✓!

Little Bad Wolf

May 3, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings4

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND SMALL DISPLAY PREP COOLER AT IMPROPER TEMPERATURE:AIR TEMP OF 47.6F TO 48.7F. POTENTIALLY HAZARDOUS FOOD WHERE STORED INSIDE SAID COOLER(COOKED MUSHROOMS,HOME MADE SOUR CREAM, BLUE CHEESE AND VARIOUS KIND OF HOME MADE DRESSING).COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION". DO NOT USE. 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: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: BLUE CHEESE AT TEMP OF 51.6F TO 52F; COOKED ONIONS AT TEMP 50.9F; COOKED MUSHROOM AT TEMP OF 46F TO 48.6F; FOOD WAS STORED ON TOP THE COUNTER AND INSIDE THE SMALL PREP COOLER. FOOD DISCARDED AND DENATURED.POUND 15 VALUE 35. NO TIME AND TEMPERATURE LOG NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: SOURCE OF CONTAMINATION. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. UNIT WAS TURNED OFF. TAGGED MACHINE " HELD FOR INSPECTION" DO NOT USE ICE. SERVE ONLY POP FROM POP DISPENSER.BUY ICE IN BAGS FROM A RETAIL FOOD ESTABLISHMENT.CRITICAL VIOLATION:7-38-005(A)
code 4Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. PRESENTLY HOT WATER TEMP OF 60.F TO 62.6F.PILOT LIGHT OFF FROM THE HOT WATER TANK. AFTER ONE HOUR AND HALF OWNER AND MANAGER WAS ABLE TO PROVIDED HOT WATER ON PREMISES. PRESENT HOT WATER TEMP 85F TO 100F WAS PROVIDED TO WASHROOMS,THREE COMPARTMENT SINK AND EXPOSED HAND SINK PRESENT WATER TEMP OF 110F TO 115F. CRITICAL VIOLATION:7-38-030
code 9Priority
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 HANDLER ON PREMISES WHILE FOOD IS PREPARED.OBSERVED CHEF PREPARING READY TO EAT FOOD AND SANDWICHES:HAMBURGERS WITH VARIOUS TOPPINGS, INCLUDING GREEK HOME MADE SOUR CREAM.A CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED, SERVED AND STORED.(MR.GARCIA) CHEF/ MANAGER ON PREMISES DID NOT HAVE A VALID CITY SANITATION CERTIFICATE NOR ENROLLMENT TO SANITATION CLASS.CRITICAL 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: CLEAN FILTER AND HOOD ABOVE THE FLAT GRILL, GREASE BUILD-UP
code 33

What changed since the previous inspection?

Compared with Pass on May 13, 2011: 6 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Edgewater

See every restaurant in Edgewater →

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.