Cooked?✕
Mystic Celt
June 13, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings10
- critical findings3
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR NOR RUNNING WATER(HOT OR COLD)WAS PROVIDED AT SECOND EXPOSED HAND SINK IN REAR PREP AREA,WATER VALVE TURNED OFF DUE TO HEAVY LEAKING UNDER THE EXPOSED HAND SINK.NO SIGN POSTED ON SINK TO BE OUT OF ORDER.TAGGED UNIT "HELD FOR INSPECTION"INSTRUCTED TO REPAIR,PROVIDE HOT/COLD WATER AND SOAP.FAX A LETTER WHEN SINK IS REPAIRED(FAX #312-746-4240).CRITICAL VIOLATION:73155-14
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 90F TO 110F, STORED IN WALK-IN COOLER.VARIOUS KIND OF FRESH CHEESE AT TEMP OF 49.4F TO 51.7F; HUMMUS AT TEMP OF 51.5F, PULLED BBQ PORK AT TEMP OF 64.4F PORK AND BEANS AT TEMP OF 64.6F;CORNED BEEF AT TEMP OF 46.9F SOUR CREAM AT TEMP OF 50.1F.FOOD WAS STORED IN VARIOUS COOLERS,WHICH WAS AT TEMP OF 40F AND BELOW.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED POUNDS:33, VALUE 80.TIME AND TEMPERATURE LOG GIVEN AND EXPLAINED. CRITICAL VIOLATION:7-38-005(A) H000073154-13
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE, AS SUCH KITCHEN EQUIPMENT AND WIPING HAND ON HIS UNIFORM.OBSERVED COOK IN THE KITCHEN WHICH HE HAD ONE FOOD GLOVE ON AND THE OTHER HAND BARE, CUTTING AND SLICING FOOD,AND THEN WIPED HIS HANDS ON HIS CLOTHING AND CONTINUE TO MAKE A SANDWICH WITH HIS HANDS. A SERVER TOOK SOME PARSLEY WITH HIS BARE HANDS AND SPRINKLED IT ON SOME CHICKEN SALAD, WITHOUT WASHING HIS HANDS AND TOUCHING HIS CLOTHING.HAND WASHING PROCEDURE EXPLAINED,ALSO INSTRUCTED TO WASH HANDS PRIOR TO WEAR FOOD GLOVES.CRITICAL VIOLATION:7-38-010(a) H000073154-13
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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: 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 OUTER OPENING NOT PROTECTED:REVOLVING FRONT DOORS HAS A GAPS OF 1" TO 1&; 1/2".(TOP SIDE AND BOTTOM OD DOOR)OBSERVED RUBBER AND STRIPS ON DOOR ARE BROKEN. FRONT DOOR NOT RODENT PROOFED.SERIOUS VIOLATION: 7-38-020 73155-14
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* Inspection Report Summary Displayed And Visible To All CustomersInspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION SUMMARY REPORT NO DISPLAYED FROM 6-29-10, REPORT #276985.NEW SUMMARY REPORT GIVEN ,INSTRUCTED TO DISPLAY IT VISIBLE TO ALLUSTOMERS.SERIOS VIOLATION:7-42-010(B) H000073156-15
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-29-10, REPORT #276985 #30- MUST LABEL AND DATE FOODS IN THE WALK-IN COOLER. #36- OBSERVED MISSING LIGHT SHIELD AT THE REAR VENTILATION HOOD. MUST PROVIDE. #37- VENTILATION FANS IN THE CUSTOMER RESTROOMS ARE NOT OPERATIONAL. MUST REPAIR. SERIOUS VIOLATION:7-42-090 H000073156-15
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN CHEST FREEZER LID.ALSO OBSERVED IT WITH ACCUMULATION OF BLACK SUBSTANCE INSIDE THE LID.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED EXCESS OF ICE BUILD-UP IN WALK-IN COOLER,INSTRUCTED TO REMOVE.DETAIL CLEAN ALL POP GUN AND POP GUN HOLERS BEHIND BAR AREA,EXCESS OF MINERAL AND BLACK SUBSTANCE BUILD-UP.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR THROUGHOUT THE PREMISES, SPECIALLY CORNERS,ELEVATE ITEMS NEEDED 6" FROM THE FLOOR, INCLUDED FRONT STORAGE AREA.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. REMOVE BLACK SUBSTANCE BEHIND THE 3 COMPARTMENT SINK.WASH,CLEAN AND RECAULK IT.
What changed since the previous inspection?
Compared with Pass w/ Conditions on June 29, 2010: 7 findings appeared for the first time. 3 findings recurred. 4 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.