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Main Kitchen/ Employees Cafeteria

July 8, 2021 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings0

Failed findings

hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: FOUND HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURE. COOKED SAUSAGES WERE AT 113F; INSTRUCTED MANAGEMENT THAT ALL HOT-HOLDING TCS FOODS MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED COLD TCS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE SERVICE COOLER. OBSERVED TURKEY BACON AT 58.2F, SAUSAGE AT 52.3F, HAM AT 51.3F, EGGS AT 48.2F, AND WHIPPED CREAM AT 63.2F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW. PRIORITY 7-38-005. REFER TO VIOLATION #21 FOR CITATION.
code 22
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.
code 25
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: FOUND NO DATA PLATES ON BOTH HOT WATER SANITIZING DISH MACHINES LOCATED IN THE MAIN KITCHEN. MUST PROVIDE EASILY ACCESSIBLE AND READABLE DATA PLATES AFFIXED TO THE MACHINES BY THE MANUFACTUER THAT INDICATE THE MACHINES' DESIGN AND OPERATION SPECIFICATIONS. • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005. • OBSERVED FINAL RINSE TEMPERATURE GAUGE ON HOT WATER SANITIZING DISH MACHINE NOT PROVIDING RINSE TEMPERATURE. INSTRUCTED MANAGEMENT TO REPAIR. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED. MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND PROVIDING AN ADEQUATE FINAL RINSE TEMPERATURE.
code 48
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: MUST INSTALL A PREP/DUMP SINK IN THE PASTRY SHOP KITCHEN AREA.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: HEAVY ICE BUILDUP ON FLOOR INSIDE EMPLOYEE CAFE WALK-IN FREEZER. MUST CLEAN AND MAINTAIN.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: FOUND NO LIGHTING IN LOWER LEVEL MEAT WALK-IN FREEZER. MUST PROVIDE.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 30, 2020: 5 findings appeared for the first time. 2 findings recurred. 4 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.