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July 15, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES.FOUND COOKED BEANS AT 120F,COOKED RICE AT 115.1 F,CORN 115.1-120F. MANAGEMENT VOLUNTARILY DISCARDED 20#'S OF FOOD WORTH APPROX. $80. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED FOOD HANDLERS USING A PREP TABLE/CUTTING BOARDS FOR CHOPPING/DICING READY TO EAT CABBAGE THAT IS USED FOR A TRIMMING FOR THE FISH TACOS THE SAID CUTTING BOARDS WHERE RECENTLY USED FOR CUTTING RAW MEATS AND MEAT JUICES ARE NOTED ON SAID CUTTING BOARDS THIS IS A SOURCE FOR CROSS-CONTAMINATION.INSTRUCTED FOOD HANDLERS TO WASH-RINSE-SANITIZE SURFACES IN DETAIL. CRITICAL CITATION 7-38-005(A).
code 4Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (BEANS,RICE, FISH,STEAK ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPLACE CUTTING BOARDS WITH DEEP CUTS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: TOPS/BOTTOMS OF FOOD PREP TABLES,SHELVINGS INSIDE THE WALK-IN-COOLER,MULTI-USE KITCHEN EQUIPMENT SHELVINGS REQUIRE A DETAIL CLEANING.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: HOOD/FILTERS REQUIRE A DETAIL CLEANING ABOVE THE COOKING EQUIPMENTS.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.
code 42

What changed since the previous inspection?

Compared with Pass on April 4, 2013: 5 findings appeared for the first time. 2 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.