Cooked?✓!
Market Creations
January 25, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings3
Failed findings
-
food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: DURING INSPECTION OBSERVED NO SOAP OR HAND TOWELS AT THE REAR EXPOSED HANDSINK. INSTRUCTED TO PROVIDE SOAP AND HAND TOWELS AT ALL EXPOSED HANDSINKS AT ALL TIMES.CRITICAL CITATION 7-38-030
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. FOUND TWO STAINLESS STEEL PANS IN AN UPRIGHT HOT BOX CONTAINING CHICKEN DRUMSTICKS(10LBS APPROXIMATE VALUE OF $40.00 AT 60.8F AND 69.2F RESPECTIVELY.HOT BOX WAS MAINTAINING PROPER TEMPERATURE AT TIME OF INSPECTION. ALSO FOUND 5LBS APPROXIMATE VALUE OF $25.00 OF SALT AND PEPPER SHRIMP 122.9F AT THE HOT HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH HOT WATER UNDER THE PAN. FOUND 4LBS APPROXIMATE VALUE OF $20.00 OF EGG SALAD 58.3F AT THE COLD HOLDING BUFFET SERVING LINE IN A STAINLESS STEEL PAN IMPROPERLY SET-UP WITHOUT ENOUGH ICE UNDER THE PAN. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS MENTIONED ABOVE. REMINDED MANAGEMENT TO ALWAYS MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F AND BELOW FOR COLD HOLDING AND 140F AND ABOVE FOR HOT HOLDING.CRITICAL CITATION ISSUED 7-38-005(A)
-
hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: DURING INSPECTION OBSERVED TWO FOOD HANDLERS AT THE FRONT MAIN COOKING PREP LINE DRINKING WATER AND SODA IN CUPS WITHOUT LIDS AND THEY RETURNED TO THE PREP LINE WITHOUT PRACTICING GOOD HYGIENIC PRACTICES WHICH IS A SOURCE OF CROSS CONTAMINATION. INSTRUCTED STAFF NOT TO EAT OR DRINKING IN FOOD PREP AREAS. ALSO INSTRUCTED STAFF TO WASH THEIR HAND USING GOOD HYGIENIC PRACTICES.CRITICAL VIOLTATION 7-38-005(A)ISSUED.
-
Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: MUST LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS IN WALK-IN COOLERS, REFRIGERATORS AND PLASTIC STORAGE BINS ON THE PREMISES AT ALL TIMES.
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST REPAIR THE GASKET AT THE 2DR REFRIGERATOR IN THE REAR PREP AREA.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST CLEAN ALL INTERIOR BOTTOM SHELVES AT THE 2DR FREEZER AND 2DR REFRIGERATORS TO REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN INTERIOR OF BOTH DEEP FYERS TO REMOVE EXCESSIVE GREASE BUILD-UP.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER MAIN FRONT COOKING LINE TO REMOVE EXCESSIVE GREASE BUILD-UP AND FOOD DEBRIS.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST TIGHTEN COLD FAUCET HANDLE BASE AT 3COMP SINK.
-
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
What changed since the previous inspection?
Compared with Pass on July 27, 2012: 7 findings appeared for the first time. 2 findings recurred.
Browse this restaurant's inspections
More restaurants in Loop
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.