Mr. G's Beef

October 18, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings12
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.INSTRUCTED MANAGER THAT ALL COOLERS,FREEZERS MUST BE UP,RUNNING MUST BE CAPABLE OF MAINTAINING 40F OR BELOW,FREEZER 0F OR BELOW AT ALL TIMES.
code 2Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE//MUST CLEAN,SANITIZED ICE MAKER.
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.INSTRUCTED MANAGER TO PROVIDE A PEST CONTROL LOG BOOK,RODENT PROOF REAR DOOR AT BOTTOM LEFT CORNER ENSURE NO MODE OF ENTRY.
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND REAR GARBAGE DUMPSTER OVERFLOWING,MUST NOTIFY GARBAGE DISPOSAL FOR SERVICE,MAINTAIN AT ALL TIMES DUE TO POTENTIAL PEST HARBORAGE.
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSTRUCTED MANAGER TO REPLACE/REPAIR RUSTY SHELVINGS THROUGHOUT THE PREMISES USING A NON-TOXIC FINISH.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN ALL COOKING EQUIPMENTS INTERIOR/EXTERIOR OF COOLERS,DEEP FRYER,STEAMER,TOPS/BOTTOMS OF PRE TABLES,GRILL,SHELVINGS THROUGHOUT,INTERIOR BASINS OF ALL SINKS INCLUDING INSIDE TOILET ROOMS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING,REGROUT FLOOR TILES SOME AREAS IN WALK-IN-COOLER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE WATER STAINED CEILING TILES IN DINNG AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT FIXTURE AT REAR OVER 3 COMP SINK NOT SHIELDED,REPLACE BURNT-OUT LIGHT BULBS WERE NOTED.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR WATER LEAKING AT BASE OF FAUCET 3 COMP SINK,PIPE BENEATH 1 COMP SINK,DETAIL CLEAN DUSTY VENTILATION COVERS IN TOILET ROOMS ALSO HOODS OVER COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERTMOMETERS FOR ALL COOLERS,FREEZERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE UNNECESSARY ARTICLES,UNWANTED PIECES OF EQUIPMENTS THROUGHOUT THE PREMISES INCLUDING BUILDING MATERIALS STORED ALONG REAR NORTH EXIT DOOR.
code 41

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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.