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Market Creations

December 12, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. APPROX 5-LBS OF FRIED CHICKEN AT BUFFET BAR AT 117.8,127.8F,25 LBS OF COOKED BREAFAST PORK SAUSAGE IN COOLERS AT 52.3F,66.7F,2LBS OF CORN BEEF HASH AT 60.5F,VEGGIE SAUSAGE AT 60.6F, 2-LBS OF RAW SALMON AT SUSHI BAR-45.1F, 4-LBS OF CRAB-45.8F. ALL FOODS REMOVED AND DISCARDED BY MANAGER APPROX 38-LBS/COST $ 90.00-CDI. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS NEED RE-GROUTING IN THE POT/PAN STORAGE AREA.MUST REPAIR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: FILTERS NEED CLEANING UNDER HOOD OF COOKING EQUIPMENT.MUST CLEAN/MAINTAIN.
code 35

What changed since the previous inspection?

Compared with Pass on April 18, 2016: 2 findings appeared for the first time. 1 finding recurred. 2 previous findings 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.