Cooked?✕
La Piramide Restaurant
June 28, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings8
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FOUND WALK-IN COOLER AND PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS IN FOOD PREP AREA NOT MAINTAINING PROPER TEMPERATURE OF BELOW 40 F. NOTED WALK-IN COOLER AIR TEMPERATURE OF OF 56.7F AND PREP COOLER AIR TEMPERATURE OF 47.4F. INSTRUCTED TO FIX. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. BOTH COOLERS WERE TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED TO TEMPORARILY USE REACH -IN COOLER WITH AN AIR TEMPERATURE OF 36.4F LOCATED IN FRONT SERVICE/DINING AREA. WHEN COOLERS ARE FIXED, MUST FAX A STATEMENT TO CDPH AT 312-746-4240 FOR TAG REMOVAL PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-005 (A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER AND IN PREP COOLER. NOTED COOKED MEXICAN RICE AT 55.2F, EGGS AT 50.4F, COOKED CHICKEN AT 57.4F, RAW PORK AT 47.8F, SOUR CREAM AT 46.9F, DICED TOMATOES AT 47.9F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00, TOTAL WEIGHT 15 LBS. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40 F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005 (A)
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS (COOKED RICE, PORK, SOUR CREAM, EGGS ETC.) FOODS ARE BEING PREPARED AND SERVED, AND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED NOR POSTED ON PREMISES. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT # 521886, DATE: 11-10-2011. SERIOUS CITATION ISSUED 7-42-090 #30 - PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN. #33 - THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE AND MAINTAIN, COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVEN, WALK IN COOLER SHELVING UNIT, ICE MACHINE, ETC., ALL EQUIPMENT THRU-OUT KITCHEN. #34 - MUST REPLACE BROKEN AND MISSING FLOOR TILES THRU-OUT THE KITCHEN, AND CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. #35 - MUST REPAIR/REPAINT WALLS AND CEILING THRU-OUT THE KITCHEN, REPLACE MISSING BASEBOARDS AT BOTTOM OF WALLS, SAME AREA AND SEAL OPENINGS TO PREVENT PEST ENTRY. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AND ALL CEILING ATTACHMENTS THRU-OUT PREMISES. #40 - All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. #41 - EXCESSIVE CLUTTER THRU-OUT REAR STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: INSTRUCTED TO REPLACE OR REPAIR SCREEN DOOR IN POOR REPAIR (SIDE DOOR BY KITCHEN).
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: LIGHTS MUST BE SHIELDED ABOVE FOOD PREP AREA.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: INSTRUCTED TO FIX SLOW DRAINING EXPOSED HAND SINK IN FOOD PREP AREA.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE AREA. NOTED SOME LITTER ON GROUND AND MUST REMOVE UNNECESSARY ARTICLES STORED AT REAR OUTSIDE AREA (BY KITCHEN DOOR LEADING TO OUTSIDE).
What changed since the previous inspection?
Compared with Pass w/ Conditions on November 10, 2011: 5 findings appeared for the first time. 3 findings recurred. 9 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.