Madison Food & Deli

November 29, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND THE FRONT DISPLAY COOLER IN THE PREP AREA NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LESS (AMBIENT OF 50.4 BY MY THERMOMETER AND 54F BY INTERNAL THERMOMETER). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT HOLDS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED. 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 FOODS STORED INSIDE THE DISPLAY COOLER (MENTIONED ABOVE) AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 47.5 TO 58.3F AND INCLUDED: TURKEY (140LBS.), HAM (60LBS), CHICKEN BREAST (28LBS.), LUNCHABLES (10LBS.), POLISHES (66LBS.), EGGS (11 CARTONS), CHEESE (80LBS.), TURKEY BACON (4LBS.), TURKEY PASTRAMI (90LBS.) AND HOT DOGS (10LBS.). MANAGER VOLUNTARILY DISCARDED OF ALL ITEMS AND THE PRODUCT WAS DENATURED VALUED AT APPROXIMATELY $800. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
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: FOUND THE FRONT DOOR NOT RODENT/INSECT PROOFED AT THE BOTTOM. THERE WAS A 1/4" GAP NOTED. INSTRUCTED TO RODENT/INSECT PROOF DOOR AND MAINTAIN. SERIOUS VIOLATION 7-38-020
code 18
Inside Containers Or Receptacles: Adequate Number, Properly Covered And Insect/Rodent Proof

Inspector note: FOUND THE REAR AREA BY THE BACK DOOR NOT MAINTAINED, THERE WAS LARGE AMOUNTS OF GARBAGE, BOXES BLOCKING THE ENTIRE DOOR WAY. GARBAGE CANS FULL AND LARGE GARBAGE BAGS ON THE FLOOR. INSTRUCTED TO REMOVE EXCESS GARBAGE, DUMP CONTAINERS AND PROVIDE MORE TRASH CONTAINERS TO HANDLE THE VOLUME OF GARBAGE GENERATED. SERIOUS VIOLATION 7-38-020
code 20
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE NOR CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, DAIRY, ETC.) INSTRUCTED TO HAVE BOTH ON SITE WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: FOUND NO CHEMICAL TEST KIT FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK OR FOR WASH CLOTHS USED TO WIPE SURFACES. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030
code 22
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: FOUND OPENED LARGE CANS OF KETCH UP STORED IN THE REACH IN COOLER. INSTRUCTED ONCE PRODUCT IS OPENED TO STORE IN FOOD GRADE CONTAINERS/BAGS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: FOUND THE REACH IN FREEZER IN THE REAR PREP AREA WITH EXCESS ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN. INSTRUCTED TO REMOVE ALL FOIL FROM THE LOWER SURFACES OF THE PREP TABLES. INSTRUCTED TO PROVIDE ADEQUATE STORAGE RACKS TO THE STORAGE AREA AND REMOVE ALL POP AND MILK CRATES THAT THE PRODUCT IS STORED ON. MUST REPLACE ALL CUTTING BOARDS IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS. MAINTAIN ALL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE UPPER/LOWER SURFACES OF THE PREP TABLES (INCLUDING THE WHEELS), THE DEEP FRYERS, THE MEAT SLICER, EXTERIOR OF THE GREASE TRAP AND THE INTERIOR OF ALL REACH IN COOLERS AND FREEZERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS, ALONG THE WALLBASE, UNDER THE PREP TABLES, STORAGE RACKS, COOKING/COOLING EQUIPMENT AND UNDER THE MILK/POP CRATES. FLOORS HAVE THICK DIRT, DEBRIS, GREASE AND FOOD BUILD UP.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL OF THE LIGHT SHIELDS, THE VENTILATION FILTERS AND THE WALLS BEHIND THE COOKING/COOLING EQUIPMENT. REMOVE DIRT, DUST, FOOD AND GREASE BUILD UP.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO OBTAIN METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF POTENTIALLY HAZARDOUS FOODS. MAINTAI SAME.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO HANG ALL MOPS UP WHEN NOT IN USE. MUST ELIMINATE CLUTTER IN THE REAR STORAGE AREAS AND ORGANIZE AREAS. MUST CLEAN UP DEBRIS LOCATED IN THE OUTSIDE PARKING AREA. MAINTAIN ALL.
code 41

What changed since the previous inspection?

Compared with Pass on February 18, 2016: 9 findings appeared for the first time. 4 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.