Happy Lamb Hot Pot #5

September 3, 2024 · Pass
😇clean
  • official resultPass
  • resultPass
  • inspection typeCanvass Re-Inspection
  • failed findings6
  • critical findings0

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Failed findings

  • Personal Cleanliness
    Inspector note: OBSERVED EMPLOYEES PREPARING FOOD IN THE KITCHEN PREP AREA WITHOUT WEARING HAIR RESTRAINTS. INSTRUCTED ABOVE THAT EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    code 40
  • grimy wiping cloths
    Official wording: Wiping Cloths: Properly Used & Stored
    Inspector note: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    code 41
  • In-Use Utensils: Properly Stored
    Inspector note: OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    code 43
  • Single-Use/Single-Service Articles: Properly Stored & Used
    Inspector note: ALL STORED ITEMS THROUGHOUT FOOD PREP AREA, WALK-IN FREEZERS, REAR STORAGE AREA AND BASEMENT MUST BE ELEVATED FROM THE FLOOR
    code 45
  • floors, walls, or ceilings grimy
    Official wording: Physical Facilities Installed, Maintained & Clean
    Inspector note: OBSERVED CLUTTER AND UNNECESSARY ITEMS IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREAS TO PREVENT RODENT HARBORAGE.
    code 55
  • Adequate Ventilation & Lighting; Designated Areas Used
    Inspector note: OBSERVED DUST BUILD UP ON VENTILATION VENTS INSIDE UNISEX WASHROOMS. MUST CLEAN AND MAINTAIN.
    code 56

What changed since the previous inspection?

Compared with Fail on August 28, 2024: 6 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

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.

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