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Market House

August 9, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED LINE PREP COOLER WITH A TEMPERATURE OF 44.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS COOKED VEGETABLES. THE COOLER WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
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 STORED AT IMPROPER TEMPERATURES AT THE EMPLOYEE CAFE SALAD BUFFET TABLE AND INSIDE OF THE PREP COOLER. OBSERVED THE FOLLOWING ITEMS AT THE BUFFET TABLE: COTTAGE CHEESE AT 55.1F, RANCH DRESSING AT 53.0F, CUT TOMATOES AT 55.4F. OBSERVED THE FOLLOWING ITEM INSIDE OF THE PREP COOLER: PANCAKE BATTER AT 46.5F, COOKED CORN AT 52.8F, AND COOKED PEAS AT 49.1F. MANAGEMENT VOLUNTARILY DISCARDED 53# OF FOOD WORTH $110. CRITICAL VIOLATION 7-38-005A.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED LIVE FRUIT FLIES IN THE FOOD PREP AREAS, BEHIND THE BAR, IN THE DINING ROOM AND IN THE DISHWASHING ROOMS. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REGROUT THE FLOOR IN THE DISHROOM TO PREVENT PEST HARBORAGE CONDITIONS. DETAIL CLEAN THE GREASE ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE DUST ON THE CEILING IN THE FOOD PREP AREA.
code 35

What changed since the previous inspection?

Compared with Pass on September 5, 2012: 5 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.