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Lincoln Park Market

June 20, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE DELI COOLER WITH AN AIR TEMPERATURE OF 50F, 3 DOOR REACH-IN DISPLAY CASE COOLER WITH A TEMPERATURE OF 50F, AND DAIRY AISLE COOLER WITH AN AIR TEMPERATURE OF 49F. ALL UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. A REFRIGERATION TECHNICIAN WAS ONSITE DURING THE INSPECTION TO REPAIR ALL COOLERS. DELI COOLER WAS AT 30.4F AT END OF INSPECTION, WHILE THE DAIRY DISPLAY CASE WAS AT 37.7F, AND THE REACH-IN DISPLAY COOLER WAS AT 41.5F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HAM AT 56.1F, CHEESES AT 56.6F, TURKEY AT 55.7F, ROAST BEEF AT 56.3F, HUMMUS AT 50.3F, KEFIR AT 50.1F, HALF AND HALF AT 48.3F, FRENCH ONION DIP AT 47.1F, SALSA AT 48.7F, ORANGE JUICE AT 50.0F, DAIRY CREAMER AT 47.3F, GOAT MILK AT 48.0F, GUACAMOLE AT 44.0F, CHEESE SPREAD AT 46.7F, YOGURT AT 43.5-49.7F, MILK AT 46.4F, EGGS AT 45.1F, COTTAGE CHEESE AT 46.4F, SOUR CREAM AT 47.1F, LIQUID EGGS AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 1000# OF FOOD WORTH $10,000. CRITICAL VIOLATION 7-38-005A.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (SOUP AT 150.0F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE SHELVES OF THE DAIRY AISLE COOLER, INTERIOR OF PREP AND REACH-IN DISPLAY COOLERS, LIGHT SHIELDS IN DELI PREP AREA, 3 COMPARTMENT SINK IN MEAT ROOM, MICROWAVE AT DELI COUNTER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN THE FLOOR OF THE WALK-IN FREEZER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST PROVIDE A LIGHT SHIELD INSIDE OF THE WALK-IN COOLER.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE LEAKING AND SPRAYING WATER FROM THE FAUCETS AT THE 3 COMPARTMENT SINKS IN THE DELI PREP AREA AND MEAT ROOM.
code 38

What changed since the previous inspection?

Compared with Pass on October 26, 2010: 4 findings appeared for the first time. 3 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.