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Municipal Foods

July 1, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY COOLER NOT MAINTAINING PROPER TEMPERATURE 55.4F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING COLD POTENTIALLY HAZARDOUS FOODS DISPLAYED FOR SALE AT IMPROPER TEMPERATURE IN DISPLAY COOLER 37-16OZ PACKS OF BACON 54.6F, 3-15OZ CHORIZO 54F, 10 PACKS BLACK BEAN DIP 51.6F, 7 PACKS GUACAMOLE 51F, 60 LUNCHABLES 50.6F, 40 PACKS OF HUMMUS 49.3F, 15-8OZ SPINACH/TOMATO DIP 48.9F, 484 PACKS OF YOGURT 48.9-50.1F, 30 PACKS OF SALSA 48.8F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $1321 AND 410LBS OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED MANAGER ON DUTY AND ORIGINAL CERTIFICATE POSTED WHEN SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A CITATION ISSUED.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: LABEL ALL PACKAGED DRY FRUIT AND NUTS DISPLAYED FOR SALE.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE ICE BUILDUP INSIDE WALK-IN FREEZER. REPLACE WORN CUTTING BOARDS IN MEAT PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SLICERS, CUTTING SAW, CUTTING BOARDS, KNIFE RACKS IN MEAT PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPLACE ALL MISSING AND STAINED CEILING TILES IN STORAGE AREAS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE MISSING LIGHT SHIELDS IN MEAT PREP AND DISPLAY COOLERS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK AND EXPOSED SINK IN MEAT PREP AREA.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: STORE STOCK OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
code 41

What changed since the previous inspection?

Compared with Pass on July 23, 2012: 9 findings appeared for the first time. 2 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.