✓!

Old Fashion Meat Market

June 3, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeShort Form Complaint
failed findings9
critical findings3

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURES OF PREP COOLER AT 47.4F,DELI DISPLAY UNIT AT 50.6F,5- DOOR REACH IN COOLER AT 47.3F.WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE AT THIS TIME.A HELD FOR INSPECTION TAG PLACED ON UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT SLICING LUNCHEON MEATS & OTHER FOODS,MILK,ETC. STORED INSIDE THE ABOVE MENTIONED COOLERS FOR SALE SUCH AS ITALIAN BEEF 45.7F-47.1F,DICED TOMATOES 47.2F,SHELLED EGGS 47.5F,SLICING LUNCHEON MEATS CHICKEN 53.1F- 55.6F,HAM 50.2F - 50.2F,BOLOGNA 49.0F-50.1F,HOT HEAD CHEESE 48.9F-49.9F,TURKEY 53.0F-53.2F,JALAPENO LOAF 51.1F,MILK 50.5F.PRODUCT WAS DUMPED & DENATURED AT THIS TIME.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX.405 LBS.$2010.MILK EXPIRES ON 6/11/11-6/14/11.ONCE MILK EXPIRES FAX A LETTER TO (312)746-4240 THEN SAVE HELD FOR INSPECTION TAG & CONTACT MILK COMPANY TO PICK UP .
code 3Priority
hand hygiene slippingcritical

Official 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.OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER HE HAD ON PLASTIC GLOVES HANDLED RAW MEATS & THEN HANDLED READY TO EAT LUNCHEON MEATS ONLY CHANGING HIS GLOVES AND NOT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION.INSTRUCTED TO REMOVE GLOVES AND THEN WASH HANDS.
code 6Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, DISPLAY SHELVES, BOTTOM PANELS OF PREP TABLES, GRILL, MICROWAVE OVENS AND MEAT SLICER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES INCLUDING BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS THRU-OUT PREMISES, INCLUDING BASEMENT, ON CEILINGS AND WALLS TO PREVENT PEST ENTRY.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE DRAIN STOPPER FOR 3PART SINK AND PROVIDE VENTILATION FOR NEW WASHROOM, ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Inspector Comments: EXCESSIVE CLUTTER THRU-OUT BASEMENT, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Inspector Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

What changed since the previous inspection?

Compared with Pass on July 16, 2010: 3 findings appeared for the first time. 6 findings recurred.

Browse this restaurant's inspections

More restaurants in North Lawndale

See every restaurant in North Lawndale →

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.