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Hops And Barley
November 13, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings10
- critical findings2
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN TWO COOKS LINE COOLERS. APPROXIMATELY 1 LB SOUP AT 48.8F, 2 LBS COLE SLAW AT 47.7F, 3 LBS SHRIMP AT 45.2F, 3 LBS ROASTED PEPPERS AT 46.1F, 4 LBS BEEF AT 44.1F. ALL FOODS DISCARDED. BOTH COOLERS FOUND OVERSTOCKED WITH FOODS AND UNABLE TO CIRCULATE COOL AIR TO MAINTAIN FOODS AT 40F OR BELOW. AMBIENT TEMPERATURE OF BOTH COOLERS AFTER SEVERAL FOODS REMOVED FOUND TO BE AT ADEQUATE TEMPERATURES OF 39.3F AND 38.6F. CRITICAL VIOLATION 7-38-005(A).
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Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, EtccriticalInspector note: OBSERVED APPROXIMATELY 80 LBS COOKED CHICKEN BEING STORED IN REFRIGERATION IN USED RAW CHICKEN BOXES. ALL DISCARDED. MANAGEMENT ESTIMATES VALUE TO BE $180.00. CRITICAL VIOLATION-38-005(A).
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: OBSERVED THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE. OBSERVED RAW BEEF AND RAW CHICKEN BEING STORED INSIDE THE COOKS LINE COOLER DIRECTLY ABOVE ROASTED PEPPERS, AND ON TOP OF CONTAINERS OF COOKED FOODS. RAW EGGS IN SAME COOLER STORED ABOVE FRESH PRODUCE. ALSO OBSERVED LARGE BUCKET OR FRESH CUT FRIES STORED DIRECTLY UNDER KITCHEN EXPOSED HAND SINK. INSTRUCTED TO PROPERLY STORE ALL RAW FOODS. SERIOUS VIOLATION 7-38-005(A).
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: ALL TO GO FOOD CONTAINERS MUST BE STORED INVERTED.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST NOT USE CARDBOARD AS LINER FOR SHELVING UNDER EQUIPMENT THROUGHOUT KITCHEN. MUST PROVIDE LID FOR THE BAR ICE BIN. MUST NOT USE RAW WOOD AND CLOTH TOWEL AS A SEPARATOR BETWEEN THE KITCHEN ONE AND THE THREE COMPARTMENT SINKS.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: INTERIOR ICE MACHINE DIRTY INSIDE ICE STORAGE BIN. MUST CLEAN AND MAINTAIN.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: MISSING SOLID LIGHT SHIELD INSIDE COOKS LINE EXHAUST HOOD AND THROUGHOUT THE BASEMENT DRY FOOD STORAGE ROOM.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NO HOT WATER AT THE KITCHEN ONE COMPARTMENT PREP SINK. LEAK ON THE HANDLE OF THE COLD WATER HANDLE OF THE SAME SINK. MUST REPAIR LEAK AND PROVIDE BOTH HOT AND COLD RUNNING WATER. MUST NOT USE CLOTH TOWELS AS A MEANS OF REPAIR FOR CEILING PIPING IN BASEMENT.
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Food Handler Requirements MetInspector note: NO FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES OR PROOF OF TRAINING. INSTRUCTED TO PROVIDE AND MAINTAIN FOOD HANDLER CERTIFICATES.
What changed since the previous inspection?
Compared with Pass on January 30, 2015: 10 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.