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Olga's Delicatessen

March 9, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings13
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: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. ONE CONTAINER OF MEAT SAUCE ABOUT 3LBS. AT 52.7F, 2LBS. PASTA AT 55.9F, AND 15LBS. BEEF AT 52.9F. ALL CONTAINERS FOUND ON TOP OF A STORAGE SHELF IN THE KITCHEN. CERTIFIED FOOD MANAGER STATED; "FOODS COOKED YESTERDAY." INSTRUCTED POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 40F OR BELOW, OR 140F OR HIGHER. FOOD DISCARDED, V=$100. CRITICAL CITATION ISSUED, 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: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE, WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY BUT NOT USING A METHOD OF SANITIZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF SINKS FOR WASHING, RINSING AND SANITIZING USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED; MUST LABEL AND MAINTAING.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, ALL STORAGE SHELVES, STOVE, OVENS, PREP TABLE, SLICERS AND ALL CABINETS, ALL EQUIPMENT THRU-OUT PREMISES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR AND SEAL KITCHEN FLOOR, REPLACE BROKEN AND MISSING FLOOR TILES AT FRONT SERVING AREAS AND CLEAN FLOORS THRU-OUT PREMISE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR/REPAINT AND SEAL OPENINGS ON WALLS AND CEILINGS AT WASHROOM AND THRU-OUT THE KITCHEN. CLEAN HOOD AND FILTER ABOVE THE STOVE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE LIGHT SHIELD AT KITCHEN AND FRONT SERVING AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. OBSERVED LEAKING PIPES UNDER 2PART AND 1PART SINK, USED AS 3PART SINK; ALSO MUST CLEAN AND SEAL RUSTY GREASE TRAP UNDER 2PART SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EXCESSIVE CLUTTER THRU-OUT PREMISES, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OF FLOORS, AWAY FROM WALLS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER MUST WEAR HAIR RESTRAINT.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED CLEANING TOWELS MUST BE PROPERLY SOTRED.
code 43

What changed since the previous inspection?

Compared with Pass on August 26, 2010: 10 findings appeared for the first time. 3 findings 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.