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Fox & Obel

October 13, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
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: (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND THE FOLLOWING FOODS IN DELI CASE: 8-LBS. OF CHIPOTLE CREAM CORN AT 50.7-51.8F; 10-LBS. OF TWICE BAKED POTATOES AT 46.2F; 11.6-LBS. OF CURRY CHICKEN AT 46.6-49.1F; 6.2-LBS. OF MONGOLIAN BEEF AT 47.3-48.1F. INSTRUCTED TO PROPERLY DISCARD SAID PRODUCTS & MAINTAIN COLD FOOD TEMPS AT 40F OR BELOW. (TOTAL COST-$252.00) All cold food shall be stored at a temperature of 40F or less.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: (7-38-005A) INADEQUATE FOOD PROTECTION. NOTED SOME BLACK/PINK SLIMY AREAS ON THE INTERIOR PANEL & CHUTE OF THE ICE MACHINE IN REAR KITCHEN. INSTRUCTED TO CLEAN/SANITIZE & MAINTAIN. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DOOR GASKETS OF MOST WALK-IN COOLERS & COOLER DRAWERS IN MAIN KITCHEN ARE IN VERY POOR REPAIR-MUST REPLACE. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED ALSO. NOTED EXPOSED INSULATION ON THE INSIDE OF SMALL COOLER DOOR PANLES AT COOK'S LINE-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING NEED CLEANING: INTERIOR FLOORS OF COOLERS AT COOK'S LINE, FAN GUARDS OF SMALL COOLERS, EXTERIOR OF FOOD CONTAINERS IN BAKERY AREA, WALK-IN COOLER SHELVES=DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FOLLOWING NEED CLEANING: FLOOR DRAINS IN DELI AREA & BUTCHER SHOP AREA; FLOORS UNDER PANELS OF DISPLAY COOLERS & ALONG WALLBASES OF WALK-IN COOLERS THRU-OUT PREMISES, AROUND ALL GREASE TRAPS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DUSTY CEILING VENTS (& AREAS AROUND THEM) AT THE DISHROOM & BAKERY AREAS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL STOCK/SUPPLIES IN THE REAR WAIT STAFF/EPMLOYEE ROOM (BEHIND THE BUTCHER AREA) MUST BE BETTER ORGANIZED, & STUFF MUST BE ELEVATED OFF THE FLOOR (IF NEEDED). 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.
code 41

What changed since the previous inspection?

Compared with Pass on March 21, 2011: 7 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.