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Ironside Bar And Galley

June 28, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED THE COOK LINE PREP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 47 DEGREES F. OBSERVED THE SIDE PREP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES F. BOTH COOLERS WERE STORING POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAGS. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED IN 2 PREP COOLERS AT IMPROPER TEMPERATURES. IN THE COOK LINE COOLER, NOTED: CHEESE, 49-54 DEGREES F; SAUSAGE, 47 DEGREES F; SOUR CREAM, 46 DEGREES F; PORK, 46 DEGREES F; COOKED MUSHROOMS, 45 DEGREES F; COOKED CAULIFLOWER, 59 DEGREES F; BEANS, 44 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 20 LBS OF PRODUCT WORTH $150 FROM THIS COOLER. IN THE SIDE PREP TOP COOLER, NOTED: PASTA, 52 DEGREES F; CUT TOMATO, 49-57 DEGREES F; CHEESE, 52 DEGREES F; COOKED BRUSSELL SPROUTS, 51 DEGREES F; EGGS, 47 DEGREES F; GUACAMOLE, 48 DEGREES F; SALSA, 49 DEGREES F; OPERATOR VOLUNTARILY DISCARDED 15 LBS OF PRODUCT WORTH $75. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED ICE NOT PROTECTED FROM CONTAMINATION IN LARGE ICE MACHINE IN BASEMENT. NOTED DARK GRAY, BROWN AND PINK COLORED MOLD-LIKE SUBSTANCE ACCUMULATING ON THE UPPER PLASTIC TRAY AND ICE MAKING COMPONENTS, WHERE THE DISCOLORED SPOTS WERE ACTIVELY DRIPPING ONTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE. OPERATOR CLEANED AND SANITIZED ICE MACHINE DURING INSPECTION. SERIOUS VIOLATION: 7-38-005(A)
code 16
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED POTATO SLICER ENCRUSTED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED DUST ACCUMULATING IN THE CEILING TILES IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: OBSERVED STORAGE CLOSET (ACCESSIBLE FROM OFFICE) WITHOUT LIGHT FIXTURE. MUST PROVIDE ADEQUATE LIGHTING.
code 36

What changed since the previous inspection?

Compared with Pass on July 18, 2017: 6 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.