Del Seoul

September 9, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings4

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED ALL THREE EXPOSED HAND SINKS ON PREMISES NOT MAINTAINED AND/OR ACCESSIBLE FOR HAND WASHING. FRONT EXPOSED SINK WITHOUT HOT WATER OR WATER HANDLE. REAR PREP EXPOSED HAND SINK BLOCKED BY FOOD CARD AND RUBBER DISH WASHING GLOVES STORED INSIDE. COOKS LINE EXPOSED HAND SINK BEING USED TO STORE PLASTIC CONTAINER WITH SOAKING FOOD MATS INSIDE. MANAGEMENT CORRECTED DURING INSPECTION. INSTRUCTED TO USE REAR EXPOSED HAND SINKS UNTIL HOT WATER PROVIDED AT FRONT SINK.
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING FOODS HELD IN METAL COLD HOLDING UNIT WITHOUT ICE AT IMPROPER TEMPERATURES: APPROXIMATELY ONE QT. EACH OF COOKED SPINACH @ 47.8F, SPROUTS @ 46.5F, CARROTS @ 54.5, COOKED FRIED EGGS @ 86.1F, ZUCCHINI @ 48.7F, MUSHROOMS @ 52.1F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $50.00.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED THE FOLLOWING CROSS CONTAMINATION OF FOODS. OBSERVED EMPLOYEE TOSSING IN LARGE BOWL READY TO EAT SHREDDED RADISH WITH BARE HANDS THEN WITH FINGERS EAT THREE MOUTHFULS OF RADISH AND SHAKE OFF EXCESS RADISH FROM FINGERS INTO BOWL AND PROCEED TO FILL VARIOUS CONTAINERS OF CONTAMINATED RADISH TO REFRIGERATION STORAGE AND COLD HOLDING UNIT ON COOKS LINE. ALSO OBSERVED SAME EMPLOYEE RINSE OFF DIRTY HANDS IN ONE COMPARTMENT PREP SINK THEN CONTINUE TO PREP READY TO EAT FOODS.ALL FOOD DISCARDED. OBSERVED 1/2 CASE RAW EGGS, SOME CRACKED AND DRIPPING, STORED ABOVE UNCOVERED, SHREDDED READY TO EAT LETTUCE FOR SALAD IN TALL REACH-IN COOLER. LETTUCE DISCARDED. MANAGEMENT CORRECTED EGG STORAGE.
code 4Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE WASHING METAL FOOD CONTAINERS IN TWO COMPARTMENT PREP SINK WITHOUT SOAP/SANITIZER THEN PROCEED TO USE ON COOKS LINE. MANAGEMENT CORRECTED.
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE CONTAINER OVERFLOWING WITH CARDBOARD BOXES AND OTHER GARBAGE. UNABLE TO CLOSE LIDS. MUST REMOVE ALL OVERFLOWING GARBAGE AND PROVIDE ADEQUATE GARBAGE PICK-UP OR CONTAINERS.
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN DOOR HANDLE REPAIRED WITH DUCT TAPE ON "COLA" FOOD COOLER. MUST REPLACE OR PROPERLY REPAIR HANDLE. DIRTY, FOOD SPLATTER FOOD CART ON WHEELS. MUST CLEAN. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.EXTERIOR ALL FOOD COOLERS DIRTY, MUST CLEAN. INTERIOR ICE MACHINE DIRTY MUST CLEAN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. FLOORS THROUGHOUT, UNDER SINKS, SHELVING COOKS LINE WITH EXCESSIVE FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS IN BASEMENT DRY FOOD STORAGE MUST BE ELEVATED FROM FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.WALLS AT THREE COMPARTMENT SINK AND CLEAN DISH STORAGE WITH FOOD SPLATTER. MUST CLEAN. CEILING IN BASEMENT DRY FOOD STORAGE WITH EXPOSED INSULATION FALLING. MUST SEAL/REPAIR.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS THROUGHOUT BASEMENT DRY FOOD STORAGE.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.LEAK AT NOZZLE OF THREE COMPARTMENT SINK. MUST REPAIR.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR ALL FRIGERATION UNITS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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. ALL UNNECESSARY ARTICLES THROUGHOUT THE BASEMENT MUST BE REMOVED OR STORED ELEVATED AND ORGANIZED.
code 41

What changed since the previous inspection?

Compared with Pass on October 1, 2010: 13 findings appeared for the first time.

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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.