Cooked?✕
Jerky Jerk
January 5, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings14
- critical findings4
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: EXPOSED HAND SINK NOT ACCESSIBLE INSIDE WAS FILLED WITH DIRTY POTS AND CONTAINERS, NO SOAP. WHICH WAS PROVIDED BY THE EMPLOYEE, HOWEVER NO PAPER TOWELS PROVIDED ON SITE. HEAVILY LEAKING DRAIN PIPE WAS NOT PROPERLY CONNECTED(EMPLOYEE RE-CONNECTED SAID PIPE). INSTRUCTED SOAP AND PAPER TOWELS MUST BE PROVIDED AT SAID SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030
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No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other AnimalscriticalInspector note: EVIDENCE OF RODENT INFESTATION, MICE DROPPINGS THROUGHOUT THE FOOD PREP AND SERVING AREAS. MICE DROPPINGS ON SHELVES BY THE FOOD CONTAINERS, ON TOP OF LIDS,INSIDE THE OVEN, UNDER THE COOLERS, ON WHITE SHELVES IN SERVING AREA. DROPPINGS INSIDE THE WASHROOM ON TOP THE PAPERS. OVER 300 DROPPINGS THROUGHOUT. NO PEST CONTROL LOG BOOK PROVIDED AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE THE ENTIRE KITCHEN AND SERVING AREA AND ALL EQUIPMENT AND UTENSILS. HAVE PREMISES SERVICED BY A LICENSED PEST CONTROL COMPANY. CRITICAL VIOLATION: 7-38-020
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MACARONI AND CHEESE STORED INSIDE SMALL OVEN ON TOP PREP TABLE AT TEMP OF 80.4F; COOKED CABBAGE AND CARROTS STORED INSIDE THE HOT HOLDING UNIT AT TEMP OF 98.6F; DOUGH FILLED WITH BEEF PATTIES AT TEMP OF 109.9F TO 110F STORED ALSO INSIDE THE HOT HOLDING UNIT. COOKED CHICKEN INSIDE A PAN WITH SERVING SPOON STORED ON TOP THE TABLE AT TEMP OF 82.6F TO 86.2F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 10,VALUE 50 CRITICAL VIOLATION:7-38-005(A)
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Wash And Rinse Water: Clean And Proper TemperaturecriticalInspector note: NO HOT WATER PROVIDED AT EXPOSED HAND SINK AND THREE COMPARTMENT SINK. PRESENTLY WATER TEMPERATURE AT BOTH SINKS(EXPOSED AND THREE COMPARTMENT SINKS) AT TEMP OF 71.2F TO 71.6F. MUST RESTORE HOT WATER AT SAID SINKS. CRITICAL VIOLATION:7-38-030
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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 CITY SANITATION CERTIFICATE POSTED ON SITE AT PRESENT TIME.POTENTIALLY HAZARDOUS FOOOD WERE COOKED,HELD AND SERVED:CHICHEN,RICE BEANS,ETC. A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED, HANDLED AND SERVED.INFORMATION GIVEN HOW TO ENROLL TO CLASS. SERIOUS VIOLATION:7-38-012
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: BROKEN CABINET DOOR AT WHITE CABINET ACROSS FROM HOT HOLDING UNIT, INSTRUCTED TO REPAIR/REPLACE. OPEN SEAMS AND DARK STAINS ON CUTTING BOARD. MUST REPLACE OR REFINISH CUTTING BOARD.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: SPILLAGE INSIDE THE ONE DOOR COOLER AND CHEST FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN.FOUND INTERIOR OF REACH IN COOLERS NOT CLEAN. DRIED FOOD DEBRIS ON COOKING EQUIPMENT AND IN FRYER CABINET. MUST CLEAN AND MAINTAIN SAME.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FOUND FLOORS NOT CLEAN, GREASE AND FOOD DEBRIS. MUST CLEAN FLOORS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: LARGE HOLE IN WALL UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR/SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. WALL AROUND 3 COMPARTMENT SINK NOT CLEAN, DRIED FOOD SPILLAGE. MUST CLEAN WALLS. ACCUMULATED GREASE IN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN SAME.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: NO LIGHT SHIELDS PROVIDED AT LIGHTS IN PREP AREA AND UNDER HOOD. INSTRUCTED TO PROVIDE.
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food improperly labeledOfficial wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping QuartersInspector note: WASHROOM DOOR NOT SELF CLOSING, INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE DOOR.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK.INSTRUCTED TO PROVIDE. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK AND EXPOSED HAND SINK MUST BE REPAIRED.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: NO METAL STEM THERMOMETER PROVIDED ON SITE. INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK HOT AND COLD FOOD TEMPERATURES.
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Food Handler Requirements MetInspector note: NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE FOR ALL FOOD HANDLERS.
What changed since the previous inspection?
Compared with Pass w/ Conditions on November 4, 2016: 10 findings appeared for the first time. 4 findings recurred.
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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.