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Polka Sausage

March 25, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: EXPOSED HAND WASHING SINK USED FOR FRONT DELI PREP AREA NOT ACCESSIBLE TO FOOD PREP AREA AND FOR EMPLOYEES TO WASH HANDS. SINK FOUND COMPLETELY BLOCKED BY METAL RACK SHELVING BEING USED FOR TEE SHIRT DISPLAY, COOKING EQUIPMENT AND OTHER BOXED ITEMS. TWO EMPLOYEES MOVED STORAGE RACK DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
code 12Priority
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 HELD AT IMPROPER TEMPERATURES IN HOT HOLDING UNIT NOT BEING REHEATED TO 165F OF ABOVE. SOUR KRAUT AT 88.3F, MARINARA SAUCE AT 89F, BEEF GRAVY AT 108.6F. ALL FOODS DISCARDED. REVIEWED THAT PENITENTIALLY HAZARDOUS FOODS MUST BE REHEATED TO 165F THEN HELD HOT AT 140F. CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. MANAGER WAS TELEPHONED AT INITAL INSPECTION AND ARRIVED 40 MINUTES LATER. ALSO NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM 8-7-12 NOT CORRECTED.#32-MUST INSTALL A SPLASHGUARD IN BETWEEN THE 1 COMPARTMENT PREP SINK AND THE 3 COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. SURFACES MUST BE SMOOTH AND CLEANABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR/EXTERIOR COOKS LINE COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. WALL MOUNTED FRY SLICER FOUND WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: ALL COOKING EQUIPMENT MUST BE COMPLETELY SUBMERGED UNDER VENTILATION. MUST PROVIDE WORKING STOPPERS FOR ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on August 7, 2012: 8 findings appeared for the first time. 1 finding recurred.

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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.