✓!

Food Town

September 6, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY OS SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 MANAGEMENT NUNABLE TO PROVIDE PROCEDURE FOR CLEANING UP OF VOMITING AND DIARRHEA. INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
code 5Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 3-501.16(A)(2)(A) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER:-SPAGHETTI & MEATBALLS 50.4F, CHICKEN AND CHEESE PASTRY 48.9F, CHICKEN AND VEGETABLE PASTRY 47.8F,ROAST BEEF SANDWICH 51.3F/50.0F(ASSORTED), TUNA SANDWICH 45.3F, TURKEY SANDWICH 48.0F, CHICKEN SALAD 50.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: 4-301.11 NOTED TEMPERATURE OF FOOD DISPLAY COOLER TO BE IMPROPER AT 50.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005
code 33
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: 5-205.15(B) NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6-201.11(C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH PALLETS, UNDERNEATH THE PREP SINK SINK WITH HOLE ON THE FLOOR, DIRT AND DEBRIS AT THE BASEMENT PREP/DRY STORAGE AREA AND BEHIND REFRIGERATION UNITS AT THE DISPLAY AREA. • 6-201.11 NOTED MISSING PANELS ON CEILINGS AT THE BATHROOM AND STAINED CEILING TILES AT THE DISPLAY AREA. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES. • 6-501.114 NOTED HEAVY CLUTTER AT THE CRAWL SPACE OF THE BASEMENT PREP/FOOD STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PEST.
code 55

What changed since the previous inspection?

Compared with Pass on August 21, 2017: 5 findings appeared for the first time. 1 finding recurred. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Uptown

See every restaurant in Uptown →

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.