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Original Pancake House

April 28, 2010 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP COOLER IN WAIT STATION AT IMPROPER TEMPERATURE 51.4F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H59972.
code 2Priority
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. 8 QUARTS OF HEAVY WHIPPING CREAM STORED AT IMPROPER TEMPERATURE 49F-51F IN PREP COOLER IN WAIT STATION, 2 1/2 DOZEN EGGS AT IMPROPER TEMPERATURE 55-60F STORED ON PREP TABLE IN COOKING LINE AREA. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F DURING STORAGE, PREPARATION AND SERVICE. CRITICAL VIOLATION CITATION ISSUED H59972.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. CONSUMER ADVISORY NOT POSTED. INSTRUCTED MANAGER TO POST ADVISORY PLAIN VIEW OF CUSTOMERS.
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. DEFROST INTERIOR OF PREP COOLER IN WAIT STATION ICE BUILDUP. REMOVE MILK CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE. REPAIR DAMAGED SHELVES AND SURFACES UNDER COUNTER IN WAIT STATION.
code 32
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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF BEVERAGE MACHINE SPIGOTS AND NOZZLES, GRILL, STOVE, OVEN, PREP COOLERS, PREP TABLES, CABINETS
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. FLOORS NEED CLEANING UNDER SHELVES IN WALK-IN COOLER (FOOD DEBRIS, SPILLS), UNDER ALL EQUIPMENT IN COOKING LINE. GROUT LOOSE FLOOR TILES IN ALL AREAS.
code 34
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. REPAIR LEAK UNDER SINK IN WAIT STATION.
code 38

What changed since the previous inspection?

Compared with Pass on January 20, 2010: 3 findings appeared for the first time. 4 findings recurred. 3 previous findings 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.