Derby

July 13, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings16
critical findings3

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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. MUST INSTALL EXPOSED HAND SINK BEHIND BAR. MUST INSTALL EXPOSED HAND SINK IN BASEMENT OR REMOVE ALL FOOD PREP EQUIPMENT.
code 11Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. APPROXIMATELY 20 RAT DROPPINGS FOUND IN KITCHEN AND IN BOTH WALK IN COOLERS IN BASEMENT.
code 13Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OR REMOVE UNUSED COOLERS FROM PREMISES.
code 2Priority
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. MUST PROVIDE OUTSIDE WASTE RECEPTACLE.
code 19
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK TO SUBMERGE LARGEST PIECE OF EQUIPMENT OR INSTALL A DISH WASHING MACHINE LARGE ENOUGH FOR THE SAME.
code 24
Toilet Rooms Enclosed Clean, Provided With Hand Cleanser, Sanitary Hand Drying Devices And Proper Waste Receptacles

Inspector note: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. BOTH WASHROOMS MUST DETAIL CLEAN TOILETS AND HAND SINKS.
code 27
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DIRTY STORED DISHES IN BASEMENT MUST CLEAN OR REMOVE.
code 31
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 INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK. ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN, INCLUDING ALL COOLERS. MUST PROVIDE LIDS FOR ALL ICE BINS. BOTH GREASE TRAPS MUST CLEAN AND REMOVE RUST.
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. ALL COOLERS IN ALL AREAS, ALL COOKING EQUIPMENT MUST BE CLEANED, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH DUCT TAPE.
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. FLOORS IN THE FOLLOWING AREAS IN POOR REPAIR. WOODEN FLOOR UNDER BAR AND SERVER STATION WITH MISSING WOOD, UNEVEN WITH HOLES. FLOORS THROUGHOUT KITCHEN WITH BROKEN AND MISSING TILES, UNEVEN. ALL FLOORS MUST BE SMOOTH AND CLEANABLE. MISSING AND BROKEN FLOOR DRAIN COVERS IN KITCHEN AND BASEMENT.
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. ALL WALLS THROUGHOUT KITCHEN AND REAR COOLER AREA MUST CLEAN, SEAL ANY HOLES, OPENINGS, GAPS. ALONG ALL BASEBOARDS AT BAR AND KITCHEN. DIRTY WALL VENT IN DINING ROOM MUST CLEAN.
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 ADEQUATE LIGHTING ABOVE HOOD/COOKS LINE.
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. MUST PROVIDE UTILITY MOP SINK ON PREMISES WITH HOT AND COLD RUNNING WATER. MUST PROVIDE HOT WATER AT BAR THREE COMPARTMENT SINK. SERVER STATION WATER DISPENSER REPAIRED WITH PLASTIC WRAP, MUST PROPERLY REPAIR. SERVER STATION SODA GUN MUST PROPERLY DRAIN TO TO FLOOR DRAIN. LEAK FROM CEILING ONTO BASEMENT FLOOR AT BOTTOM OF STAIRWAY, MUST REPAIR.
code 38
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 UNUSED ITEMS STORED THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES, ALL UNUSED EQUIPMENT, STORED ITEMS ON BACK PATIO.
code 41
No Smoking Regulations

Inspector note: Smoking shall be prohibited in all public places except in designated smoking areas.
code 70

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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.