Cooked?✓!
Joy District
March 4, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings3
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: NOTED EXPOSED HAND WASH SINK AT THE FIRST FLOOR FOOD PREP AREA CLOGGED. NO WATER GOING DOWN THE DRAIN AT THIS TIME. MANAGER IMMEDIATELY HAD PLUMBER COME BY AND REPAIR THE SINK. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA ON FIRST FLOOR NOT MAIMNTAINING PROPER TEMPERATURE.TEMPERATURE READING IS 50.9F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS REACHED.PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CRITICAL CITATION ISSUED FOR VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER BETWEEN 44F TO 51F.2LBS GALLONS OF MILK 51.9F,SOUR CREAM 50.9F,STUFF OLIVES(CREAM CHEESE, BACON ETC), PASTA 44.3F, CHEESE 50.9F,CREME FRAICHE 50.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25LBS OF PRODUCTS WORTH $70 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES, CRITICAL CITATION ISSUED FOR VIOLATION #7-38-005(A)
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: NOTED MULTI USE UTENSILS (PLATES, CUPS,BOWLS ETC) ON SHELVING AT THE KITCHEN FOOD PREPS (1ST AND BASEMENT FLOOR) AND AT THE DISH WASHING ROOM (2ND FLOOR)NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE COOKING STOVE.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: NOTED BROKEN LIGHT SHIELD ON LIGHTING AT THE CEILING OF THE DISH WASHING ROOM.INSTRUCTED TO REPLACE AND MAINTAIN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NOTED LEAKING AT THE BOTTOM OF PIPE OF EXPOSED HAND WASH SINK AT THE 1ST FLOOR KITCHEN AND AT THE FAUCET OF THE 3 COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: NOTED CLUTTER ON SHELVING AND ON FLOOR AT THE LINEN DRY STORAGE ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: NOTED USED WASH CLOTHS SCATTERED ON TABLES AT THE PREP AREAS. INSTRUCTED TO STORED ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
What changed since the previous inspection?
Compared with Pass on July 16, 2013: 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.