Pockets

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Observed a female dishwasher at the 3-comp sink, washing food containers with soap under running water at the left hand sink, then rinsing them at the middle sink under running water also, & putting containers away on shelves for drying, without sanitizing them at the last sink. The 3-comp sink was not properly set-up for wash,rinse,sanitize. Must sanitize all equipment/utensils in 100ppm chlorine or 200ppm quats at all times.
  code 8Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior of cabinets under soda station, bottom of rear prep table, interior of mop sink need cleaning.
  code 33
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn
  Inspector note: All employees shall be required to use effective hair restraints to confine hair. All food handlers must wear hair restraints at all times, when working around open food.
  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.