Marmalade Chicago

March 24, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND WALK-IN COOLER IN PREP AREA(1ST FLOOR)AT IMPROPER TEMPERATURE(50F TO 54.6F),POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT (CHICKEN,MILK, BEEF STEW ETC).OWNER AFTER GONE DOWN STAIRS, TOLD ME THAT SOME ONE HAD TURNED THE SWITCH OFF,(HOWEVER THE UNIT WAS RUNNING),HE RESET IT, AFTER HALF HOUR UNIT REACHED 46.7F, AFTER 1 HOUR UNIT REACHED 40F.INSTRUCTED TO MAINTAIN A TIME AND TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(A) HOOOO59438-13
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.CORNISH HEN AT TEMP OF 51.8F; COOKED BEEF AT TEMP OF 51.7F(OWNER STATED WAS COOKED TWO DAYS AGO); GRAVY AND SAUSAGE AT TEMP OF 51.7F; 3 EACH PACKED LIVER SAUSAGE AT TEMP 0F 51.7F TO 55.OF; 25 POUNDS OF SMOKED HAM AT TEMP OF 47.6F TO 47.9F; COOKED CHICKEN AT TEMP OF 50F; ROAST BEEF AT TEMP OF 51.6F; RAW BEEF AT TEMP OF 51F TO 52F; BEEF STEW AT TEMP OF 49.6F; MILK AT TEMP OF 47.9F; ALL FOOD MENTIONED WAS STORED IN WALK-IN,1ST FLOOR.FRESH EGGS STORED ON TOP SERVING WINDOW AT TEMP OF 70F.ALL FOOD DISCHARGED AND DENATURED. POUNDS 110,VALUE 159 CRITICAL VIOLATION:7-38-005(A) HOOOO59438-13
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED THE COOK/OWNER TOUCHING EVERYTHING (FROM DIRTY PAPER DISPENSER, GARBAGE LID, DIRTY EQUIPMENT)AND WITHOUT WASHING HANDS GRABBED COOKED SLICED POTATOES AND PUT THEM ON GRILL.ALSO TOUCHING READY TO EAT FOOD. HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) HOOOO59439-14
code 6Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 8-06-2009; REPORT #160794. #32 NOTED CAULKING AROUND /BEHIND DISHMACHINE IN POOR REPAIR WITH BLACK SLIME BUILD UP.INSTRUCTED TO REPLACE AND REPAIR,ALSO MUST REPLACE WORN-OUT CAULKING AROUND 3 COMPARTEMENT SINK.#32 MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE IN THE BASEMENT.#32 NOTED COUNTER TOP UNDER SODA DISPENSER (FRONT SERVICE AREA) IN POOR REPAIR. MUST FIX OR REPLACE.#38 MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK. SERIUOS VIOLATION:7-42-090 HOOOO59439-14
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ONCE A FOOD CAN IS OPENED , FOOD MUST BE STORED IN FOOD CONTAINERS WITH LIDS.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN AND MAINTAIN GREASE PIPE BEHIND COOKING EQUIPMENT.
code 33
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.STAFF WASHROOM DOOR MUST BE SELF CLOSED.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.NEED TO PROVIDE VENTILATION AT BOTH WASHROOMS.
code 38

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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.