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Original Alps

March 14, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND ONE LARGE CONTAINER WITH ABOUT 10LBS OF POTATOES AT 64.7F, INADEQUATE FOOR PROTECTION. CERTIFIED FOOD MANAGER STATES; "POTATOES COOKED YESTERDAY, BUT POTATOES OUT AT ROOM TEMPERATURE TO PREPARE ORDERS." INSTRUCTED COLD POTENTIALLY HAZARDOUS FOOD MUST BE AT 40F OR BELOW. FOOD DISCARDED, V=$60.00. CRITICAL CITATION ISSUED, 7-38-005(A).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED EMPLOYEE WASHING HIS HANDS INSIDE 3PART SINK. POOR HYGIENIC PRACTICES. INSTRUCTED, HAND MUST BE WASHED AT EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS INSIDE A UTENSILS-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP FOODS INSIDE WALK IN COOLER NOT LABELED, MUST LABEL AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, UPPER INTERIOR PANEL OF ICE MACHINE, AND CAN OPENER AND ALL CABINETS AT FRONT PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FLOORS; UNDER COOKING EQUIPMENT, DISH MACHINE AND THRU-OUT REAR STORAGE AREA, AND BASEMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN LIGHT SHIELDS THRU-OUT KITCHEN.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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 BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE; ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ICE SCOOPS AND CLEANING TOWELS MUST BE PROPERLY STORED.
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.