Fox & Obel

July 5, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeSuspected Food Poisoning
failed findings13
critical findings4

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: OBSERVED NO SHELLFISH TAGS STORED WITH THE OYSTERS IN THE MEAT DEPARTMENT DISPLAY COOLER. MANAGEMENT INSTRUCTED TO STORE ALL SHELLFISH TAGS WITH THE PRODUCT UNTIL IT IS SOLD, AND THEN KEEP THEM FOR 90 DAYS AFTER THE PRODUCT HAS BEEN SOLD. MANAGEMENT DISCARDED 1# OF OYSTERS WORTH $10. CRITICAL VIOLATION 7-38-005B-2
code 1Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED NO PAPER TOWELS AT 2 OF THE HANDWASHING SINKS IN THE MAIN KITCHEN AREA AT THE END OF THE PREP LINE NEAR THE DRY STORAGE AND IN THE BAKERY PREP AREA. MANAGEMENT PROVIDED PAPER TOWELS AT BOTH SINKS AT MY REQUEST. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED LINE PREP COOLERS AT 58.0F AND 58.2F. POTENTIALLY HAZARDOUS FOODS SUCH AS SAUSAGE AND EGGS WERE STORED IN THE COOLERS. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. MUST MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE PREP LINE COOLERS: HAMBURGERS AT 52.3F, EGGS AT 46.2-51.9F, SAUSAGE AT 58.6F, CHORIZO AT 52.5F, WHIPPING CREAM AT 59.1F, SEAFOOD SALAD SANDWICH AT 53.7F. OBSERVED THE FOLLOWING FOODS IN THE DELI DISPLAY COOLERS: CHICKEN BREAST AT 50.3F, LASAGNA AT 49.4F, CHOPPED LIVER AT 44.9F, CHICKEN SALAD AT 44.4F, PULLED PORK AT 50.0F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $1200. CRITICAL VIOLATION 7-38-005A.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED LIVE FRUIT FLIES THROUGHOUT THE MAIN PREP KITCHEN. OVER 200 LIVE FRUIT FLIES WERE OBSERVED ON WALLS, CEILING AND EQUIPMENT IN THE FOOD PREP AREA. ALSO, ONE COCKROACH WAS OBSERVED ON THE WALL OF THE PREP AREA BEHIND THE COOKING EQUIPMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: OBSERVED AN EXPOSED HANDWASHING SINK IN DISREPAIR IN THE CAFE PREP AREA. NO HOT WATER WAS AVAILABLE AT THE HANDSINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT THE HANDSINK. VIOLATION WAS CORRECTED UPON MY RETURN ON 7/8/13. SERIOUS VIOLATION 7-38-030.
code 26
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE THE STAINED CUTTING BOARDS ALONG THE PREP LINE. REPLACE THE TORN DOOR GASKETS INSIDE OF THE BAKERY PREP COOLER. OBSERVED A MISSING DOOR FOR THE PASTRY DISPLAY CASE IN THE RETAIL AREA. MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. DETAIL CLEAN THE INTERIOR OF ALL PREP COOLERS WITH FOOD DEBRIS. CLEAN ALL PREP TABLES, FOOD STORAGE CONTAINERS AND STORAGE SHELVES THROUGHOUT THE PREP AREAS. CLEAN DUST FROM WIRES AND CABLES ABOVE THE PREP LINE COOLERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REGROUT THE FLOORS IN THE DISHWASH AREA, PREP LINE AND MOP SINK. REPLACE FLOOR TILES AROUND THE FLOOR DRAIN OF THE MOP SINK. DETAIL CLEAN ALL FLOOR DRAINS IN THE PREP AREAS TO ELIMINATE PEST HARBORAGE. ELIMINATE ALL STANDING WATER IN THE DISHWASHING ROOM. DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER AND WALK-IN COOLERS. DETAIL CLEAN THE GREASE ON THE FLOOR UNDER THE COOKING EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA. REPLACE BADLY STAINED CEILING TILES AROUND THE BAKERY OVEN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE ADEQUATE LIGHTING INSIDE OF THE BAKERY FREEZER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED A VACUUM PACKAGING MACHINE IN THE MEAT DEPARTMENT CUTTING ROOM. MANAGEMENT INSTRUCTED NOT TO USE WITHOUT A HACCP PROGRAM THAT HAS BEEN SUBMITTED AND APPROVED BY CDPH. MACHINE TAGGED HELD FOR INSPECTION.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
code 40

What changed since the previous inspection?

Compared with Pass on November 16, 2012: 9 findings appeared for the first time. 4 findings recurred.

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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.