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Hema's Kitchen

December 4, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: A CONTAINER OF COOKED RICE STORED ON TOP THE SERVING TABLE AT TEMP OF 50F TO 51.1F;1/2 GALLON OF MILK STORED ON TOP PREP TABLE AT TEMP OF 52.1F.FOUND INSIDE THE TWO DOOR COOLER A CONTAINER WITH COOKED RICE AT TEMP OF 58.9F TO 60.8F, COOKED AND PUREED ONIONS AT TEMP OF 46.4F TO 48.2F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED.POUNDS 6 VALUE 25.CRITICAL VIOLATION:7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING POTS,PANS AND DISHES WITHOUT SANITIZE. PERSONALLY I SET UP THREE COMPARTMENT SINK:WASH, RINSE AND SANITIZE,100PPM. CRITICAL VIOLATION:7-38-030
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED EVIDENCE OF LIVE SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES:MOP STORAGE AND STORAGE ROOM,INSIDE THE EMPLOYEES' WASHROOM, REAR AREA SOUTH WALL OF THE KITCHEN,FRONT SERVING AREA ON WALL ABOVE TWO COMPARTMENT SINK,INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE ALL AREA MENTIONED.SERIOUS VIOLATION:7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE BROKEN AND RUSTY BASE OF TABLE WERE CAN OPENER IS INSTALLED. REMOVE BROKEN FOOD CONTAINERS(WERE BREAD CRUMBS ARE STORED) PROVIDE FOOD CONTAINERS WITH LIDS.PROVIDE FOOD GRADE BAGS TO STORE RAW AND COOKED FOOD. REPLACE BROKEN BASE INSIDE THE CABINET UNDER THE TWO COMPARTMENT SINK. REPLACE RUSTY BLADE FROM THE CAN OPENER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: REMOVE DUST AND GREASE BUILD-UP INSIDE THE OVENS ALSO CLEAN BURNERS.CLEAN FILTERS AND HOOD ABOVE COOKING EQUIPMENT. NEED TO CLEAN INSIDE THE DEEP FRYER,DUST AND GREASE BUILD-UP. REMOVE ACCUMULATE DEBRIS FROM INSIDE THE MOP SINK
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: NEED TO CLEAN FLOOR ALONG BASEBOARD WALL AND CORNERS, ALSO KEEP FLOOR DRY THROUGHOUT THE PREMISES
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN OR RE-PAINT WALL IN PREP AREA AND EMPLOYEE'S WASHROOM,REMOVE FOOD STAINS AND GRIMES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REMOVE DUST BUILD UP INSIDE THE LIGHT SHIELD IN PREP AREA.
code 36
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: EVERYONE MUST WEAR HAIR RESTRAINT IN KITCHEN
code 42

What changed since the previous inspection?

Compared with Pass on January 20, 2012: 9 findings appeared for the first time.

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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.