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Glenn's Diner

July 26, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings3

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: FOUND FRESH MUSSEL STORED INSIDE A PLASTIC CONTAINER, INSIDE THE WALK-IN COOLER. INSIDE THE FRESH MUSSELS WERE TWO SHELL FISH TAGS WHICH THEY HAD DIFFERENT ORIGINAL HARVEST DATE: #1. JULY.13; #2.JULY21/2013; HARVEST LOCATION: #1. PE 4 B,#2. PE-31; LOT #:#1. W 4690, #2. LOT ID: W-MM#12. SHIPPING DATE:# 1. 23,JULY 13, #2. JULY 21,2013. PRODUCTS WERE NOT IN ORIGINAL CONTAINERS, PRODUCTS WERE STORED ALL TOGETHER. FOOD DISCARDED AND DENATURED. POUNDS 20, VALUE $ 47. INSTRUCTED TO KEEP SHELL FISH IN ORIGINAL CONTAINER IN WHICH WERE ORIGINALLY PACKED,UNTIL SOLD,KEEP EACH SHELL FISH TAG WITH PRODUCTS UNTIL IS SOLD AND KEEP SHELL FISH TAG FOR 90 DAYS ON PREMISES. CRITICAL VIOLATION: 7-38-005(B2)
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: CLAM CHOWDER STORED ON TOP THE PREP TABLE AT TEMP OF 86.5F, 98F AND 115.7F;COOKED CREAM SPINACH STORED BY THE EXPOSED HAND SINK AT TEMP OF 86.9F,RAW SHRIMPS STORED INSIDE THE PREP COOLER AT TEMP OF 49.6F AND RAW SHRIMP STORED INSIDE THE WALK-IN COOLER AT TEMP OF 54.8F.,COOKED CHOPPED LOBSTER AT TEMP OF 54F; BLUE CHEESE STORED INSIDE THE PREP COOLER AT TEMP OF 55.6F.NO TIME AND TEMPERATURE NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME.COOLERS UNIT MAINTAINED AIR TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 50.6; VALUE $ 358.01. TIME, TEMPERATURE AND COOLING PROCESS FORMS GIVEN AND EXPLAINED. CRITICAL VIOLATION: 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: SANITIZING SOLUTION NOT PROVIDED AT LOW TEMP DISH MACHINE,PRESENTLY CONCENTRATION OF 0PPM.PRESENTLY DISH MACHINE IN USE. TAGGED UNIT " HELD FOR INSPECTION": DO NOT USE.LOW TEMP DISH MACHINE MUST MAINTAIN 100PPM.INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. CRITICAL VIOLATION: 7-38-030
code 8Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: UNCOVERED UTENSILS STORED ON TOP THE DINING TABLES FOR CUSTOMER USE IN DINING ROOM MUST BE PROPERLY PROTECTED.
code 31
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OPENING BETWEEN FLOOR AND WALL UNDER THE DISH MACHINE,NORTH WEST CORNER,INSTRUCTED TO SEAL
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DEBRIS ON WALL AND PIPE UNDER THE DISH MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN
code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 14, 2012: 3 findings appeared for the first time. 3 findings recurred. 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.