Cooked?✓!
Meerath Kabab
January 6, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings9
- critical findings5
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: NOTED NO SOAP AND PAPER TOWELS AT THE EXPOSED HAND WASH SINK BY THE 3 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED WALK IN TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 55.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:-MILK 55.4F, YOGURT 55.4F, RICE 54.5F, GOAT 54.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $150 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NOTED EMPLOYEES WASHING AND RINSING DISHES AT THE 3 COMPARTMENT SINK WITH NO SANITIZER.(3 COMPARTMENT SINK NOT SET UP). INSTRUCTED TO ALWAYS SET UP THE 3 COMPARTMENT SINK AT ALL TIMES WITH WASH, RINSE AND SANITIZE BEFORE WASHING THE DISHES. CRITICAL VIOLATION #7-38-030
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water/temperature at the sink offcriticalOfficial wording: Water Source: Safe, Hot & Cold Under City PressureInspector note: NOTED NO HOT RUNNING WATER ON SITE AT THE FOLLOWING AREAS. 3 COMPARTMENT SINK TEMPERATURE 59.3F, EXPOSED HAND WASH SINK BY 3 COMPARTMENT SINK 56.7F, HAND WASH SINK AT FRONT PREP AREA 56.4F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER ON SITE AT ALL TIMES. CRITICAL VIOLATION #7-38-030
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, BEEF, SALADS ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED SHELVES AT THE REAR PREP AREA LINED WITH CARDBOARD BOXES AND WASH CLOTHS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: NOTED CLUTTER AT THE REAR AREA WITH UNUSED EQUIPMENT. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNUSED EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
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Food Handler Requirements MetInspector note: NO PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE PROOF OF TRAINING FOR ALL FOOD/UTENSIL HANDLERS.
What changed since the previous inspection?
Compared with No Entry on December 28, 2016: 9 findings appeared for the first time.
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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.