Cooked?✓!
Don Guacamole's Retaurant
June 12, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings11
- critical findings3
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: THE EXPOSED HANDSINK IN THE REAR PREP AREA WAS NOT ACCESSIBLE FOR USE. OBSERVED A BAG OF BREADCRUMBS STORED IN THE HANDSINK. MANAGER REMOVED THE BAG OF BREADCRUMBS AND WAS INSTRUCTED THAT ALL HANDSINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. CRITICAL VIOLATION 7-38-040.
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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: OBSERVED SEVERAL EMPLOYEE HANDSINKS WITHOUT SOAP OR PAPER TOWELS. THE EXPOSED HANDSINK IN THE FRONT PREP AREA WAS WITHOUT PAPER TOWELS, THE REAR HANDSINK WAS WITHOUT SOAP AND PAPER TOWELS AND THE EMPLOYEE RESTROOM HANDSINK WAS WITHOUT PAPER TOWELS. MANAGEMENT INSTRUCTED THAT ALL HANDSINKS MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES. 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 FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED BEEF AT 46.4-53.4F, SOUR CREAM AT 49.1F, AND TAMALES AT 54.0F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 159.8F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO STORE FOOD IN FOOD GRADE STORAGE BAGS ONLY. DEFROST AND MAINTAIN INTERIOR OF CHEST FREEZER.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: DETAIL CLEAN THE INTERIOR OF THE CHEST FREEZER, REAR EXPOSED HANDSINK, MICROWAVE, STAINLESS STEEL SHELVING ABOVE THE 3 COMPARTMENT SINK, VENTILATION HOOD FILTERS AND GAS LINES BEHIND THE STOVE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DETAIL CLEAN THE GREASE ON THE FLOOR NEXT TO THE STOVE.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: REPAIR THE BASEBOARD IN THE WASHROOM WHERE IT IS PULLING AWAY FROM THE WALL.
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food improperly labeledOfficial wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping QuartersInspector note: WASHROOM DOOR IS MISSING A SELF-CLOSING DEVICE. MUST INSTALL.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND A THERMOMETER INSIDE OF THE PREP COOLER.
What changed since the previous inspection?
Compared with Pass on October 13, 2011: 11 findings appeared for the first time.
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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.