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Cubs Bar & Grill (T3 Rotunda)

November 18, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND FACILITIES (6 DOOR DRAWER COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. NOTED THE SAID COOLER WITH AN INTERNAL AIR TEMPERATURE OF 55.3F. INSTRUCTED MANAGER, ALL FACILITIES (COOLERS) WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. 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: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE INSIDE 6 DOOR DRAWER COOLER IN COOKING AREA. NOTED INTERNAL TEMPERATURE OF FOOD PRODUCTS: SALMON AT 53.9F/54.1F/52.2F, CHEESE AT 50.5F/54.8/53.9F/55.9F. ALSO FOUND SLICED TOMATOES AT 61.2F, SLICED ONIONS AT 61.9F, SHREDDED LETTUCE AT 67.8F STORED AT PREP COUNTER IN COOKING AREA. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 190 LBS, TOTAL VALUE OF $200.00. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: #30 - ALL PREPACKAGED FOODS ON PREMISES FOR SALE MUST HAVE PROPER LABEL (EG NAME OF THE PRODUCT,INGREDIENTS,PREP/EXPIRED DATE, ADDRESS ETC.) #32 - INSTRUCTED TO REMOVE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AT EXPOSED HAND SINK DIVIDER IN COOKING AREA. #33 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH FOOD DEBRIS, INTERIOR SURFACES OF EXPOSED HAND SINK IN COOKING AREA, SIDES OF COOKING EQUIPMENT WITH EXCESSIVE GREASE ACCUMULATION. #34 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH COOKING EQUIPMENT IN COOKING AREA AND ALONG THE WALLS AND IN ALL CORNERS IN BAR AREA. 11/11/2016 #38 - MUST REPAIR LEAKY FAUCET (HOT) HANDLE AT EXPOSED HAND SINK IN COOKING AREA AND IN DISH WASHING AREA AND EXPOSED HAND SINK NEXT TO DISH MACHINE. SERIOUS VIOLATION 7-42-090
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF DISH MACHINE AND INTERIOR SURFACES OF EXPOSED HAND SINK CABINETS IN PREP/COOKING AREA.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE PREP/COOKING AREA.
code 36

What changed since the previous inspection?

Compared with Pass on September 9, 2016: 4 findings appeared for the first time. 1 finding recurred. 4 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.