Daata Darbar

February 24, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings8
critical findings0

← Back to the current restaurant page

Failed findings

Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Found food items not properly dated/labeled in coolers, must date and label food items in coolers. All food not stored in the original container shall be stored in properly labeled containers.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Non food contact surfaces of cooler shelving that had rust, shall be repair, storage shelving, storage racks in kitchen areas, rear storage areas that had exposed raw wood, peeling paint, shall be repair/sealed. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Non food contact surfaces of cooler shelving, cooking equipment, prep tables lower shelving, not clean need detailed cleaning(crevices). Storage shelving, racks in rear kitchen areas, storage areas, front counter need cleaning(detailed). All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floors under heavy equipment, cooking equipment, prep tables, storage shelving racks in rear storage room need detailed cleaning(corners). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Ceiling tiles that had peeling paint, damaged in kitche prep areas shall be replaced.Walls in kitchen prep areas that had peeling paint shall be repair. Exposed raw wood in rear storage ceiling area, shall be repair/sealed.Walls that had exposed brick, cinder blocks, raw wood shall be repair/sealed.Damaged, stained ceiling tiles in dining areas, bathrooms, shall be repair/replaced. The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Light shields in kitche prep areas, dining areas not clean need detailed cleaning, light shields inrear storage areas, storage room need detailed cleaning. Missing light shields in bathrooms shall be provided. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Exhaust canopy had excess grease build up needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, storage areas, dining room, and bathrooms need cleaning.Exhaust fan in employee's bathroom in state of disrepair(broken)shall be replaced. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Stock items must be stored six inches off of floor to prevent pest harborage. 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.
code 41

Browse this restaurant's inspections

More restaurants in West Ridge

See every restaurant in West Ridge →

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.