Cooked?✓!
Fig Catering, Llc
January 12, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings3
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: OBSERVED NO PAPER TOWELS AT THE WASHBOWL LOCATED IN THE MEN'S WASHROOM. INSTRUCTED TO HAVE PAPER TOWELS IN THE WASHROOM AT ALL TIMES BUSINESS IS OPENED AND OPERATING. CRITICAL VIOLATION 7-38-030.
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED A LINE PREP EMPLOYEE WITH POOR HYGIENIC PRACTICES PREPPING POTENTIALLY HAZARDOUS FOOD (BOILED EGGS) AND EATING AT THE SAME TIME AS PREPPING. INSTRUCTED TO NOT EAT DURING PREPPING OF ANY FOODS. CRITICAL VIOLATION 7-38-010.
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water/temperature at the sink offcriticalOfficial wording: Water Source: Safe, Hot & Cold Under City PressureInspector note: OBSERVED NO HOT RUNNING WATER AT ANY OF THE SINKS THROUGHOUT FACILITY DURING INSPECTION. HOT WATER TEMPERATURES AT ALL SINKS IN ENTIRE FACILITY RANGED FROM 57.6F-62.5F AT THE TIME OF THE INSPECTION. MANAGER STATES PILOT FROM THE HOT WATER HEATER WAS OUT AND RE-LIT PILOT ON THE HOT WATER HEATER DURING THE INSPECTION. HOT WATER WAS RESTORED BY THE END OF INSPECTION. INSTRUCTED TO HAVE HOT WATER AT ALL SINKS AT ALL TIMES. EXPOSED HAND SINKS AND WASHBOWLS SHOULD BE AT LEAST 85F FOR PROPER HAND WASHING AND TWO COMPARTMENT AND THREE COMPARTMENT SINKS SHOULD BE AT AT LEAST 110F FOR PROPER WASH RINSE AND SANITIZING OF ALL UTENSILS. CRITICAL VIOLATION 7-38-030.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS (BACON, SLICED VEGETABLES) IN THE WALK IN COOLER WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: OBSERVED GREASE DEBRIS IN THE OVENS LOCATED BY THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: OBSERVED FLOORS BEHIND ALL COOKING EQUIPMENT ARE IN NEED OF CLEANING TO REMOVE DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: OBSERVED VENTS AND CEILING FANS THROUGHOUT WITH THE FACILITY WITH ACCUMULATED DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BROKEN CEILING TILES THROUGHOUT PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: OBSERVED HOT WATER PRESSURE IN THE WOMEN'S WASHROOM NEEDS TO BE INCREASED. INSTRUCTED TO INCREASE PRESSURE AND MAINTAIN.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: OBSERVED ONE FEMALE EMPLOYEES WITHOUT A HAIR RESTRAINT AT THE BEGINNING OF THE INSPECTION. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINTS AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on April 17, 2015: 7 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.