Cooked?✓!
La Sardine
June 15, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings12
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: REFRIGERATED PREP COOLER AT NORTH END OF FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. aIR TEMPS RECORDED AT 51.6F IN THE BOTTOM AND AT 49.1F IN THE TOP. INSTRUCTED TO REMOVE ALL POTENTIALLKY HAZARDOUS FOODS FROM UNIT AND COOLER SERVICED(HELD FOR INSPECTION TAG PLACED ON COOLER) CRITICAL VIOLATION 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: POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES IN REFURIGERATED PREP COOLER IN FRONT FOOD PREP AREA. HAM-48.7F, QUICHE-49.1F, AND STEAK-47.1F, ALL POTENTIALLY HAZARDOUS FOODS MUST BE PROPERLY STORED/HELD AT 40 DEGREES OR BELOW. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED 3LB VALUED AT $30) CRITICAL VIOLATION 7-38-005(A).
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: OBSERVED EMPLOYEE WASH AND RINSE MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. ALSO FOUND SANITIZING RESIDUAL IN DISH MACHINE BELOW REQUIRED CONCENTRATION OF 100PPM. DISHMACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED ON PROPER PRODEDURE FOR SETTTING UP SANITIZER IN 3 COMPARTMENT SINK. ALL MULTI-USE EQUIPMENT MUST BE MANUALLY SANITIZED IN 3 COMPARTMENT SINK UNTIL FURTHER NOTICE. CRITICAL VIOLATION 7-38-030.
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Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers CoveredInspector note: EXTERIOR OF ROLLING CART THAT GREASE RECEPTACLE SITS ON IN REAR STORAGE ROOM NOT PROPERLY MAINTAINED, EXCESSIVE GREASE BUILD-UP NOTICED. MUST KEEP EXTERIOR OF GREASE CONTAINER CLEAN. SERIOUS VIOLATION 7-38-020.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL BULK FOOD STORAGE CONTAINERS MUST BE PROPERLY LABELED. ALL FOODS TAKEN OUT OF ORIGINAL CONTAINERS AND PLACED INTO A DIFFERENT CONTAINER MUUST BE LABELED.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: PAINT ALL RUSTY STORAGE RACKS AND SHELVES THROUGHOUT. REPLACE RUSTY CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE IN REAR STORAGE ROOM(IF NO LONGER EASILY CLEANABLE. PROVIDE A LID FOR CONSUMABLE IC3 BIN BEHIND BAR.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN THE INTERIORS AND EXTERIORS OF THE COOKING EQUIPMENT ON COOK LINE IN FRONT FOOD PREP AREA. CLEAN DUST BUILD-UP FROM FAN GAURDS AND COILS IN WALK-IN COOLER.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP, FOOD STORAGE, DISH WASHING AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS NOTED).
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: CLEAN STAINS AND DIRT FROM WALL ABOVE SINKS BEHIND BAR, AND WALLS THROUGHOUT REAR WHERE NEEDED. PAINT OR REPLACE ALL HEAVILY STAINED CEILING TILES IN FRONT FOOD PREP AREA. PAINT ALL RUSTY DOORS AND DOOR FRAMES THROUGHOUT REAR SECTONS OF ESTABLISHMENT.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: MUST BETTER ORGANIZE REAR STORAGE ROOM, ALL ARTICLES MUST BE PROPERLY STORED 6 INCHES OFF THE FLOOR AND ALL AREAS MUST ACCESSIBLE.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: ALL ICE SCOOPS MUST BE PROPERLY STORED IN A MANNER THAT PREVENTS CONTAMINATION.
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Food Handler Requirements MetInspector note: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
What changed since the previous inspection?
Compared with Pass on June 5, 2014: 11 findings appeared for the first time. 1 finding 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.