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Creperie De Paris
May 18, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings11
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 50.0F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS 3/4 LBS. SLICED HAM 48.3F,1/2 LB. SLICED TURKEY 49.3F,3/4 LB. SMOKED SALMON 49.3F,3/4 LB.PROCUTTIO 47.7F,3/4 LB. CARMALIZED ONIONS 54.2F,1/2LB SLICED TOMATOES 51.3F,1/2LB. SLICED STRAWBERRIES 51.3F,4- SHELLED EGGS 51.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40,0F OR BELOW.APPX. 4LBS. $16.(CRITICAL 7-38-005A)
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZADOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS( SLICED HAM,SLICED TURKEY,SMOKED SALMON)ETC.MUST PROVIDE AND POST AND BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: MUST COVER SILVER WARE ON DINING TABLE PROPERLY.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS AT SERVICE AND STORAGE COUNTER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER,WORN CUTTING BOARD AT PREP COOLER.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST CLEAN DUST BUILD UP FROM SHELVING UNITS AT FRONT SERVICE COUNTER AND FAN GUARDS IN 2 DOOR REACH IN COOLER.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST CLEAN FOOD DEBRI FROM FLOOR ALONG WALL BASES.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MUST SEAL HOLES IN WALL PANELING UNDER VENT HOOD.MUST REPAIR OR REPLACE LOOSE WALL BASES NEXT TO PREP TABLE,DAMAGED WALL TILE OVER 3- COMP SINK,WORN DOOR SWEEP AND WEATHER STRIPPING ON FRONT DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON WALL NEAR ELECTRICAL PANEL.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST PROVIDE A BACK FLOW DEVICE ON MOPSINK AND COFFEE & ESPRESSO MACHINES
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE THERMOMETER FOR MILK COOLER.
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Food Handler Requirements MetInspector note: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on October 26, 2015: 10 findings appeared for the first time. 1 finding recurred.
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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.