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December 27, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeSuspected Food Poisoning
failed findings9
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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED ONE OF THE COMBO REFRIGERATOR/FREEZER UNITS WITH AN AIR TEMPERATURE OF 56F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT WAS TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER UNIT BELOW 40F. 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: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS WERE STORED AT IMPROPER TEMPERATURES. OBSERVED POLISH DOGS AT 46F, EGGS AT 50F, PASTA SALAD AT 47F, MILK AT 46-49F. MANAGEMENT VOLUNTARILY DISCARDED 9# AND 4 GALLONS OF FOOD WORTH APPROX. $35. CRITICAL VIOLATION 7-38-005A.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK PROVIDED ON PREMISES. I WAS GIVEN A FAX OF THE MOST RECENT SERVICE REPORT FROM ORKIN WHICH WAS DATED 12/12/11. MUST PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. CAFETERIA SERVES SANDWICHES, SALADS, ETC. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
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. REPAIR THE DOOR GASKETS FOR THE SMALL COOLER NEXT TO THE PREP COUNTER AND THE REFRIGERATOR NEXT TO THE SODA MACHINE.
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. DETAIL CLEAN THE INTERIOR OF THE REFRIGERATOR AND FREEZER OF THE COMBO STANDUP UNIT NEXT TO THE SODA MACHINE, INTERIOR OF THE OVEN.
code 33
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. NO VENTILATION HOOD PROVIDED FOR THE STOVE. MUST PROVIDE. NO 3 COMPARTMENT SINK PROVIDED TO WASH, RINSE AND SANITIZE UTENSILS. MUST PROVIDE. NO EXPOSED HANDWASHING SINK AVAILABLE IN THE PREP AREA. MUST PROVIDE WITH SOAP AND PAPER TOWELS.
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 A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND THERMOMTERS IN ALL THE REFRIGERATORS.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
code 42

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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.