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Deluxe Diner

November 8, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings1

Failed findings

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. FOUND DISH WASHER EMPLOYEE WASHING UTENSILS AT DISH WASHING MACHINE AND NOTED FINAL RINSE TEMPERATURE AT 160F AFTER HAVING HIM RUN THE ABOVE EQUIPMENT SEVRAL TIMES MORE,WAS STILL SAME.CRITICAL VIOLATION ISSUED 7-38-030. INSTRUCTED MANAGER TO STOP USE OF ABOVE DISH MACHINE FOR WASHING OF UTENSILS UNTIL REPAIRED AND ABLE TO SANITIZE UPTO 180F AT FINAL RINSE. MEANWHILE ALL UTENSILS MUST BE WASH RINSE AND SANITIZED AT 3 COMP. SINKS. DISH MACHINE IS TAGGED. INSTRUCTED TO FAX LETTER TO FOOD PROTECTION OFFICE AT 312 746 4240 TO HAVE TAG REMOVED AFTER REPAIR. HEARING FOR TICKET # H000074324 - 13 WILL BE ON 01-05-12 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00
code 8Priority
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. MUST PROVIDE SEPARATION FROM DOUGH MIXER BOWL AND 3 COMP.SINK,AND RESURFACE CUTTING BOARDS ON PREP COOLER COUNTERS IN KITCHEN WITH DEEP CUTS AND STAINS..
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. CLEAN DEBRIS AND STAINS ON THE FOLLOWINGS : CABINETS UNDER COFFEE WARMER AT BAR DINING AREA,CABNET UNDER CASH REGISTER,HOOD WALLS INSIDE & OUT,AND BOTTOM OF REACH IN FREEZER BY ICE MACHINE.
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 DETAIL CLEAN FLOORS UNDER BOOTH SEATS IN DINING AREAS THROUGHOUT WITH DEBRIS AND STAINS,AND FLOORS UNDER PALLETES IN DRY STORAGE COOLER,ALSO AT CORNER OF WALK IN COOLER.
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. REPAIR WATER STAINED CEILING TILES AND LEAKING ROOF AT DISH MACHINE AREA,AND CLEAN STAINS ON WALL AT 3 COMP. SINK AND PREP TABLE.
code 35
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. REMOVE CLUTTER ON THE TOP OF ICE MACHINE MUST NOT BE USED AS STORAGE DEVICE.
code 41

What changed since the previous inspection?

Compared with Pass on May 17, 2011: 4 findings appeared for the first time. 2 findings recurred. 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.