROUND FAN IN REAR PREP AREA,HOLE IN CEILING NEXT TO AC UNIT,HOLE BEHIND ICE MACHINE AND ALL OTHER OPENINGS IN WALLS AND CEILINGS THROUGHOUT PREMISES. MUST PAINT WALLS AND CEILINGS IN REAR PREP AREA AS NEEDED. MUST SEAL OPENINGS IN WALLS AROUND TOILET BOWL.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE THE REAR PREP AREA AND PROPERLY SHIELD LIGHT. MUST ALSO PROVIDE LIGHT SHIELDS AND END CAPSON LIGHTS ABOVE THE 3 COMPARTMENT SINK AND MEAT COUNTER WHERE MISSING. ALSO REPLACE BROKEN LIGHT SHIELD ABOVE REAR PREP AREA.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: MUST INSTALL A SELF CLOSING DEVICE AT WASHROOM DOOR.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR LEAKY FAUCET SPOUT AT EXPOSED HAND SINK IN PREP AREA AND INCREASE HOT WATER PRESSURE AT SAME. MUST INSTALL A BACKFLOW DEVICE AND PROPERLY CONNECT ICE MACHINE OR REMOVE. MUST RELOCATE COFFEE MAKER TO REAR PREP AREA NEAR EXPOSED HAND SINK OR INSTALL HAND WASHING FACILITIES NEAR CURRENT LOCATION. MUST PROPERLY VENT LARGE PIZZA OVEN DUCT TO ROOF OR REMOVE.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE ALL UNUSED AND UNNECESSARY ITEMS SUCH AS THE ICE MACHINE, MEAT SAW,SLICER,LARGE PIZZA OVEN,PIZZA DOUGH MAKER, TABLE TOP FRYER,SLUSHY MACHINE AND ALL OTHER EQUIPMENT NOT BEING USED IN THE BUSINESS OPERATION. MUST REMOVE ALL CLUTTER AND BETTER ORGANIZE REAR PREP AREA AND BEHIND REACH IN FREEZER ON SALES FLOOR.
code 41
Only Authorized Personnel In The Food-Prep Area

Inspector note: MUST CLOSE OFF REAR PREP AREA AND COMPLETELY PROTECT FROM POSSIBLE CONTAMINATION BY THE PUBLIC.
code 44

What changed since the previous inspection?

Compared with Pass on April 13, 2010: 13 findings appeared for the first time.

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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.