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Da Lobsta French Market
April 24, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings5
- critical findings3
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: Observed blocked exposed hand sink. At time of inspection sink basin was blocked with red sanitizing bucket, full of dirty rags, adjacent to 2 green dish towels, located in basin, as well. Also entrance to exposed hand sink was blocked with blue 30-gallon storage tote. Informed site that exposed hand sinks must be accessible. Site corrected violation during inspection. Critical violation #7-38-030
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: Observed 2 door turbo air cooler, holding potentially hazardous foods, at improper temperature of 49.2f,. Said cooler was tagged at time of inspection. Operation instructed not to removed tag. Instructed site to have unit serviced and ensure cooler unit holds at 40 degrees or less. Contact CDPH for tag removal. Critical violation #7-38-005 (A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed potentially hazardous food stored at improper temperature of, in 2 door turbo air cooler: 49.7f, 3lbs of raw shrimp, at a value of $20.00 45.5f, 10lbs, of cooked lobster claw meat, at a value of $200.00 45.9f to 47.3f, 11.5lbs of baked macaroni and cheese, at a value of $9.50 50.7f, 3lbs of tarragon aioli, at a value of $10.00 46.7f, 2lbs of heavy cream, at a value of $3.00 47.6f, 4lbs of havarti cheese slices, at a value of $20.00 Site voluntarily discarded and denatured a total weight 35.5lbs at a total value $262.50 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: No city of Chicago certified manager, on site during inspection while potentially hazardous foods; cooked lobster meat, macaroni and cheese, tarragon aioli, etc., were being prepared or served. Instructed to have a certified manager on site at all times when potentially hazardous foods are being prepared or served. Serious Violation 7-38-012
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Observed broken and cracked door gaskets on 2 door turbo cooler and 1 door cooler used for dry storage. Instructed manager to repair/replace and maintain at all times.
What changed since the previous inspection?
Compared with Pass on December 14, 2017: 5 findings appeared for the first time.
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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.