Mac Arthur's

November 17, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURES OF 2- HOT HOLDING CABINETS AT IMPROPER TEMPERATURES AT 104.3F & 111.4F WITH POTENTIALLY HAZARDOUS COOKED FOODS STORED INSIDE FOR SALE SUCH AS(BAKED FISH,BAKED CHICKEN,GREEN BEANS,BEEF RIBS,PORK CHOPS,ETC)& WALK IN COOLER AT 56.8F WITH COOKED CHICKEN & PORK CHOPS STORED INSIDE. NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.A HELD FOR INSPECTION TAG PLACED ON UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURE OF BANANA PUDDING AT 49.0F ,COLESLAW 44.5F IN FRONT OPEN DISPLAY UNIT.BOTH HOT HOLDING UNITS HAD COOKED BAKED CHICKEN 109.4F-133.7F,BAKED FISH 109.0F-112.2F,SALSIBURY STEAK 124.1F-124.9F,GREEN BEANS 121.1F,BEEF RIBS 106.5F-113.6F,HAM HOCKS 120.1.WALK IN COOLER HAS SEVERAL LARGE PLASTIC BINS OF COOKED PORK CHOPS 49.2F-49.5F,COOKED CHICKEN 51.3F-52.2F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW. PRODUCT WAS DUMPED & DENATURED.APPX.284LBS.$ 402.CRITICAL 7-38-005A CITATION ISSUED.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 30 LIVE DRAIN FLIES ON WALLS & CEILINGS ,UNDER NEATH SODA MACHINE IN DINING AREA &FLYING THROUGHOUT PREMISES.ALSO MORE THAN 75 RODENT DROPPINGS SCATTERED ON PALLETS & ON FLOOR IN DRY FOOD STORAGE AREA,PAPER GOODS STORAGE,EMPLOYEES LOCKER ROOM.PARKING LOT DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/17/11.(SERIOUS 7-38-020)CITATION ISSUED.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON HOT HOLDING CABINETS,POTATO PEELER LID IN POOR REPAIR,WORN CUTTING BOARDS.MUST REMOVE RUST FROM SHELVING UNITS IN ALL COOLERS & PREP TABLES.
code 32
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.MUST CLEAN ALL STORAGE SHELVING UNITS,FRYERS,PREP COOLERS,FILTERS AT HOOD,ICE DISPENSER ON SODA MACHINE,INTERIOR PANEL OF ICE MACHINE,PREP TABLES,OVENS.
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 GROUT FLOOR THROUGHOUT WHERE NEEDED.MUST CLEAN FLOORS & DRAINS UNDER,AROUND,ALONG WALL BASES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED & BROKEN FLOOR TILES IN WALK IN COOLER & PREP AREAS & WHERE NEEDED.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE DAMAGED & MISSING WALL TILES,CEILING TILES,WALL BASES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES.
code 35
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 SHIELD IN CHICKEN WALK IN COOLER,& END CAPS ON LIGHT SHIELD IN DISH WASHING AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR OR REPLACE LEAKY PIPE AT 1- COMP SINK IN REAR AREA.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOORS & AWAY FROM WALLS THROUGHOUT PREMISES.
code 41

What changed since the previous inspection?

Compared with Pass on April 21, 2011: 6 findings appeared for the first time. 4 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.