Cooked?✕
Mysore Woodlands
January 24, 2013 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings8
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE WALK-IN COOLER:LARGE PLASTIC CONTAINER OF COOKED CHICK PEAS AT TEMP OF 51.5F TO 52F,WITH A LABEL OF COOKING DATE OF 1-23-13; COOKED SPINACH AT TEMP OF 52.9F, WITH SAME DATE OF COOKING TIME. FOUND COOKED PUREE ONIONS IN GRAVY SAUCE AT TEMP OF 57.8F TO 58.8F. FOOD DISCARDED AND DENATURED. POUNDS 32, VALUE $30. CRITICAL VIOLATION:7-38-005(A).
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: OUTER OPENING NOT PROTECTED, FRONT DOOR WITH A 1/4 OF INCH GAP TO OUTSIDE. INSTRUCTED TO RODENT/INSECT PROOF THE SAID DOOR. SERIOUS VIOLATION: 7-38-020.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: PROVIDE A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP TABLE, OR REMOVE PREP TABLE(BY THE REAR DOOR).REMOVE UNUSED BROKEN AND DIRTY COOLER BY THE USED FLAT GRILL, OR REPAIR DOOR AT UNIT AND CLEAN INTERIOR. OBSERVED THREE COMPARTMENT SINK TOO SMALL FOR THE POTS AND PANS USED FOR THE BUSINESS, INSTRUCTED TO PROVIDE LARGE THREE COMPARTMENT SINKS,ENOUGH TO SUBMERGE THE UTENSILS FOR PROPER WASHING, RINSING OR SANITIZING, OR REMOVE LARGE POTS AND PANS FROM ESTABLISHMENT. • REMOVE SOIL LINENS USED FOR SHELF LINERS,AT FRONT COUNTER IN DINING ROOM, USE SMOOTH AND CLEANABLE MATERIAL. REMOVE AND REPLACE PITTED AND BLACK SURFACE CUTTING BOARDS FROM PREP AREA. • OBSERVED RUSTY SHELVES UNDER THE PREP TABLES BY THE DRY INGREDIENTS, MUST REFINISH TO BE SMOOTH AND EASILY CLEANABLE.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN EXTERIOR(TOP PART) OF DISH MACHINE,DEBRIS. CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, INCLUDED PIPE BEHIND COOKING EQUIPMENT AND INSIDE THE STOVE.FOOD AND GREASE DEBRIS. MUST CLEAN IN DETAIL ALL INTERIOR SURFACES OF ICE MACHINE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DETAIL CLEAN FLOOR UNDER THE SHELVES IN STORAGE AREA AND COOKING EQUIPMENT, CLEAN CORNERS, REMOVE SPILLED FOOD DEBRIS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: REMOVE BLACK SUBSTANCE ON WALL AROUND THE DISH MACHINE DRAIN BOARD, INSTRUCTED TO CLEAN AND RECAULK WITH A SMOOTH FINISH
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: REMOVE DEAD INSECT AND DUST BUILD-UP FROM INSIDE THE LIGHT SHIELDS IN PREP AREAS.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: INSTRUCTED TO REMOVE ACCUMULATED CRATES FROM OUTSIDE REAR.
What changed since the previous inspection?
Compared with Pass on April 18, 2012: 8 findings appeared for the first time.
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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.