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Dastorkon

November 1, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings0

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Failed findings

toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED APPROXIMATELY 6 LIVE ROACHES BENEATH OVEN AT KITCHEN AREA.INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND SEAL ALL NOTICEABLE OPENINGS THROUGHOUT THE KITCHEN AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUPS,RICE,BEEF, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: FOOD GRADE BAGS OR FOOD GRADE CONTAINERS MUST BE PROVIDED FOR PROPER STORING OF FOODS IN COOLERS/FREEZERS NOT IN GROCERY PLASTIC BAGS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ALL KITCHEN EQUIPMENTS STOVES,INTERIORS OF OVENS,GRILL,SIDES OF COOKING EQUIPMENTS,COOLERS,SHELVINGS,TOPS AND BOTTOMS OF PREP TABLES,CHEST FREEZER,FRONT COUNTER SHELVINGS ETC,REQUIRES A DETAIL CLEANING AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR DRAINS AND FLOORS BENEATH THE COOKING EQUIPMENTS ARE ENCRUSTED WITH GREASE,MUST DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS AND FLOOR DRAINS AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREMISES. HOOD AND FILTERS ABOVE THE COOKING EQUIPMENTS WITH HEAVY GREASE BUILD-UP.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE KITCHEN MEAT COOLER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: STOCK ITEMS IN BASEMENT DRY STORAGE AREAS MUST BE PROPERLY STORED AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM WALL FOR EASIER CLEANING.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: HAIR RESTRAINTS MUST BE WORN FOR FOOD HANDLERS WORKING IN KITCHEN AROUND OPEN FOODS AND MAINTAIN.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 4, 2016: 7 findings appeared for the first time. 2 findings recurred.

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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.