Cooked?✓!
Jaipur
August 28, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings10
- critical findings2
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: FOUND FRONT BAR HANDSINK WITH NO SOAP OR PAPER TOWEL. FOUND PREP AREA SINK OBSTRUCTED BY A PREP TABLE AND FILLED WITH A BOWL OF FLOUR, APRON AND OTHER ARTICLES AS WELL AS NO SOAP OR PAPER TOWELS. INSTRUCTED MANAGER TO REMOVE ALL ARTICLES, REPOSITION PREP TABLE AND PROVIDE SOAP AND TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDWASHING FACILITIES NOT MAINTAINED.
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Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, EtccriticalInspector note: FOUND A 25 POUND BUS TUB FILLED WITH LAMB MEAT ON A SHELF OPEN AND EXPOSED UNDER BUCKETS THAT WERE DRIPPING INTO LAMB MEAT. FOOD WAS DENATURED AND DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE 25 POUNDS $400.00 CRITICAL VIOLATION 7-38-005 CIATION ISSUED CROSS CONTAMINATION.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CERTIFIED MANAGER ON SITE WHILE HOLDING POTENTIALLY HAZARDOUS FOODS. RICE 160.3 DEGREES, LAMB 199.3 DEGREES, INSTRUCTED MANAGER TO HAVE A CERTIFIED MANAGER ON SITE WHEN PREPPING, COOKING, HOLDING, AND COOLING POTENTIALLY HAZARDOUS FOODS.. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO CERTIFIED MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: CUTTING BOARDS IN PREP AREA STAINED WITH DEEP CUTS. RUBBER GASKETS ON REACH IN PREP COOLERS IN POOR REPAIR. MUST REPLACE AND MAINTAIN AT ALL .
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF ALL REACH IN COOLERS, PREP TABLES, ALL SINKS AND ALL CONTACT SURFACES TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOORS THROUGHOUT 1ST, 2ND AND BASEMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: LEAK AT 3 COMPARTMENT SINK AT P-TRAP. MUST CORRECT AND MAINTAIN.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ANY UNNECESSARY CLUTTER IN HALLWAY AND BASEMENT MUST BE REMOVED TO ELIMINATE ANY HARBORAGE AREAS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED LOCATION. ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
What changed since the previous inspection?
Compared with Pass on May 29, 2013: 7 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.