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Earth's Kitchen

May 24, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings14
critical findings3

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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: BOTH EXPOSED HAND SINK AT KITCHEN AND FRONT SUSHI AREA NOT ACCESSIBLE TO HAND WASHING. OBSERVED A CONTAINER WITH WATER AND THIN RICE PASTA SOAKING INSIDE THE EXPOSED HAND SINK IN THE KITCHEN,ALSO NO SOAP PROVIDED AT SAID SINK. OBSERVED PREPARED RAW CARROTS AND SWEET POTATOES IN CONTAINERS AND STORED INSIDE MOP SINK WITH RUNNING COLD WATER.EXPOSED HAND SINK AT SUSHI PREP AREA, WAS ALSO NOT ACCESSIBLE, A CONTAINER WITH WATER AND WHITE LINENS WAS STORED AT SAID SINK.ASKED TO REMOVE CONTAINER,WHICH THE EMPLOYEE DID, AND INFORMATION GIVEN TO KEEP SAID SINKS ACCESSIBLE AT ALL TIMES FOR HAND WASHING;HOWEVER BY THE TIME I WENT BACK TO WASH MY HANDS AGAIN THE SAME CONTAINER WAS AGAIN STORED INSIDE THE EXPOSED HAND SINK AT SUSHI AREA.EXPOSED HAND SINK MUST BE USED ONLY FOR HAND WASHING. CRITICAL VIOLATION:7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND PREP COOLER IN THE KITCHEN AT AIR TEMP OF 51.2F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT: COOKED PORK,TOFU,RAW CHICKEN ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. AFTER REMOVED FOOD PRODUCTS FROM INSIDE SAID COOLER, AT 4:15pm UNIT MAINTAINS AIR TEMP OF 48.7F. TAGGED UNIT "HELD FOR INSPECTION".DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3# RAW CHICKEN AT TEMP OF 45.2F;6# OF COOKED PORK AT TEMP OF 44.5F TO 51.2F; 4# OF RAW BEEF AT TEMP BETWEEN 48.2F TO 52.5F; 3# OF FRESH PASTA AT TEMP OF 47F; 17 EACH QUAIL EGGS AT TEMP OF 47.7F; 2# OF TOFU DICED IN WATER AND WHOLE BLOCK AT TEMP OF 45.4F TO 45.9F; FISH AT TEMP OF 45F,ALL FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR PREP COOLER.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 20,VALUE 150 CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED:RAW BEEF,TOFU,READY TO EAT CUT VEGETABLE,CHICHEN ETC. MANAGER REPORTED ON SIDE AT 2:21pm AFTER HE WAS INFORMED VIA PHONE BY EMPLOYEE OF PUBLIC HEALTH INSPECTION;INSPECTION WAS ALMOST DONE AND VIOLATION WERE OBSERVED PRIOR OF HIS ARRIVAL.INSTRUCTED AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED. SERIOUS VIOLATION:7-38-012
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: PLASTIC UTENSILS FOR CUSTOMER USE MUST BE INVERTED,RELOCATE UNCOVERED WATER PITCHERS FROM PUBLIC VIEW OR PROVIDE LID FOR SAID PITCHERS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BROKEN RUBBER GASKET AT TWO DOOR PREP COOLER ACROSS FROM COOKING EQUIPMENT.DOOR RUBBER GASKET WAS REPAIRED WITH DUCT TAPE(PRESENTLY TAPE IS FILTHY AND POROUS MATERIAL) WHICH IS COMING APART LEAVING A GAP AT BOTTOM OF UNIT.INSTRUCTED TO REPLACE RUBBER GASKET.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. UPON MY RETURN OF 5-25-18, NEW RUBBER GASKET INSTALLED AT SAID UNIT. REMOVE/RELOCATE SOAP DISPENSER(FOR HANDS) FROM ABOVE THREE COMPARTMENT SINK.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE DRIPPING FROM VENT DUCT THROUGH THE VENT COVER ON CEILING ABOVE THE CLEAN STORED UTENSILS(POTS,CONTAINERS ETC) AT EAST WALL.INSTRUCTED TO CLEAN VENT DUCT AND VENT COVER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: WOOD BASEBOARD COVING BY THE WEST WALL IS POROUS,BROKEN AND FILTHY. INSTRUCTED TO REPLACE WITH COVING/BASEBOARD WALL,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. FLOOR THROUGHOUT THE PREP AND STORAGE AREAS MUST BE FREE OF DEBRIS,GREASE AND SPILLAGE.CLEAN AND MAINTAIN BROKEN FLOOR(CEMENT) UNDER THE THREE COMPARTMENT SINK MUST BE REPAIRED AND PROVIDE COVING/BASEBOARD WALL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REPLACE BROKEN MISSING FLOOR TILES THROUGHOUT THE KITCHEN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: BROKEN WALLS(HOLES) AND MISSING CEILING TILES IN PREP AREA,REPAIR/REPLACE AND MAINTAIN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. GREASE ON WALL SPECIALLY AT SIDES OF HOOD ABOVE COOKING EQUIPMENT,CLEAN AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: A MINIMAL OF ONE COMPARTMENT SINK MUST BE INSTALLED IN THE KITCHEN AND AT FRONT SUSHI AREA . DRAIN AND WATER PIPES REPAIRED WITH DUCT AND SCOTCH TAPES IS LEAKING UNDER THREE COMPARTMENT SINK,AND EXPOSED HAND SINK.REMOVE REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE MATERIAL. OBSERVED EMPLOYEE USING PLASTIC FOR THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE THREE STOPPERS.
code 38
Linen: Clean And Soiled Properly Stored

Inspector note: WIPING CLOTH MUST BE STORED INSIDE A BUCKET WITH SANITIZING SOLUTION IN EACH WORKING STATION.
code 39
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: STEM THERMOMETER NOT IN WORKING CONDITION,INSTRUCTED TO REPLACE AND MAINTAIN SAID THERMOMETER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: BROWN BAGS USED FOR CUSTOMER TO TAKE OUT FOOD MUST BE ELEVATED FROM FLOOR AND PROPERLY STORED.EXCESS ITEMS THROWN ON FLOOR INSIDE THE HOT WATER TANK STORAGE BY THE HALLWAY MUST BE ORGANIZED AND ELEVATE ITEMS 6"OFF THE FLOOR.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ANYONE ENTERING PREP AREA MUST WEAR HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on December 11, 2017: 12 findings appeared for the first time. 2 findings recurred.

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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.