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Porkchop

June 27, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings1

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Failed findings

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 AT IMPROPER TEMPERATURES, APPROXIMATELY 20LBS OF PORK BRISKET AT 94.2-112.7F ON THE PREP TABLE INSIDE OF THE PREP AREA, 50LBS OF CHICKEN AT 54.0-72.3F THAWING INSIDE OF THE 3 COMPARTMENT SINK IN HOT WATER. INSTRUCTED TO PROVIDE COLD FOOD AT 40.0F OR BELOW AND HOT FOOD AT 140.0F OR ABOVE AND TO THAT INSIDE OF A COOLER, UNDER COLD RUNNING WATER AT 70.0F OR BELOW OR IN THE COOKING PROCESS. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 70LBS OF FOOD VALUED AT $400. CRITICAL VIOLATION 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: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, RIBS, PORK, COLE SLAW) ARE PREPARED AND/OR SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012
code 21
Toilet Rooms Enclosed Clean, Provided With Hand Cleanser, Sanitary Hand Drying Devices And Proper Waste Receptacles

Inspector note: OBSERVED NO SANITARY HAND DRYING METHOD FOR THE EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE A SANITARY HAND DRYING METHOD IN THE EMPLOYEE RESTROOM.
code 27
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED THE EXTERIOR OF COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED THE FLOOR UNDER COOKING EQUIPMENT WITH AN ACCUMULATED THICK LAYER OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED HOOD VENTS WITH ACCUMULATED SOOT, CEILING VENTS AND CEILING TILES IN THE PREP AREA AND THE CEILING VENT INSIDE OF THE EMPLOYEE RESTROOM WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING VENTS AND CEILING TILES.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED THE FRONT EXPOSED HAND SINK WASTE PIPE LEAKING AND THE 3 COMPARTMENT SINK FAUCET BASE COLD KNOB LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
code 38

What changed since the previous inspection?

Compared with Pass on October 24, 2016: 7 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.