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July 26, 2016 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
critical findings4

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: APPROXIMATELY 10 LBS KIM CHEE (PICKLED CABBAGE AND RADISH) FOUND IN TWO UNLABELED GLASS JARS FROM AN UNAPPROVED SOURCE. MANAGEMENT STATES THIS PRODUCT IS FOR THE OWNERS PERSONAL USE. OTHER KIM CHEE LOCATED IN THE SAME COOLER FOUND PROPERLY LABELED FROM CHICAGO KIM CHEE LOCATED IN FRANKLIN PARK, IL. MANAGER STATES THAT IS THE KIM CHEE SOLD TO CUSTOMERS. UNAPPROVED KIM CHEE TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(B).
code 1Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. FRONT PREP TWO DOOR COOLER FOUND AT 55.7F WITH FOOD SUCH AS KIM CHEE AT 51.5F. WALK-IN COOLER FOUND AT 48.5F WITH COOKED AND RAW CHICKEN RANGING IN TEMPERATURES BETWEEN 43.9 TO 76.8F. COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED OR REPLACED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. 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: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLERS. IN THE WALK-IN COOLER: RAW CHICKEN AT 43.9F AND 46.4F. COOKED CHICKEN AT 47.6, 50.3F, 53.4F AND 76.8F. IN THE FRONT PREP TWO DOOR COOLER: CHEESE AT 45.9F, 53.2F, KIM CHEE AT 51.5F. ALL FOOD DISCARDED. MANAGEMENT STATES ESTIMATED AMOUNT TO BE 1,220 LBS AND AN ESTIMATED VALUE TO BE $1,695.80. 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: OBSERVED NO HOT WATER AT THE REAR EXPOSED HAND SINK AND THREE COMPARTMENT SINK DURING INITIAL INSPECTION. HOT WATER TEMPERATURE AT THE HAND SINK WAS FOUND TO BE 90.5 AND AT THE THREE COMPARTMENT SINK, 90.3F. MANAGEMENT STATES TOO MUCH HOT WATER WAS BEING USED WHILE WASHING DISHES. WATER WAS LATER RESTORED AND HOT WATER TANK RECOVERED TO A TEMPERATURE OF 116.1F. RECOMMEND TO MANAGEMENT OBTAINING A LARGER HOT WATER TANK TO SUPPLY ENOUGH HOT WATER TO OPERATE FACILITY. CRITICAL VIOLATION 7-38-030.
code 9Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOODS MUST BE LABLED.
code 30

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 11, 2016: 3 findings appeared for the first time. 2 findings recurred. 6 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.