Cooked?✕
Derby
September 28, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeLicense Re-Inspection
- failed findings9
- critical findings2
Failed findings
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No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other AnimalscriticalInspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. SEVEN RAT DROPPINGS IN BOTH BASEMENT WALK-IN COOLERS.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector 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. KITCHEN THREE COMPARTMENT SINK MUST HAVE ATTACHED DRAIN BOARD. NEWLY INSTALLED DISH WASHING MACHINE MUST BE OPERATING PROPERLY. AT PROPER TEMPERATURE AND ADEQUATELY DRAINING.
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Toilet Rooms Enclosed Clean, Provided With Hand Cleanser, Sanitary Hand Drying Devices And Proper Waste ReceptaclesInspector 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 CLEAN TOILETS AND SINKS.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector 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.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALL SHELVING THROUGHOUT ENTIRE ESTABLISHMENT MUST CLEAN INCLUDING ALL COOLERS.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL COOKING EQUIPMENT AND PREP TABLES MUST BE CLEAN, IN GOOD REPAIR. NOT SEALED OR REPAIRED WITH ANYTHING UNABLE TO CLEAN. INTERIOR ICE MACHINE MUST CLEAN, SANITIZE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. AT SERVER STATION. UNDER BAR. BEHIND COOKS LINE EQUIPMENT. MUST BE SEALED, SMOOTH AND CLEANABLE. REMOVE ALL DEBRIS AND DIRT IN ALL AREAS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. COOKS LINE CEILING WITH FOOD SPLATTER, MUST CLEAN. SEAL ALL OPEN SEAMS AT DISH MACHINE. REPAIR DAMAGED WALL IN REAR PREP AREA. WALL MOUNTED SOAP DISPENSER MUST BE MOVED TO KITCHEN EXPOSED HAND SINK. NOT AT THREE COMPARTMENT SINK SEVERAL FEET AWAY.
What changed since the previous inspection?
Compared with Fail on July 13, 2010: 9 findings recurred. 7 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.