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Organiclife

July 28, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

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Failed findings

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 AN EMPLOYEE WASHING UTENSILS AT 3COMP SINK WITHOUT SANITIZING AFTER RINSING, 3 COMP SINK NOT SET UP, ONLY A SMALL PLASTIC CONTAINER FILLED WITH SOAPY WATER IS USED FOR WASHING. INSTRUCTED MANAGER TO WASH, RINSE, SANITIZE AND AIR DRY ALL MULTI-USE UTENSILS.
code 8Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. ONE OF THE TWO FAUCETS AT 3COMP SINK MISSING A FAUCET NECK. INSTRUCTED MGR TO PROVIDE A GOOD WORKING FAUCET AT 3 COMP SINK.
code 24
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. BULK FOOD CONTAINERS IN DRY FOOD STORAGE NOT LABELED, INSTRUCTED TO LABEL.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOOD DEBRIS NOTED INSIDE COOLERS THAT ARE USED AS A DRY FOOD STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN.
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. BOXES OF FOOD AND DRINKS STORED ON FLOOR, INSTRUCTED TO STORE ELEVATED OFF FLOOR.
code 34
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. MISSING THERMOMETER IN WALK-IN PREP COOLERS. INSTRUCTED TO PROVIDE.
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. FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR.
code 42
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. ICE SCOOP PLACED ON TOP OF DUSTY ICE MAKER, INSTRUCTED TO STORE ON A CLEAN SURFACE.
code 43

What changed since the previous inspection?

Compared with Pass on July 19, 2010: 8 findings appeared for the first time.

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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.