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Heritage Outpost

October 23, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
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: OBSERVED POTENTIALLY HAZARDOUS BROCCOLI AND CHEDDAR QUICHE HELD AT IMPROPER TEMPERATURE OF 44.6F, GOAT CHEESE AND MUSHROOM QUICHE AT 44.6F AND BROCCOLI AND CHEESE STUFFED PRETZEL AT 45.9F IN DISPLAY COOLER WITH AN AMBIENT TEMPERATURE OF 38.7F. APPROXIMATELY 2 LBS DISCARDED WITH AN ESTIMATED VALUE OF $15.00. INSTRUCTED ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO QUATERNARY CHEMICAL TEST STRIPS ON PREMISE WHILE THE THREE COMPARTMENT SINK WAS SET WITH QUATERNARY SANITIZER. MUST PROVIDE PROPER TEST STRIPS FOR SANITIZING SOLUTION BEING USED. SERIOUS VIOLATION 7-38-030.
code 22
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM #1967196 ON 10-25-16 NOT CORRECTED. #32- MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE SHELVE WITH CLEAN DISHES AND MAINTAIN.#33- CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PRE-PACKAGED SANDWICHES DELIVERED DAILY FROM HERITAGE KITCHEN LOCATED AT 2959 N. LINCOLN AVE. CHICAGO MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR SHELVING FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AND ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE. ALL DRY STORAGE FOODS AND FOOD REFRIGERATION IN THE BASEMENT MUST NOT BE STORED DIRECTLY UNDER SEWAGE LINES. MUST REMOVE AND PROPERLY STORE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: UNUSED SMALL COOLER IN THE BASEMENT DRY FOOD STORAGE FOUND DIRTY. MUST CLEAN AND MAINTAIN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: LARGE HOLE IN THE WALL BEHIND THE EXPOSED HAND SINK. MUST SEAL.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AN INTERNAL THERMOMETER TO CHECK FOOD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS UPON DELIVERY FROM WEST TOWN BAKERY AND OTHER FOOD ITEMS.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on October 25, 2016: 7 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.