Fat Albert

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: NOTED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD, TWO DOZEN EGGS, IN PREP COOLER AT 57.2 DEGREES F. MANAGER VOLUNTARILY DENATURED AND DISPOSED OF EGGS. APPROX. COST $3.00, WT. 4LBS. MUST MAINTAIN AT PROPER TEMPERATURE, 40 DEGREES F. OR BELOW. PREP COOLER AMBIENT TEMPERATURE AT 39.5 DEGREES. CRITICAL VIOLATION, 7-38-005(A).
  code 3Priority
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles
  Inspector note: CLEAN AND SANITIZE THE CAN OPENER AGAINST WALL OF FOOD BUILD-UP AT REAR. MUST CLEAN.
  code 31
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: CLEAN AND SANITIZE THE FOLLOWING; MEAT SLICER AND KNIVES/KNIFE RACK AT REAR. MUST CLEAN.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: CLEAN FLOORS IN THE FOLLOWING AREAS; UNDER MEAT SLICER AT REAR, IN PREP AREA AROUND HEAVY EQUIPMENT AND IN BASEMENT UNDER SHELVING. MUST CLEAN.
  code 34

What changed since the previous inspection?

Compared with Pass on March 2, 2012: 3 findings appeared for the first time. 1 finding recurred. 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.