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Pierrot Gourmet

September 15, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED FOOD STORAGE FACILITIES NOTED AT IMPROPER TEMPERATURES. NOTED THE FRONT PREP COOLER AT 47.2 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 2LBS OF COOKED EGGS AT 49 DEGREES F, 2LBS OF YOGURT AT 50 DEGREES F, 2LBS OF LEAFY GREEN SALAD AT 48.7 DEGREES F, 6LBS OF VARIOUS CHEESES AT 46-53 DEGREES F,1LB OF COOKED GREEN BEANS AT 48.7 DEGREES F, 2LBS OF COOKED CHICKEN AT 49.9 DEGREES F, 2LBS OF COOKED SHRIMP AT 49.9 DEGREES F, 1LB OF SLICED TOMATOES AT 52 DEGREES F, 1LB OF SLICED AVOCADO AT 65 DEGREES F, 4LBS OF COOKED PASTA AT 46 DEGREES F, 2LBS OF COOKED SALMON AT 46 DEGREES F, 2LBS OF COOKED BEEF AT 50.3 DEGREES F,1LB OF CORN SALAD AT 48.7 DEGREES F,AND 1LB OF POT PIE MIX AT 44 DEGREES F. MUST MAINTAIN POTENTIALLY HAZAROUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: THE HIGH TEMPERATURE DISH MACHINE ON SITE IS NOT REACHING THE APPROPRIATE TEMPERATURE OF 180 DEGREES F DURING THE FINAL RINSE CYCLE. NOTED THE FINAL RINSE BETWEEN 139-177 DEGREES F. MUST REPAIR SO THAT THE FINAL RINSE CYCLE REACHES 180 DEGREES F FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030
code 8Priority
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: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 25-30 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN THE PREP AND DISHWASHING AREAS. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PROPERLY LABEL REFRIGERATED,READY-TO-EAT,POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND STORED OVER 24 HOURS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DISCARD ALL BROKEN OR CRACKED MULIT-USE CONTAINERS AND LIDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
code 33
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MINIMIZE CLUTTER IN STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
code 41

What changed since the previous inspection?

Compared with Pass on November 5, 2014: 8 findings appeared for the first time. 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.