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New Archview Restaurant

February 9, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS (5 INDIVIDUALLY ALUMINUM WRAPPED BAKED POTATOES, 5LBS. OF SPLIT PEA SOUP) SITTING OUT AT ROOM TEMPERATURE BOTH AT 106.0F. MANAGER VOLUNTEERINGLY DISCARDED AND DENATURED SAID FOODS. INSTRUCTED TO KEEP ALL HOT FOODS AT 140F AND ABOVE AND MAINTAIN. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED LOW TEMP DISH MACHINE NOT PROPERLY SANITIZING. SANITIZER CONCENTRATION WAS AT 0PPM AT THE TIME OF THE INSPECTION. INSTRUCTED TO SANITIZE AT 100 PPM AT ALL TIMES AND MAINTAIN. DISH MACHINE TAGGED AND HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-030.
code 8Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1561419 DATED ON 7/21/15 VIOLATIONS; #30 LABEL ALL BULK CONTAINERS IN REAR PREP AREA, #31 COVER ALL SILVERWARE AT TABLE SETTINGS OR RESET UPON CUSTOMER SEATING, #33 CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, STOVE, GRILL FRYERS(EXCESSIVE GREASE BUILDUP),COOLER GASKETS AND FANGUARDS, #34 CLEAN FLOORS UNDER ALL PREP COOLERS, COOKING EQUIPMENT, SINKS, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISHWASHING AREAS(EXCESS FOOD DEBRIS), #35 REPLACE MISSING WALL TILES IN DISH WASHING AREA, # 45 PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. INSTRUCTED TO CORRECT ALL MINOR VIOLATIONS. SERIOUS VIOLATION 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: SEE VIOLATION #29.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: OBSERVED MULTI USE UTENSILS BEING STORED DIRECTLY IN PICKLES, RICE, FLOUR. INSTRUCTED TO NOT STORE MULTI USE UTENSIL IN PRODUCT.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED ACCUMULATED ICE IN WALK IN FREEZER AND ONE DOOR FREEZER. INSTRUCTED TO REMOVE AND MAINTAIN. OBSERVED CARDBOARD BEING USED AS A SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED CUTTING BOARDS THRU OUT STAINED WITH DEEP DARL GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: SEE VIOLATION #29.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: SEE VIOLATION #29.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: OBSERVED NO LIGHT SHIELDS ON LIGHT OVER DISH WASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
code 36

What changed since the previous inspection?

Compared with Pass on July 21, 2015: 4 findings appeared for the first time. 6 findings recurred. 6 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.