Imbibe Humboldt Park

November 22, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense-Task Force
failed findings10
critical findings0

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Failed findings

surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD (ICE) NOT PROTECTED- OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANIIZED. SERIOUS VIOLATION 7-38-005A. NO CITATION ISSUED.
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INSTRUCTED MANAGER TO RODENT PROOF FRONT,SIDE DOOR ENSURE NO MODE OF ENTRY.MUST RODENT PROOF DOORS ALL ACCROSS THE BOTTOMS.SERIOUS VIOLATION 7-38-020.NO CITATION ISSUED.
code 18
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.INSTRUCTED MANAGER TO DETAIL CLEAN,REMOVE PLUMBERS PUTTY THAT WAS FOUND INSIDE THE COMPARTMENTS OF THE 3 COMP SINK.SERIOUS VIOLATION 7-38-030.
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO PROVIDE SINK STOPPERS FOR THE 3 COMPARTMENT SINK BAR LOCATION,REPLACE/REPAIR RUSTY SHELVINGS INSIDE COOLERS USING A NON-TOXIC FINISH,A SPLASHGUARD IS NEEDED AT 1 COMP PREP SINK KITCHEN AREA ALSO SEAL ALL RAW WOODEN SURFACES AT BAR AREAS USING A NON-TOXIC FINISH.
code 32
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.INSTRUCTED MANAGER TO DETAIL CLEAN ALL COOKING EQUIPMENTS INTERIOR OF COOLERS,STOVES,OVENS,DEEP FRYER,GRILLS ETC.
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.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING ESPECIALLY AT CORNERS INCLUDING BASEMENT AREAS.4 " COVING IS NEEDED AT BASEBOARDS ALONG SOUTH WALL BAR LOCATION,AT DINING CUSTOMER AREA.ALSO SEAL OPENINGS ON GROUND IN BASEMENT WERE NOTED.
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.INSTRUCTED MANAGER TO SEAL ALL NOTICEABLE OPENINGS ON WALLS/CEILINGS THROUGHOUT THE BASEMENT AREAS WERE NOTED AND DETAIL CLEAN CEILING AREA OVER THE BAR TO REMOVE DUSTS/COB WEBS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTRUCTED MANAGER TO PROVIDE A BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
code 40
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.INSTRUCTED MANAGER TO DETAIL CLEAN,ORAGNIZE BASEMENT STORAGE AREAS,REMOVE UNNECESSARY ARTICLES/KITCHEN EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE.ANY REMAINING ARTICLES MUST BE PROPERLY STORED 6" OFF THE FLOOR/WALL FOR EASIER CLEANING.
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.