Cooked?✕
Dmk Burger Bar
January 11, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings9
- critical findings3
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: EXPOSED HAND SINK BEHIND THE BAR AREA NOT ACCESSIBLE TO HAND WASHING. WE OBSERVED STRAINER WITH STRAWS CAPS ETC) COVERING THE INSIDE OF MENTIONED SINK,SINK IS USED FOR DUMP SINK. UPON MY REQUEST SINK STRAINER REMOVED,SINK ACCESSIBLE TO HAND WASHING. CRITICAL VIOLATION:7-38-030
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND TWO CONTAINER WITH COOKED ONIONS(YELLOW & RED) AT TEMP OF 59F TO 59.7F; CREAM SAUCE AT TEMP OF 57F; ONE CONTAINER OF SLICED TOMATOES AT TEMP OF 57F.FOOD MENTIONED WAS STORED INSIDE THE PREP COOLER IN THE KITCHEN.UNIT MAINTAINS TEMP OF 39.8F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS . CRITICAL VIOLATION: 7-38-005(A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: POOR HYGIENIC PRACTICES. OBSERVED ONE COOK CLEANING,ORGANIZING NO FOOD ITEMS IN DISH ROOM AND KITCHEN:COVERING FOOD,HANDLING FOOD AND WITHOUT HAND WASHING,WENT BACK AT PREP LINE AND WITH BARE HANDS GRABBED READY TO EAT FOOD INSIDE THE PREP COOLER; DICED TOMATOES,LETTUCE ETC AND PUT THEM IN A BUN. THE OTHER COOK,WIPED HER NOSE,PICKED UP DIRTY DISHES AND CUPS AND WITHOUT HAND WASHING REMOVED AND STORED CLEAN POTS FROM LOW TEMP DISH MACHINE.INFORMATION GIVEN TO COOKS AND CERTIFIED MANAGER ON HAND WASHING AND GLOVES USAGE. CRITICAL VIOLATION:7-38-010(A)
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: THREE COMPARTMENT SINK IN DISH ROOM NOT MAINTAINED.WATER, FOOD AND BLACK PARTICLES BACKS UP AT MIDDLE COMPARTMENT WHEN WATER IS RELEASED FROM THE WASH COMPARTMENT,INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: LID LINER BROKEN WITH EXPOSED INSULATION AT WHITE CHEST ICE CREAM. INSTRUCTED TO REPAIR/REPLACE
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: GREASE ON FLOOR UNDER DEEP FRYERS,DEBRIS UNDER SHELVES IN BASEMENT AREA,BROKEN FLOOR COVERED WITH BLACK MATS IN THE KITCHEN AND DISH ROOM.NEED TO REPAIR REPLACE AID FLOOR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: STAINED CEILING TILES AND RUSTY VENT COVER IN KITCHEN ABOVE THE PREP LINE.CLEAN ANF MAINTAIN
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: EXCESS DEBRIS AT LIGHT SHIELD THROUGHOUT THE KITCHEN AND DISH ROOM,CLEAN AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass w/ Conditions on April 10, 2017: 6 findings appeared for the first time. 3 findings recurred. 2 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.