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Market Creations

April 13, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings3
critical findings2

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: INADEQUATE HAND WASHING FACILITIES. OBSERVED PORTABLE HAND SINK USED FOR HAND WASHING FOR STAFF. INSTRUCTED TO CONTACT THE BUILDING DEPT FOR APPROVAL FOR PORTABLE HAND SINK. INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER TO CITY PLUMBING BY 4-17-2018 CRITICAL VIOLATION 7-38-030
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. APPROX 5-LBS OF CHICKEN BREAST IN HOT UNITS AT 123.0F, 2-LBS OF RICE AT 131.0F, 4-LBS OF CHICKEN WINGS AT 113.4F, 10-LBS OF COOKED GREEN BEANS AT 126.0F, 4-LBS OF BREADED FISH AT 120.3F, 10-LBS OF MARKET CREATION CHICKEN AT 115.0F, 6-LBS OF COOKED BROCCOLI AT 115.6F,10-LBS OF BEEF SZECHUAN WITH VEGETABLES AT 128.7F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $250.00. CRITICAL VIOLATION 7-38-005A.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, RICE, CHICKEN, ETC. SERIOUS VIOLATION 7-38-012.
code 21

What changed since the previous inspection?

Compared with Pass on October 4, 2017: 3 findings appeared for the first time. 5 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.