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Happy Lamb Hot Pot #1

June 11, 2019 · Pass w/ Conditions

😬mid

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

Failed findings

sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILTIY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
code 5Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND TCS FOODS AT IMPROPER TEMPERATURE IN THE PREP COOLER. FOUND 130 LBS OF VARIOUS MEATS AT IMPROPER TEMPERATURES BETWEEN 46.6F - 53.6F. INSTRUCTED THAT ALL TCS MEATS MUST BE MAINTAINED AT 41F OR BELOW. DISCARDED RAW SHRIMP, CRAB STICKS, FISH BALLS, LAMB, MEATBALLS AND TRIPE. VALUE $1200.00 PRIORITY VIOLATION 7-38-005 ISSUED.
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: INSTRUCTED THE PERSON IN CHARGE THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR 24 HOURS MUST BE LABELED AND DATE MARKED WITH THE DATE THAT THE FOOD WILL BE DISCARDED, SOLD OR CONSUMED. PRIORITY FOUNDATION VIOLATION 7-38-005.
code 23
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: FOUND THE COLD HOLDING UNIT STORING COLD FOODS AT 48.0F. THE REFRIGERATION UNIT STORING THE MEATS DISCARDED AS DISCUSSED IN VIOLATION #22 WAS AT AN IMPROPER HOLDING TEMPERATURE. INSTRUCTED THE PERSON IN CHARGE TO ADJUST UNIT TO 41F OR BELOW AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION 7-38-005 ISSUED.
code 33
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED THE EXTERIOR SURFACES OF THE FRYERS AND WOK STATION IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: INSTRUCTED TO CLEAN THE VENTILATION FANS IN THE WASHROOMS TO REMOVE DUST OBSERVED ON FAN COVERS.
code 55
allergen training missing

Official wording: Allergen Training As Required
Inspector note: INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
code 58

What changed since the previous inspection?

Compared with Pass on March 15, 2018: 7 findings appeared for the first time. 1 finding recurred. 4 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.