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Fantasea

February 15, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense-Task Force
failed findings7
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE PREP REACH IN COOLERS AT 40F OR BELOW.
code 2Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST REPLACE/REPAIR GREASE TRAP UNDER KITCHEN'S 3PART SINK, AND REPAIR BAR AREA 3PART SINK PIPES.
code 24
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 CLEAN-SANITIZE, COOLERS, CHEST FREEZER, MOP SINK AND ICE MACHINE IN BAR AREA.
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. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.
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. MUST REPAIR AND REPAINT WALLS INSIDE MENS WASHROOM AND BAR AREA, PAINT RAW WOOD WALLS AND DOOR FOR STORAGE ROOM, ALSO PAINT RAW WOOD SHELVES AND TRIMMING IN KITCHEN FRONT SERVING AREA. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT. REPLACE MISSING BASEBOARDS WHERE NEEDED AND SEAL OPENINGS ON WALLS WHERE NEEDED.
code 35
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. MUST PROVIDE THERMOMETERS FOR COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT STORAGE AREAS, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALL TO PREVENT PEST HARBORAGE.
code 41

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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.