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Pete's Grill

July 20, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 50.4F AND SLICED GYROS MEAT AT TEMP OF 75F TO 78F BOTH PRODUCTS WERE STORED AT FIRST COOLER(NORTH SIDE) ; DICED TOMATOES AT TEMP OD 61F, STORED AT SECOND COOLER(SOUTH SIDE), BOTH UNIT MAINTAINS TEMP OF 40F AND BELOW.ALSO FOUND MEAT AT SPIT UNIT BOTTOM PART AT 51.6F TOP PART 41F. UNIT WAS TURNED OFF. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED NOR COOLING METHODS APPLIED AT PRESENT TIME. 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: NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING RINSING MULTI USE UTENSILS:POT, CONTAINER AND COOKING UTENSILS. PERSONALLY SET UP THREE COMPARTMENT SINK:WASH RINSE AMND SANITIZE,100PPM. CRITICAL VIOLATION:7-38-030
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: REMOVE OLD LABELS(FROM 2011)TO FOOD CONTAINER AND PROVIDE PROPER LABEL AND DATED FOR FOOD STORED IN COOLER AND FREEZERS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP), SIDE OF COOLERS(FOOD DEBRIS), PIPE BEHIND AND ABOVE COOKING EQUPMENT(GREASE AND DUST BUILD-UP).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOOR UNDER COOKING EQUIPMENT, GREASE BUILD-UP.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN WALL BEHIND COOKING EQUIPMENT FOOD DEBRIS.CLEAN CEILING TILES ABOVE COOKING EQUIPMENTS, DUST BUILD-UP.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REMOVE DUST BUILD-UP INSIDE THE LIGHT SHIELD IN PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK. REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: EVERY ONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
code 42

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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.