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Lalibela Restaurant

June 22, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings0

Failed findings

hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. FOUND NO CERT. FOOD MGR. PRESENT ON FACILITY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS BEAN,ETC. WERE BEING PREPARED AND SERVED TO THE PUBLIC. CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED TO HAVE CERT FOOD MGR.AVAILABLE AT ALL TIMES WHEN FOODS ARE BEING PREP & SERVED.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS (PLATES,BOWLS,POTS,& PANS.) ON SHELVES AND COUNTERS THROUGHOUT FACILITY INCLUDING SINGLE SERVICE ARTICLES,AND SILVER WARES.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN BY DRAIN BOARD USED FOR CLEAN UTENSILS AND FOOD STORAGE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON STOVE,INSIDE AND ON OUTER WALLS,EXPOSE HAND WASH SINK IN THE FRONT BAR AREA,OUTER WALL OF 2DOOR REACH IN COOLER BY REAR EXT DOOR IN KITCHEN,AND WALLS OF REAR EXIT DOOR WITH FOOD SPLASHES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS ALONG WALLS IN KITCHEN BY REAR EIXT DOOR AT WHEELED SHELF AREA,AND AT FRONT BAR AREA UNDER 3COMP. SINK. MUST SEAL OPENING ON FLOOR BY WINDOW N.W CORNER MISSING FLOOR BRACKETS. ALSO ELEVATE PRODUCTS 6" OFF THE FLOOR.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE AND OR REMOVE UNNECESSARY CLUTTER AT FRONT SERVING AREA,AND IN DRY STORAGE ROOM.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED FOODSERVICE STAFF HANDLING FOOD WITHOUT HAIR RESTRAINT TO HAVE ONE ON WHILE HANDLING FOOD.
code 42

What changed since the previous inspection?

Compared with Pass on July 2, 2010: 5 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.