Filichia Food & Imports

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings8
• critical findings2

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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.FOUND 2 DOOR COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE AMBIENT AIR MEASURED 62.0-HELD FOR INSPECTION TAG PLACED ON SAID UNIT,MUST REPAIR/MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA E-MAIL DELGADO_ALEJANDRO@CDPH.ORG 312-296-1223 FOR TAG REMOVAL.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND ASSORTED FOODS 1GAL CHICKEN SOUP,2# POTATO SALAD,3 GAL POTATO SOUP,HALF GALLON OF MILK INSIDE THE SAID 2 DOOR COOLER- INTERNAL TEMPERATURES OF SAID FOODS MEASURED 48.9F-58.9F.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS,TOTAL DOLLAR VALUE$60.00.
  code 3Priority
• ⚠️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.FOUND 3 COMP SINK NOT MAINTAINED,WASTE WATER NOT PROPERLY DRAINING OUT,WATER LEAKING FROM PIPES.MUST REPAIR TO GOOD WORKING CONDITION.
  code 24
• ⚠️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.MUST PROVIDE A REMOVABLE KNIFE RACK FOR EASIER CLEANING.
  code 32
• ⚠️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.FOUND FLOORS ALONG WALLS AND IN ALL CORNERS IN NEED FOR DETAIL CLEANING.
  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.WALLS ABOVE 3 COMP SINK NOT SMOOTH,EASILY CLEANABLE.
  code 35
• 🧻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.REMOVE ALL CLUTTER FROM PREMISES.
  code 41
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn
  Inspector note: All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.
  code 42

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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.