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El Norte

June 4, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

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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: NO SOAP WAS PROVIDED AT EXPOSED HAND SINK IN PREP AREA. OBSERVED FAUCET NECK TURNED ALWAY TO THE LEFT. SOAP WAS PROVIDED BY THE EMPLOYEE UPON MY REQUEST TO WASH MY HANDS.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: 7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED RICE STORED INSIDE A GROCERY BAG INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 52.8F TO 53F(COOLER AIR TEMP OF 39.7F).FOUND THE FOLLOWING COOKED FOOD STORE AT STEAM TABLE: RICE AT TEMP OF 88.7F-89F-90.5F; BEEF AND CHICKEN TAMALES AT TEMP OF 85.6F-86F-AND 112.6F; REFRIED BEANS AT TEMP 105.4F; AND BLACK BEANS AT TEMP OF 68.5F.(WATER TEMP IN UNIT WAS AT 189F). NO PROOF OF TIME AND TEMPERATURE LOG NOR TIME AND TEMPERATURE LOG ON PREMISES. ALL FOOD WAS DISCARDED AND DENATURED. POUNDS 24, VALUE 50. INSTRUCTED TO REHEAT FOOD AT 165F,PRIOR TO STORE IT AT STEAM TABLE. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GARBAGE AREA NOT MAINTAINED.FOUND ONE GARBAGE CONTAINER OVERFLOWING WITH GARBAGE UNABLE TO CLOSE LID.LID MUST BE CLOSED AT ALL TIMES TO MINIMIZE RODENT AND INSECTS ACTIVITIES. SERIOUS VIOALTION:7-38-020
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PROVIDE PROPER UTENSILS(WITH HANDLES)TO PICK-UP FOOD FROM CONTAINERS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN SHELVES UNDER THE COOKING EQUIPMENTS(GREASE BUILD-UP).
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REMOVE BUILD-UP GREASE ON WALLS BEHIND THE COOKING EQUIPMENT,BOTTOM PART.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: PROVIDE LIGHT SHIELD FOR THE LIGHT AT REAR PREP AREA, ABOVE THE COOLERS. ALSO DETAIL CLEAN LIGHT SHIELD THROUGHOUT
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENT SINK(FRONT, PREP AND BAR AREA).
code 38

What changed since the previous inspection?

Compared with Pass on September 27, 2011: 8 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.