Philippine Plaza/Orginal Baker's Delight Carryout

July 2, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS ON SHELVES AND INSIDE WALK IN COOLERS TO BE IMPROPER BETWEEN 61F TO 75F (EGGS 65.7F,UN COOKED SHRIMP 61.7F,COOKED SAUCE 75.9F,MENUDO 66.2F AND CALDERETA(BEEF STEW)73.1F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 90IBS WORTH $165.0 THROUGH DENATURING PROCESS. TEMPERATURES OF COOLERS WERE ADEQUATE AT 39.3F. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: NOTED EMPLOYEES AT THE KITCHEN PREP AREAS WHILE WEARING GLOVES WOULD PREP FOOD,CLEAN TABLES WITH WASH CLOTH,USE COMPUTER TO PRINT LABEL AND SERVE FOOD ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. ALSO NOTED SEVERAL EMPLOYEES WEARING GLOVES AND MOVING FROM PREP AREA TO COOLERS, THEN WASHING UNTENSILS WITHOUT WASHING HANDS . INSTRUCTED TO ALWAYS WASH HANDS BETWEEN CHANGING GLOVES OR WHILE PREPPING FOOD AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
code 6Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP, LID,LIPS AND DRIPPING DOWN THE SIDES. ALSO NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. THIS IS FOOD SOURCE AND HARBORAGE FOR RODENTS. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE GREASE CONTAINER AND CALLED THE DUMPSTER SERVICE TO PICK UP GARBAGE. INSTRUCTED TO MONITOR AND MAINTAIN AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
code 19
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: STILL NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1285343 DATED 09/19/2012 NOT CORRECTED:- -#33-THE FOLLOWING NOT CLEAN- OBSERVED PREMISES USING ALUMINUM TIN FOIL ON SHELVES IN PREP/FRYING AREA WITH FOOD BUILD UP ON SHELVES, VENTILATION HOOD AND HOOD FILTERS WITH FOOD AND GREASE BUILD UP, INTERIOR OF FRYERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. -#34-OBSERVED FOOD, GREASE AND DIRT BUILD UP ON FLOOR IN PREP AND COOKING/FRYING AREAS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT PREP AND DISH WASH AREAS. #35- OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS BEHIND AND AROUND 3-COMPARTMENT SINK AND HAND WASH BOWL AT FRYING AREA. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS PROPERLY LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED 3 COMPARTMENT SINK USED FOR EQUIPMENT WASHING WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR SINK TO PROPERLY SET UP SINK FOR WASHING, RINSING AND SANITIZING.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SHELVES AT THE KITCHEN BY EXPOSED HAND WASH SINK AND ENCRUSTED WITH DIRT,FOOD DEBRIS AND UNNECESSARY ARTICLES.ALSO NOTED KNIVES AT THE FISH FRYING PREP AREA STORED BETWEEN SINK AND WALL. INSTRUCTED TO PROPERLY STORE ALL KNIVES IN A KNIVES RACK TO PREVENT CONTAMINATION.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT PREP AREAS ESPECIALLY ALONG WALL BASE,COOKING STOVE, DEEP FRYER AND UNDERNEATH HEAVY EQUIPMENT.MUST UPGRADE HOUSE KEEPING.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: NOTED FOOD STAINS AND DIRT ON WALLS AND CEILING AT THE KITCHEN FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NOTED WASTE WATER DRIPPING AND COLLECTING INSIDE A TRAY FROM THE CONDENSING UNIT INSIDE REACH IN COOLER AT THE KITCHEN PREP AREA.ALSO NOTED HEAVY DUST ACCUMULATION INSIDE UNIT WITH FANS ABOVE COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
code 38

What changed since the previous inspection?

Compared with Pass on September 19, 2012: 6 findings appeared for the first time. 4 findings recurred. 1 previous finding 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.