Ms Eggroll #2

April 22, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings10
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSED HAND SINK IN PREP AREA WITHOUT SOAP OR NOR PAPER TOWELS),ALSO WASHBOWL IN STAFF WASHROOM WITHOUT PAPER TOWELS OR HAND DRYING DEVICE.INFORMATION GIVEN ON HAND WASHING.OWNER BOUGHT PAPER TOWELS,DUE TO NONE WAS ON PREMISES.CRITICAL VIOLATION:7-38-030 H000071697
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE 76 EACH FRESH EGGS AT TEMP OF 48.7F TO 49 4F STORED ON TOP THE DISPLAY PREP COOLER.ALSO FOUND COOKED RICE MIXED WITH SHRIMP AT TEMP OF 100.5F.UNIT MAINTAINS AIR TEMP OF 38F.FOOD DISCARDED AND DENATURED.POUNDS 7 VALUE $ 17.CRITICAL VIOLATION: 7-38-005(A) H000071697
code 3Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PROVIDE FOOD CONTAINER WITH LIDS TO STORE ALL FOOD:COOKED,DRY, RAW ETC.
code 31
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.REMOVE ALL ALUMINUM FOIL FROM EQUIPMENT AND SHELVES.SURFACE MUST BE SMOOTH AND CLEANABLE.SPLASH GUARD IS NEEDED BETWEEN 3 COMPARTMENT SINK AND THE METAL SHELF WERE CLEAN POT AND PANS ARE STORED.
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 COOKKING EQUIPMENT,(INTERIOR AND EXTERIOR),DEEP FRYER,ALL SHELVES, ALL COOLERS AND FREEZERS.CLEAN WHITE CONTAINERS WERE DRY FOOD IS STORED.MUST CLEAN ALL PIPE BEHIND COOKING EQUIPMENT, UNDER 3 COMPARTMENT SINK AND GAS PIPE ABOVE THE 3 COMPARTMENT SINK.(GREASE BUILD-UP THROUGHOUT.CLEAN FILTER AND HOOD.
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.REMOVE GREASE FROM UNDER AND AROUND COOKING EQUIPMENT.CLEAN FLOOR THROUGHOUT
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. CLEAN WALLS THROUGHOUT THE PREMISES.SPECIALLY BEHIND COOKING EQUIPMENT,AND UNDER THE 3 COMPARTMENT SINK. SEAL HOLES THROUGHOUT THE PREMISES.
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. CLEAN LIGHT SHIELD NEXT TO HOOD, EXCESSIVE GREASE.
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. PROVIDE COLD HANDLE TO FAUCET FOR THE MOP SINK,ALSO PROVIDE RUNNING HOT AND COLD WATER TO IT.
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. THERMOMETERS IS NEEDED FOR ALL COOLERS AND FREEZERS,ALSO A STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE.
code 40

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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.