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Kordian's Market

March 13, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: BOTH EXPOSED HAND SINKS NOT ACCESSIBLE.FRONT PREP/SERVING EXPOSED HAND SINK WAS COVERED WITH A LARGE PAN FILLED WITH SWEETS,FAUCET NECK WAS TURNED TO THE RIGHT;EXPOSED HAND SINK AT REAR PREP AREA PREP TABLE COVERES THREE FOURTH OF THE SINK,LEAVING A VERY SMALL SPACE TO GET TO SINK ALSO GARBAGE CONTAINER IN FRONT OF IT,OBSERVED EMPLOYEES WASHING HANDS AT TWO COMPARTMENT SINK.TABLE MOVED TO THE LEFT MAKING EXPOSED HAND SINK WITH EASY ACCESSIBILITY FOR PROPER HAND WASHING. FOOD HANDLERS MUST USE ONLY EXPOSED HAND SINKS. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: COOKED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:10 POUNDS OF FRIED FISH AT TEMP OF 99.7F; 10 POUNDS OF POTATOES CAKES AT TEMP OF 106.9F; ROAST PORK BUTT AT TEMP 89.7F; 2 POUNDS OF BAKED POTATOES AT TEMP OF 87.9F;6 POUNDS OF POTATOES ROLLS AT TEMP OF 101.2F; 5 POUNDS OF CHICKEN LEGS AT TEMP OF 81.8F. 15 1/2 POUNDS OF CHEESE CAKE WAS STORED BEHIND THE FRONT COUNTER ON SHELVES WITH TEMPERATURE OF 58.5F.FOOD WAS PREPARED AT 5am PER MANAGER STATEMENT.FOOD MENTIONED WAS STORED ON TOP DISPLAY PREP SERVING COUNTER. COOKED FOOD STORED INSIDE THE REACH-IN COOLER AT FRONT SERVING AREA:9 POUNDS OF CABBAGE ROLL COOKED ON 3-12-15,AT TEMP OF 45.5F TO 47.6F WAS COOKED ON 3-12-15; 11POUNDS OF BOILED POTATOES AT TEMP OF 80.2F;9 POUNDS OF FRIED FISH AT TEMP OF 78.9F; 12 POUNDS OF COOKED RICE AT TEMP OF 46.F,PRODUCTS WAS COOKED ON 3-12-15; INSTRUCTED TO MAINTAIN HOT FOOD AT TEMP OF 140F AND ABOVE.MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUND 79.23, VALUE 337.14REACH-IN COOLER MAINTAIN AIR TEMP OF 37.9F CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PARTIAL OF RUBBER UNDER THE REAR EXIT DOOR IS BROKEN ,INSTRUCTED TO REPLACE.DOOR MUST BE TIGHT FITTED TO FRAME DOOR BLACK METAL SHELVES SURFACE IS POROUS,UNABLE TO CLEAN INSTRUCTED TO REPAIR/REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. NO EXPOSED HAND SINK PROVIDED BETWEEN THE PREP/SERVING COUNTER AND BETWEEN THE THREE COMPARTMENT SINK AT SAME LOCATION.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.NO SPLASH GUARD PROVIDED BETWEEN THE SINK AND PREP TABLE IN REAR PREP AREA,INSTRUCTED TO PROVIDE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MISSING FLOOR TILES UNDER SHELF BY THE DAIRY WALK-IN COOLER,INSTRUCTED TO REPLACE.
code 34

What changed since the previous inspection?

Compared with Pass on March 28, 2014: 3 findings appeared for the first time. 1 finding 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.