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Midwest Gas

June 17, 2020 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings4

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED HAND SINK LOCATED IN PREP AREA NOT ACCESSIBLE DURING TIME OF INSPECTION. NOTED CHIPS, HATS FOR SALE, PLASTIC CUPS AND TOBACCO PRODUCTS STORED INSIDE OF SINK. INSTRUCTED TO REMOVE ITEMS AND ONLY USE HAND WASHING SINK FOR HAND-WASHING PURPOSES ONLY. MANAGER CORRECTED ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). NO CITATION ISSUED. • OBSERVED NO PAPER-TOWELS AVAILABLE AT HANDSINK LOCATED IN PREP AREA OR WASHBOWL LOCATED INSIDE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN A HAND DRYING PROVISION AT ALL TIMES FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). MANAGER PROVIDED DURING INSPECTION. NO CITATION ISSUED.
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (ITALIAN BEEF, NACHO CHEESE, SLICED DELI MEAT AND TOMATOES ).INSTRUCTED TO PROVIDE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE ON SITE POSTED FOR PUBLIC VIEW. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-012. NO CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED NO WRITTEN PROCEDURE ON SITE OR NECESSARY ITEMS ON SITE AVAILABLE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
code 5Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED APPROXIMATELY 8LBS OF FRIED CHICKEN PIECES STORED INSIDE HOT HOLD UNIT IN PREP AREA AT IMPROPER HOT HOLDING TEMPERATURES DURING TIME OF INSPECTION. NOTED TEMPERATURE BETWEEN 100.0F AND 108.5F. INSTRUCTED TO HOLD HOT ITEMS AT 135F OR HIGHER AT ALL TIMES. MUST MAINTAIN. MANAGER DISCARDED CHICKEN VOLUNTARILY AT THIS TIME. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED APPROXIMATELY 10 LBS OF DELI MEAT , 1 LB OF SOUR CREAM, 5LBS OF LIQUID PASTEURIZED EGG, AND 3 LBS OF SLICED TOMATO ALL STORED INSIDE OF 3 DOOR DISPLAY COOLER IN PREP AREA. NOTED TEMPERATURE BETWEEN 48.5F AND 52.0F. INSTRUCTED TO HOLD ALL COLD HELD TCS FOODS @ 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID ITEMS VOLUNTARILY. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED 3 DOOR DISPLAY COOLER LOCATED INSIDE OF PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES WHILE HOLDING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS DURING TIME OF INSPECTION. NOTED TEMPERATURE OF COOLING UNIT AT 49.0F. INSTRUCTED TO DISCONTINUE USE OF EQUIPMENT AND REPAIR UNIT TO AIR TEMPERATURE OF 41F OR BELOW. MUST MAINTAIN AT ALL TIMES. UNIT TAGGED.PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
code 33
Personal Cleanliness

Inspector note: OBSERVED FOOD HANDLER WITHOUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.
code 40
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED EXCESSIVE DRIED FOOD DEBRIS AND GREASE ACCUMULATED ON ALL HEAVY EQUIPMENT IN PREP AREA , AS WELL AS REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: OBSERVED HAND-SINK IN FRONT PREP AREA SLOW DRAINING AS WELL AS PIPING WITH SLIGHT LEAK. INSTRUCTED TO REPAIR AND MAINTAIN.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED EXCESSIVE TRASH AND UNNECESSARY ITEMS STORED BEHIND WALL IN SALES AREA. INSTRUCTED TO REMOVE PAPERS, CRATES, UNUSED EQUIPMENT, CLOTHING ITEMS ETC. MUST ELEVATE ALL ITEMS 6 INCHES OFF FLOOR TO PREVENT HIDING PLACES FOR PEST. MUST MAINTAIN PREMISE.
code 55
All Food Employees Have Food Handler Training

Inspector note: OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. MUST MEET REQUIREMENT.
code 57

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 13, 2018: 6 findings appeared for the first time. 6 findings recurred. 5 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.