Cooked?✕
Old Town Pour House
October 28, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings9
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP LINE COOLER. OBSERVED SAUSAGE AT 44.7F,CREAMED CORN AT 47.1F,COLESLAW AT 47.0,ARBORIO RICE 46.0F,BBQ CHICKEN 45.6F ETC. INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
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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: OBSERVED LIVE FRUIT FLIES AT THE BASEMENT FOOD PREP AREA AND BAR AREAS AND DINING ROOM. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING, AND EQUIPMENT IN THE BASEMENT FOOD PREP AREA,BAR AREAS AND DINING ROOM. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHILI, PASTAS,CHICKEN, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: ALL CLEAN MULTI-USE POTS AND PANS IN BASEMENT PREP AREA SHELVINGS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAIMINATION BEFORE USE AND MAINTAIN.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: BROKEN GASKETS AT THE KITCHEN DOOR PREP LINE COOLER.INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOORS BENEATH THE DISHMACHINE AREA ARE DIRTY,CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: REMOVE DUSTS ACCUMULATIONS ON HOOD AREA ABOVE THE DISHMACHINE AND DETAIL CLEAN KITCHEN WALLS/CEILING TO REMOVE SPLASHED FOOD DEBRIS.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ELEVATE ARTICLES STORED ARTICLES IN THE 2ND FLOOR STORAGE NEXT TO BAR AREA AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS INCLUDING MANAGERS AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on March 14, 2016: 8 findings appeared for the first time. 1 finding recurred.
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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.