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Hub 51 (T5 M10)

June 14, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND 2 DOOR PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS (BURGER, TURKEY, EGGS ETC) NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 45.1F ALSO FOUND 2 DOOR OF THE SAID COOLER IS NOT CLOSING PROPERLY. INSTRUCTED TO FIX. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40.0F OR BELOW. COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE CHEST COOLER. NOTED COOKED SUSHI RICE INTERNAL TEMPERATURE OF 98.2F. NO SHELF STABLE TEST (LABORATORY ANALYSIS), NO TIME/TEMPERATURE LOG AVAILABLE. ALSO FOUND COOKED VEGGIE BURGER INTERNAL TEMPERATURE OF 73.1F/53.2F, SLICED TURKEY AT 48.5F STORED INSIDE PREP COOLER (AIR TEMPERATURE OF 45.1F). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40.0F OR BELOW AND HOT HOLDING TEMPERATURE OF 140.0F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $700.00, TOTAL WEIGHT 70 LBS. CRITICAL VIOLATION 7-38-005 (A).
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE, STORAGE METAL RACKS INSIDE DAIRY AND MAIN WALK-IN COOLER, INTERIOR AND EXTERIOR SURFACES OF MOP SINK.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOLERS AND UNDER COOKING EQUIPMENT AND FLOORS INSIDE ELECTRICAL/STORAGE ROOM.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO SEAL HOLES ON WALL AROUND PREP/COOKING AREA, BEHIND DISH MACHINE, BEHIND MOPSINK ETC.-----------INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH GREASE AND FOOD SPILLAGE UNDER AND BEHIND DISH MACHINE, UNDER AND BEHIND 3 COMPARTMENT SINK, AROUND FOOD PREP/COOKING AREA.----------INSTRUCTED TO REPLACE MISSING AND BROKEN CEILING TILES ABOVE ICE MACHINE AND ABOVE 3 COMPARTMENT SINK.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: USABLE ITEMS THROUGHOUT PREP AND STORAGE AREA (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
code 41

What changed since the previous inspection?

Compared with Pass on April 27, 2017: 6 findings appeared for the first time. 1 finding 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.