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Iona's Beverly Hills Cafe

December 10, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings0

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Failed findings

hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED MANAGER TO POST ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H70864 COURT DATE 1-13-11 AT 10 AM 400 W SUPERIOR ROOM 107
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN COOLERS. LABEL ALL BULK CONTAINERS IN PREP AREA AND PACKAGED BAKED GOODS ON COUNTER.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT PLASIC FORKS AND KNIVES TO PROTECT FROM CONTAMINATION.
code 31
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. REMOVE FOIL ON BOTTOM SHELF OF PREP TABLE. REMOVE RUSTY SURFACES ON PREP TABLE.
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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, CABINETS, SHELVES, COOLERS
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 NEED CLEANING UNDER ALL COOKING EQUIPMENT (GREASE BUILDUP), IN PREP, STORAGE AND DINING AREAS, ALONG WALLS AND IN ALL CORNERS. PROVIDE ACCESS TO BASEMENT.
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. SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ALONG BASEBOARDS, ETC IN ALL AREAS. SEAL LOOSE BASEBOARDS BEHIND BEVERAGE COOLER.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: TIGHTEN LOOSE FAUCET ON FRONT EXPOSED SINK.
code 38

What changed since the previous inspection?

Compared with Pass on March 17, 2010: 8 findings appeared for the first time.

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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.