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Marco's Drive Inn

April 8, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN A PAN ON LOWER SHELF OF GRILL TABLE AND ON SIDE LEDGE OF SAME SUCH AS COOKED ONIONS 101.1F, COOKED ITALIAN SAUSAGE 88.0F,COOKED BACON 84.5F.PRODUCT WAS DUMPED & DENATURED BY OWNER.MUST HAVE HOT HOLDING AT 140.0F OR ABOVE. APPX. 4LBS. $25.(CRITICAL 7-38-005A).
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 BY SEVERAL FOOD HANDLERS SUCH AS FOOD HANDLER NOT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION HAD JUST MADE A PIZZA FROM SCRATCH ,WIPED HIS HANDS ON SOILED APRON THEN WENT OVER TO THE PREP TABLE WHERE CUT LETTUCE WAS AND GRABBED A HEAD OF LETTUCE AND STARTED CUTTING IT WITHOUT WASHING HANDS, OBSERVED ANOTHER FOOD HANDLER WAS TAKING SEVERAL FOOD STORAGE CONTAINERS TO WALK IN COOLER TOUCHING DOOR HANDLES ALSO CAME BACK OUT AND GRABBED A HANDFULL OF MUSHROOMS AND START CUTTING THEM TO PUT ON PIZZA.ALSO ANOTHER FOOD HANDLER FROM THE FRONTLINE WENT TO THE TOILETROOM,HANDLED THE DOORKNOB WENT BACK UP FRONT TO PREP AREA,I FOLLOWED BEHIND HIM AND HE GRABBED A KNIFE TO CUT A SANDWICH,HE DIDN'T STOP AT HANDSINK OUTSIDE OF TOILETROOM TO WASH HANDS.INSTRUCTED FOOD MANAGER TO BE AWARE OF FOOD HANDLERS HYGIENIC PRACTICES ON A DAILY BASIS & IMPORTANCE OF HAND WASHING.(CRITICAL 7-38-010A)
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL & DATE COOKED FOODS IN WALK IN COOLERS & BULK FOOD STORAGE CONTAINERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST STORE SINGLE SERVING PLASTIC WEAR PROPERLY WITH HANDLES UP.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPLACE MISSING HANDLES ON STEAMTABLE LIDS IN FRONT PREP AREA.MUST REMOVE RUST FROM PREP TABLE & SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PIZZA PREP COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN VENTILATION UNIT IN WALK IN COOLER,FILTERS AT HOOD,SODA MACHINE,INTERIOR OF FRYERS,WOOD PLATFORMS IN PREP AREAS,NEON SIGN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FLOOR IN ALL PREP AREAS.MUST REPAIR CONCRETE FLOOR IN REAR STORAGE AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPAIR OR REPLACE MISSING & LOOSE WALLBASES AT FRONT SERVICE COUNTER,THRESHOLD AT REAR EXIT DOOR,DAMAGED CAULKING AT SOME WINDOWS IN DINING AREA,STAINED & MISSING CEILING TILES IN PREP AREAS & DINING AREA.
code 35

What changed since the previous inspection?

Compared with Pass on October 30, 2013: 5 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.