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Ethel Soul Food

January 20, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings0

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Failed findings

hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CHICAGO FOOD SANITATION MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS (BEANS 163.8F, RICE 159.4F, SOUP 151.2F) ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLER.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN MULTI-USE EQUIPMENT (POTS, PANS, LIDS, ETC) AND UTENSILS TO PROTECT FROM CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE ADEQUATE SHELVING FOR STORAGE IN PREP AND FRONT COUNTER AREAS.
code 32
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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF STOVE, OVEN, GRILL, FRYERS (GREASE BUILDUP) PREP TABLES, (FOOD DEBRIS), STEAM TABLES (WATER STAINS, RUST)
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. ELEVATE ALL STOCK OFF FLOOR. FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES IN ALL AREAS. REPLACE MISSING BASEBOARDS UNDER EXPOSED AND 3-COMP SINKS. REPLACE MISSING OUTLET COVER ALONG EAST WALL ALONG REACH-IN COOLER. STORE STOCK AND EQUIPMENT AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. ALL COOKING EQUIPMENT (STOVE) MUST FIT UNDER VENTILATION HOOD.
code 38

What changed since the previous inspection?

Compared with Pass on January 25, 2010: 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.