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Main Kitchen

October 18, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings4

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. OBSERVED TWO COOLERS AT IMPROPER TEMPERATURES. THE 6 DOOR TALL REACH-IN COOLER AT 46.7F WITH FOOD SUCH AS COOKED PULLED PORK AT 53.4F. TALL 4 DOOR REACH-IN COOLER IN THE BUFFET HALLWAY FOUND AT 50.8F WITH YOGURT AT 46.6.BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. PULLED PORK AT 53.4F, COOKED CHICKEN AT 54.7F, CHEESE AT 53.1F, MASHED POTATOES AT 63.7F. IN THE 4 DOOR COOLER: COTTAGE CHEESE AT 45.9F, YOGURT AT 46.6F, EGGS AT 46.4F, CUT FRUIT AT 46.7F. ESTIMATED TOTAL POUNDS DISCARDED TO BE 270 LBS. MANAGEMENT STATES ESTIMATED VALUE TO BE $730.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES. FOOD HANDLER NOTED CUTTING AND PREPARING READY TO EAT LETTUCE FOR SALAD WITH BARE HANDS. ALSO OBSERVED SEVERAL FOOD HANDLERS IMPROPERLY USING GLOVES. NOT WASHING HANDS BEFORE OR AFTER GLOVE USE AND NOT CHANGING THE GLOVES DURING CHANGES IN DUTIES AND LEAVING/ENTERING FOOD PREP AREAS, WALK-IN COOLERS, DISH AREAS. REVIEWED BARE HAND CONTACT RULE AND PROPER USE OF GLOVES. CRITICAL VIOLATION 7-38-010(A).
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: CHLORINE CHEMICAL DISH MACHINE AT THE BAR NOT PROPERLY DISPENSING SANITIZER WHILE GLASSES WHERE BEING WASHED. OBSERVED 0 PPM CHLORINE NOTED AFTER SEVERAL CYCLE ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, DISPENSES CHLORINE SANITIZER TO 100 PPM AND CDPH NOTIFIED FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-030.
code 8Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM 6-25-15 REPORT #1559578 NOT CORRECTED. #45-: ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. CERTIFICATES MUST BE MAINTAINED ON SITE FOR REVIEW.
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR ICE BIN HOLDER OF THE MACHINE IN THE MAIN KITCHEN HALLWAY (RIGHT) NOT CLEAN. DIRTY WALL MOUNTED FRY SLICER DIRTY. PLASTIC ICE SHOOT DISPENSER AT THE SODA DISPENSER IN THE EMPLOYEE CAFETERIA DIRTY. UNUSED COOKING EQUIPMENT ON THE FOOD LINE OF THE EMPLOYEE CAFETERIA.MUST CLEAN AND MAINTAIN ALL.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: BANQUET KITCHEN FLOOR UNDER THE REAR COOKING KETTLE IN POOR REPAIR. FOUND CRACKED AND CHIPPING WITH POOLING LIQUID AND FOOD DEBRIS. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MISSING LIGHT SHIELD ABOVE THE FOOD SERVICE LINE AT THE EMPLOYEE CAFETERIA. MUST REPLACE.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE DISH MACHINE ROOM WHERE DIRTY DISHES ARE HANDLED BY EMPLOYEE THEN CLEAN DISHES HANDLED.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL WIPING CLOTHS IN ALL FOOD PREP AREAS MUST BE HELD IN CLEAN CONTAINERS WITH SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on June 25, 2015: 7 findings appeared for the first time. 3 findings recurred. 3 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.