Forastero Restaurant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings5
• 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: Observed potentially hazardous food stored at at improper, in the following areas -1 door cooler, at ambient air temp of 38.5f: 47.7f, 30lbs of Marinated pork, at a value of $150.00:manager stated prep date on 6/16/18. - 2 door reach in cooler, at ambient air temp of 37.2f: 46.6f, 5lbs of marinated sliced kobe beef, at a value of $40.00: dated 6/13/18 45.8, 9lbs of marinated chicken, at a value of $25.00: dated 6/15/18 45.6f, 2.5lbs of marinated sliced pork, at a value of $20.00: dated 6/15/18 Manager voluntarily discarded and denatured a total weight 46.5lbs of at a total value of $235.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation # 7-38-005 (A)
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: Observed potentially hazardous food stored throughout site, in all cold holding units without proper labels and dates. Informed manager that all potentially hazardous foods stored for more than 24 hours must have proper label and dates. Instructed manager to provide proper label and dates. Maintain it all times.
  code 30
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles
  Inspector note: Observed spices stored on dry storage rack without proper scoops. Instructed manager to provide proper scoops. Maintain at all times.
  code 31
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: Observed raw wood shelving located above sandwich station., at rear prep area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to ensure smooth and easily cleanable surface. Maintain at all times.
  code 32
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: Observe grease and debris behind Flat Top Grill, stove and fry station. Construction manager to detail clean and maintain it all times.
  code 34

What changed since the previous inspection?

Compared with Pass on June 30, 2017: 5 findings appeared for the first time. 2 previous findings 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.