Diva Restaurant

November 5, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings12
critical findings2

← Back to the current restaurant page

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. MUST INSTALL SOAP/TOWEL DEVICE AT ALL HAND SINKS.
code 12Priority
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.MUST PROVIDE ADDITIONAL COOLER 40F OR LESS FOR BUSINESS MENU.
code 2Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CO/PEST LOG BOOK. MUST CONTACT LICENSE PEST CO FOR SERVICE AND MUST PROVIDE LOG BOOK. MUST SEAL GAP AT INSIDE RIGT SIDE OF DOOR.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST ENROLL IN FOOD SANITATION CLASS,RECIEPT PROVIDED,OR PROVIDE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing 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 INSTALL DRAIN BOARD AT 3- COMP SINK.
code 24
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. MUST REPAIR TOILET NOT FLUSHING IN LADIES WASHROOM,UNRAL IN MENS.
code 26
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 SHELVING UNIT FOR DRY STORAGE,FOOD EQUIPMENT. ALOS,MUST PROVIDE STOPPERS FOR 3-COMP SINK. MUST INSTALL PREP TABLE,STORAGE TABLES.
code 32
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 CLEAN ALL FLOORS IN BASEMENT,ELEVATE ALL STORAGE OFF FLOORS ON PALLETS,TABLES.OBSERVED WATER ON RAISED CONCRET AREA IN BASEMENT,MUST REMOVE. ALSO MUST SEAL ALL CRACKS IN FLOOR AREAS.
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. MUST REPAIR /SEAL GAPS UNDER BASEBOARDS IN PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 REPAIR LEAKY PIPE UNDER HAND SINK IN PREP AREA,PIPE IN CEILING IN BASEMENT.. MUST INSTALL MOP SINK,1ST FLOOR TO CITY PLUMBING-HOT /COLD WATER.
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 THERMOMETERS-REFGERATOR,METAL STEM
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.MUST REMOVE STORAGE FROM ALL WALLS TO PREVENT PEST HARBORAGE AREAS.
code 41

Browse this restaurant's inspections

More restaurants in East Side

See every restaurant in East Side →

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.