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Karyn's On Green

September 21, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The oven station refrigerator is holding cooked vegetables and cooked soy and wheat protein at 56 f ambient air temperatures which was discarded at this time and said cooler was tagged held for inspection until repaired or replaced and inspected by the Chicago Department of Public Health.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. The oven station refrigerator is holding 4 pounds of cooked vegetables and cooked soy and wheat protein at 49-55 f temperatures which was discarded at this time and valued at $75.00.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Over 40 live small flies were found in the utility area and dirty dish area at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The tops of the warming lamps and underside of the pass are dirty; WASH, RINSE AND SANITIZE ALL OF THE FOOD DISPENSING UTENSILS AND SURFACES UNTIL CLEAN, SANITARY AND MAINTAINED ON A DAILY BASIS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The "sushi" cooler door does not close, repair the cooler door.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor has missing tiles under the dish machine and has damaged and unsanitary spots around the mop sink, clean and repair the floors so they are smooth and sanitary from corner to corner.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. The light shields above the fryer station and rear prep area are missing, replace the missing lighting shields.
code 36

What changed since the previous inspection?

Compared with Pass on January 6, 2010: 7 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.