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Mk-The Restaurant
April 7, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings4
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 45.6F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS, DAIRY AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED LAMB AT 49.6F, MILK AT 50.7F, COOKED PEAS AT 49.3F, EGGS AT 48.2F, STRIP STEAKS AT 49.2, SAUSAGE AT 50.1F, CHICKEN AT 47.8F, CHEESE AT 47.3F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $1000. CRITICAL VIOLATION 7-38-005A.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST SCRAPE AND REPAINT THE PEELING PAINT ON THE CORNER CEILING SECTION OF THE DISHROOM.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NO EXPOSED HANDWASHING SINK IS LOCATED BEHIND THE BAR. MUST INSTALL AN EXPOSED HANDWASHING SINK IN THE BAR AREA.
What changed since the previous inspection?
Compared with Pass w/ Conditions on June 11, 2013: 3 findings appeared for the first time. 1 finding recurred. 2 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.