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Mayflower Food
October 19, 2010 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeShort Form Complaint
- failed findings9
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: FOUND 10LBS OF LIVE, RAW MOLLUSCAN SHELLFISH(CONCH) INSIDE OPEN PLASTIC CONTAINER SITTING ON TOP OF WET NEWSPAPER USED AS LINING INSIDE CONTAINER FOR CUSTOMER SELF SERVICE NEXT TO TANK WITH LIVE CLAMS. PRODUCT TEMPERATURE AT 59.5F. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW. SHELLFISH TAG STATES "PERISHABLE KEEP REFRIGERATED." MANAGER VOLUNTARILY DISCARDED SAID PRODUCT AT THIS TIME, APPROXIMATE VALUE $30.00 . CRITICAL 7-38-005(A) ISSUED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector 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.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: 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.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector 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.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector 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.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector 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.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: CLEAN LIGHT SHIELDS AT BUTCHER AREA.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: ADJUST HANDLES AT WASHBOWL IN WOMENS TOILET ROOM.
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Only Authorized Personnel In The Food-Prep AreaInspector 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
What changed since the previous inspection?
Compared with Pass on August 5, 2010: 1 finding appeared for the first time. 8 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.