Perennial Vibrant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 COOK'S LINE PREP COOLERS AND 1 SALAD PREP COOLER AT IMPROPER TEMPERATURES OF 62F, 50F, AND 50F. ALL 3 COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. HELD FOR INSPECTION TAGS WERE PLACED ON ALL COOLERS. DO NOT USE UNTIL HELD FOR INSPECTION TAGS HAVE BEEN REMOVED. 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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED POTATO PUREE AT 48.2F, GRILLED SQUASH AT 47.3F, CAESAR DRESSING AT 55.0F, BUTTERMILK AT 54.5F, GOAT CHEESE AT 49.6F, PORK CONFIT AT 44.4F, BECHAMEL SAUCE AT 43.1F, CHICKEN STOCK AT 45.6F, COOKED PEAS AT 63.5F, FETA CHEESE AT 60.4F, CREME FRAICHE AT 60.6F, CHICKPEA CAKES AT 63.6F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A.
  code 3Priority
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn
  Inspector note: HAIR RESTRAINTS ARE NEEDED BY ALL EMPLOYEES IN THE PREP AREAS.
  code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 10, 2011: 3 findings appeared for the first time. 7 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.