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I-57 Rib House

November 15, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeSuspected Food Poisoning
failed findings8
critical findings4

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED HAND WASHING SINK IN MEAT PROCESSING PREP AREA NOT MAINTAINED, NO HOT WATER. IMPROPER TEMPERATURE OF HOT WATER 83.F. INSTRUCTED THAT HOT WATER AT HAND WASHING SINKS MUST BE AT LEAST 100F. MUST REPAIR. PRIORITY FOUNDATION 7-38-030(C). • OBSERVED HAND WASHING SINKS IN 2 PREP AREAS THAT FOOD WAS BEING PREPARED NOT ACCESSIBLE FOR EMPLOYEES TO USE. OBSERVED A PITCHER OF WATER AND FOOD SPATULA INSIDE OF HAND SINK WHERE FOOD HANDLERS FRYING CHICKEN. THE HAND SINK WHERE FOOD HANDLER IS COOKING MEATS HAD A KNIFE AND UNCLEAN TOWEL INSIDE OF THE HAND SINK. INSTRUCTED TO REMOVE-COS. INSTRUCTED MANAGER THAT NOTHING CAN BE INSIDE OF HAND SINKS. THEY MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE VIOLATION # 5-202.12(A) • OBSERVED NO HAND SOAP ACCESSIBLE FOR USE AT 2 PREP AREA HAND SINK. BOTH HAND SOAP DEVICE IN POOR REPAIR, BROKE. MANAGER PROVIDE HAND CLEANSER DURING INSPECTION-COS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE VIOLATION # 5-202.12(A)
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION. NO CITATION
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. NO CITATION
code 5Priority
hand hygiene slippingcritical

Official wording: Proper Eating, Tasting, Drinking, Or Tobacco Use
Inspector note: OBSERVED OPEN DRNKS ON TOP OF PREP TABLE. INSTRUCTED EMPLOYEES MUST HAVE A DESIGNATED AREA FOR COVERED DRINKS.
code 6Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER COLD TEMPERATURES OF ( TCS) FOODS (PORK RIB TIPS) THAT WAS PREPARED YESTERDAY INSIDE COOLERS AT IMPROPER TEMPERATURES RANGING FROM 48.9F, TO ,51.3F . INSTRUCTED TO MAINTAIN COLD FOODS AT 41F OR BELOW. APPROX (5) 40-LB BOXES AT COST APPROX $ 350.00 WAS REMOVED DENATURED AND DISCAREDED BY MANAGER-COS.PRIORITY VIOLATION 7-38-005
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED MEATS( PORK RIBS) PREPARED FOR NEXT DAY USE NOT BEING PROPERLY COOLED STORED INSIDE OF BAGS BEFORE BEING PUT INSIDE OF 5 INCH CARDBOARD BOXES INSIDE OF COOLERS.NSTRUCTED MANAGER TO COOL ALL PREPED MEATS INSIDE SMALL SHALLOW PANS FOR ANY FOODS NOT TO BE USED RIGHT AWAY,(LATER USE).
code 33
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: ANY WASHROOMS THAT FEMALES USE MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS. MUST PROVIDE.
code 53
allergen training missing

Official wording: Allergen Training As Required
Inspector note: NO ALLERGEN TRAINING FOR MANAGERS. INSTRUCTED THAT ALL MANAGERS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGENS TRAINING.
code 58

What changed since the previous inspection?

Compared with Pass on June 6, 2018: 7 findings appeared for the first time. 1 finding recurred. 6 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.