Jnb Sub

July 31, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings12
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: IMPROPER TEMPERATURE OF PREP COOLER 49.1F INSTRUCTED MANAGER TO REPAIR. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: IMPROPER TEMPERATURE OF GROUND BEEF 49.3F, POLISH 49.8F, SOUR CREAM 50.2F, HAM 52.3F, CORNED BEEF 52.4F, TURKEY 54.1F, ROAST BEEF 57.6F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 30LBS AND $100 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED 9 RAT DROPPINGS ON FLOOR IN SOUTHEAST CORNER IN REAR STORAGE AREA, 10-15 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS IN STORAGE AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CHICAGO FOOD SANITATION MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN ITALIAN BEEF 138F AND COOKED TO ORDER FOOD PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE CIGARETTE BURNS ON SHELVES UNDER FRONT COUNTER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, PREP TABLES, SHELVES, VENTILATION HOOD.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. PROVIDE ACCESS TO BASEMENT.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKING FAUCET ON 3-COMP SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE UNUSED EQUIPMENT UNDER STAIRS IN REAR TO PREVENT PEST HARBORAGE. SEPARATE CLEANING EQUIPMENT (DEGREASER) FROM CONDIMENTS (BBQ SAUCE) ON SHELVING UNIT NEAR FRONT COUNTER. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: STORE WASHCLOTHS IN SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on August 12, 2011: 12 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.