Park Plaza

October 15, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings3

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINKS IN PREP AREA.THE WEST PAPER TOWEL DISPENSER WAS STUCK.UPON OUR(SUPERVISOR AND MYSELF) REQUEST PAPER TOWELS PROVIDED ON BOTH EXPOSED HAND SINKS,AND ENGINEER ABLE TO REPAIR WEST PAPER TOWEL DISPENSER. SOAP AND PAPER TOWELS MUST BE PROVIDED AT EXPOSED HAND SINK AT ALL TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND COOKED POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE:CARROTS AND GEFILTE FISH IN BROTH STORED INSIDE A LARGE DEEP CONTAINER AT TEMP OF 46.5F TO 50F.FOOD WAS COOKED SOMETIME YESTERDAY(10-14-15) PER CHEF STATEMENT.WALK-IN COOLER MAINTAIN AIR TEMP OF 39.7F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 20,VALUE 40. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND BOTH HIGH TEMP DISH MACHINE NOT REACHING FINAL TEMPERATURE OF 180F. AFTER SEVERAL CYCLE THE NORTH DISH MACHINE FINAL RINSE WAS 99F,THE SOUTH DISH MACHINE WAS 100F.FINAL RINSE OF HIGH TEMP DISH MACHINE MUST BE 180F FOR PROPER SANITIZING MULTI USE UTENSILS.TAGGED BOTH DISH MACHINE "HELD FOR INSPECTION", DO NOT USE .INSTRUCTED TO USE BOTH THREE COMPARTMENT SINK CRITICAL VIOLATION:7-38-030
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD NOT PROTECTED DURING STORAGE: FOUND FROZEN TURKEY LEGS INSIDE A BROKEN CARDBOARD BOX STORED ON FLOOR IN FRONT OF SHELVES INSIDE THE WALK-IN FREEZER.NOT COVERED FOOD HAD OTHER BOXES WITH FOOD STACKED ON TOP .INSIDE THE TURKEY LEGS A PIECE OF BROKEN FOAM IN IT,ALSO OBSERVED OTHER UNKNOWN PIECES MIXED WITH TURKEY LEGS.FOUND COOKED MEAT BALLS UNCOVERED STORED ON SHELVES INSIDE THE WALK-IN COOLER,ON TOP OF THE MENTIONED PRODUCTS A BOWL(BOTTOM OF THE BOWL STICKY LIQUID FOOD) WITH FOOD INSIDE OF IT. HALF LOAF OF SLICED SANDWICHES BREAD ON FLOOR UNDER THE SHELF OF THE WALK-IN COOLER.WE OBSERVED BULK DRY FOOD CONTAINERS WITH FOOD HAD A FOAM BOWL TO PICK UP FOOD.FOOD AND NON-FOOD STORED UNDER THE WASTE WATER PIPE AT REAR DRY STORAGE BY THE KITCHEN.INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS TO STORE FOODS.NEED TO PROVIDE SCOOPS OR ANY OTHER KIND OF UTENSILS WITH HANDLE FOR DRY FOOD,AND WRAP/BOX-IN WASTE WATER PIPE AT STORAGE AREA OR RELOCATE FOOD AND FOOD PRODUCTS FROM MENTIONED AREA.NO FOOD SHOULD BE STORED ON FLOOR.COOKED FOOD DISCARDED AND DENATURED.POUNDS 6.VALUE 50 SERIOUS VIOLATION:7-38-005(A)
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD:DAIRY PRODUCTS,CHICKEN ,FISH ETC.) ARE PREPARED,HANDLED AND SERVED NOR A VALID CITY SANITATION CERTIFICATE POSTED ON SITE.A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(A)
code 21
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR UNDER THE SOUP KETTLE WITH GRIME,FOOD,AND DIRTY RAGS ,INSTRUCTED TO CLEAN AND MAINTAIN. FLOOR ON ROOM #304a AND ON ROOM#306b ARE POROUS AND UNEVEN,INSTRUCTED TO PROVIDE FLOOR TILES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON- ABSORBENT MATERIAL.EXCESS WATER UNDER THE SOUP KETTLE,INSTRUCTED TO KEEP AREA DRY.FLOOR DRAINS THROUGHOUT THE KITCHEN WITH EXCESS MINERAL/BLACK SLIME BUILD-UP,NEED TO CLEAN AND MAINTAIN.FOOD DEBRIS AND OTHER ITEM ON FLOOR INSIDE THE WALK-IN COOLERS AND WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN,ALSO ELEVATED STOCK 6"OFF THE FLOOR INSIDE THE WALK-IN FREEZER.A LOT OF CONSTRUCTION MATERIAL, GALLONS OF PAINTS,SHELVES AND OTHER MATERIAL ON FLOORS AT REAR STORAGE BEHIND THE SYNAGOGUE,MUST ELEVATED 6" OFF THE FLOOR ALL ITEMS NEEDED.SWEEP FLOOR THROUGHOUT THE MENTIONED AREA
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: LIGHT SHIELD AT DISH ROOMS WITH DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: WATER LINE UNDER THE SOUP KETTLE IN THE KITCHEN IS LEAKING INSTRUCTED TO REPAIR
code 38

What changed since the previous inspection?

Compared with Pass on June 23, 2015: 7 findings appeared for the first time. 1 finding recurred. 5 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in West Ridge

See every restaurant in West Ridge →

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.