Hamburger Mary's/Mary's Rec Room

December 3, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeSFP
failed findings9
critical findings3

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all the time. STAFF AND CUSTOMER'S WASHROOMS NOT MAINTAINED.HOT WATER NOT PROVIDED ON FIVE OF OUT SIX WASHROOMS.PRESENT WATER TEMP IS 65.7F TO 67.6F. A PUMBLER WAS CALLED, ON PREMISES,ALSO INSTRUCTED TO USE THE OTHER WASHROOM.CRITICAL VIOLATION:7-38-030 HOOOO70716-14
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE IN TWO DIFFERENT COOLERS IN PREP AREA:HUMMUS AT TEMP OF 46.9F;DICED TOMATOES AT TEMP OF 46.9F TO 48F; COLESLAW AT TEMP OF 46.7F TO 49F; AND COTTAGE CHEESE AT TEMP OF 49F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE.FOOD DISCARDED AND DENATURED.POUND 6, VALUE 20 .CRITICAL VIOLATION:7-38-005(A) HOOOO70715-13
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE ENTERING THE KITCHEN SET UP DIRTY DISHES IN A TRAY,PUT IT THROUGH THE DISH MACHINE AND WITHOUT WASHING HANDS COLLECTED,AND STORED CLEAN DISHES,INSTRUCTED TO WASH HANDS PRIOR TO HANDLE CLEAN DISHES AND OTHER UTENSILS. CRITICAL VIOLATION:7-38-010(A) HOOOO70715-13
code 6Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED WASTE OIL CONTAINER WITH GREASE BUILD-UP,ALSO FOOD DEBRIS.NEED TO CLEAN OUTSIDE REAR DOOR,REMOVE FOOD, DEBRIS,CIGARETTE BUTTS ON GROUND,ALSO ELEVATE ITEMS NEEDED.INSTRUCTED TO CLEAN WASTE OIL CONTAINER AND AREA IN FRONT OF REAR DOOR. SERIUOS VIOLATION:7-38-020 HOOOO70716-14
code 19
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. FOUND INTERIOR CHEST FREEZER LINER IN POOR REPAIR(BROKEN ,EXPOSED INSULATIONS)INSTRUCTED TO REPAIR OR REPLACE,IN BASEMENT AREA(FRENCH FRIES CHEST FREEZER).
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 sanitizing daily. NEED TO CLEAN SHELVES WITH ENCRUSTED FOOD, IN COOLERS.CLEAN INTERIOR OF CHEST FREEZER,ICE AND ICE CREAM BUILD-UP.CLEAN AND ORGANIZE ALL SHELVES IN PREP AREA.
code 33
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. LIGHT SHIELD IS NEEDED IN DISH ROOM ABOVE DISHMACHINE AND CLEAN DISHES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE MISSING LIGHT SHIELD IN DISHROOM,AND PREP AREA
code 36
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. PROVIDE VISIBLE THERMOMETERS FOR ALL COOLERS,FREEZERS AND WALK-IN COOLER AND WALK-IN FREEZER. ALSO PROVIDE A STEM THERMOMETERS FOR THE COOKS,SO CAN CHECK FOOD TEMPERATURE.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 1, 2010: 6 findings appeared for the first time. 3 findings recurred. 5 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.