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Hamburger Mary's/Mary's Rec Room

June 1, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

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//MGMT & I OBSERVED FOOD IN WALK IN COOLER COLE SLAW AT 48.9F,POTATO SALAD 46.9F DATE ON CONTAINERS 5-30-10, NO TIME OR TIME & TEMP LOG FOR FOOD ITEMS MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $175.00.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.MGMT & I OBSERVED BLACK MOLD INSIDE ICE MACHINE AT TOP AREA WERE ICE IS MADE,PLACE HELD FOR INSPECTION TAG ON UNIT INSTRUCTED NOT TO USE UNTIL REINSPECTED BY DEPT. OF HEALTH
code 4Priority
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.//SOME FOOD ITEMS NOT LABELED, NEED NAMES & DATES ON ALL FOOD ITEMS IN STORAGE
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.//MUST INVERT ALL POTS,PANS &PLATE'S IN STORAGE
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.//NEED LIDS FOR ALL GARBAGE CANS ON PREMISE WHEN NOT IN USE/REPLACE ALL STAIN OR BADLY PITTED/RUSTY SHELVES IN DRY STORAGE IN BSMT PAINT
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.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR EXTERIOR NEED CLEANING
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.FLOORS UNDER AROUND STOCK ,EQUIPMENTNEED CLEANING/REMOVE STANDING WATER AROUND HOT WATER TANK IN BASEMENT/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE IN BSMT.
code 34
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.//BOTTOM OF HOT WATER TANK LEAKING WATER MUST REPAIR
code 38

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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.