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Gilmart's Food & Liquor

June 2, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings13
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF OPEN PRODUCE DISPLAY UNIT AT 61.5 F.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURE OF SEVERAL VARIETIES OF PREPACKED BAGS OF SAUERKRAUT ON DISPLAY FOR SALE IN OPEN PRODUCE DISPLAY UNIT AT 58.1 F- 58.4 F.PACKAGE STATES KEEP REFRIGERATED.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX 200 LBS. VALUED $128.
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED A VARIETY OF PASTRIES IN OPEN BOXES ON DISPLAY SHELVES FOR SALE NOT PROPERLY PROTECTED AND A FLY CRAWLING ON APPLE PASTRIES HAD MANAGER TO DISCARD THAT PRODUCT AND COVER REMAINING PRODUCT WITH PLASTIC WRAP.APPX 5 LBS. VALUED $10
code 16
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.LABEL AND DATE COOKED FOODS STORED IN WALK IN COOLERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.PROPERLY STORE UTENSILS FROM IN BETWEEN EQUIPMENT IN SAUSAGE PREP AREA,MAIN PREP KITCHEN.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SOME SHELVING UNITS IN DELI DISPLAY UNITS,WALK IN COOLERS,STAINLESS STEEL CEILING IN PORK PROCESSING AREA,PRODUCE WALK IN COOLER.MUST PROVIDE SNEEZE GUARD AT SELF SERVICE HOT HOLDING FOOD LINE,SPLASH GUARD AT 2ND FL. PEROGI PREP AREA BETWEEN HAND SINK AND 3- COMP SINK.MUST REPAIR OR REPLACE WORN AND DAMAGED GASKETS ON REACH IN COOLER NEAR SERVING LINE (HOT FOODS),HOT HOLDING CABINET,RUSTY EQUIPMENT PARTS IN SAUSAGE PREP AREA,MISSING OUT LET COVER IN MAIN PREP AREA,LID ON ICE MACHINE IN POOR REPAIR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN UNDER SIDES OF PREP TABLES IN SAUSAGE PREP AREA,WALK IN COOLERS FAN GUARD COVERS AND SHELVING UNITS IN ALL.VENTILATION VENTS THROUGHOUT PREMISES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR THROUGHOUT. MUST GROUT FLOOR IN SAUSAGE PREP AREA,PRODUCE WALK IN COOLER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILES ON SALES FLOOR.MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES IN 2ND FL (PANCAKE PREP),(PORK PROCESSING),(RECEIVING AREA),(SAUSAGE PREP AREA).MUST SCRAPE AND PAINT PEELING PAINT ON WALLS AND CEILING IN 2ND FL.(PANCAKE AREA).
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.2ND FL. (PANCAKE AREA) NEEDS LIGHT.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.REPAIR SELF CLOSING DEVICE ON WOMEN'S TOILET ROOM DOOR.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR OR REPLACE LEAKY CONDENSATION LINE IN SAUSAGE PREP AREA OVER PREP TABLE,2ND FL.(PEROGI AREA) LOOSE FAUCET AT HAND SINK.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.REPLACE DAMAGED ICE SCOOP.
code 43

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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.