Cooked?✕
Jubranos
October 19, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings9
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: FOUND COOKED CHICKEN SITTING OUT ON PREP TABLE AT 84.9F AND 121.4F. ALL COOKED CHICKEN MUST BE COOKED TO 165F AND HELD AT 140 DEGREES OR ABOVE. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A). 2 LB VALUED AT $4.00 DISCARDED.
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 8-1-14 ON REPORT# 1493219 NOT CORRECTED:-33-NOTED EXCESSIVE FOOD DEBRIS AND GREASE ON THE WINDOW SILL AND STOVE IN THE REAR PREP AREA AND ON THE INTERIOR AND EXTERIOR OF FRYERS AND MICROWAVE IN THE FRONT PREP AREA. MUST DETAIL CLEAN SINKS,REFRIGERATION UNITS, ALL COOKING EQUIPMENT AND ATTACHED LEGS,WHEELS, HANDLES AND ELECTRICAL CORDS. MUST ALSO DETAIL CLEAN THE VENTILATION COVERS IN THE WASH ROOM AND ABOVE THE COOKING EQUIPMENT. -34- MUST DETAIL CLEAN FLOORS IN BOTH PREP AREAS. NOTED EXCESSIVE FOOD DEBRIS AND GREASE UNDER COOKING EQUIPMENT, ALONG WALLS AND IN CORNERS. MUST ALSO DETAIL CLEAN FLOOR MATS IN DISHWASHING AREA AND IN PREP AREAS. MUST REPAIR WORN FLOOR TILES IN THE FRONT PREP AREA UNDERNEATH THE FLOOR MATS.-35- NOTED GREASE AND FOOD DEBRIS ON WALLS UNDERNEATH AND ABOVE ALL SINKS AND PREP TABLES. ALSO NOTED FOOD DEBRIS ON WALLS IN PREP AREAS. MUST DETAIL CLEAN WALLS AND REPAINT AREAS IF NEEDED. ALSO NOTED EXCESSIVE DIRT ON BATHROOM ENTRANCE DOOR AND REAR EXIT DOOR. MUST CLEAN OR REPAINT AS NEEDED. MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: SEE VIOKATION #29 • CLEAN EXTERIOR AND POP NOZZLES ON SELF-SERVICE POP DISPENSING UNIT, ALL STORAGE SHELVES IN THE REAR, AND GREASE CONTAINERS ON THE FLOOR IN REAR DISH WASHING AREA.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: SEE VIOLATION #29.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: SEE VIOLATION #29. • REPLACE BROKEN HEAT VENT COVER ON WALL IN REAR SECTION OF DINING ROOM. CLEAN WALL AROUND WASH BOWL IN WASHROOM.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: MASSIVE CLUTTER AND UNCLEAN EQUIPMENT FOUND IN REAR FOOD PREP/DISH WASHING AREA, MUST PROPERLY ORGANIZE AREAS, ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR, AND CLEAN/MAINTAIN ALL UNUSED EQUIPMENT STORED IN THIS AREA.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL EMPLOYEES HANDLING OPEN FOOD MUST WEAR HAIR RESTRAINTS.
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Food Handler Requirements MetInspector note: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
What changed since the previous inspection?
Compared with Pass on August 1, 2014: 5 findings appeared for the first time. 4 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.