Cooked?✕
Pita Kabab
June 12, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings7
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OR SERVICE COOLER AND 2 DOOR REFRIGERATION UNIT TO BE IMPROPER AT 50.5F ND 44.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND 2 DOOR REFRIGERATION UNITS TO BE IMPROPER:-MIXED CABBAGE AND CARROTS 59.4F, CUCUMBER AND LETTUCE 50.7F, SLICED TOMATOES 54.3F, EGG PLANT 50.9F, WHEAT 46.4F, DOLMA(RICE WRAPPED IN VEGETABLE LEAVES 48.2F, POTATO PUFFS 44.6F, MEAT ROLLS 44.1F, EGGS 45.5F, MILK 48.2F, BEEF 44.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $1500 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1975283 DATED 11/8/2016 NOT CORRECTED:- #38)OBSERVED ADDITIONAL HAND SINK IS NEEDED IN FRONT AREA WHERE PREPARED AND COOKED. SALADS ARE MADE, RAW MEAT IS HANDLED AND COOKED FOOD IS SERVED, CASH IS HANDLED AND ONLY HAND SINK IS THROUGH A DOORWAY WITH SWINGING DOORS AND OVER 25 FT FROM COOK ON GRILL AREA. MUST INSTALL ADDITIONAL EXPOSED HAND SINK IN FRONT SERVICE/COOKING AREA WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS AND SPLASH GUARDS IF NECESSARY. #41)OBSERVED FOOD ON FLOOR IN KITCHEN AND FOOD ON FLOOR OF WALK IN COOLER. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES. SERIOUS VIOLATION #7-42-090
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED HEAVY GREASE AND DUST ACCUMULATION AT THE HOOD OF THE COOKING STOVE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: NOTED HEAVY ICE BUILD UP INSIDE THE UPRIGHT FREEZER UNIT AT THE REAR. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: NOTED STAINED CEILING TILES AT THE FRONT DINNING AREA, KITCHEN PREP AREA, SECOND FLOOR CEILING AND WALLS ON SECOND FLOOR IN POOR REPAIRS. INSTRUCTED TO DETAIL CLEAN, REPAIR AND/R REPLACE.... NOTED HEAVY DUST ACCUMULATION ON FANS THROUGH OUT ESTABLISHMENT,EXTERIOR EXHAUST FAN AT THE REAR REP AREA.MUST DETAIL CLEAN AND MAINTAIN.....NOTED PEELING PAINT ON WALL BY THE 2 DOOR FREEZER AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.
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Food Handler Requirements MetInspector note: NOTED EMPLOYEE WITH NO HANDLER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE A HANDLER CERTIFICATE ON SITE.
What changed since the previous inspection?
Compared with Pass on November 10, 2016: 3 findings appeared for the first time. 4 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.