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La Condesa

September 22, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings6
critical findings3

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: NO SOAP NOR PAPER TOWEL PROVIDED AT EXPOSED HAND SINK BEHIND BAR AREA. INSIDE THE SINK A OPNED FOAM CUP CONTAINING UNKNOWN LIQUID .CERTIFIED MANAGER PROVIDED SOAP AND PAPER TOWEL UPON MY REQUEST. CRITICAL INFORMATION: 7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND SMALL PREP COOLER ACROSS FROM THE COOKING EQUIPMENT AT IMPROPER TEMPERATURE:AIR TEMP 49.7F TO 50.4F. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT" HELD FOR INSPECTION" DO OT USE UNIT. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:DICED TOMATOES AT TEMP OF 47.6F TO 49F; PICA DE GALLO AT TEMP OF 55.6F; SOUR CREAM AT TEMP OF 50.2F; GRATED CHEESE AT TEMP OF 51.8F; SHREDDED CHEESES AT TEMP OF 51.4F; CUT HAM AT TEMP OF 51.8F; SLICED HAM AT TEMP OF 53.8F; RAW MARINATE BEEF AT TEMP OF 48.7F TO 50.8F. ALL FOOD MENTIONED WAS STORED INSIDE THE PREP DISPLAY COOLER.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED BY THE CHEF/ CERTIFIED MANAGER.POUNDS 8,VALUE 50 CRITICAL VIOLATION:7-38-005(A)
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: OBSERVED SMALL FLIES ON WALLS ABOVE THE BAR COUNTER WALL BY THE BAR AT BAR AREA ,HALLWAY OF THE BATHROOMS.TOTAL 20 SMALL FLIES.INSTRUCTED TO REMOVE FLIES AND SANITIZE BAR AREA. SERIOUS VIOLATION:7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BROKEN AND MISSING SHELF HOOKS INSIDE THE THREE DOOR COOLER(REMOVE DIRTY WIRES AND PLASTIC THAT HOLD SHELVES).SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: PIPES UNDER THE THRAY LINE/PREP CONTER ACROSS FROM COOKING EQUIPMENT AND WRAPPED PIPE BY THE REACH-IN COOLER WITH EXCESS GREASE.FOOD SPILLAGE INSIDE THE WHITE RACHIN COOLER AT NORTH SIDE OF THE BASEMENT.NEED TO CLEAN AND MAINTAIN GREASE INSIDE THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN. DANGLING GREASE AND DUST BUILD-UP ON SHELVES UNDER THE PREP COUNTER ACROSS THE COOKING EQUIPMENTS.NEED TO CLEAN AND MAINTAIN.
code 33

What changed since the previous inspection?

Compared with Pass on March 24, 2016: 4 findings appeared for the first time. 2 findings recurred. 3 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.