Cooked?✕
Kanela Cafe
June 8, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings12
- critical findings1
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: INADEQUATE HAND WASHING FACILITIES FOUND. NO PAPER TOWELS AT THE JUICE BAR EXPOSED HAND WASHING SINK WHILE EMPLOYEE WAS OBSERVED PREPARING BLENDER JUICE DRINKS. ALSO NOTED THE BASEMENT EXPOSED HAND SINK WAS NOT ACCESSIBLE FOR USE. SINK WAS BLOCKED BY SHELVING WITH STORED CLEAN POTS AND PANS. MANAGEMENT REMOVED THE SHELVING AND MADE THE SINK ACCESSIBLE. CRITICAL VIOLATION 7-38-030.
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cold food not cold enoughOfficial wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge CockInspector note: NO CHLORINE CHEMICAL TEST STRIPS ON PREMISES TO CHECK THE SANITATION LEVEL OF THE LOW TEMPERATURE CHLORINE CHEMICAL DISH MACHINE. MUST PROVIDE PROPER TEST STRIPS. SERIOUS VIOLATION 7-38-030.
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* Inspection Report Summary Displayed And Visible To All CustomersInspector note: NO SUMMARY REPORT POSTED ON PREMISES FROM INSPECTION MADE ON 8-5-15. SERIOUS VIOLATION 7-42-010(B).
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: PREVIOUS MINOR VIOLATION FROM 8-5-15 NOT CORRECTED. #30- INSTRUCTED FACILITY TO LABEL BULK FOOD ITEMS AND TO MAINTAIN. MANAGEMENT LABELED MULTIPLE BULK FOOD CONTAINERS AT THIS TIME OF INSPECTION. SERIOUS VIOLATION 7-42-090.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL PREPARED READY TO EAT FOODS IN COOLERS MUST BE LABELED AND DATED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: CLEAN LARGE MIXING BOWLS ON BASEMENT SHELVING MUST BE STORED INVERTED.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST NOT USE MILK CRATES AS STORAGE SHELVING THROUGHOUT THE BASEMENT. SHELVING MUST BE 6" MINIMUM FROM FLOORS AND ACCESSIBLE FOR CLEANING/MONITORING. MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE BASEMENT WALK-IN COOLER.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MISSING FLOOR DRAIN COVER AT THE BASEMENT DISH/PREP AREA. MUST REPLACE.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: FOOD SPLATTER ON THE CEILING OF THE 1ST FLOR. KITCHEN. MUST CLEAN/REMOVE.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: EXTREMELY SLOW DRAIN AT THE ST FLR. KITCHEN EXPOSED HAND SINK. MUST REPAIR. OVEN IN THE BASEMENT MUST BE UNDER PROPER VENTILATION OR REMOVED FROM THE PREMISES.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: ALL COOKS LINE AND PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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Food Handler Requirements MetInspector note: NO FOOD HANDLER CERTIFICATES AVAILABLE FOR TWO SERVERS HANDLING FOODS AT THIS TIME OF INSPECTION. MUST HAVE FOOD HANDLER CERTIFICATES AND MAINTAIN ON THE PREMISES FOR REQUIRED EMPLOYEES.
What changed since the previous inspection?
Compared with Pass w/ Conditions on August 5, 2015: 8 findings appeared for the first time. 4 findings recurred. 2 previous findings 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.