Mayflower Food

July 15, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings17
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND OPEN CASE DISPLAY COOLER AT IMPROPER TEMPERATURE OF 53.5F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A). HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER FOR TAG REMOVAL WHEN UNIT MAINTAINS TEMPERATURE AT 40F OR BELOW.
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 FOODS BEAN CURD, DUCK GOON, EGGS, SOY MILK 5-PACK, BEAN THREAD, FUZHOU, FERMENTED RICE, KOREAN SAUSAGE, RED BEAN PASTE, KOREAN RICE CAKES, CRULLERS, WHITE LOTUS PASTE, AND BEAN CURD SHEETS INSIDE ABOVE SAID UNIT AT IMPROPER TEMPERATURES RANGING FROM 57.0F-69.5F. ALL PACKAGES STATE "KEEP REFRIGERATED" AND OR "KEEP FROZEN." ALSO,COOKED RICE AND SHORT RIBS AT PREP TABLE IN EMPLOYEE CAFETERIA AT 70.2F. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES AND HOT FOOD TEMPERATURES AT 140F AND ABOVE. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME, APPROXIMATE VALUE $706.00 AND APPROXIMATE WEIGHT OF 480LBS. CRITICAL 7-38-005(A) ISSUED.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: SOURCE OF CROSS-CONTAMINATION OBSERVED IN BUTCHER AREA, PRODUCE PREP AREA, AND SEAFOOD/FISH PREP AREAS. EMPLOYEES USING WOOD BUTCHER'S BLOCK FOR SLICING MEATS IN MEAT PREP AREA AS WELL AS CUTTING BOARD IN SEAFOOD PREP AREA BOTH IN POOR REPAIR/DEEP GROOVES/CHIPPED SECTIONS NOTED ON SAID EQUIPMENT. ALSO,FOUND INTERIOR OF MEAT SLICER ENCRUSTED WITH OLD,DRIED MEAT IN DIRECT CONTACT WITH FRESH CUT MEAT IN BUTCHER AREA. INSTRUCTED TO REMOVE WOOD BUTCHER'S BLOCK, REPLACE WORN CUTTING BOARD, CLEAN, AND SANITIZE MEAT SLICER/EQUIPMENT. IN ADDITION, OBSERVED FOOD HANDLER RINSING PRODUCE INSIDE DIRTY UTILITY SINK. INSTRUCTED TO RINSE PRODUCE IN DESIGNATED PREP SINK AND OR THREE COMPARTMENT SINK. IN ADDITION, FOUND BLACKISH SLIMY SUBSTANCE THROUGHOUT INTERIOR PANEL OF ICE MACHINE COMING IN CONTACT WITH CRUSHED ICE. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE AND DISCARD ICE. HELD FOR INSPECTION TAG PLACED ON ICE MACHINE-FAX LETTER FOR TAG REMOVAL WHEN ICE MACHINE SERVICED/CLEANED.CRITICAL 7-38-005 (A) ISSUED.
code 4Priority
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: FOUND 20 FRUIT FLIES FLYING OUT OF ABOVE STATED OPEN CASE DISPLAY COOLER WHEN PACKAGED PRODUCT MOVED AND OBSERVED 5 FRUIT FLIES FLYING AT FOOD AISLES, MEAT, AND FISH PREP AREAS. ALSO, NOTED FIVE HOUSE FLIES FLYING AROUND FISH TANKS, LANDING ON MEAT SLICER IN BUTHCER PREP AREA, AND AT PRODUCE PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
code 18
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 VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE, NOR PROOF OF ENROLLMENT, NOR VALID CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND HANDLED I.E. COOKED RICE, SHORT RIBS. INSTRUCTED TO PROVIDE SAME. SERIOUS 7-38-012 ISSUED.
code 21
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: FOUND NO HOT WATER PRESSURE AT WASHBOWL IN MENS TOILET ROOM ON 2ND. FLOOR. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT WASHBOWL AT ALL TIMES. SERIOUS 7-38-030 ISSUED.
code 26
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. ISSUED CONSUMERY ADVISORY TO POST AT FISH/SEAFOOD AREA.
code 30
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. INSTRUCTED TO PROPERLY STORE MULTI-USE TONGS USED FOR CUSTOMER SELF SERVICE FOR DRY FOOD ITEMS TO PROTECT FROM CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DEFROST SMALL CHEST FREEZER AT ENTRANCE DOOR ON WENTWORTH AVENUE SIDE. REMOVE ALL CARDBOARD FROM FOOD AISLES AND PREP TABLES. PROVIDE SPLASH GUARDS AT HAND WASH SINK AND MEAT SLICER AT BUTCHER AREA, BETWEEN TWO COMPARTMENT SINK AND PREP TABLE IN BUTCHER AREA, AND PROVIDE DIVIDERS/PARTITIONS AT SEAFOOD DISPLAY CASE-REMOVE STYROFOAM. INSTRUCTED TO RELOCATE SPICES/BULK FOOD REPACKAGING AREA ACCESSIBLE TO HAND WASH SINK ON 2ND. FLOOR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING NEEDS DETAIL CLEANING AND SANITIZING: FISH TANKS, INTERIOR OF ALL DISPLAY COOLERS, FREEZERS, WALK-IN COOLERS, PREP AREAS, VENTILATION HOOD/FILTERS, INTERIOR OF HAND WASH SINK AT PRODUCE PREP AREA, AND UTILITY SINK.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS ALONG WALL BASES AND IN CORNERS THROUGHOUT ON BOTH FLOORS WHERE NEEDED. REMOVE STANDING WATER SECTIONS AT FLOORS AT FISH/SEAFOOD AREA AND CLEAN FLOOR DRAINS IN SAME AREA. SEAL OPENING AT GREASE TRAP AT FLOOR IN FISH/SEAFOOD AREA. REPLACE CRACKED FLOOR TILES AS NEEDED THROUGHOUT PREMISES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. PROVIDE CEILING PANELS AT 2ND FLOOR DRY FOOD STORAGE AREA, SEAL ALL OPENINGS AT WALL AND CEILING THROUGHOUT PREMISES, REPAIR WALL SECTIONS IN POOR REPAIR AS NEEDED, CLEAN WALLS THROUGHOUT 1ST. FLOOR AND 2ND. FLOOR. REPLACE WATER STAINED CEILING PANELS ON 2ND.FLOOR. CLEAN WALLS AND CEILING IN PREP AREAS, ESPECIALLY SEAFOOD/FISH AND BUTCHER AREAS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: CLEAN LIGHT SHIELDS AT BUTCHER AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE VENTILATION INSIDE WOMENS TOILET ROOM. REPAIR LEAKS AT FAUCET AND HANDLES AT TWO COMPARTMENT SINK, THREE COMPARTMENT SINK, AND AT PIPING UNDER THREE COMPARTMENT SINK. REPAIR UTILITY SINK. ADJUST HANDLES AT WASHBOWL IN WOMENS TOILET ROOM AND CHANGE HOT AND COLD WATER HANDLES TO CORRESPOND WITH HOT AND COLD WATER AT HAND WASH SINK ON 2ND FLOOR PREP AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND PROVIDE MEAL STEM THERMOMETER TO CHECK PRODUCT TEMPERATURES.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: REPLACE TORN, RAGGED WASH CLOTHS AND STORE IN SANITIZING SOLUTION.
code 43
Only Authorized Personnel In The Food-Prep Area

Inspector note: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. INSTRUCTED TO PROVIDE BARRIER AND OR PARTITION TO SEPARATE PRODUCE PREP AREA FROM CUSTOMERS AT REAR 1ST. FLOOR.
code 44

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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.