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Fountain Head

June 20, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings5

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: TAGS FOR LIVE SHELLFISH (MUSSELS VINDALOO PRINTED ON MENU) NOT MAINTAINED/CURRENT FOR 90 DAYS. LAST DATE OF SHELLFISH TAGS MAINTAINED ON 5-21-13. INSTRUCTED TO MAINTAIN ALL LIVE SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL CITATION ISSUED 7-38-005(B).
code 1Priority
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 53.1F AND 44.7F WITH FOODS SUCH AS SAUSAGE AT 47.1F AND TURKEY AT 47.4F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED AT 312-746-5426 OR FAX WRITTEN REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 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 POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. APPROXIMATELY 3LBS TURKEY AT 47.4F, 2LBS HUMMUS AT 46.1F, 3LBS BLUE CHEESE AT 45.1F, 2LBS SAUSAGE AT 47.1F, 2LBS COOKED GREENS AT 47F, 1LB BACON AT 53. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).management states estimated value to be $400.00.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED THE FOLLOWING CROSS-CONTAMINATION. FOOD HANDLER ON COOKS LINE PREPARING AND HANDLING READY TO EAT FOOD WITH LATEX GLOVES, DISCARDS GLOVES AND PUTS ON ANOTHER PAIR OF NEW GLOVES ON COOKS LINE WITH OUT WASHING HANDS IN BETWEEN. THEN CONTINUE TO PREPARE FOODS. REVIEWED WITH MANAGEMENT PROPER PROCEDURE FOR HAND WASHING. ALSO OBSERVED CLEAN UTENSILS AND FOOD CONTAINERS BEING STORED INSIDE BASIN OF REAR PREP EXPOSED HAND SINK. CLEAN WATER PITCHERS BEING HELD INSIDE BAR EXPOSED HAND SINK. INSTRUCTED MANAGEMENT TO REMOVE AND USE HAND WASHING SINKS FOR HAND WASHING PURPOSES ONLY. ALSO OBSERVED CONTAMINATED SHELLFISH TAGS BEING STORED BETWEEN WALL AND ELECTRICAL CONDUIT IN PREP AREA DIRECTLY ABOVE WHERE FOODS ARE PREPARED. INSTRUCTED TO REMOVE CONTAMINATED TAGS AND PROPERLY STORE. CRITICAL CITATION ISSUED.
code 4Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED ROOFTOP BAR CHLORINE SANITIZING DISH MACHINE NOT DISPENSING SANITIZER. 0 PPM CHLORINE AFTER SEVERAL TEMPTS. NO DISHES BEING WASHED. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100 PPM, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.
code 30
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ALL STORED ITEMS THROUGHOUT BASEMENT MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MOLDY WALL CAULKING AT DISH MACHINE. MUST REPLACE. EXCESSIVE DUST ON CEILING ABOVE COOKS LINE PREP COOLERS. MUST CLEAN AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: HOT HANDLE ON LEFT WASHBOWL IN 1ST FLOOR LADIES WASHROOM BROKEN. MUST REPAIR.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE INTERNAL THERMOMETERS FOR HALLWAY TALL REACH-IN COOLER AND COOKS LINE TWO DOOR COOLER.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ICE SCOOP FOR ICE MACHINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. WIPING CLOTHS FOR COOKS MUST BE STORED IN A SANITIZING SOLUTION.
code 43
Only Authorized Personnel In The Food-Prep Area

Inspector note: UNAUTHORIZED NON-EMPLOYEES ARE NOT ALLOWED IN THE FOOD PREP OR DISH WASH AREAS.
code 44

What changed since the previous inspection?

Compared with Pass on June 4, 2012: 11 findings appeared for the first time. 1 finding recurred. 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.