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Marisol

November 22, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings1

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND WASH SIGNAGE AT HAND SINK IN BAR NEAR ENTRANCE TO RESTAURANT. INSTRUCTED TO INSTALL AND MAINTAIN.
code 10Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: SALMON AT 50.1F, CHICKEN AT 50.0F, SOUR CREAM AT 56.1F, AND DELI MEATS BETWEEN 52.1 AND 56.3. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED 5LBS OF FISH VALUED AT $210, 9 LBS OF CHICKEN VALUED AT $150, 10LBS OF SOUR CREAM AND DELI MEATS VALUED AT $50. INSTRUCTED TO MAINTAIN ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED A PREP COOLER CONTAINING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS SUCH AS CHICKEN, SALMON, SOUR CREAM, AND DELI MEATS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 56.1F. ALL ITEMS INSIDE THE COOLER WERE VOLUNTARILY DISCARDED BY MANAGEMENT AND COOLER WAS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO MAINTAIN ALL COOLERS CONTAINING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
code 33
Personal Cleanliness

Inspector note: OBSERVED 2 EMPLOYEES ON COOK LINE IN REAR PREP AREA HANDLING FOOD WITH EXPOSED BEARDS LONGER THAN ONE INCH. INSTRUCTED ALL EMPLOYEES WITH FACIAL HAIR LONGER THAN ONE INCH MUST EITHER REDUCE LENGTH OF BEARD OR WEAR A BEARD RESTRAINT WHILE HANDLING FOOD.
code 40
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: OBSERVED WIPING CLOTHS IN BETWEEN USE BEING STORED ON PREP TABLE SURFACE. INSTRUCTED ALL WIPING CLOTHS MUST BE STORED IN A SANITIZER BUCKET IN BETWEEN USES.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED CUTTING BOARDS THROUGHOUT REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
code 47
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED A BUILD UP OF DIRT AND GRIME ON CEILING ABOVE HIGH TEMPERATURE DISH MACHINE IN REAR DISH PIT. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN.
code 55

What changed since the previous inspection?

Compared with Pass on November 1, 2018: 7 findings appeared for the first time.

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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.