✓!

Mama Delia

June 3, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND DISPLAY PREP COOLER IN THE KITCHEN AT AIR TEMP OF 48.7F-50F AND 52.3F;ALSO FOUND A WALK-IIN COOLER(INSTALLED OUTSIDE PATIO)AT AIR TEMP OF 48.9F TO 50F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN BOTH UNITS:CHICKEN,PORK,CHEESE ETC.AT 11:00am TECHNICIAN REPORTED ON PREMISES REPAIRED CAUSE ON BOTH UNITS. WALK-IN COOLER PRESENTLY MAINTAIN AIR TEMP OF 38.6F; AND PREP COOLER AT AIR TEMP OF40.1F AND 40 7F.INSTRUCTED TO MONITOR TEMPERATURE OF BOTH AND ALL UNITS. 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: POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE TWO UNITS:SALSA WITH DICED TOMATOES ETC AT TEMP OF 46.7F AND 52.7F; DATES FILLED WITH GOAT CHEESE AT TEMP OF 48.9F TO 50.3F; CROQUET WITH HAM AT TEMP OF 47.4F TO 48.9F; CROQUET WITH PORK AT TEMP OF 49.F TO 51.2F; CROQUET WITH CHICKEN AT TEMP OF 46.2F TO 50.9F; MILK AT TEMP OF 47.5F TO 46.7F; ROLLED PORK LOIN AT TEMP OF 50.3F; MARINATE CHICKEN AT TEMP OF.6F- 50.3 AND 51.7F; FRESH SCALLOPS AT TEMP OF 50.1F; FISH AT TEMP OF 51F; PARTIALLY COOKED FRIES AT TEMP OF 50.3F; RAW CHICKEN AT TEMP OF 54.5F;COOKED GREEN BEANS AT TEMP OF 51.8F; CREAM PIES IN GLASSES AT TEMP OF 46.7F;QUAIL EGGS AT TEMP OF 45.5F TO 47.6F; GROUND PORK TEMP OF 50.7F; COOKED GROUND LAMB AT TEMP OF 46.7F TO 50F; FRESH CHEESE AT TEMP OF 46.7F.VARIOUS KIND OF CREAM SAUCE MADE ON SITE AT TEMP OF 46.7F TO 50.9F; PURED COOKED SPINACH AT TEMP OF 47.6F TO 50.8F; PUREED CREAM AT TEMP OF 48.9F TO 50.6F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 150,VALUE 700. FOOD WAS DISCARDED AND DENATURED WITH CHLORINE BY THE CHEFS. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE INSIDE DEEP FRYERS AND WHEELS,INSTRUCTED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENTS IN THE KICHEN.INSTRUCTED TO CLEAN AND MAINTAIN.
code 34

What changed since the previous inspection?

Compared with Pass on September 24, 2015: 2 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in West Town

See every restaurant in West Town →

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.