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April 8, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: COOKED BEANS IN BASEMENT FOOD PREP AREA IN PREP SINK AT 80 DEGREES. COOKED BEANS AND COOKED CHICKEN STORED INSIDE COLD OVEN IN FIRST FLOOR PREP AREA AT 134.2F, AND 134.1F. ALL HOT FOODS MUST BE HELD AT 140 DEGREES OR ABOVE AND ALL COOKED FOODS BEING COOLED MUST REACH AN INTERNAL TEMPERATURE OF 40 DEGREES WITHIN 6 HOURS(140 TO 70 DEGREES IN 2 HOURS AND FROM 70 O 40 DEGREES IN 4 HOURS). ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES, 33LB VALUED AT $25 DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GREASE CONTAINER NOT PROPERLY MAINTAINED. GREASE FOUND ON THE LID OF THE RECEPTACLE. INSTRUCTED TO KEEP EXTERIOR CLEAN. SERIOUS VIOLATION 7-38-020.
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT RUSTY EXTERIORS OF BOTH GREASE TRAPS IN BASEMENT PREP/DISHWASHING AREA. REPLACE BROKEN FOOD STORAGE CONTAINERS IN BASEMENT FOOD PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE INTERIORS OF BOTH DEEP FRYERS IN FIRST FLOOR PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN DUST BUILD-UP FROM EXHAUST VENTS IN BOTH MALE WASHROOMS AND IN FEMALE EMPLOYEE WASHROOM. CLEAN WALLS THROUGHOUT WHERE STAINS AND DIRT ARE PRESENT. CLEAN FILTERS, LIGHT SHIELDS AND INTERIOR OF CANOPY ABOVE COOKING EQUIPMENT IN FIRST FLOOR FOOD PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTALL A SPLASH GAURD AT UTILITY SINK IN FIRST FLOOR PREP AREA. ALSO INSTRUCTED TO REMOVE SOAP AND PAPER TOWELS FROM SAME SINK AND HAVE ALL EMPLOYEES USE THE EXPOSED HANDSINK NEXT TO DIPPER WELL IN FOOD PREP AREA. REPAIR DIPPER WELL IN FOOD PREP AREA ON FIRST FLOOR.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL STOCK AND ARTICLES(INCLUDING PERSONAL ITEMS) STORED ON THE FLOORS IN STORAGE ROOMS AND AREAS MUST BE ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS.
code 41

What changed since the previous inspection?

Compared with Pass on April 29, 2014: 2 findings appeared for the first time. 6 findings recurred. 2 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.