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Pork Chop

March 6, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense Re-Inspection
failed findings4
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: HOT HOLDING UNITS MUST BE UP,RUNNING AND CAPABLE OF MAINTAINING 140F OR ABOVE. HOT HOLDING UNIT MEASURED 130.0F DURING THIS INSPECTION. ADVISED OPERATOR THAT THE PANS HELD IN THE HOT HOLDING UNIT MUST BE SUBMERGED IN THE WATER SUCH THAT ITS CAPABLE OF MAINTAINING THE REQUIRED FOOD TEMPERATURE.
code 2Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: FOUND NO RUNNING WATER AT THE 3 COMPARTMENT SINK,AT EXPOSED HANDSINK INSIDE THE MOBILE FOOD TRUCK DURING THIS INSPECTION.INSTRUCTED OPERATOR TO PROVIDE,MAINTAIN RUNNING HOT AND COLD WATER AT SAID SINKS.
code 9Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: A LICENSE NUMBER MUST BE ON BOTH LATERAL SIDES OF THE MOBILE FOOD TRUCK AT LEAST 2" INCHES TALL.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE,MAINTAIN DOCUMENTATION FOR THE FRESH WATER LINES (FOOD GRADE) INSIDE THE MOBILE FOOD TRUCK.
code 32

What changed since the previous inspection?

Compared with Fail on February 27, 2013: 4 findings recurred. 5 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.