Peppers

June 14, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings10
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Install a mop sink.
code 10Priority
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: Adequate and convenient hand washing facilities shall be provided for all employees. Install an exposed hand sink in the basement prep area and attach the upstairs hand sink to a sanitary wall or surface along with sanitary soap and paper towels.
code 12Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Repair the gap at the bottom of the back door and make sure your new front door is pest proof.
code 18
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing sinks must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. Obtain three sanitary stoppers for the three compartment sink and a sanitary place to store your clean pots and pans.
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment, utensils and surfaces shall be smooth, easily cleanable, and durable, and shall be in good repair. Seal all of the raw wood in the counter area so the surfaces can be washed and maintained daily. Remove the unsanitary base of the 1st floor hand sink, the old wood under the potato cutter,the unsanitary counter in the basement, seal the old pass-thru in the east wall of the front counter. Fill in all gaps and crevices in the preparation areas so they are smooth and sanitary.
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. Install all equipment necessary for daily operation so it can be inspected.
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. Repair the kitchen coving so it is smooth and easy to maintain. Clean and seal the basement floors.
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. Repair the basement ceiling and bathroom walls so it is smooth and cleanable.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Install additional lighting in the basement sanitation, food prep and storage areas. Shield all glass bulbs in the food preparation areas.
code 36
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. Remove all old unnecessary equipment and clutter from the premises and clean and paint the sewer area behind and under the 3-compartment sink.
code 41

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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.