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Food Basket

April 9, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
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: All hot food shall be stored at a temperature of 140F or higher. FOUND TEN POUNDS OF COOKED HAMBURGER IN A BUCKET SETTING OUT ON THE COUNTER DRIED OUT AND TEMP 55.5F WITH A FOUL SMELL, HOT HAMBURGER IN HOT POT ONE HALF POUND, EMPLOYEE DISPOSED FOOD AFTER PUTTING BLEACH ,DENATURED THE FOOD.CRITIAL CITATION GIVEN 7-38-005(A) HOOOO56141 10 COURT DATE MAY 13-10 AT 10:00 ROOM 112 400 W SUPERIOR CHICAGO,IL
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.SERIOUS CITATION GIVEN 7-38-012 HOO056141 10 COURT DATE MAY-13-2010 ROOM112 AT 10:00 AM 400 W SUPERIOR CHICAGO,IL.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE STORE SHELVES,EXPOSED HAND SINK, THREE COMPARTMENT SINK,PREP TABLE AND PRODUCE CASE.
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. CLEAN ALL FLOORS THROUGHOUT PREMISES. REPLACE THE BROKEN AND MISSING FLOOR TILES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Use dustless cleaning methods.SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE. CLEAN THE WALLS IN MEAT PREP AREA HAS SPLASHED ON FOOD DEBRIS.
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 THE CLUTTER FROM THE BASEMENT AND CLEAN AND ORGNIZE SO NO INSECT OR RODENT 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.