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Current/ Banquets/ Employees Cafe

January 10, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED REACH IN PREP COOLER W-19 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 53.2 F, FOUND LIQUID EGGS AND CHEESE INSIDE COOLER. INSTRUCTED MANAGER COOLER AMBIENT AIR TEMPERATURE MUST BE 40 F 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: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- LIQUID EGGS HELD AT 52.7 F AND CHEESE HELD AT 52.5 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: BAR LOW TEMPERATURE GLASSMACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER BAR GLASSMACHINE MUST SANITIZE AT 100 PPM CHLORINE. ALL GLASSES AND OTHER MULTI-USE UTENSILS MUST BE TEMPORARILY WASHED, RINSED AND SANITIZED AT 3-COMPARTENT SINK OR AT DISHMACHINE. CRITICAL VIOLATION 7-38-030.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD (DELI MEATS, CHEESE, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AT 1ST FLOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED DUST BUILD UP ON CEILING TILES/CEILING LIGHT COVERS ABOVE 1ST FLOOR DISHWASH AREA. MUST CLEAN CEILING TILES/CEILING LIGHT COVERS AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: DISHWASH AREA 3-COMPARTMENT SINK AND 1ST FLOOR PREPARTION AREA HANDWASH BOWL PIPES DRAINING SLOWLY. MUST ROD OUT SINKS AND MAINTAIN.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: FOUND SOME PREP COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER ALL COOLERS MUST HAVE THERMOMETERS.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 24, 2017: 6 findings appeared for the first time. 2 findings recurred. 5 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.