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Cousins Fast Food

August 23, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY PREP COOLER NOT MAINTAINING ADEQUATE TEMPERATURE.FOUND DISPLAY PREP COOLER AT TEMP OF 50F(BOTH OF THEIR THERMOMETER SHOWS 50F.TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE.FAX A LETTER TO PUBLIC HEALTH WHEN COOLERS MAINTAIN TEMP OF 40F AND BELOW.(FAX #312 -746-4240).CRITICAL VIOLATION:7-38-005(A) H000074092-15
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP DISPLAY COOLER IN KITCHEN:FETA CHEESE AT TEMP OF 47.1F; COOKED RICE WRAPPED IN VINES LEAFS AT TEMP OF 46.7F; COOKED EGGPLANTS AT TEMP OF 50.5F; BEEF STEW AT TEMP OF 55.3F; CUCUMBER CREAM SAUCE AT TEMP OF 50.3F. FOOD DISCARDED AND DENATURED.POUNDS 5. VALUE 40.CRITICAL VIOLATION:7-38-005(A) H000074092-15
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ONCE A CAN FOOD IS OPENED,FOOD MUST BE STORED IN FOOD CONTAINERS WITH LIDS ,OR FOOD GRADE PLASTIC BAGS AND LABEL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN PIPE BEHIND THE COOKING EQUIPMENTS,INTERIOR OF UNUSED DEEP FRYER(GREASE BUILD-UP).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER THE RACK OF JUICE BOXES BEHIND THE BAR COUNTER
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. ADDITIONAL LIGHTING IS NEEDED AT 2ND FLOOR KITCHEN BETWEEN 3COMPARTMENT SINK AND BREAD OVEN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE UN THREAD FAUCET FOR THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK AT 2ND FLOOR KITCHEN.ALSO REPAIR FAUCET SLOPPING IN THE COMPARTMENT SINK
code 38

What changed since the previous inspection?

Compared with Pass on May 14, 2010: 4 findings appeared for the first time. 3 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.