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Jona

June 16, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER IN THE REAR FOOD PREP AREA WITH AN AIR TEMPERATURE OF 47.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND MILK. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
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 AT IMPROPER TEMPERATURES INSIDE OF THE 3 DOOR PREP COOLER. OBSERVED MILK AT 50.1F, EGGS AT 48.3F, CHICKEN AT 45.5F, AND TURKEY AT 51.0F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES COOKS AND SERVES CHICKEN WINGS , TACOS, HOT DOGS, ETC. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE PREP AREA.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE THE STAINED CUTTING BOARDS ON TOP OF THE PREP COOLER AND PREP TABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE EXTERIOR OF THE STOVE AND GRILL, INTERIOR AND EXTERIOR OF DEEP FRYERS AND INTERIOR OF PREP COOLERS, PREP TABLES, FOOD STORAGE CONTAINERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN AND REMOVE THE DEAD INSECTS ON THE FLOOR OF THE BASEMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES AND A THERMOMETER INSIDE OF THE PREP COOLER IN THE FRONT PREP AREA.
code 40

What changed since the previous inspection?

Compared with No Entry on May 14, 2015: 9 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.