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David's Grill
June 19, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings6
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED 6 DOZEN RAW EGGS STORED AT IMPROPER TEMPERATURE 61.4-65.8F ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN INTERIOR OF ALL FRYER CABINETS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: REPLACE MISSING BASEBOARDS ALONG WALLS IN CUSTOMER WASHROOM.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER. REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
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Food Handler Requirements MetInspector note: PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
What changed since the previous inspection?
Compared with Pass on May 14, 2014: 4 findings appeared for the first time. 2 findings recurred. 2 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.