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Crossroads Public House

September 6, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES BEING WASHED. 0PPM NOTED AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROPERLY DISPENSING SANITIZER, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL FAXING REQUEST TO 312-746-4240.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE FOODS BEING PREPARED AND SERVED.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. TABLE TOP CAN OPENER RUSTY AND WALL MOUNTED FRY SLICER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN BOTH.
code 31
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. SHELVING IN THE FOLLOWING MUST CLEAN: BEHIND MAIN BAR, THROUGHOUT KITCHEN, ABOVE EXPOSED HAND SINK. RUSTED SHELVING IN SEVERAL COOLERS IN KITCHEN, MUST REMOVE/REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR ALL COOKS LINE EQUIPMENT WITH FOOD SPLATTER, DIRTY FRONT BAR THREE COMPARTMENT SINK, DIRTY SODA GUN HOLDERS, DIRTY INTERIOR DISH MACHINE, PLASTIC DISH RACKS FOR MACHINE BLACKENED WITH DIRT. INTERIOR UNUSED COOLER FOR STORAGE DIRTY WITH FOOD DEBRIS, DIRTY ONE COMPARTMENT PREP SINK, FLOOR STANDING MIXING BOWL DIRTY. MUST CLEAN ALL AND MAINTAIN.
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. FLOORS IN THE FOLLOWING AREAS WITH DIRT,FOOD DEBRIS. MUST CLEAN: UNDER BOTH BARS, THROUGHOUT COOKS LINE UNDER ALL EQUIPMENT, UNDER DISH MACHINE, IN WALK-IN COOLER. MISSING AND DAMAGED FLOOR TILES IN LADIES WASHROOM AND IN REAR KITCHEN. MISSING/BROKEN FLOOR BASEBOARD AT WALK-IN COOLER. MUST REPAIR ALL.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE ADEQUATE LIGHTING IN WALK-IN COOLER.
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. LEAK AT NOZZLE OF ONE COMPARTMENT PREP SINK, LEAK ON NOZZLE OF MAIN BAR THREE COMPARTMENT SINK. MUST REPAIR ALL.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR ALL UNITS.
code 40

What changed since the previous inspection?

Compared with Pass on August 27, 2010: 7 findings appeared for the first time. 2 findings 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.