Cooked?✕
Poke Poke
July 27, 2021 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings19
- critical findings6
Failed findings
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no certified food manager on dutycriticalOfficial wording: Person In Charge Present, Demonstrates Knowledge, And Performs DutiesInspector note: THE PERSON IN CHARGE DURING THE INSPECTION DID NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE.
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: OBSERVED BOTH THE PREP LINE AND THE DISHWASHING ROOM HAND SINKS NOT ACCESSIBLE FOR USE. PREP HAND SINK NOTED WITH DISH CLEANING TOOLS AND METAL PAN INSIDE. DISH ROOM HANDWASHING SINK FILLED WITH PLASTIC FOOD CONTAINERS, PILED PLASTIC BUCKETS, AND STAND FANS. INSTRUCTED MANAGEMENT TO MAKE ALL SINKS ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
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Required Records Available: Shellstock Tags, Parasite DestructioncriticalInspector note: NO WRITTEN STATEMENT FROM FROZEN FISH SUPPLIER STIPULATING THAT THE FISH SUPPLIED ARE FROZEN TO A TEMPERATURE AND A SPECIFIED TIME REQUIRED. MUST PROVIDE SUCH DOCUMENTATION. PRIORITY FOUNDATION VIOLATION.
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE WAS POSTED ON THE PREMISES OR SUCH A PERSON ON-SITE WHEN FOODS WERE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-12 CITATION ISSUED.
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
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water/temperature at the sink offcriticalOfficial wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly AllowedInspector note: I OBSERVED AN EMPLOYEE CORING, CUTTING, AND HANDLE READY-EAT AVOCADOS WITH HER BARE HANDS. REVIEWED THERE IS NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. AVOCADOS DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
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surfaces not properly sanitizedOfficial wording: Food-Contact Surfaces: Cleaned & SanitizedInspector note: OBSERVED AN EMPLOYEE WASHING DISHES IN THE PREP AREA ONE COMPARTMENT FOOD PREP SINK WITHOUT PROPERLY WASHING, RINSING, AND SANITIZING. A DISH DRYING RACK WAS SET NEXT TO THE SINK AND WAS FILLED WITH WASHED DISHES. INSTRUCTED ALL DISHWASHING MUST BE DONE AT THE THREE COMPARTMENT SINK DISH ROOM. ALSO NOTED ARE EMPLOYEES AT THE DISHROOM THREE-COMPARTMENT SINK WASHING DISHES WITH THE SINK IMPROPERLY SET. NO-RINSE BIN SET AND NO SANITIZER IN THE THIRD COMPARTMENT SINK. REVIEWED PROPER METHOD OF MANUAL WAREWASHING AND INSTRUCTED MANAGER TO CORRECT. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
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hot/cold holding temps offOfficial wording: Proper Hot Holding TemperaturesInspector note: OBSERVED TCS MISO SOUP IN A HOT HOLDING UNIT AT 121.1F. INSTRUCTED ALL HOT FOOD MUST BE HELD AT 135F OR ABOVE. SOUP DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN TWO SEPARATE COOLERS. FISH EGGS @ 49.6F, CRAB @ 46.5 & @ 50.7F, SOYBEANS @ 44.7F, SHRIMP @ 44F, FERMENTED SOYBEAN PASTE @ 54.3F. ALL FOODS DISCARDED. PRIORITY VIOLATION SEE VIOLATION #21 FOR CITATION
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consumer advisory missingOfficial wording: Consumer Advisory Provided For Raw/Undercooked FoodInspector note: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. FOODS SUCH AS RAW FISH. MUST PROVIDE A CONSUMER ADVISORY FOR ALL MENUS THAT DISCLOSES AND REMINDS. PRIORITY FOUNDATION VIOLATION.
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toxic chemicals mishandledOfficial wording: Compliance With Variance/Specialized Process/HaccpInspector note: NO VARIANCE DOCUMENTATION ON-SITE FOR SUSHI RICE WITH VINEGAR AS A FOOD ADDITIVE TO MAINTAIN AN APPROVED PH LEVEL. MUST PROVIDE DOCUMENTATION/RECORDS VERIFYING THE PH, SUCH AS A LABORATORY LETTER OR A PH METER ON SITE. PRIORITY FOUNDATION VIOLATION.NO CITATION ISSUED
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Variance Obtained For Specialized Processing MethodsInspector note: NO VARIANCE PRESENTED ISSUED BY DEPARTMENT FOR SPECIAL PROCES. SEE VIOLATION #29 FOR VIOLATION.
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food prep surfaces dirtyOfficial wording: Proper Cooling Methods Used; Adequate Equipment For Temperature ControlInspector note: NOTED TWO COOLERS WERE ARE UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. ONE COOLER WAS NOTED AT 45.3F WITH CRAB AT 46.5F, AND ANOTHER COOLER WAS NOTED AT 59F WITH FERMENTED SOYBEAN PASTE AT 54.3F. COOLERS TAGGED ARE HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS AT A TEMPERATURE OF 41F OR BELOW. C.D.P.H WAS CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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food improperly labeledOfficial wording: Food Properly Labeled; Original ContainerInspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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pests in the houseOfficial wording: Insects, Rodents, & Animals Not PresentInspector note: OBSERVED APPROXIMATELY 50 RAT DROPPINGS AND A DEAD RAT IN THE REAR CHEMICAL STORAGE AREA AT THE REAR DISH ROOM AND 25 RAT DROPPINGS IN THE REAR STORAGE ROOM AT THE SUMP PUMP AREA. LAST PEST CONTROL SERVICE REPORT DATED ON 4-23-21. RECOMMEND OBTAINING PEST CONTROL SERVICE FOR RATS. INSTRUCTED TO REMOVE ALL DROPPINGS AND DEAD RATS. SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A).
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: WIPING CLOTHS THROUGHOUT THE FOOD PREP AREAS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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Single-Use/Single-Service Articles: Properly Stored & UsedInspector note: ALL STORED BOXED-TO-GO ITEMS MUST BE ELEVATED FROM THE FLOORS THROUGHOUT THE DINING ROOM AND ALL BEVERAGES ELEVATED IN THE FRONT STORAGE CLOSET.
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plumbing acting upOfficial wording: Non-Food/Food Contact Surfaces CleanInspector note: PEELING PLASTIC PROTECTANT ON THE METAL SHELVING ABOVE THE THREE-COMPARTMENT SINK MUST BE REMOVED TO BE SMOOTH AND CLEANABLE. • COOKS LINE TOASTER OVEN WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
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All Food Employees Have Food Handler TrainingInspector note: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE.
What changed since the previous inspection?
Compared with Pass on March 27, 2020: 19 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.