Cooked?✕
Larry's
July 23, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeLicense
- failed findings8
- critical findings5
Failed findings
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no certified food manager on dutycriticalOfficial wording: Person In Charge Present, Demonstrates Knowledge, And Performs DutiesInspector note: THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: SOAP DISPENSER AND PAPER TOWEL DISPENSER INSTALL BY ONE COMPARTMENT SINK MUST BE RELOCATED AT RIGHT SIDE OF HANDWASHING SINK IN BAKERY/DISH ROOM AREA
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, NO CITATION ISSUED.
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS ISSUED.
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
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thermometers missingOfficial wording: Thermometers Provided & AccurateInspector note: NO STEM THERMOMETER WAS PROVIDED ON-SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005, NO CITATION ISSUED
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Hot & Cold Water Available; Adequate PressureInspector note: WE OBSERVED NO HOT RUNNING WATER THROUGHOUT THE ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HANDWASHING SINKS AT TEMP OF 71.5F, THREE COMPARTMENT SINKS 71.5F TO 74.3F, WASHBOWLS IN WASHROOMS AT TEMP OF 71.2 TO 71.4F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HANDWASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F PROPERLY TO WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-030(C). NO CITATION ISSUED
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Garbage & Refuse Properly Disposed; Facilities MaintainedInspector note: WE OBSERVED BROKEN(HOLES) AT THE OUTSIDE RECEPTACLE FOR GARBAGE. INSTRUCTED TO REPLACE PRIORITY FOUNDATION VIOLATION:7-38-020(B), NO CITATION ISSUED
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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.