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Left Coast Wells

May 18, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings4
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED PREP TOP COOLER BEHIND REGISTERS AT FIRST FLOOR HOLDING IMPROPER AMBIENT TEMPERATURE OF 49 DEGREES F WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. ALSO NOTED THE 2ND FLOOR SALAD COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 46 DEGREES F. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAGS. 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: OBSERVED POTENTIALLY HAZARDOUS FOOD HELD IN THE STEAM TABLE AT IMPROPER TEMPERATURES: NOTED BEANS, 108 DEGREES F; MARINARA SAUCE, 108 DEGREES F AND CURRY SAUCE, 110 DEGREES F. INSTRUCTED THAT ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES F OR ABOVE AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED 10 LBS WORTH $30 OF THESE PRODUCTS. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN THE 2ND FLOOR SALAD COOLER. NOTED: CUT AND COOKED TOMATOES, 49 DEGREES F; CHEESE, 47 DEGREES F; COOKED BROCCOLI, 46 DEGREES F; COOKED GREEN BEANS, 49 DEGREES F; COUS COUS, 57 DEGREES F; SALMON, 45 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 20 LBS OF PRODUCT WORTH $75 FROM THIS COOLER. ALSO NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD IN THE 1ST FLOOR PREP COOLER (BEHIND THE REGISTERS) AT IMPROPER TEMPERATURE: COOKED POTATOES, 49 DEGREES F; YOGURT, 50 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 7 LBS OF PRODUCT WORTH $20 FROM THIS COOLER. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO VALID CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (RICE, CHICKEN) PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
code 21
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED EMPLOYEE MAKING SMOOTHIES AT 1ST FLOOR BAR WITHOUT PROPER HAIR RESTRAINT. MUST PROVIDE HAT, HAIR NET, ETC FOR ALL FOOD HANDLERS.
code 42

What changed since the previous inspection?

Compared with Pass on September 18, 2017: 4 findings appeared for the first time.

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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.