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Indie Cafe

December 2, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED RICE USED TO MAKE SUSHI ROLLS IN CONTAINER ON SUSHI PREP TABLE AT IMPROPER TEMPERATURE OF 73.F WITH NO LABORATORY DOCUMENTATION ON PREMISES OF SUSHI RICE PH AND WATER ACTIVITY LEVELS BEING ADEQUATE HELD AT IMPROPER TEMPERATURES. RICE DISCARDED AND MUST PROVIDE THE ABOVE DOCUMENTATION IF CONTINUING TO PREPARE SUCH FOODS.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION THE FOLLOWING FOODS AND ICE NOT PROTECTED. OBSERVED INSIDE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE IS MADE, BLACK AND BROWN SLIME SUBSTANCE DRIPPING INTO WATER USED TO MAKE ICE AND ON WATER CONTACT SURFACES OF MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED AND C.D.P.H. CONTACTED AT BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. ICE DISCARDED. ALSO OBSERVED PREPARED SLICED VEGETABLES AT SUSHI PREP EXPOSED HAND SINK. VEGETABLES DISCARDED. OBSERVED RAW EGGS BEING STORED INSIDE TALL REACH-IN COOLER OVER UNCOVERED READY TO EAT FRESH VEGETABLES. MANAGEMENT CORRECTED DURING INSPECTION.
code 4Priority
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. SUMMARY REPORT FROM 3-17-11 #579825 NOT POSTED VISIBLE TO CUSTOMERS UPON A CONSPICUOUS PLACE.
code 28
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. MUST NOT USE TIN FOIL AS LINE FOR EQUIPMENT OR PIPING ON COOKS LINE. DIRTY BLACKENED DISH RACKS. MUST CLEAN OR REPLACE.
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. All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE DRIPPING FROM EXHAUST HOOD. INTERIOR ALL COOKS LINE COOLER DIRTY WITH ENCRUSTED FOOD DEBRIS. EXTERIOR WOK LINE EQUIPMENT WITH GREASE. MUST CLEAN ALL AND MAINTAIN.
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 DIRTY UNDER SUSHI PREP AND BAR AREA. MUST NOT USE PLASTIC MILK CRATES AS SHELVING IN SAME AREA. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND ALL STORED ITEMS MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE. UNKNOWN WHITE POWDER ON FLOORS ALONG BASEBOARDS BEHIND KITCHEN COOLERS. MUST REMOVE AND MAINTAIN CLEAN. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
code 34
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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on March 21, 2011: 5 findings appeared for the first time. 3 findings 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.