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Park View Restaurant

June 15, 2015 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 52.3F INSTRUCTED MANAGER TO REPAIR COOLER AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: IMPROPER TEMPERATURE OF CHORIZO 52.7F, HAM 54.1F, RAW EGGS 61.7F STORED IN PREP COOLER AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 15LBS AND $30 OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
code 3Priority
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE THERMOMETERS IN ALL COOLERS.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: STORE WASH CLOTHS IN SANITIZING SOLUTION.
code 43
Food Handler Requirements Met

Inspector note: PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
code 45

What changed since the previous inspection?

Compared with Pass on May 22, 2014: 5 findings appeared for the first time. 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.