Dastarkhwan

March 22, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings13
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: MUST REMOVE SOAP, PAPER TOWELS AND HAND WSHING SIGNAGE FROM THE UTILITY MOP SINK. HAND WASHING MUST BE PERFORMED AT THE HAND WASHING SINK ONLY.
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: MUST PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. GIVEN SAMPLE FORM. PRIORITY FOUNDATION VIOLATION.
code 3Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: MUST PROVIDE A QUATERNARY SANITIZER ON SITE FOR THE QUATERNARY CHEMICAL TEST STRIPS PROVIDED. PRIORITY VIOLATION.
code 16
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: MUST PROVIDE A CONSUMER ADVISORY ON THE MENU THAT DISCLOSES AND REMINDS FOR THE BURGER THAT MAY BE ORDERED UNDERCOOKED. PRIORITY FOUNDATION VIOLATION.
code 25
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: NOTED THE COOKS LINE TALL REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER AT 48F. INSTRUCTED TO REPAIR/ADJUST TO MAINTAIN A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: NO METAL STEM THERMOMETER ON SITE TO MEASURE HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
code 36
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: MUST PROVIDE A LOCK FOR THE REFRIGERATOR LOCATED IN THE HALLWAY LEADING TO THE WASHROOM WHERE CUSTOMERS HAVE ACCESS.
code 39
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: ALL RAW WOODEN SHELVING AND RAW WOODEN FLOOR PLATFORM FOR THE STAND MIXER MUST BE PAINTED/SEALED TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: MUST PROVIDE A WRITTEN CLEANING PROCEDURE FOR THE OVERSIZED POTS ON THE PREMISES THAT CAN NOT BE SUBMERGED IN THE SMALLER THREE COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST REMOVE ALL PEELING PLASTIC ON ALL METAL EQUIPMENT BEING USED AS A PROTECTANT. MUST BE SMOOTH AND CLEANABLE SURFACE.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: NOTED AN OPEN CREVICE BEHIND THE THREE COMPARTMENT SINK BETWEEN THE WALL AND THE BASEBOARD COVING. MUST SEAL. • INSTRUCTED TO PROPERLY STORE SOILED MOP HEADS TO BE HANGING ABOVE THE UTILITY SERVICE SINK. NOT IN THE SOILED MOP BUCKET.
code 55
All Food Employees Have Food Handler Training

Inspector note: MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES THAT ARE FOOD HANDLERS.
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: MUST PROVIDE ALLERGEN TRAINING CERTIFICATE FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
code 58

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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.