✓!

Cubby Bear Lounge Ltd

February 24, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

← Back to the current restaurant page

Failed findings

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.CHICKEN CHILI STORED IN REACH IN COOLER AT TEMPERATURE OF 56.8F(PRODUCTS WAS COOKED ON 2-23-10, PER MANAGER STATEMENT); TOMATO SOUP AT TEMP OF 47.8F TO48F, STORED AT SAME UNIT. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 12, VALUE 30.CRITICAL VIOLATION :7-38-005(A) HOOOO60139-12
code 3Priority
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.FOUND LOW TEMP.DISHMACHINE NOT DISPENSING PROPER PPM SOLUTION.PRESENTLY MAINTAINS OPPM. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE MACHINE. NO CITATION ISSUED DUE TO PREMISES PRESENTLY NOT OPERATING,(LATE OPENER).
code 8Priority
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.DETAIL CLEAN FOOD EQUIPMENT IN KITCHEN, NEED TO CLEAN INTERIOR AND EXTERIOR OF EQUIPMENT,(GREASE BUILD UP).KEEP INTERIOR AND EXTERIOR OF DISHMACHINE FREE OF FOOD DEBRI.
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.DETAIL CLEAN FLOOR THROUGHOUT THE PREP AREA(SPECIALLY CORNERS,UNDER AND AROUND EQUIPMENT, UNDER SHELVES ETC.)CLEAN FLOOR IN ELECTRIC ROOM , NEXT TO (A1 BAR).RE GROUT FLOOR TILES UNDER AND AROUND DISH MACHINE.CLEAN FLOOR BEHIND BAR AREA(ALL 5 BAR AREA).
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.NEED TO ORGANIZE STORAGE/ATTIC ABOVE DISH MACHINE. REMOVE UNNECESSARY ARTICLES FROM IT, ELEVATE ITEMS 3" OFF THE FLOOR.FLOOR HAS ACCUMULATIONS OF DIRT.
code 41

Browse this restaurant's inspections

More restaurants in Lake View

See every restaurant in Lake View →

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.