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Freshii

May 31, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND 3 REFRIGERATION UNITS ON PREMISES UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LESS: FOUND THE AMBIENT TEMPERATURE OF 2 COLD HOLDING UNITS AT 58F AND 655 AND THE FRONT REACH-IN COOLER AT 48F BY THEIR INTERNAL THERMOMETER AND MY THERMOMETER. ALL POTENTIALLY HAZARDOUS FOOD ITEMS WERE DISCARDED FROM REFRIGERATION UNIT (SEE VIOLATION #3 FOR FOOD ITEM DETAILS). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. 1 OF THE COLD-HOLDING COOLERS WERE REPAIRED AFTER I RETURNED FROM LUNCH BREAK. ONCE THE REMAINING COOLERS ARE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. 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: OBSERVED POTENTIALLY HAZARDOUS FOOD INSIDE OF BOTH COLD-HOLDING REFRIGERATION UNITS AND THE REACH-IN COOLER: OBSERVED 5 CONTAINERS OF CHICKEN AT 52.8F, EGGS AT 68.8F, 10# OF CHEESE AT 58.9F-67.9, BACON AT 59F, TOFU AT 63.45F, 8 CONTAINERS OF DEVILED EGGS AT 51.2F, 10# OF PREPPED VEGETABLES IN THE BOTTOM SHELF OF THE COLD HOLDING UNITS AT 55.5-69F, 20 CONTAINERS OF PREPPED VEGETABLES AND SALSAS AT 60-64.4F, 9 CONTAINERS OF OPEN SALAD DRESSINGS AT 63.F. MANAGER VOLUNTARILY DISCARDED 50# OF FOOD WORTH $450. CRITICAL VIOLATION 7-38-005A
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: 3 COMPARTMENT SINK IN THE BASEMENT NOT MAINTAINED: FAUCET HEAD IS PROFUSELY LEAKING WHEN THE WATER IS TURNED ON AND OFF. FAUCET HEAD MUST BE REPAIRED AND MAINTAINED. SERIOUS VIOLATION 7-38-030
code 24
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE PANINI PRESS IN THE KITCHEN TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
code 33
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INTERIOR THERMOMETER INSIDE OF THE COLD-HOLDING UNIT IS BROKEN. MUST PROVIDE FUNCTIONAL THERMOMETER FOR THE INTERIOR OF ALL REFRIERATION UNITS ON PREMISES.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 1, 2015: 3 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.