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Pera Turkish Kitchen And Bar

July 21, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
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: NOTED NO SOAP OR SANITARY HAND DRYING DEVICE AT COOK LINE HAND SINK, BAR HAND SINK, 2ND FLOOR PREP HAND SINK. ALSO NOTED NO SOAP AT DISH WASHING AREA HAND SINK. INSTRUCTED THAT ALL HANDSINKS MUST BE MAINTAINED WITH A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE (IE PAPER TOWELS) AT ALL TIMES. OPERATOR CORRECTED ON SITE. CRITICAL VIOLATION: 7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED THE 1 DOOR GLASS UPRIGHT COOLER (2ND FLOOR PREP) HOLDING IMPROPER AMBIENT TEMPERATURE OF 64 DEGREES F WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. OBSERVED THE MAIN COOK LINE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATUER OF 60 DEGREES F. THESE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE UNIT HAS BEEN REPAIRED AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING FACILITIES MUST MAINTAIN TEMPERATURE AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE 1 DOOR UPRIGHT COOLER (2ND FLOOR PREP) AT IMPROPER TEMPERATURES: PEPPERONI, 59 DEGREES F; EGGS, 60 DEGREES F; CHEESE, 58 DEGREES F. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE LARGE COOK LINE PREP TOP COOLER: CHEESE, 60 DEGREES F; COOKED CORN, 67 DEGREES F; BEANS, 65 DEGREES F; LAMB, 63 DEGREES F; CHICKEN, 61 DEGREES F; PEAS, 66 DEGREES F; CREAM BASED DESSERT, 61 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 9 LBS OF PRODUCT WORTH $60. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED STANDING WATER IN BOTTOM OF BAR CHEST COOLER. MUST ELIMINATE. OBSERVED SHELF MADE OF RAW WOOD UNDER BAR. MUST PAINT OR SEAL SO THE SHELVING IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN FOOD DEBRIS FROM INTERIOR OF THE MICROWAVE IN THE COOK LINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST ELIMINATE STANDING WATER ON FLOOR BELOW 2ND FLOOR 3 COMPARTMENT SINK. MUST ELEVATE BOTTLES OF ALCOHOL STORED ON FLOOR IN BAR AREA AT LEAST 6 INCHES OFF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED CEILING TILES WITH WATER STAINS AT TOP OF STAIRS, IN THE 2ND FLOOR DRY STORAGE CLOSET AND IN THE 2ND FLOOR PREP AREA WHERE BLACK PIPES ENTER THE CEILING NEAR THE HOT WATER HEATER. MUST REPLACE ALL WATER DAMAGED CEILING TILES AND REPAIR ANY LEAKS. OBSERVED A SQUARE WINDOW CUT INTO THE WALL BETWEEN THE 2ND FLOOR PREP AREA AND THE HALLWAY, LEAVING THE WALL UNFINISHED AND EXPOSING THE INTERIOR FRAMING OF THE WALL. MUST FINISH THE WALL SO IT IS SMOOTH, SOLID, EASILY CLEANABLE AND FREE OF PEST HARBORAGE AREAS.
code 35

What changed since the previous inspection?

Compared with Pass on July 7, 2016: 5 findings appeared for the first time. 2 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.