Lloyd's Chicago Restaurant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings5
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: (7-38-030) THE HIGH-TEMPERATURE DISHMACHINE WAS ONLY HOLDING 168-172.6F TEMP. AT THE RINSE/SANITIZING END. INSTRUCTED TO USE THE 3-COMP SINK (QUATS SANITIZER), UNTIL THE UNIT IS FIXED.
  code 8Priority
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. OBSERVED ICE BUILD-UP ON CONDENSER OF BAR COOLER, MUST FIX UNIT.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: FOLLOWING NEED CLEANING: DUMP SINK AT COFFEE STATION (BY MAIN DINING ROOM), INTERIOR OF VENTS AT BOTH ENDS OF THE DISHAMCHINE, SMALL COOLER SHELVES & DOOR GASKETS OF SAME (AT SALAD PREP & COOK'S LINE).
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: FLOORS UNDER BAR SINKS MUST BE FREE OF FOOD SPILLS/DEBRIS.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: FOOD STAINS ON WALLS AROUND GARBAGE BINS OR PREP AREAS MUST BE KEPT CLEAN.
  code 35

What changed since the previous inspection?

Compared with Pass on July 18, 2011: 2 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.