Cooked?✕
Kabab House
February 22, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeLicense
- failed findings9
- critical findings0
Failed findings
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED LARGE PLASTICE 10 GAL GARBAGE CAN WITH VINEGAR AND CUT OELMONS MARINADE. INSTRUCTED ALL PREPARED FOODS MUST BE DISCARDED DUE TO NOT OPEN/OPERATING FOR BUSINESS.
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Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers CoveredInspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE RECEPTACLE MUST HAVE BUSINESS NAMNE AND ADDRESS POSTED ON IT.
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cold food not cold enoughOfficial wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge CockInspector note: All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks. MUST PROVIDE CHLORINE CHEMICAL TEST STRIP TO MONITOR SANITIZING LEVELS AT THREE COMPARTMENTS SINK AND SET SINK TO DEMONSTRATE PROPER METHOD TO WASH, RINSE AND SANITIZE.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: All food not stored in the original container shall be stored in properly labeled containers. CONSUMER ADVISORY MUST BE VISABLE TO CUSTOMERS. • All food not stored in the original container shall be stored in properly labeled containers. ALL POTS AND PANS MUST BE STORED INVERTED.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. METAL SHELVING FOR STORED SPICES MUST CLEAN -ALL RAW WOOD USSED FOR EQUIPMENT AND AT EXPOSED HAND SINK MUST BE PAINTED OR SEALED.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. HOLE IN WALL AT ENTRANCE TO WOMAN'S WASHROOM ON BASEBOARD, MUST SEAL.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS MUST BE PROVIDED INSIDE HO0OD OVEN COOKING EQUIPMENT.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector 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. LEAK AT NOZZLE ON THREE COMPARTMENT SINK MUST REPAIR. CONTINUED: MUST REMOVE THREADED NOZZLE ON UTILITY MOPSINK OR INSTALL BACKFLOW PREVENTION DEVICE.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER TO CHECK FOOD TEMPERATURES.
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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.