Da Lobsta

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: OBSERVED COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 61 DEGREES F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. 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: NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURES: LOBSTER, 54 DEGREES F; CHICK PEAS, 56 DEGREES F; CHEESE, 49-54 DEGREES F; CUT TOMATOES, 56 DEGREES F; CREAM, 53 DEGREES F; PASTA, 56 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 20 LBS OF PRODUCT WORTH $100. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
  code 3Priority
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES NEAR COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.
  code 43

What changed since the previous inspection?

Compared with Pass on May 8, 2017: 3 findings appeared for the first time. 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.