✓

Exchequer Restaurant

April 7, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings7
critical findings0

← Back to the current restaurant page

Failed findings

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. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP ON EXTERIOR OF PREP COOLERS, SHELVES THROUGHOUT PREP AREA, PREP COOLERS DOOR RUBBER GASKETS WITH FOOD BUILD UP, FOOD ENCRUSTED ON LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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. OBSERVED ACCUMULATED FOOD BUILD UP ON FLOOR UNDER AND AROUND COOKING AND COOLING EQUIPMENT AND ALONG WALLS/CORNERS. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
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. OBSERVED FOOD BUILD UP ON WALLS AND CEILING AT PREP AND DISHMACHINE AREA. MUST DETAIL CLEAN ALL UNCLEAN WALLS/CEILINGS AND MAINTAIN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CEILING LIGHT BULBS BURNED OUT ABOVE DISHMACHINE AND LIGHT BULB COVERS END CAPS MISSING ABOVE SALAD PREP COOLER. MUST REPLACE ALL BURNED OUT BULBS AND PROVIDE/INSTALL CEILING LIGHT SHIELD COVERS/END CAPS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PREP 3-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT. MUST REPAIR AND MAINTAIN SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REACH IN PREP COOLERS THERMOMETERS MISSING. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CHEMICAL STORAGE ROOM CLUTTERED. MUST PROVIDE ADDITIONAL SHELVES AND ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
code 41

What changed since the previous inspection?

Compared with Pass on September 2, 2010: 7 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Loop

See every restaurant in Loop →

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.