Express Corner

December 8, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND TOILET BOWL NOT OPERABLE IN BASEMENT AREA.TOILET BOWL IS FULL WITH HUMAN WASTE AND TOILET PAPER,FOUL ODOR THROUGHOUT THE PREMISES. EMPLOYEE (LADY) STATED THAT THEY ARE USING DOWN THE STEET WASHROOM(ANOTHER BUSINESS)INSTRUCTED TO REPAIR THE PROBLEM.ONLY ONE WASHROOM ON PREMISES.CRITICAL VIOLATION:7-38-030 HOOOO70718-16
code 11Priority
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: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA,AND WASHBOWL IN BASEMENT AREA WITHOUT SOAP AND PAPER TOWELS OR NOR HAND DRYING DEVICE.INSTRUCTED TO PROVIDE FOR PROPER HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO70719
code 12Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED TO SANITIZE MULTI USE UTENSILS. OBSERVED EMPLOYEE WASHING PLATES,CUPS AND UTENSILS AT EXPOSED HAND.INSTRUCTED TO USE 3 COMPARTMENT SINKS IN BASEMENT AREA. CRITICAL VIOLATION:7-38-030 HOOOO70718-16
code 8Priority
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 CERTIFIED FOOD HANDLER ON PREMISES,WHILE POTENTIALLY HAZARDOUS FOOD WERE HANDLED,TWO CITY SANITATIONS CERTIFICATE POSTED,HOWEVER "IQBAL PATEL" WHICH IS EXPIRED ON 7-27-10; BOTH CERTIFIED FOOD HANDLER NOT ON PREMISES.SERIUOS VIOLATION:7-38-012(a)
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 4-21-09, REPORT #158367 (31.INSTRUCTED MGNT. TO HAVE PROPERLY STORE ALL SIMPLE-SERVICE UTENSILS TO PROTECT FROM CROSS CONTAMINATION. #30 SOME FOOD ITEMS NOT LABELED, NEED NAMES AND DATES ANY ALL FOODS ITEMS IN STORAGE. #32 INSTRUCTED MGNT. TO INSTALL A PAPER TASTE HOLDER FOR PREP AREA EXPOSED HAND BOWL AND PROPER TOILET PAPER HOLDER IN RESTORATION IN BASEMENT. #33 SOME SHELVES IN COOLER, DRY STORAGE, INTERERIOR AND EXTERIOR OF EQUIPMENT NEED CLEANING. #34 FLOORS UNDER, AROUND STOCK NEED CLEANING. #35 INSTRUCTED MGNT. TO REPLACE ALL STAIN CEILING TILE THROUGHOUT BUSINESS. #36 INSTRUCTED MGNT. TO HAVE LIGHT SHIELD ON LIGHT IN RESTROOM, NEED LIGHT IN PREP AREA IN BASEMENT AROUND 3 COMP. #41 INSTRUCTED MGNT. TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY.
code 29
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. REMOVE RUST FROM GREASE TRAPS,CLEAN AND PAINT. • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WASHROOM DOOR MUST BE SELF CLOSED IN STAFF WASHROOM,IN BASEMENT AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST DETAIL CLEAN ALL INTERIOR OF SINKS(1COMPARTMENT,EXPOSED HAND SINK WASH BOWL AND 3 COMPARTMENT SINK)GRIMES AND BLACK SLIME IN IT.DETAIL CLEAN PIPE BEHIND COOKING 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. CEMENT FLOOR IN BASEMENT AREA,IN DISHAREA AND IN FRONT OF COOLERS BROKEN(HOLES ON THE BOTTOM OF STAIRCASE), INTRUCTED TO REPAIR FLOOR,SURFACE MUST BE SMOOTH AND CLEANABLE,ALSO NON-ABSORBENT MATERIAL.ALSO REPLACE FLOOR TILES ON THE TOP OF STAIRCASE IN PREP AREA.
code 34
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. WORKING STOPPERS IS NEEDED IN THE 3 COMPARTMENT SINK.FAUCET IS LEAKING MUST REPAIR(SAME SINK).MUST CLEAN FLOOR DRAIN IN FRONT OF 3 COMPARTMENT SINK,WASTE WATER FILLED TO TOP,ALMOST ON FLOOR. MOP SINK WATER PIPE ARE DISCONNECTED, INSTRUCTED TO PROPERLY RE-INSTALL MOP SINK ACCORDING TO PLUMBING CODE.
code 38

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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.