Ihop # 1202

July 20, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND A WALK IN FREEZER CONTAINING POTENTIALLY HAZARDOUS FOODS AT MEASURED AIR TEMPERATURE OF 55.5 DEGREES F. COMPRESSOR WAS LEAKING A STREAM OF WATER. FOODS STORED IN UNIT WERE IN WHOLESOME CONDITION AND BELOW 40 DEGREES F. INSTRUCTED MANAGER TO CONSIDER ALL FOODS STORED IN THIS FREEZER THAWED AND TO HANDLE SAME FOODS ACCORDINGLY. MANAGER MOVED FOODS TO OPERATING COOLERS. TAGGED UNIT HELD FOR INSPECTION. CITATION #62713-12
code 2Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. DUMPSTER OUTSIDE OVERFLOWING WITH CARDBOARD WITH LID OPEN. NOTED CARDBOARD ON GROUND. INSTRUCTED MANAGER TO PROVIDE CLOSED LID AND CLEAN AND MAINTAIN SURROUNDING AREA. CITATION #62714-13
code 19
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO WATER FOR RIGHT COMPARTMENT OF 3 COMPARTMENT SINK IN REAR DISHWASHING AREA. INSTRUCTED MANAGER TO HAVE HOT AND COLD RUNNING WATER IN THIS COMPARTMENT AS PER CITY CODE AND TO USE LOW TEMPERATURE DISH MACHINE FOR WASHING, RINSING AND SANITIZING. CITATION #62713-12
code 24
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPMENT INCLUDING ALL REFRIGERATION UNITS, PREP TABLES, STEAM TABLES, OVENS, INTERIOR OF ICE MACHINE ETC THROUGHOUT PREMISES. CLEAN INSIDE AND OUT, BEHIND AND UNDER TO REMOVE ACCUMULATED GRIME.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREMISES, UNDER HEAVY EQUIPMENT, ALONG WALLS ETC TO REMOVE ACCUMULATED GRIME.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. REPLACE DAMAGED CEILING TILE RIGHT OF WASHROOM IN DINING AREA AND THROUGHOUT PREMISES AS NEEDED. REMOVE PEELING PAINT FROM OUTER WALL OF WALK IN FREEZER AND FROM WALLS OF 2ND FLOOR FOOD STORAGE AREA. DETAIL CLEAN AND MAINTAIN ALL WALLS THROUGHOUT PREMISES WITH FOCUS ON THE FOOD PREP AREA TO REMOVE ACCUMULATED GRIME AND FOOD DEBRIS. SEAL LARGE HOLES IN HOT WATER TANK ROOM AND AS NEEDED THROUGHOUT PREMISES. REPAIR LEAK FROM ROOF LEFT OF REAR DOOR.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD FOR LIGHT ABOVE DINING AREA NEAR WASHROOMS AND THROUGHOUT PREMISES AS NEEDED.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR BROKEN BACK FLOW PREVENTION DEVICE ABOVE MOP SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLEAN AND ORGANIZE REAR DUMPSTER AREAS AND REAR STORAGE AREAS AND THROUGHOUT PREMISES TO REMOVE DEBRIS AND UNEEDED ITEMS. STORE ALL REMAINING ITEMS 6" OFF THE FLOOR. MAINTAIN.
code 41

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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.