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P & P American & Chinese Food

June 24, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
critical findings0

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Failed findings

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. FOUND NO CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED MANAGER, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS (EX. CCOKED RICE, CHICKEN, HOTDOG, BEEF, NACHO CHEESE ETC.) ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012
code 21
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 IN NEED OF DETAIL CLEANING AND MAINTANING: INTERIOR SURFACES OF COOLERS AND FREEZERS, COOKING HOOD AND FILTERS WITH HEAVY GREASE BUILD-UP/DRIPPING ABOVE COOKING EQUIPMENT, EXTERIOR SURFACES OF STORAGE BINS AND BUCKETS WITH STAIN AND GREASE BUILD-UP, AND REAR STORAGE SHELVES WITH GREASE.
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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND BEHIND COOKING AND COOLING EQUIPMENT, AND FLOORS IN BASEMENT AND IN REAR STORAGE AREA. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND FOOD PREP AREA.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTEDTO CLEAN, REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT (REAR AREA BY STAIRCASE) AND IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE. MUST REORGANIZE.
code 41

What changed since the previous inspection?

Compared with Pass on February 23, 2010: 5 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.