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March 2, 2011 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OSBSERVEDC IMPROPER WASHING OF UNTENSILS AT 3COMP.SINK IN KITCHEN BY FOODSERVICE EMPLOYEE WITHOUT SANITIZING AT THE TIME OF INSPECTION, FOOD UTENSILS WERE ONLY BEING WASHED,RINSED AND AIR DRY.CITATION ISSUED 7-38-030 CRITICAL.SHOWED MANAGEMENT HOW TO SET UP 3COMP.SINKS FOR WASH, RINSE, AND SANITIZE WITH PROPER CONCENTRATION OF CHEMICAL. ANY UTENSIL WASHED MUST BE SANITIZED AT ALL TIMES. CDI.
code 8Priority
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. OBSERVED CLEAN UTENSILS ON SHELVES AND ON COUTERS IN STORAGE AREAS NOT PROPERLY STORED,INSTRUCTED TO INVERT. ALSO TO STORE COOKING UTENSILS HANGING ON WALLS NOT TO TOUCH WALLS.
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. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK AT SUSHI PREP AREA ON CLEAN UTENSIL SIDES.
code 32
Linen: Clean And Soiled Properly Stored

Inspector note: Soiled and clean linens, coats, and aprons shall be properly stored. OBSERVED SOILED AND CLEAN WIPE CLOTHS AL-OVER IN PREP AREAS INSTRUCTED TO PROVIDE HAMPER FOR CLEAN SOILED WIPE CLOTHS.
code 39
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees must wear garments that are clean and of washable character and nature. OBSERVED FOODSERVICE STAFFS HANDLING FOODS IN KITCHEN IN UNCLEAN CLOTHS INSTRUCTED HAVE CLEAN CLOTHS ON WHILE HANLING FOODS.
code 42

What changed since the previous inspection?

Compared with Pass on July 1, 2010: 5 findings appeared for the first time. 3 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.