Lifestyles Tuck Shop

November 5, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE, NO PAPER TOWELS PROVIDED AT THE PREP AREA HAND SINK, INSTRUCTED TO PROVIDE.
code 12Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND OVER 150 MOUSE DROPPINGS THROUGH OUT PREP AREA AND DRY FOOD STORAGE ROOM, INSTRUCTED MANAGER TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS, MUST HAVE A LICENSED PEST CONTROL TO PERFORM A DETAILED SERVICE.
code 13Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO HOT RUNNING WATER AT 3 COMP SINK, EMPLOYEES STATED " MULTI-USE-UTENSILS WASHED IN THE HAND SINK".INSTRUCTED TO PROVIDE HOT RUNNING WATER AND WASH UTENSILS IN 3 COMP SINK ONLY.
code 8Priority
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. NO CERTIFIED MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING POTENTIALLY HAZARDOUS FOODS ( DONUTS BATTER WITH EGG YOLK AND MILK )INSTRUCTED TO OBTAIN.
code 21
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. THE FOLLOWING MUST BE CLEANED AND SANITIZED. ALL STORAGE SHELVE, COUNTER TOPS, POP CORN MACHINE, DONUTS MACHINE AND MULTI-USE UTENSILS.
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. MUST CLEAN FLOORS THROUGH OUT, GREASE SPILLS, RODENT DROPPING, AND FOOD DEBRIS NOTED.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIEDL FOR POP CORN MACHINE.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE ALL UNUSED EQUIPMENT, ORGANIZE REAR STORAGE ROOMS, REMOVE CLUTTER AND KEEP SHELVES ORGANIZED.
code 41

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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.