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Maxim's Restaurant Inc

March 21, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings12
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND THE BASEMENT PREP REACH IN COOLER IN THE GRILL AREA AT AN AIR TEMP. OF 55.4F. THE 1ST FL TALL REACH-IN COOLER BY THE CARRY OUT SECTION IN THE GRILL PREP AREA AT AN AIR TEMP. OF 54.8F. THE PREP DRAWER COOLERS ACROSS FROM THE TALL RIC (THAT WAS INADEQUATELY MAINTAINING)AT 57.0F AND THE LOWER PREP COOLER AROUND THE CORNER FROM THOSE TWO COOLERS (TO GO AREA) AT AN AIR TEMP. OF 51.8F. ALSO, THE BEVERAGE COOLER (BY PICK-UP IN TO GO AREA) WITH MILK STORED INSIDE AT 66.1F-MILK WAS DISCARDED AND INSTRUCTED NOT TO HOLD POTENTIALLY HAZARDOUS FOODS/DRINK IN THAT COOLER. ALL OTHER COOLERS WERE TAGGED AFTER ALL ITEMS WERE DISCARDED AND DENATURED. INSTRUCTED TO HAVE COOLERS SERVICED AND ONCE MAINTAINING THE PROPER TEMP. OF 40F OR LOWER TO FAX A LETTER TO 312-746-4240 REQUESTING A REINSPECTION OF THE UNIT BEFORE USING IT. *NOTE-EXCESSIVE ICE BUILD-UP ON THE FAN, COILS AND CONDENSATION LINES. CITATION #78206-16 ISSUED
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPS. TEMPS RANGED FROM 47.5F-72.5F AND INCLUDED: TURKEY, HAM, CHEESE, EGGS, ITALIAN BEEF, CORNED BEEF, CHICKEN SALAD, COLE SLAW, TURKEY BURGERS (COOKED), POTATOES (COOKED), CUT ONIONS, SPINACH AND TOMATOES. ALSO, MILK, CORNED BEEF HASH AND SOUR CREAM. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS AT 40F OR LOWER AT ALL TIMES. APPROX. WT. 20LBS. VALUED AT $200.00.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND UPSTAIRS DISH MACHINE NOT ABLE TO PROPERLY SANITIZE. UNIT IS A HIGH TEMP. REACHING ONLY 114F AND NOT THE REQUIRED 180F. UNIT WAS TAGGED AND HELD FOR INSPECTION. CAN NOT BE USED UNTIL SERVICED AND PROPERLY SANITIZING. INSTRUCTED DISHWASHER TO SANITIZE WASHED EQUIPMENT IN A 3-COMP. SINK WITH THE PROPER PPM OF SANITIZING SOLUTION OR TO USE BASEMENT DISH MACHINE. ONCE SERVICED, INSTRUCTED TO FAX A LETTER TO 312-746-4240 FOR A REINSPECTION OF THE UNIT BEFORE USING. CITATION #78207-17
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY DATE/LABEL ALL COOKED/PREPARED FOODS, FOODS REMOVED FROM ITS ORIGINAL CONTAINER AND/OR PREPARED ON THE PREMISES IN THE WALK-IN AND REACH-IN COOLERS AND IN THE DESSERT DISPLAY CASE IN THE DINING AREA.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA DOWN STAIRS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND COOLERS. MUST REMOVE FOOD/DIRT/GREASE DEBRIS AND EXCESSIVE AMOUNTS OF ICE FROM ALL REACH-IN COOLERS, WALK-IN COOLERS/FREEZERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REGROUT FLOORS IN THE FRONT OF DISH MACHINE, IN 1ST FL PREP AREA AND AS NEEDED IN BASEMENT PREP AREA. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT AND IN SUMP PUMP ROOM.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND 3-COMP SINK, COOKING EQUIPMENT, COOLERS AND BOTH DISH MACHINES. • MUST REPLACE ALL MISSING/BROKEN WALL TILES BY 1ST FL DISH MACHINE AND FIX DAMAGED CEILING TILES IN BASEMENT PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE A SHIELD TO THE LIGHTS ABOVE THE DISH MACHINE ON THE 1ST FL.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPLACE THE HOT WATER KNOB ON THE 2-COMP. IN THE BASEMENT PREP AREA. FIX THE LEAK UNDER THE 3-COMP. SINK (MIDDLE COMPARTMENT.) • MUST INCREASE THE HOT WATER PRESSURE AT THE WASHBOWLS IN THE TOILET ROOMS. • MUST PROVIDE RUNNING WATER TO THE DIPPING WELL IN THE BASEMENT. MUST CONTROL CONDENSATION DRIPS IN THE (1ST)WALK-IN COOLER.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AND HAVE ON CLEAN APPAREL.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: OBSERVED SEVERAL UNUSED WASH CLOTHS BEING STORED UNDER COOKING EQUIPMENT, SINKS AND TABLES. INSTRUCTED TO STORE ALL UNUSED CLOTHS IN A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on August 26, 2011: 9 findings appeared for the first time. 3 findings recurred.

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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.