Market Thyme

October 2, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings0

Failed findings

Proper Cooling Time And Temperature

Inspector note: NOTED IMPROPER COOLING OF PREPPED CHICKEN BREAST WITH AN INTERNAL TEMPERATURE OF 134F, CUT WHILE STILL HOT, AND THEN TRANSFERRED INTO SERVING CONTAINERS TO BE THEN PLACED ON SALAD BAR BY FOOD HANDLER. INFORMED PERSON IN CHARGE OF PROPER COOLING METHODS. COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED WITHIN 2 HOURS FROM 135F TO 70F AND WITHIN A TOTAL OF 6 HOURS FROM 135F TO 41F OR LESS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $200.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 20
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT (WARMING RACK IN BASEMENT PREP): MASHED SWEET POTATOES AT 108.3F AND TURKEY AT 130F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION CONSOLIDATION WITH ABOVE.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE SELF-SERVICE COLD-HOLD STATIONS TO BE IMPROPER: HARD BOILED EGGS AT 59F, COTTAGE CHEESE AT 48F, SLICED MELONS AT 49F, ASSORTED MAYO AT 60F, AND YOGURT AT 51F. THE FOLLOWING FOODS IN THE THE MEAT WALK IN COOLER LOCATED IN THE BASEMENT PREP WERE ALSO NOTED WITH IMPROPER INTERNAL TEMPERATURES: STEAK AT 55F, DICED TOMATOES AT 58F, PREPPED CHICKEN AT 49F, SAUSAGE LINKS AT 53F, MARINATED CHICKEN AT 48F, SHREDDED CHICKEN AT 52F, EGGS AT 50.7F, AND RAW SHRIMP AT 60F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 90LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION CONSOLIDATION WITH ABOVE.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: NOTED TEMPERATURE OF MEAT WALK IN COOLER TO BE IMPROPER AT 51F AND WARMING RACK AT 119F LOCATED IN THE BASEMENT PREP AREAS. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES AT MEAT WALK IN COOLER (41F AND BELOW) AND WARMING RACK (135F AND ABOVE). TECHNICIAN ARRIVED ON SITE TO REPAIR WALK IN COOLER, UNIT NOW 40F. TAG WAS PLACED ON WARMING RACK. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: OBSERVED MULTIPLE REFRIGERATORS THROUGHOUT GRILL, SUSHI STATION, AND OTHER PREP AREAS WITHOUT INTERNAL THERMOMETERS. INSTRUCTED TO INSTALL AND MAINTAIN WORKING THERMOMETERS IN ALL COOLERS.
code 36
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: OBSERVED BULK FOOD STORAGE CONTAINERS NOT LABELED WITH COMMON NAMES. INSTRUCTED TO LABEL ALL BULK ITEMS WITH COMMON NAME SUCH AS SUGAR,FLOUR, RICE, ETC.
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED SPLASH GUARD IN BETWEEN HAND WASH SINK FOOD PREP AREA IN SUSHI STATION WITH HALF INCH GAP BETWEEN GUARD AND COUNTER. INSTRUCTED TO EXTEND SPLASH GUARD SO THAT IT CREATES A COMPLETE BARRIER BETWEEN THE HAND WASH SINK AND THE FOOD PREP AREA. • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
code 39
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: OBSERVED WIPING CLOTHES IMPROPERLY STORED IN REAR PREP AREA. INSTRUCTED TO KEEP ALL WIPING CLOTHES IN SANITIZER BUCKET IN BETWEEN USE.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED CAN OPENER IN REAR PREP AREA COVERED IN BLACK DIRT AND RUST. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN CLEAN, SANITIZED CAN OPENER. • OBSERVED CUTTING BOARDS THROUGHOUT FACILITY WITH DEEP GROOVES AND STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: NOTED NO TEMPERATURE MEASURING DEVICE/GAUGE FOR THE WASH AND SANITIZING CYCLES OF COMMERCIAL HIGH TEMPERATURE WAREWASHING MACHINE LOCATED IN THE BASEMENT PREP AREA. INSTRUCTED TO CORRECTED AND PROVIDE. PRIORITY FOUNDATION VIOLATION # 7-38-005. CITATION ISSUED
code 48
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: OBSERVED A ONE COMPARTMENT SINK IN BASEMENT DISH WASHING AREA UNABLE TO DRAIN WATER. INSTRUCTED TO REPAIR DRAINAGE ISSUE AND MAINTAIN TO ENSURE SINKS ARE CAPABLE OF DRAINING.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED THICK COATING OF BLACK DUST ON CEILING PANELS THROUGHOUT REAR PREP AREA AND BASEMENT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. • OBSERVED MISSING AND COLLAPSED CEILING PANELS THROUGHOUT REAR PREP AREA AND BASEMENT PREP AREA AND DISH WASHING AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN A SMOOTH, CLEANABLE CEILING. • OBSERVED UNUSED EQUIPMENT THROUGHOUT REAR PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN FACILITY FREE OF CLUTTER.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: OBSERVED VENTILATION FANS THROUGHOUT FACILITY IN REAR UPSTAIRS PREP AREA, BASEMENT, AND EMPLOYEE RESTROOMS COVERED WITH DUST AND BLACK SLIME. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on September 13, 2018: 12 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.