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One Eleven Food & Liquor

February 21, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
critical findings1

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: The frozen foods (chicken, ground beef, vegetables, pizzas etc...) are freezer burned, have ice crystals formed on the product and packaging, and fresh meat and poultry items are being repackaged and frozen without any labels or dates. 300 pounds of product valued at $1200.00 was dumped and denatured at this time. The freezer is tagged held for inspection until the ice is removed, the unit is checked by a refrigeration company (documented) and the entire unit is cleaned, rinsed and sanitized. Fax a tag removal request to (312 746-4200) when the freezer is ready for inspection.
code 1Priority
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. Install shields in the room with the meat saw and three compartment sink.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Drain all bins where beer and soda is soaking in ice water. All products stored in ice must be in a self draining container or unit. The bottom footing of the toilet is broken off, replace the toilet.
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. Install thermometers in all of the refrigeration.
code 40
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. The butcher needs to wear a hair restraint when handling open foods/meats.
code 42

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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.