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May May Gourmet Food Inc

September 12, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES: COOKED FISH-70.1F, COOKED PORK-72F, WHOLE DUCKS-57F, POT STICKERS-120F, VEGETABLE AND PORK ROLLS-120F. INSTRUCTED TO MAINTAIN ALL COOKED FOODS IN HOT HOLDING UNITS AT 140 DEGREES OR ABOVE, TO KEEP POTENTIALLY HAZARDOUS STORED IN COOLERS AT 40 DEGREES OR BELOW, AND TO RECORD TIME AND TEMPERATURES FOR COOKED FOODS BEING COOLED UNDER REFRIGERATION. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DENATURED AND DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).
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: 20-25 MUCE DROPPINGS NOTED ON FLOOR AND ON BOTTOM SECTIONS OF SHELVING UNITS IN REAR STORAGE AREA BY REAR EXIT DOOR AND UNDERNEATH SHELVES IN STORAGE AREA BEHIND WALK-IN FREEZER. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, AND SEAL UP ANY OPENINGS FOUND. IN FLOORS, WALLS AND CEILINGS CITATION ISSUED-SERIOUS 7-38-020.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT OR REPLACE ALL RUSTY STORAGE RACKS THROUGHOUT(INCLUDING WALK-IN COOLER AND FREEZER).
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF WOK COOKING STATIONS, DEEP FRYER, LARGE BBQ OVEN, COOKING STOVE, ALL PREP TABLES AND SHELVES, SIDES OF ALL COOKING EQUIPMENT, INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS, WOODEN SHEVING, CUTTING BOARD ATTACHED TO PREFRIGERATED PREP COOLER, AND INTERIOR OF CABINET UNDERNEATH WASHBOWL IN EMPLOYEE WASHROOM.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS THROUGHOUT EVERY AREA ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASY BUILD-UP UNDERNEATH AND BEHIND COOKING EQUIPMENT).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN AND/OR PAINT ALL WALLS AND CEILINGS THROUGHOUT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS WHERE NEEDED.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKY FAUCETS AT SINKS IN KITCHEN AREA. WASTELINE FROM WALK-IN COOLER DRIPPING INTO A LARGE PAN ON FLOOR OUTSIDE OF UNIT. MUST RUN PIPING TO A FLOOR DRAIN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ELIMINATE CLUTTER INSIDE, AND IN STORAGE AREA ALONGSIDE EMPLOYEE WASHROOM.
code 41

What changed since the previous inspection?

Compared with Pass on September 27, 2012: 6 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.