Cooked?✕
Dastorkon
January 2, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings10
- critical findings1
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: INADEQUATE NUMBER OF EXPOSED HANDSINKS PROVIDED. OBSERVED FOOD BEING PREPARED IN THE BASEMENT WITHOUT AN EXPOSED HANDSINK IN THE BASEMENT. OBSERVED A STAND MIXER, DOUGH SHEETER, PREP TABLES AND MEAT FILLED DUMPLINGS BEING PREPARED ON THE BASEMENT PREP TABLES. MANAGEMENT INSTRUCTED NOT TO PREPARE FOOD IN THE BASEMENT WITHOUT AN EXPOSED HANDWASHING SINK. CRITICAL VIOLATION 7-38-030.
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED BAGS OF FOOD BEING STORED ON THE FLOOR IN THE BASEMENT AND BEHIND THE FRONT COUNTER. BAGS OF BEETS, ONIONS AND POTATOES WERE STORED ON THE GROUND WITH MOUSE DROPPINGS PRESENT ON THE FLOOR OF THE BASEMENT. MANAGEMENT INSTRUCTED TO STORE ALL FOOD AT LEAST 6" OFF OF THE FLOOR. SERIOUS VIOLATION 7-38-005A.
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: OBSERVED EVIDENCE OF RODENTS ON THE PREMISES. APPROXIMATELY 50 MOUSE DROPPINGS WERE OBSERVED ON THE GROUND OF THE BASEMENT. MUST CLEAN ALL DROPPINGS AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
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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 CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 210F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
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* Inspection Report Summary Displayed And Visible To All CustomersInspector note: NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT THE INSPECTION REPORT SUMMARY MUST BE POSTED WHERE IT IS VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: DETAIL CLEAN ALL COOKING EQUIPMENT INCLUDING TOP OF STOVES AND BURNERS, INTERIOR AND EXTERIOR OF ALL MICROWAVES, PREP TABLES, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DETAIL CLEAN THE FLOOR IN THE PREP AREA AND BASEMENT.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: DETAIL CLEAN THE WALLS OF THE PREP AREA.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE A THERMOMETER FOR THE COMBINATION REFRIGERATOR/FREEZER. MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.
What changed since the previous inspection?
Compared with Pass on January 22, 2013: 10 findings appeared for the first time. 1 previous finding 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.