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Pokeworks

May 17, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITY NOT MAINTAINING PROPER FINAL COOKING TEMPERATURE, FOUND A SMALL HOT WATER BATH ELECTRIC UNIT WHERE RAW CHICKEN IN ZIP LOCK BAGS ( NOT VACUUM PACKAGED ) PLACED IN WITH TEMPERATURE SET AT 149F FOR FINAL COOKING TEMPERATURE. INSTRUCTED TO DISCONTINUE SUCH PRACTICE IMMEDIATELY AND COOK CHICKEN AT A MINIMUM OF 165F. MACHINE IS TAGGED NOT ALLOWED TO USE. CRITICAL CITATION ISSUED 7-38-005(A).
code 2Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS ( FISH, RICE, CHICKEN....) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: KNIVES IN USE STORED IN A SANITIZED WATER CONTAINER, INSTRUCTED TO KEEP IN A DRY CLEAN SURFACE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: USING PAPER CUP FOR SCOOPING RICE, INSTRUCTED TO USE PROPER SCOOPS.
code 32

What changed since the previous inspection?

Compared with Pass on October 18, 2017: 4 findings appeared for the first time.

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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.