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New Orleans Kitchen

March 4, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER HOT TEMPERATURES ON STEAMTABLE.PORK RIB TIPS-117.9F,CATFISH FILLETS-107.8F,MEATLOAF-114.8F.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER AT ALL TIMES. FOOD WAS REMOVED BY OWNER AND DISCARDED-CDI.APPOX 10LBS/COST APPROX $50.00.CRITICAL VIOLATION ISSUED 7-38-005A
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: STORAGE SUPPLIES IN BASEMENT STORAGE AREA STORED ON FLOORS.MUST ELEVATE ON ADEQUATE SHELVING AT LEAST 6-INCHES.
code 34
Food Handler Requirements Met

Inspector note: IDPH NEW FOOD HANDLER CERTIFICATES NOT PROVIDED FOR EMPLOYEES.MUST PROVIDE BY NEXT ROUTINE INSPECTION.
code 45

What changed since the previous inspection?

Compared with Pass on February 6, 2014: 3 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.