Eat First Restaurant

June 14, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

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.FRONT 2 DOOR FOOD PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURE AMBIENT AIR 50F-TAGGED HELD FOR INSPECTION-MUST REPAIR,REPLACE BROKEN GASKET ON ONE DOOR-MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND APPROXIMATELY 13# ASSORTED CUT FRUITS,MILK USED TO PREPARE SMOOTHIES INSIDE THE 2 DOOR FOOD PREP COOLER INTERNAL TEMP RANGING (54.5F-56.9F).SAID FOODS DISCARDED,DENATURED.TOTAL DOLLAR VALUE$40.00.
code 3Priority
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.FOUND APPROXIMATELY 12 LIVE FRUIT FLIES IN KITCHEN AREA,INSIDE CLUTTERED TOILET ROOM.MUST REMOVE,CLEAN,SANITIZE ALL AFFECTED AREAS,PEST CONTROL CO SERVICE NOW RECCOMENDED.
code 18
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS COOLERS,DEEP FRYERS,DRY STORAGE SHELVING,BULK FOOD CONTAINERS,TOPS,BOTTOMS OF FOOD PREP TABLES,ATTACHED EQUIPMENTS,ICE MACHINE,HOT HOLDING EQUIPMENTS ALL REQUIRE A DETAIL CLEANING.
code 33
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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN GREASE TRAP CLOSET REQUIRE A DETAIL CLEANING.
code 34
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.FOUND NO METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
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.REMOVE ALL CLUTTER FROM INSIDE TOILET ROOM,AND ITEMS STORED MUST BE 6" OFF FLOOR.
code 41

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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.