Golden Crown Restaurant

January 5, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings7
critical findings0

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Failed findings

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. NOTED CUTTING BOARD ON TOP OF PREP TABLE NOT CLEAN WITH STAIN. INSTRUCTED TO CLEAN/SANITIZE OR REPLACE.---FOUND CLEANING TOWELS HANGING UNDER CONDENSER FAN INSIDE WALK-IN COOLER. MUST REMOVE.--- NOTED CARDBOARD AND TOWELS USED AS LINER IN THE KITCHEN. INSTD TO REMOVE.
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. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL REACH IN COOLERS, REACH IN FREEZER, INTERIOR WALLS OF WALK-IN COOLER AND WALK-IN FREEZER, STORAGE RACKS IN WALK-IN COOLER WITH BLACK MOLD LIKE BUILD-UP, SIDES OF ALL COOKING EQUIPMENT, STORAGE SHELVES, CABINETS THROUGHOUT.--- SODA GUN HOLDER BEHIND BAR.
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 DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES, ALONG THE WALLS AND IN ALL CORNERS UNDER AND AROUND COOKING EQUIPMENT, UNDER STORAGE SHELVES, FLOORS THROUGHOUT LIQUOR ROOM AND MOP ROOM. --- NEEDS TO CLEAN/SHAMPOO CARPET FLOORING IN DINING AREA.---MUST SEAL LOOSE FLOOR BASEBOARD TILES AROUND KITCHEN.--- STOCK/ITEM MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
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. INSTRUCTED TO RE-CAULK AROUND EXPOSED HAND SINK IN SERVICE AREA, BEHIND HAND SINK IN MEN AND WOMEN'S WASHROOM, BEHIND DISH MACHINE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST INSTALL EXPOSED HANDSINK BEHIND FRONT SERVICE BAR.--- MUST REPAIR BROKEN VENTILATION IN EMPLOYEE WASHROOM.-- MUST FIX OR REPLACE LOOSE FAUCET AT HANDSINK IN LADIES WASHROOM.--- MUST PROVIDE WORKING DRAINSTOPPERS AT (2) 3 COMPARTMENT SINK (KITCHEN AND BAR).--- FOUND SODA DRAINLINE DUMPING INTO ONE COMPARTMENT OF THE 3 COMP BAR SINK. MUST DRAIN PROPERLY INTO FLOOR DRAIN.--- MUST REPAIR LOW WATER PRESSURE (HOT/COLD) AT HANDSINK IN MEN'S WASHROOM.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZER AND METAL STEM THERMOMETER FOR HOT AND COLD FOOD TEMP.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED CLUTTER/UNNECESSARY ARTICLES STORED ON PREMISES (EG PAPER, UNUSED EQUIPMENT, PLASTIC BAGS, EMPTY BOTTLES ETC) INSTRUCTED TO DISCARD TO PREVENT RODENT AND INSECT HARBORAGE.
code 41

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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.