Cooked?✕
Mangi's
September 23, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings8
- critical findings4
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS IN EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND IMPROPER TEMP OF FRONT PREP REFRIGERATION UNIT. AIR TEMP OF 51.6 TO 68F. CITATION ISSUED. TAGGED UNIT. VIOLATION CRITICAL 7-38-005 (A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE IN THE PREP REFRIGERATION UNIT. HOT DOGS, COOKED SAUSAGE,SOUR CREAM,SLICE TOMATO, INTERNAL TEMP OF PRODUCT 48.6F TO 51.2F.CRITICAL VIOLATION ISSUED: 7-38-005(a) OWNER DENATURED FOOD. COST $12.OO 5LBS
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. UPON INSPECTION OBSERVED EMPLOYEE TAKING MONEY AND TOUCHING READY TO EAT FOOD,AND NOT WASHING HIS HANDS.(LETTUCE, TOMATO, ONIONS) CRITICAL VIOLATION 7-38-010(A)-CITATION ISSUED. INSTRUCTED TO WASH HANDS EVERY TIME HE TOUCHES MONEY OR HAIR. THEN SERVE FOOD.
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND 3 COMPARTMENT SINK BACKING UP WHEN WATER IS RUNNING,IT BACK UP INTO THE 2ND AND 3RD COMPARTMENT WITH GREASE AND FOOD DEBRIS, VERY SLOW DRAIN. INSTRUCTED NEEDS TO REPAIR. SERIOUS VIOLATION 7- 38-030 CITATION ISSUED. NOTE: PREMISES HAS ANOTHER 3 COMPARTMENT SINK IN BASEMENT.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY SHELVES INSIDE WALK IN COOLER,MUST BE PAINT WITH NON-TOXIC PAINT OR REPLACED.OBSERVED CHEST FREEZER UNIT INSIDE LID, LINER BROKEN, EXPOSED INSULATION, NOT MAINTAINED. NEEDS TO BE REMOVE OR REPLACE.LID IS BEHIND REPAIR,DUE TO LID HAS EXTRA TAPE ALLOVER THE LID.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. THE FOUR BURNER UNIT LOCATED IN BASEMENT AREA, NEEDS TO BE UNDER A VENTILATION,OR REMOVE STOVE.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEE IN FOOD PREP AREA NEEDS TO HAVE A HAIR RESTRAINTS.AT ALL TIMES.
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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.