Cooked?✓!
Machu Picchu Restaurant
January 19, 2010 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings8
- critical findings3
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: Shellfish shall be obtained from an approved source and kept in their original package until sold.FOUND NO TAGS WITH FRESH SHELLFISH(CLAMS),STORED IN DISPLAY COOLER AND WALK-IN COOLER.INSTRUCTED TO KEEP A SHELLFISH TAG WITH PRODUCT UNTIL IS FINISHED, THAN KEEP THAT TAG ON PREMISES FOR 90 DAYS. POUND 10, VALUE 50.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION:7-38-005(B-2) HOOOO60427-12
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN KITCHEN WITHOUT SOAP,AND EXPOSED HAND SINK BEHIND BAR AREA, WITHOUT PAPER TOWELS. MANAGER PROVIDED SOAP AND PAPER TOWELS ACCORDING TON EACH SINK. CRITICAL VIOLATION:7-38-030 HOOOO60428-13.
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO SANITAZING SOLUTION USED AT 3 COMPARTMENT, OBSERVED EMPLOYEE WASHING AND RINSING PLATES, FOOD CONTAINERS ETC.MANAGEMENT IS REQUIRED TO SETUP 3 COMPARTMENT SINK(WASH RINSE AND SANITIZE 100PPM). CRITICAL VIOLATION:7-38-030 HOOOO60427-12
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. USE FOOD CONTAINERS OR FOOD BAGS, TO STORE FOOD.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO PROVIDE A SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE FOR THE TOP OF PREP POTABLE TABLE , NEXT TO REACH-IN FREZEER.BROKEN RUBBER GASKET IN TWO DOOR REACH-IN COOLER NEED TO BE REPLACED.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN INTERIOR OF ICE MACHINE, MINERAL BUILD-UP.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned.REPLACE ALL BROKEN CEILING TILE IN KITCHEN, ALSO SEAL ALL OPENING ON WAALS AND CEILING, INCLUDED AROUND PIPE, AND DUCT OF HOOD.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.STORE ICE SCOOP IN ICE SCOOP CONTAINER , OR IN SANITIZING SOLUTION.
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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.