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June 30, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings4

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND WASHING SINKS IN BOTH FRONT PREP AREAS NOT MAINTAINED OR ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. FRONT PREP EXPOSED SINK BLOCKED BY TABLE, GARBAGE CAN AND BOX OF PLASTIC GLOVES STORED INSIDE. FRONT JUICE BAR PREP EXPOSED HAND SINK BLOCKED BY SEVERAL STACKED CARDBOARD BOXES. BOTH PREP AREAS BEING USED DURING INSPECTION. MANGEMENT CORRECTED.
code 11Priority
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 PANCAKE BATTER MADE WITH DAIRY PRODUCT (MANAGEMENT STATES) IN PLASTIC PITCHERS ON TOP OF THIN LAYER OF ICE IN PAN ON COOKS LINE @ 56.1F, 58.4F, AND 55.4F. ALL DISCARDED. REVIEWED PROPER COLD HOLDING METHODS.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED THE FOLLOWING CROSS CONTAMINATION. INTERIOR ICE MACHINE WITH PINK & BROWN SLIME SUBSTANCE IN WATER RESERVOIR DRIPPING INTO WATER WHERE ICE IS MADE. OBSERVED COOK USING DIRTY WIPING CLOTH TO WIPE OFF KNIFE ON CUTTING BOARD USED TO CUT READY TO EAT FOOD THEN WIPING DIRTY HANDS WEARING PLASTIC GLOVES AND DIRTY CUTTING BOARD. ALSO OBSERVED SERVER RINSING HANDS IN FRONT PREP THREE COMPARTMENT SINK THEN USING WIPING CLOTH TO DRY HANDS AND PROCEED TO USE THE SAME CLOTH TO WIPE DOWN DINING ROOM TABLES. OBSERVED DIFFERENT SERVER USE SAME THREE COMPARTMENT SINK TO WASH HANDS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USED UNTIL CLEANED AND SANITIZED, LETTER FAXED REQUESTING INSPECTION AND TAG REMOVAL. DISCUSSED IMPORTANCE OF GOOD HYGIENIC PRACTICES.
code 4Priority
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. CHEMICAL DISH MACHINE DISPENSING 0PPM CHLORINE AFTER SEVERAL ATTEMPTS DURING INSPECTION WHILE DISHES BEING WASHED. ALSO OBSERVED DISHWASHER WASHING POTS, PANS, UTENSILS AT THREE COMPARTMENT SINK NOT SET PROPERLY. NO SOAP SINK OR SANITIZER SINK SET. MANAGEMENT CORRECTED BOTH DURING INSPECTION.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING ENTIRE WALK THROUGH OF INSPECTION WHILE THE ABOVE CRITICAL VIOLATIONS BEING OBSERVED. MANAGER WAS TELEPHONED TO ARRIVE FROM ANOTHER LOCATION.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO SUMMARY REPORT POSTED VISIBLE TO THE PUBLIC. NO PREVIOUS INSPECTION REPORT ON PREMISES.
code 28
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. ALL BULK FOODS MUST BE LABELED AND ALL PREPARED FOODS IN WALK IN COOLER LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RED PLASTIC SHELVING ON COOKS LINE MUST CLEAN AND MAINTAIN. MUST NOT USE TIN FOIL AS LINER FOR SHELVING ON COOKS LINE OR THROUGHOUT.
code 32
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 NOT USE MILK CRATES AS SHELVING ON FLOORS. FLOORS MUST BE ACCESSIBLE.
code 34
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. LIGHTS IN DRY STORAGE ROOM MUST BE SHIELDED
code 36
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
code 43

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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.