Cooked?✓!
M. Henry
April 27, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings6
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FOUND PREP COOLER IN THE KITCHEN AT IMPROPER AIR TEMPERATURE: 58.6F TO 60F. BUSINESS THERMOMETER INSIDE THE UNIT SHOWED 60F.POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT:CHICKEN,TOFU,CHEESE,SAUSAGE ETC.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT"HELD FOR INSPECTION".DO NOT USE.PREMISES HAS ADDITIONAL PREP COOLER WITH AIR TEMP OF 38.6F. CRITICAL VIOLATION:7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS THAT WAS STORED FROM ABOVE PREP COOLER AT IMPROPER TEMPERATURE: MARSCAPONE CREAM AT TEMP OF 52.9F TO 54F; RAW SAUSAGE WITHOUT CASING AT TEMP OF 54.9F; SLICED PROSCIUTTO AT TEMP OF 58.3F; SHREDDED CHEESES AT TEMP OF 52.3F-54.7F AND 57.9F ; GOAT CHEESE AT TEMP OF 52.3F; SAUERKRAUT AT TEMP OF 58F; WHOLE FRESH EGGS AT TEMP OF 55.7F;SCRAMBLED EGGS AT TEMP OF 54F; MARINATE RAW CHICKEN AT TEMP OF 50.2F; RAW SLICED CHICKEN AT TEMP OF 53.1F; COOKED DICED YELLOW SQUASH AT TEMP OF 56.7F; COOKED MIXED VEGETABLE AT TEMP OF 53.6F; TWO SMALL PIECES OF TOFU AT TEMP OF 56.5F; COOKED PASTA AT TEMP OF 51.4F; SLICED TOMATOES AT TEMP OF 55.4F; DICED TOMATOES AT TEMP OF 55.6F; SLICED PASTRAMI AT TEMP OF 55.6F TO 57.1F; PRE-COOKED SAUSAGE INSIDE THE BOXES AT TEMP OF 57.6F AND CHICKEN SAUSAGE AT TEMP OF 57.6F .CHILI AT TEMP OF 53.4F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED BY THE EMPLOYEE WITH CERTIFIED MANAGER ON SITE. POUNDS 24,VALUE 119.76.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: BROKEN RUBBER GASKET AT INTERIOR OF TWO DOOR REACH-IN COOLER IN THE KITCHEN (NORTH WALL),NEED TO REPLACE. RUST METAL SHELF INSIDE THE WALK-IN COOLER BY THE THREE COMPARTMENT SINK ,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.CHIPPED ROUND GLASS PLATE INSIDE THE WHITE MICROWAVE IN THE KITCHEN(NORTH WALL),INSTRUCTED TO REPLACE.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: BEGINNING OF MINERAL BUILD UP INSIDE THE ICE MACHINE,INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DEBRIS ON FLOORS ALONG BASEBOARD WALLS AND CORNERS IN BAKERY, BOTH DISH ROOM AND KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NO EXPOSED HAND SINK PROVIDED AT THREE COMPARTMENT SINK AT REAR BAKERY/RESTAURANT AREA.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE,WITH SOAP AND PAPER TOWELS/HAND DRYING DEVICE.AT SAID AREA. THE OTHER TWO EXPOSED HAND SINK NOT ACCESSIBLE TO THE MENTIONED LOCATION. THREAD FAUCET AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE UN THREAD FAUCET AT SAID SINK DUST BUILD-UP ON VENT COVERS IN BAKERY,PREP AND DISH ROOM AND SELLING AREA,ALSO VENT ABOVE THE PIZZA OVEN WITH DUST BUILD-UP. POTABLE FAN HANGING ON WALL IN THE KITCHEN WITH DUST BUILD NEED TO CLEAN AND MAINTAIN
What changed since the previous inspection?
Compared with Pass on November 29, 2016: 4 findings appeared for the first time. 2 findings recurred.
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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.