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I-57 Rib House

February 3, 2021 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings4
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PREP AND WASHROOM AREAS. INSTRUCTED MANAGER TO PROVIDE.
code 10Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED COOKED TURKEY 117.6F, COOKED PORK 105.3F-112.3F AND COOKED RIBS 86.4F-100.4F STORED AT IMPROPER TEMPERATURE IN HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 30LBS AND $450. ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED COOKED LINKS STORED AT IMPROPER TEMPERATURE 50.3F-60F ON ROLLING CART IN PREP AREA. INSTRUCTED MANAGER TO DISCARD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005
code 22
Garbage & Refuse Properly Disposed; Facilities Maintained

Inspector note: OBSERVED NO WASTE RECEPTACLES AT HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE.
code 54

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 14, 2020: 3 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.