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Main Dining

April 14, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

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. SAUCE WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.4 F WITH POTENTIALLY HAZARDOUS FOODS HELD INSIDE, MEATS, SEAFOOD, ETC. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TMPERATURE MUST BE 40 F OR BELOW. CITATION ISSUED. SAUCE WALK IN COOLER REPAIRED, AMBIENT AIR TEMPERATURE AT 40 F AT THIS TIME.
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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 50.3 F AND 51.2 F- MEATS, BEEF, SEAFOOD, OYSTERS, RICE, SOUPS, SAUCES, CUT VEGETABLES. MANAGER VOLUNTARILY DISCARDED ALL POTENTIALLY HAZARDOUS FOODS AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOODS DISCARDED WEIGHT- 550 LBS, VALUED AT $2,115.00.
code 3Priority
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. OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES, EXTERIOR OF COOLERS AND COOKING EQUIPMENT. MUST DETAIL CLEAN ALL UNCLEAN EQUIPMENT AND MAINTAIN.
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. OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
code 40

What changed since the previous inspection?

Compared with Pass on September 28, 2010: 5 findings appeared for the first time. 2 previous findings 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.