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Evelyn's

May 17, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: Observed One door reach in cooler at (ambient air)52.9 degrees F in prep kitchen not holding 40 degrees or below with potentially hazardous food stored inside. Instructed person in charge to voluntarily discard food items not at proper temperature inside cooler. Cooler was tagged. 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: Observed meatloaf at 99.5-86.5 degrees F, Chicken at 100.8 degrees F, House Slaw at expired and at 46.0 degrees F in prep kitchen on prep table and counter. Person in charge to voluntary discard food items. Observed Milk at 47.9 degrees F, liquid eggs 47.8 degrees F., Cole slaw at 46.0 degrees F, etc. all out of temperature inside one door reach in cooler in prep kitchen area. One door reach in cooler ambient air temperature at 52.9. Person in charge voluntarily discarded all food out of temperature at time of inspection. Approx. 20lbs $50 Critical Violation 7-38-005(A).
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: Facility not rodent/pest proof, more than 1/4 inch gap at front entry/exit door. Must repair for tight fitted and rodent/pest proof. Serious Violation 7-38-020
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: Observed no City of Chicago certified Food Manager on site or certificate while potentially hazardous food being prepared and served. Instructed person in charge to obtain and maintain City of Chicago certified food manager certificate. Serious Violation 7-38-012(A)
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Observed covered deep freezer with meat and vegetables stored inside and food cups, lids and containers stored under waste pipes in basement. Must remove beverages and coolers from under waste pipes in basement, must not store or prep any food under waste pipe.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Observed no exposed hand sink located at the front in buffet serving area serving being done by employees, hand sanitizer was provided by employees at the buffet area. Must obtain, install and maintain hand sink connected to City of Chicago potable water in buffet serving area.
code 38

What changed since the previous inspection?

Compared with Pass on May 2, 2017: 6 findings appeared for the first time. 2 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.