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Glenn's Diner

July 3, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings4

Failed findings

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: NO SOAP OR PAPER TOWELS AT THE FRONT PREP, KITCHEN PREP AND EMPLOYEE WASHROOMS EXPOSED HAND SINKS. MANAGEMENT PROVIDED DURING THE INSPECTION. CRITICAL CITATION ISSUED 7-38-005(A).
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED COOKS LINE COOLER AT INADEQUATE TEMPERATURE OF 47.1F WITH FOODS SUCH AS COLESLAW AT 53.4F AND MAYO AT 45.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED BY FAX 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 ABOVE POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. CHEF STATES APPROXIMATELY 10 TO 12 LBS OF COLE SLAW, FRENCH TOAST AND PANCAKE EGG BASED BATTER, LOBSTER SALAD, MAYO AND TARTAR SAUCE FOUND BETWEEN 45.6F AND 53.4F. ALL FOODS DISCARDED. CLAM CHOWDER IN HOT HOLDING BOX AT 135.1F. MANAGEMENT REHEATED RAPIDLY ON STOVE TOP TO 165F. CRITCAL CITATION ISSUED 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER DURING INSPECTION WHILE DISHES ARE BEING WASHED. 0PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS OF RUNNING MACHINES CYCLE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND DISPENSES SANITIZER TO 100PPM, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.CRITICAL CITATION ISSUED 7-38-030.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: BULK FOOD CONTAINERS MUST BE LABELED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST NOT STORE UTENSILS BETWEEN WALL AND ELECTRICAL CONDUIT IN KITCHEN.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED HAND SINK AND PRE-FILLED WATER GLASSES FOR CUSTOMERS AT FRONT PREP. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MISSING FLOOR TILES AT THREE COMPARTMENT SINK WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on September 10, 2010: 9 findings appeared for the first time. 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.