Cooked?✕
Eggsperience
March 25, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings13
- critical findings3
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: NOTED NO HOT RUNNING WATER AT WOMEN'S BATHROOM HAND WASH SINKS FOR EMPLOYEES AND CUSTOMERS. TEMPERATURE OF WATER WAS 69.8F AT ONE SINK WHILE THE OTHER SINK THERE WAS NO HOT RUNNING WATER (HOT WATER TURNED OFF). MANAGER IMMEDIATELY REPAIRED THE HOT WATER AND THE TEMPERATURE BY END OF INSPECTION WAS 110F. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C) • 5-205.11 NOTED HAND WASH SINK AT THE BASEMENT FOOD PREP AREA INACCESSIBLE WITH FOOD CART AND SMOOTHIE MIXER IN FRONT OF SINK, ORDER RECEIPTS AND DISHING SPOON ALL INSIDE THE SINK. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE FOOD CART AND ALL ITEMS INSIDE THE SINK THE HAND WASH SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY VIOLATION #7-38-030(C) • NOTED NO PAPER TOWELS AT HAND WASH SINK OF DISH WASHING AREA AND FRONT SERVICE COUNTER. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND SINKS ALWAYS. PRIORITY FOUNDATION #7-38-030(C) CONSOLIDATED WITH ABOVE CITATIONS
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
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consumer advisory missingOfficial wording: Consumer Advisory Provided For Raw/Undercooked FoodInspector note: NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
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Contamination Prevented During Food Preparation, Storage & DisplayInspector note: NOTED MISSING LIDS AT THE ICE BINS OF THE FRONT PREP AREA AND MISSING LIDS AT THE SERVICE PREP COOLERS OF THE KITCHEN PREP AREA (USING LARGE TRAYS AS COVERS). INSTRUCTED TO PROVIDE ICE BINS COVERS AND REPAIR OR REPLACE MISSING LIDS FOR THE SERVICE COOLERS.
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
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Warewashing Facilities: Installed, Maintained & Used; Test StripsInspector note: 4-302.14 NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. 7-38-005
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bathroom / plumbing issuesOfficial wording: Plumbing Installed; Proper Backflow DevicesInspector note: NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA . INSTRUCTED TO REPAIR AND MAINTAIN.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT ESPECIALLY UNDERNEATH THE COOKING STOVE. • NOTED HEAVY CLUTTER AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA AND THE DISH WASHING AREA. MUST ALSO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: NOTED MISSING LIGHTING AT THE REAR BASEMENT DRY STORAGE AREA. INSTRUCTED TO PROVIDE. • NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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All Food Employees Have Food Handler TrainingInspector note: NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
What changed since the previous inspection?
Compared with Pass on March 9, 2018: 12 findings appeared for the first time. 1 finding recurred. 3 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.