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John's Place

June 23, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED TWO DOORS PREP REACH IN COOLER WITH AIR TEMPERATURE OF 50.9F. INSTRUCTED TO KEEP UNIT BELOW 40F AT ALL TIMES. MUST REPAIR UNIT. TAG HELD FOR INSPECTION PLACED ON UNIT. WHEN REPAIRED MUST FAX LETTER. CRITICAL CITATION ISSUED, 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: All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING FOOD ITEMS INSIDE ABOVE COOLER WITH IMPROPER TEMPERATURES; 3 CONTAINERS WITH ABOUT 12 LBS COOKED PASTA RANGING FROM 47.7F - 50.1F, 2LBS. TUNA SALAD 59.03, 3LBS. CKD. PORK 54.6F, AND 2LBS OF SAUCE 50.4F. INADEQUATE FOOD PROTECTION. MUST KEEP COLD FOODS AT 40F OR BELOW. FOOD DISCARDED=$200.00=19LBS. CRITICAL CITATION ISSUED, 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE, WASHING AND RINSING MUILTI USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SETUP OF 3PART SINK FOR PROPER WASHING-SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
code 8Priority
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. DRIED FOOD STORAGE CONTAINERS IN BASEMENT NOT LABELED, MUST LABEL.
code 30
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. NOT DIPPING WELL FOR ICE CREAM CHEST FREEZER, MUST PROVIDE. BROKEN GASKETS ON PREP REACH IN COOLER DOORS, MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; COOKING EQUIPMENT, COOLERS, MEAT SLICER, BOTTOM PANELS OF PREP TABLES, FREEZERS, STORAGE SHELVES IN BASEMENT, MUST CLEAN-SANITIZE AND REMOVE CARDBOARDS FROM SHELVES.
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. MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, INCLUDING 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. MUST REPLACE MISSING BASEBOARDS ON BOTTOM OF WALLS IN KITCHEN. CLEAN WALLS BEHIND DISH MACHINE AND 3PART SINK AND CLEAN HOOD/FILTERS ABOVE COOKING EQUIPMENT.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: CLUTTER THRU-OUT BASEMENT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

What changed since the previous inspection?

Compared with Pass on July 6, 2010: 8 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.