Hyde Park Produce, Ltd

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings1

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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: OBSERVED COOKED TURKEY SAUSAGE 105.6F-111.9F AND COOKED POTATOES 108.1F-113.7F STORED AT IMPROPER TEMPERATURE AND DISPLAYED FOR SALE AND SERVICE ON STEAM TABLE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $30. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
  code 3Priority
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: REPLACE BATTERY SENSOR IN HAND SOAP DISPENSER IN REAR DISH WASHING AREA BEHIND DELI. SEAL OPENINGS ALONG BASEBOARDS NEAR PRODUCE PREP AREA.
  code 35
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING IN DISH WASHING AREA BEHIND DELI.
  code 41

What changed since the previous inspection?

Compared with Pass on July 6, 2016: 3 findings appeared for the first time. 4 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.