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Oak Tree Restaurant & Bakery

April 23, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 4 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND SAUSAGE. THE COOLER WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS WERE OBSERVED AT IMPROPER TEMPERATURES. OBSERVED SALAD DRESSING AT 44.9-46.0F, EGG WHITES AT 50.1F, EGG YOLKS AT 50.9F, COOKED CHICKEN AT 113.1F, TURKEY AT 45.1F, MEATLOAF AT 46.7F AND CHEESES AT 50.1F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED CROSS CONTAMINATION BETWEEN DIFFERENT RAW FOODS AND RAW AND READY-TO-EAT FOODS IN THE PREP COOLERS. OBSERVED TURKEY PATTIES AND PORK SAUSAGE PATTIES STORED IN THE SAME CONTAINER IN THE PREP COOLER. ALSO OBSERVED AN OPEN PACKAGE OF RAW CHICKEN LINK SAUSAGE STORED WITH CUT VEGETABLES (ONION, RED PEPPERS) IN THE SAME PULL OUT DRAWER IN THE PREP COOLER. THE LIQUID FROM THE PACKAGE OF CHICKEN SAUSAGE WAS IN CONTACT WITH THE CUT VEGETABLES IN THE DRAWER. ALSO OBSERVED RAW CHICKEN AND RAW BEEF STORED ABOVE READY-TO-EAT FOODS IN THE PREP COOLER AND WALK-IN COOLER. MANAGEMENT INSTRUCTED TO PROPERLY STORE RAW AND READY-TO-EAT FOODS SO THAT THE RAW FOOD DOES NOT CONTAMINATE THE READY-TO-EAT FOODS. CRITICAL VIOLATION 7-38-005A.
code 4Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS. LABEL ALL DRY FOOD STORAGE CONTAINERS IN DRY STORAGE ROOM.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED UTENSILS STORED IN A CONTAINER OF STANDING WATER. MANAGEMENT INSTRUCTED TO WASH AND SANITIZE THE UTENSILS AND DO NOT STORE IN STANDING WATER. DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREAS, DUST ON SHELVES ABOVE PREP TABLE AND INTERIOR OF THE ICE MACHINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MAINTAIN THE FLOOR OF THE DISHAREA CLEAN AND DRY. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: OBSERVED THE ICE SCOOP STORED IN THE ICE BIN AT THE SERVICE AREA. MANAGEMENT INSTRUCTED TO STORE THE ICE SCOOP IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN. OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES AND COUNTERS. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A BUCKET OF SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on August 29, 2012: 5 findings appeared for the first time. 2 findings recurred. 3 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.