Cooked?✓!
Ed Debevic's
December 26, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings9
- critical findings4
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: NO SOAP OR PAPER TOWELS WERE PROVIDED AT THE EXPOSED HANDSINK BEHIND THE BAR. MANAGEMENT PROVIDED SOAP AND PAPER TOWELS AT MY REQUEST. 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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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED IMPROPER HYGIENIC FOOD HANDLING PRACTICES BY A FOOD HANDLING EMPLOYEE. OBSERVED A FOOD HANDLING EMPLOYEE CHANGE THEIR GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED OF PROPER HANDWASHING AND WHEN TO WASH THEIR HANDS. CRITICAL VIOLATION 7-38-010A.
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: THE LOW TEMPERATURE DISHMACHINE WAS NOT IN USE AT THE TIME OF THE INSPECTION. MANAGEMENT STATED THAT THE MACHINE WAS SHUT DOWN VOLUNTARILY BECAUSE IT WOULD OVERFLOW THE FLOOR DRAIN WHEN IT WAS USED. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE MACHINE WORKS PROPERLY AND IS SANITIZING AT 100 PPM CHLORINE. NO CITATION ISSUED. THE MACHINE WAS NOT IN USE AT THE TIME OF THE INSPECTION. DISHES WERE WASHED IN THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
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water/temperature at the sink offcriticalOfficial wording: Water Source: Safe, Hot & Cold Under City PressureInspector note: NO HOT WATER WAS PROVIDED TO THE 3 COMPARTMENT SINK IN THE DISHROOM AREA. HOT WATER TEMPERATURE ONLY REACHED 99F. MANAGEMENT RESET THE HOT WATER HEATER AND HOT WATER WAS PROVIDED AND MAINTAINED ABOVE 110F. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F BE PROVIDED AT ALL TIMES FOR PROPER WASHING OF DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: MUST LABEL ALL DRY FOOD STORAGE CONTAINERS WITH NAME OF CONTENTS.
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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 FOOD STORAGE RACKS IN THE WALK-IN COOLERS AND STAINLESS STEEL WALL SHELVES IN THE FOOD PREP AREA.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MAINTAIN THE FLOORS DRY IN THE DISHWASH AREAS AND REMOVE CARDBOARD USED AS MATTING FOR THE FLOOR IN THIS AREA.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: REPLACE THE WATER STAINED CEILING TILES IN THE BASEMENT STORAGE ROOMS.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST PROVIDE A WORKING EXHAUST FAN IN BOTH EMPLOYEE RESTROOMS IN THE BASEMENT.
What changed since the previous inspection?
Compared with Pass on September 10, 2013: 9 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.