May May Gourmet Food Inc

September 9, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings14
critical findings2

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: 6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINK LOCATED IN THE REAR FOOD PREP AREA AND AT THE HANDWASHING SINK LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE. EMPLOYEE PROVIDED PAPER TOWELS AT BOTH HANDWASHING SINKS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C). • 6-301.14 OBSERVED NO HANDWASHING SIGNS AT THE HANDWASHING SINKS LOCATED IN THE REAR FOOD PREP AREA AND BY THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE.
code 10Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON-SITE FOR VOMIT AND DIARRHEA CLEAN UP. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
code 5Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4-602.11(B-E) OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS BUILD UP ON THE POTS AT THE WOK STATION AND PREP TABLES. OBSERVED A BROWNISH SUBSTANCE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE ALL.
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: 3-501.16(A:1) OBSERVED TCS FOODS AT INADEQUATE HOT HOLDING TEMPERATURES IN A HOT HOLDING UNIT, OBSERVED ABOUT 10 LBS OF COOKED PORK AT 89F, ABOUT 10 LBS OF COOKED BEEF RANGING FROM 90F-113F, ABOUT 10 LBS OF COOKED POULTRY AT 91F, AND ABOUT 5 LBS OF COOKED CHICKEN AT 72F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
code 21
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: 4-301.11 OBSERVED A HOT HOLDING UNIT, WITH TCS FOODS INSIDE, AT AN IMPROPER HOT HOLDING TEMPERATURE OF 109F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL HOT HOLDING UNITS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER INCREASED THE TEMPERATURE ON SAID UNIT AND BY THE END OF THE INSPECTION THE UNIT WAS MAINTAINING 170F. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: 4-204.112(B) OBSERVED NO THERMOMETERS INSIDE OF THE PREP COOLER OR HOT HOLDING UNITS. INSTRUCTED TO PROVIDE.
code 36
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: 3-601.11 OBSERVED PREPACKAGED FOODS OFFERED FOR SALE AT THE FRONT CUSTOMER COUNTER WITHOUT LABELS CONTAINING BUSINESS NAME, BUSINESS ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE OR REMOVE PREPACKAGED ITEMS.
code 37
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: 6-501.111 OBSERVED ABOUT 30 ANTS UNDER A PREP TABLE AROUND FOOD THAT WAS ON THE GROUND. OBSERVED ABOUT 5 LIVE LARGE FLIES FLYING AROUND THE CUSTOMER DINING AREA DUE TO THE FACILITY LEAVING THE FRONT ENTRANCE DOOR OPEN. INSTRUCTED TO ELIMINATE LIVE INSECT ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS, AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-020(A).
code 38
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: 4-603.15 OBSERVED POTS TOO LARGE TO BE SUBMERGED INTO THE 3 COMPARTMENT SINK TO BE ADEQUATELY WASHED, RINSED, AND SANITIZED. INSTRUCTED TO REMOVE THE LARGE EQUIPMENT OR PROVIDE A LARGER 3 COMPARTMENT SINK OR PROVIDE A WRITTEN PROCEDURE ON HOW THE FACILITY WASHES, RINSES, AND SANITIZES ALL LARGE EQUIPMENT.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: 4-601.11(C) OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS ON THE DOOR HANDLES OF THE 3 DOOR REFRIGERATOR, PREP COOLER, AND REFRIGERATOR THAT IS LOCATED IN THE FOOD PREP AREA. OBSERVED EXCESSIVE GREASE DEBRIS INSIDE OF THE FRYER AND AROUND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED EXCESSIVE RUST ON THE GREASE TRAP AND A CROCKPOT. INSTRUCTED TO REMOVE RUST OR REPLACE.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: 5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE OR LOCATE.
code 51
Toilet Facilities: Properly Constructed, Supplied, & Cleaned

Inspector note: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
code 53
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6-201.11 OBSERVED AN UNEVEN FLOOR SURFACE BY THE ONE-COMPARTMENT SINK IN THE REAR AND FLOORS THAT NEED TO BE REGROUTED THROUGHOUT THE FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: 4-301.14 OBSERVED EXCESSIVE GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on February 9, 2021: 5 findings appeared for the first time. 9 findings recurred. 7 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.