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Employee/Vistior Cafeteria

September 2, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: HOT HOLDING UNIT NOT HOLDING POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES. INSTRUCTED TO INCREASE THE AMOUNT OF WATER PLACED IN THE WELLS TO A LEVEL WHICH WILL ASSURE THE HOT FOODS ARE MAINTAINED AT 140 DEGREES OR ABOVE. DELI DISPLAY CASE WHERE SANDWICHES ARE HELD FOUND AT INADEQUATE AIR TEMPERATURE OF 50.1F. ALSO NOTICED HEAT COMING FROM THE LOWER FRONT SECTION OF UNIT WHERE MOTOR IS LOCATED. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES FROM THIS UNIT AND HAVE IT SERVICED. UNIT TAGGED HELD FOR INSPECTION ON DELI DISPLAY CASE. 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 HOT AND COLD POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. SCRAMBLED EGGS - 113.3F, SAUSAGE PATTIES - 108.7F, SAUSAGE LINKS - 83.7F ALL FOUND IN HOT HOLDING UNITS IN DINING ROOM. ALL HOT FOODS MUST BE MAINTAINED AT 140 DEGREES OR ABOVE UNTIL SERVED. SANDWICHES IN A REFRIGERATED DISPLAY CASE FOUND AT IMPROPER TEMPERATURES. TURKEY WRAPS - 50.1F, TURKEY SANDWICHES - 49.5F. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40 DEGREES OR BELOW UNTIL SERVED. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES WERE DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE EXCESSIVE ICE BUILD-UP FROM COILS AND CONDENSER INSIDE WALK-IN COOLER. REPLACE MISSING PIECE OF RUBBER FLAP AT THE BOTTOM LOWER CORNER OF THE DOOR TO MAIN WALK-IN COOLER AT SIDE WHERE DOOR HANDLE IS LOCATED.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE GREASY BUILD-UP ON AND AROUND THE GRILL IN THE HOT FOOD KITCHEN PREP AREA, AND THE INTERIORS SECTIONS OF THE PLATE WARMER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN KITCHEN AND STORAGE AREAS WHERE DIRT IS PRESENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN DUST AND DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT. CLEAN AND REPAIR SMALL SECTION OF WALL BEHIND THE HOT HOLDING UNITS IN KITCHEN PREP AREA. CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES IN KITCHEN PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKY FAUCETS AT 3 COMPARTMENT SINK IN DISH WASHING AREA AND AT THE 2 COMPARTMENT SINK IN SALAD PREP AREA.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL ARTICLES STORED ON FLOOR INSIDE CATERING STORAGE AREA MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOOR.
code 41

What changed since the previous inspection?

Compared with Pass on September 25, 2015: 5 findings appeared for the first time. 3 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.