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Mezza

November 13, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings4

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED THE ONLY EXPOSED HAND SINK FOR THE FACILITY WITHOUT HOT AND COLD RUNNING WATER AND NOT CONNECTED INTO HOT AND COLD RUNNING WATER PIPES DURING THE INSPECTION. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN THE EXPOSED HAND SINK FOR THE FACILITY. BUILDING MAINTANENCE ENGINEER RESTORED HOT AND COLD RUNNING WATER TO EXPOSED HAND SINK BY THE END OF THE INSPECTION. CRITICAL VIOLATION 7-38-030.
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED COLD HOLDING UNIT UNABLE TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F OR BELOW. AT THE TIME OF THE INSPECTION SAID COLD HOLDING UNIT WAS AT AN AMBIENT AIR TEMPERATURE OF 50F. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. MANAGER REMOVED POTENTIALLY HAZARDOUS FOODS AND BY THE END OF THE INSPECTION THE PREP COOLER WAS AT 39.3F. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES; 3 LBS OF HUMMUS AT 59.9F, 15 LBS OF CHEESE FROM 49.3 TO 50.2F, AND 1 LB OF CUCUMBER TOMATO SALAD AT 52.3F. INSTRUCTED MANAGER TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS (HUMMUS, CHEESE) AT 40F OR BELOW AT ALL TIMES. MANAGER DISCARDED AND DENATURED SAID POTENTIALLY HAZARDOUS FOODS DURING THE INSPECTION. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Wash And Rinse Water: Clean And Proper Temperaturecritical

Inspector note: OBSERVED DISHES (GRILL TOPS) BEING WASHED AT THE 1 COMPARTMENT SINK WITH COLD WATER. INSTRUCTED TO PROPERLY WASH RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT AT THE 3 COMPARTMENT SINK AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
code 7Priority
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED MISSING FLOOR TILES UNDER THE PREP TABLE LOCATED NEXT TO THE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE TILES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED ACCUMULATED DUST ON THE CEILING AND VENT LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED 1 COMPARTMENT SINK WITHOUT HOT WATER. INSTRUCTED TO PROVIDE HOT RUNNING WATER TO 1 COMPARTMENT HAND SINK AND MAINTAIN.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: OBSERVED THERMOMETER NEEDED INSIDE OF THE PREP COOLER LOCATED IN THE FRONT CUSTOMER SERVING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 27, 2017: 5 findings appeared for the first time. 3 findings recurred.

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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.