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Masala

December 23, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings2

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Failed findings

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 44F, CREAM CHEESE AT 44F, AND SHELL EGGS AT 43F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $62. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASHING AND RINSING DISHES WITHOUT SANITIZING THEM. NO CHLORINE WAS DETECTED IN THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. I SHOWED THE MANAGER AND EMPLOYEES HOW TO PROPERLY SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES. CRITICAL VIOLATION 7-38-030.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AND RICE) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A TOILET TANK COVER FOR THE EMPLOYEE WASHROOM TOILET. REMOVE CARDBOARD FROM THE STORAGE SHELVES.
code 32
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 THE EXTERIOR OF THE COOKING EQUIPMENT AND INTERIOR OF THE PREP COOLERS, STORAGE SHELVES IN THE PREP AREA.
code 33
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS INSIDE OF ALL OF THE REFRIGERATORS.
code 40

What changed since the previous inspection?

Compared with Pass on November 29, 2010: 6 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.