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Fiya

August 8, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TWO COOKS LINE COOLERS FOUND AT IMPROPER TEMPERATURES OF 50.7F WITH COLE SLAW AT 50F AND THE OTHER COOLER AT 56.7 WITH HUMMUS AT 45.7F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLERS. PORK BELLY AT 42.8F, TURKEY AT 44.6F, CHEESE AT 45.3F, COLE SLAW AT 50F, HUMMUS AT 48.7 AND 45.7 IN OTHER COOLER. ALL FOODS DISCARDED. MANAGEMENTS STATES TO TOTAL ESTIMATED VALUE TO BE $150.00 AND ESTIMATED LBS TO BE 33 LBS. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES. DISH WASHER OBSERVED HANDLING DIRTY DISHES AT THE DISH MACHINE AREA THEN HANDLE CLEAN DISHES WITH OUT WASHING HANDS BETWEEN TASKS. INSTRUCTED THAT EMPLOYEES MUST WASH HANDS BETWEEN HANDLING DIRTY, THEN CLEAN DISHES TO PREVENT CONTAMINATION. CRITICAL VIOLATION 7-38-010(A).
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: BASEMENT BULK FOOD CONTAINERS MUST BE LABELED. ALL PREPARED READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DIRTY BUS PAN SHELVING IN THE SERVER STATION. DIRTY SHELVING UNDER THE SMALL DEEP FRYERS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON THE COOKS LINE COOLER AND THE TWO DOOR SERVER STATION COOLER. MUST REPLACE. EXCESSIVE ICE BUILD UP INSIDE THE BASEMENT WALK-IN FREEZER. MUST REMOVE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE FOLLOWING EQUIPMENT MUST CLEAN AND MAINTAIN: DIRTY PLASTIC BREAD BOXES ON THE COOKS LINE AND DIRTY BULK FOOD CONTAINERS. EXTERIOR OF THE DISH MACHINE.INTERIOR AND EXTERIOR OF THE COOKS LINE TALL REACH-IN FREEZER NEXT TO THE GAS STOVE. EXTERIOR OF THE BASEMENT GREASE TRAP.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS AND GREASE: THROUGHOUT THE BAR, UNDER THE COOKS LINE/SMOKER, UNDER THE DISH MACHINE AND DISH THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. MISSING FLOOR DRAIN AT THE BASEMENT GREASE TRAP. MUST REPLACE. FLOOR AT THE COOKS LINE AREA IN POOR REPAIR WITH MISSING TILE AND EXPOSED RAW FLOORING. MUST REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: HOLES IN THE WALL BEHIND THE SODA DISPENSING SYSTEM IN THE SERVER STATION AND IN THE CEILING ABOVE THE BASEMENT WALK-IN COOLERS AND IN THE SERVER STATION. MUST SEAL ALL. MUST MOVE WALL MOUNTED SOAP AND TOWEL DISPENSER TO BE ACCESSIBLE AT THE SERVER STATION EXPOSED HAND SINK. MOLDY WALL CAULKING AT THE DISH AREA THREE COMPARTMENT SINK. MUST REPLACE. DIRTY WALLS AT THE DISH MACHINE, THROUGHOUT THE COOKS LINE WITH GREASE AND DUST. DUST IN THE CEILING VENTS ABOVE THE COOKS LINE. MUST CLEAN AND MAINTAIN ALL.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: DIRTY LIGHT SHIELDS ABOVE THE COOKS LINE. MUST CLEAN AND MAINTAIN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO MAKE THE EXPOSED HAND WASHING SINK AROUND THE CORNER FROM THE DISH MACHINE AREA ACCESSIBLE FOR USE BY REMOVING DISH STORAGE SHELVING, METAL PREP TABLE, AND ALL OTHER COOKING EQUIPMENT OR INSTRUCTED TO INSTALL AN EXPOSED HAND SINK IN THE DISH MACHINE ROOM.MUST REMOVE PLASTIC AROUND PIPING UNDER THE COOKS LINE EXPOSED HAND SINK AND SINK FOUND EXTREMELY SLOW DRAINING. MUST REPAIR.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST NOT USE PLASTIC MILK CRATES AS SHELVING THROUGHOUT DISH AREA, COOKS LINE AND STORAGE. FLOOR MUST BE ACCESSIBLE FOR CLEANING/MONITORING AND ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ORGANIZED AND ELEVATED FROM THE FLOORS 6" OR ABOVE. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE/CONTACT AREAS OF THE BASEMENT.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL PREP WIPING CLOTHS MUST BE STORED IN CLEAN CONTAINERS WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on October 4, 2016: 12 findings appeared for the first time.

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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.