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Plum Market/ Intelligentsia Coffee

November 14, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: NO SHELLFISH TAGS WERE PROVIDED FOR THE OYSTERS AND MUSSELS STORED IN THE SEAFOOD DISPLAY CASE. MANAGEMENT INSTRUCTED THAT SHELLFISH TAGS MUST BE KEPT WITH THE PRODUCT AND THEN KEPT FOR 90 DAYS AFTER THE PRODUCT IS USED. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005 (B-2)
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREPARED FOODS WALK-IN COOLER. OBSERVED SOUPS STORED AT 52.7-73.2F, TUNA SALAD AT 46F AND CRANBERRY CHICKEN AT 43.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 80# OF FOOD WORTH $439. CRITICAL VIOLATION 7-38-005A.
code 3Priority
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: OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING IN THE FOOD PREP AREA AND DISHWASHING AREA, JUCIE BAR AND WINE BAR AND SEAFOOD/MEAT DEPARTMENT. A TOTAL OF 25 LIVE FRUIT FLIES WERE SEEN IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: OBSERVED AN INACCURATE THERMOMETER FOR THE WASH TEMPERATURE OF THE HIGH TEMPERATURE DISHMACHINE IN THE DISHWASHING AREA NEXT TO THE KITCHEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE TEMPERATURE GAUGES FOR THE HIGH TEMPERATURE DISHMACHINE. SERIOUS VIOLATION 7-38-030.
code 22
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE SHELVING ABOVE THE PIZZA PREP COUNTER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN THE FLOOR UNDERNEATH THE STEP BEHIND THE SEAFOOD DISPLAY CASE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN THE CEILING TILES AND WALLS IN THE PREPARED FOODS PREP AREA, CEILING AND WALLS ABOVE THE BAKERY DISPLAY CASES. REPAIR THE OPENING IN THE CEILING ABOVE THE JUICE BAR AND THE CORNER OF THE WALL ACROSS FROM THE GROCERY WALK-IN FREEZER.
code 35

What changed since the previous inspection?

Compared with Pass on April 9, 2014: 6 findings appeared for the first time. 1 finding recurred. 2 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.